Beetroot is often overlooked as a humble root vegetable, but this vibrant ingredient packs a punch when it comes to flavor, nutrition, and versatility. From sweet treats to savory dishes, beetroot can add a pop of color and excitement to any meal. Whether you’re looking for a quick snack or a show-stopping centerpiece, we’ve got 20 recipes that showcase the best of beetroot.
From classic salads like Roasted Beetroot and Goat Cheese Salad to indulgent desserts like Beetroot Chocolate Cake with Cream Cheese Frosting, these vibrant recipes will inspire your culinary creativity. We’ll also explore innovative uses for beetroot in dishes like Beetroot and Walnut Pesto Pasta and Beetroot and Chickpea Burger with Avocado.
In this article, we’ll take you on a journey through the world of beetroot, highlighting its many uses and benefits. Whether you’re a seasoned cook or just starting to experiment with new ingredients, these 20 recipes will give you the inspiration and confidence to get cooking.
Roasted Beetroot and Goat Cheese Salad
Roasted Beetroot and Goat Cheese Salad Recipe
Summary: This sweet and savory salad combines the earthy flavors of roasted beetroot with the tanginess of goat cheese, all wrapped up in a fresh herb bundle.
Ingredients:
– 2 large beetroot
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped fresh mint leaves
– Salt and pepper to taste
– 4-6 cups mixed greens (arugula, spinach, etc.)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beetroot in foil and roast for 45-50 minutes or until tender.
3. Let the beetroot cool, then peel and dice into wedges.
4. In a small bowl, whisk together olive oil and balsamic vinegar.
5. In a large bowl, combine roasted beetroot, goat cheese, and chopped mint leaves. Drizzle with the dressing and season with salt and pepper to taste.
6. Top with mixed greens and serve.
Cooking Time: 50 minutes
Prep Time: 15 minutes
Total Time: 1 hour 5 minutes
Beetroot and Carrot Soup with Ginger
This vibrant soup is a perfect blend of sweet beets, crunchy carrots, and spicy ginger. Its unique flavor profile will leave you wanting more.
Ingredients:
– 2 medium beetroot, peeled and chopped
– 4 medium carrots, chopped
– 1-inch piece of fresh ginger, grated
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the chopped beetroot and carrots. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 30-40 minutes or until the vegetables are tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in the grated ginger and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or dill if desired.
Cooking Time: 45-50 minutes
Beetroot Hummus with Tahini and Lemon
This vibrant and flavorful dip is a perfect blend of sweet, earthy beetroot and creamy tahini. Serve it with pita bread, vegetables, or crackers for a delicious snack.
Ingredients:
– 2 medium beetroot, peeled and cooked
– 1/4 cup tahini
– 1/4 cup lemon juice
– 1 garlic clove, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– Water (as needed)
Instructions:
1. In a blender or food processor, combine cooked beetroot, tahini, lemon juice, garlic, and salt.
2. Blend until smooth and creamy, adding water as needed to achieve desired consistency.
3. With the blender running, slowly pour in olive oil through the top.
4. Continue blending for another minute, until well combined.
5. Taste and adjust seasoning if necessary.
6. Serve immediately or refrigerate for up to 3 days.
Cooking Time: 10 minutes (including cooking time for beetroot)
Beetroot and Feta Stuffed Portobello Mushrooms
Elevate your dinner game with these earthy, savory mushrooms filled with the sweetness of beetroot and tanginess of feta. This simple yet impressive recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large portobello mushrooms
– 1 medium beetroot, cooked and diced
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms by wiping them with a damp cloth and removing the stems.
3. In a bowl, mix together beetroot, feta cheese, garlic, salt, and pepper.
4. Stuff each mushroom cap with the beetroot-feta mixture, dividing it evenly among the four caps.
5. Drizzle olive oil over the mushrooms and sprinkle with chopped parsley if desired.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 15-20 minutes
Beetroot Chocolate Cake with Cream Cheese Frosting
Experience the unique combination of sweet beetroot and rich chocolate in this decadent cake, topped with a tangy cream cheese frosting.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1/2 cup cooked and pureed beetroot
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup melted unsalted butter
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, and baking powder.
3. In a large bowl, combine beetroot puree, milk, eggs, and melted butter. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide the batter evenly between the prepared pans and smooth tops.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cakes to cool completely before frosting with cream cheese mixture.
Cooking Time: 60-70 minutes (including cooling time)
Pickled Beetroot and Red Onion Relish
This vibrant relish adds a pop of color and flavor to sandwiches, salads, and snacks. With its sweet and tangy combination of pickled beets and red onion, it’s the perfect condiment for any occasion.
Ingredients:
– 2 large beetroot, peeled and thinly sliced
– 1 large red onion, thinly sliced
– 1 cup (250ml) apple cider vinegar
– 1/4 cup (60ml) water
– 2 tbsp sugar
– Salt to taste
Instructions:
1. In a large bowl, combine beetroot and red onion slices.
2. In a small saucepan, bring the apple cider vinegar, water, and sugar to a boil over medium heat.
3. Reduce heat to low and simmer for 10 minutes.
4. Pour the pickling liquid over the beetroot mixture, ensuring all vegetables are covered.
5. Let it sit at room temperature for at least 2 hours or refrigerate overnight before serving.
Cooking Time: 10 minutes (plus 2-12 hours resting time)
Beetroot and Walnut Pesto Pasta
Elevate your pasta game with this vibrant and flavorful dish, where the sweetness of beetroot pairs perfectly with the earthiness of walnuts. This recipe is a twist on traditional pesto, adding a pop of color and nutrients to your meal.
Ingredients:
– 8 oz pasta of your choice
– 2 medium beetroot, cooked and peeled
– 1/4 cup walnut halves
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a blender or food processor, combine cooked beetroot, walnut halves, Parmesan cheese, garlic, salt, and pepper. Blend until smooth.
3. With the blender or food processor still running, slowly pour in olive oil through the top. Process until well combined.
4. Toss cooked pasta with the beetroot pesto. Serve immediately, garnished with fresh parsley or basil leaves.
Cooking Time: 20 minutes
Beetroot and Chickpea Burger with Avocado
This vibrant burger combines the natural sweetness of beetroot with the creaminess of avocado, all wrapped up in a flavorful chickpea patty. Perfect for a quick and healthy meal or as a refreshing alternative to traditional burgers.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup cooked beetroot, peeled and chopped
– 1/4 cup oats
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 ripe avocado, mashed
– 1 lettuce leaf, for serving (optional)
– Buns or wraps, for serving
Instructions:
1. Preheat a non-stick skillet or grill over medium heat.
2. In a bowl, mix together chickpeas, beetroot, oats, lemon juice, garlic, salt, and pepper.
3. Form into 4 patties.
4. Cook patties for 3-4 minutes per side, until golden brown.
5. Assemble burgers with mashed avocado, lettuce (if using), and your favorite toppings.
6. Serve immediately.
Cooking Time: 15-20 minutes
Beetroot and Apple Smoothie with Ginger
This vibrant smoothie combines the earthy sweetness of beetroot, the crunch of apple, and the spicy kick of ginger to create a unique and revitalizing drink.
Ingredients:
– 1 medium beetroot, peeled and chopped
– 1 large apple, cored and chopped
– 2 inches fresh ginger, peeled and chopped
– 1/2 cup plain yogurt
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. Add the chopped beetroot, apple, and ginger to a blender.
2. Blend on high speed until the mixture is smooth and the ingredients are well combined.
3. Add the plain yogurt and honey, blending until fully incorporated.
4. Taste and adjust sweetness or spiciness as needed.
5. Pour into glasses and serve immediately. Add ice cubes if desired for a thicker consistency.
Cooking Time: 5 minutes
Beetroot and Quinoa Salad with Pomegranate
This vibrant salad combines the earthy sweetness of beetroot with the nutty flavor of quinoa, topped with juicy pomegranate seeds. A perfect dish for a light and refreshing lunch or dinner.
Ingredients:
– 250g cooked quinoa
– 2 medium beetroot, peeled and diced
– 1/4 cup pomegranate seeds
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions.
2. Roast beetroot in the oven with a drizzle of olive oil, salt, and pepper until tender (about 45 minutes).
3. In a large bowl, combine cooked quinoa, roasted beetroot, pomegranate seeds, and parsley.
4. Drizzle with apple cider vinegar and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 50-60 minutes
Beetroot Risotto with Parmesan and Thyme
Elevate your risotto game with this vibrant and flavorful dish, combining the natural sweetness of beetroot with the richness of Parmesan cheese.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable or chicken broth, warmed
– 1 medium beetroot, peeled and cooked through
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– 1 tablespoon fresh thyme leaves
– Salt and pepper to taste
Instructions:
1. Heat olive oil in a large saucepan over medium heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add Arborio rice and cook for 1-2 minutes, stirring constantly, until lightly toasted.
5. Add warmed broth, one cup at a time, stirring continuously, allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in cooked beetroot and white wine (if using).
7. Remove from heat, then stir in Parmesan cheese and thyme leaves. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Beetroot and Orange Glazed Salmon
Sweet and tangy, this beetroot and orange glaze elevates the flavor of pan-seared salmon to a new level. With its vibrant pink color and delicate flavor, this dish is perfect for a special occasion or a cozy night in.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 large beetroot, peeled and cooked
– 2 navel oranges, peeled and segmented
– 2 tbsp olive oil
– 2 tbsp honey
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, combine cooked beetroot, orange segments, olive oil, honey, Dijon mustard, salt, and pepper. Blend until smooth.
3. Place salmon fillets on a baking sheet lined with parchment paper. Brush the glaze evenly over each fillet.
4. Bake for 12-15 minutes or until cooked through.
5. Serve hot and enjoy!
Cooking Time: 12-15 minutes
Beetroot and Sweet Potato Hash
This vibrant hash is a delicious twist on traditional potato-based dishes, featuring the natural sweetness of beetroot and sweet potatoes. Perfect as a side or used as a topping for your favorite breakfast or brunch options.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 large beetroot, peeled and diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder, chili flakes, or chopped fresh herbs (e.g., parsley, thyme) for added flavor
Instructions:
1. Preheat oven to 200°C (400°F).
2. Toss sweet potatoes and beetroot with olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 30-40 minutes or until tender, flipping halfway through.
4. Remove from the oven and let cool slightly.
5. Mash or chop into desired consistency.
Cooking Time: 30-40 minutes
Beetroot and Lentil Curry with Coconut Milk
This vibrant curry is a perfect blend of sweet, earthy beetroot, nutritious lentils, and creamy coconut milk. It’s a great way to get your daily dose of fiber, protein, and vitamins in one delicious bowl.
Ingredients:
– 1 medium beetroot, peeled and diced
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute.
3. Add lentils, beetroot, and coconut milk. Season with salt and pepper to taste.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 40-50 minutes
Beetroot and Blue Cheese Tart
A sweet and savory tart that combines the earthy flavors of beetroot with the pungency of blue cheese, perfect for a unique dinner party or special occasion.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large beetroot, peeled and thinly sliced
– 1/2 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Place on the prepared baking sheet.
3. Arrange beetroot slices over the pastry, leaving a 1-inch border around the edges.
4. Sprinkle blue cheese crumbles evenly over the beetroot.
5. Drizzle olive oil over the tart and season with salt and pepper to taste.
6. Bake for 25-30 minutes or until the pastry is golden brown and the blue cheese is melted and bubbly.
7. Garnish with fresh thyme leaves before serving.
Cooking Time: 25-30 minutes
Beetroot and Carrot Juice with Lemon
Revitalize your senses with this vibrant and delicious juice, packed with the natural sweetness of beets and carrots, enhanced by a squeeze of lemon. This invigorating drink is perfect for any time of day, providing a boost of energy and a splash of color to your morning routine.
Ingredients:
– 2 medium beetroot, peeled and chopped
– 4 medium carrots, peeled and chopped
– Juice of 1 lemon
– Optional: honey or sugar to taste
Instructions:
1. Add the chopped beetroot and carrots to a juicer.
2. Extract the juice according to your juicer’s instructions.
3. Pour the juice into a glass.
4. Squeeze in the juice of 1 lemon.
5. Stir well and adjust sweetness to taste with honey or sugar, if desired.
Cooking Time: None needed! Just juice and enjoy!
Beetroot and Spinach Gnocchi
This vibrant gnocchi dish combines the natural sweetness of beetroot with the earthy flavor of spinach, all wrapped up in a delicate, pillowy texture. Perfect as a main course or side dish, this recipe is sure to impress.
Ingredients:
– 2 large beetroot, cooked and peeled
– 1 package fresh spinach leaves
– 1 cup all-purpose flour
– 1/4 cup semolina
– 1/4 teaspoon salt
– 1 egg, lightly beaten
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a food processor, combine beetroot, spinach leaves, flour, semolina, and salt. Process until well combined.
3. Add the lightly beaten egg and mix until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes.
5. Divide the dough into 4 equal pieces and roll each piece into a long rope.
6. Cut the rope into 1-inch (2.5 cm) pieces to form the gnocchi.
7. Cook the gnocchi in boiling salted water for 3-5 minutes, or until they float to the surface.
8. Serve with your favorite sauce and enjoy!
Cooking Time: 20-25 minutes
Beetroot and Horseradish Dip with Dill
This sweet and tangy dip combines the earthy flavor of beetroot with the pungency of horseradish, finished with a hint of fresh dill. Perfect for snacking or serving as an accompaniment to grilled meats or vegetables.
Ingredients:
– 2 large beetroot, peeled and cooked
– 1/4 cup plain Greek yogurt
– 2 tablespoons prepared horseradish
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine cooked beetroot, yogurt, horseradish, salt, and pepper.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. Stir in chopped fresh dill.
4. Taste and adjust seasoning if desired.
Cooking Time: 10 minutes (prep) + 5 minutes (blending)
Beetroot and Pear Salad with Walnuts
This refreshing salad combines the natural sweetness of pears and beets with the crunch of walnuts, perfect for a light lunch or dinner.
Ingredients:
– 2 large beetroot, peeled and thinly sliced
– 1 ripe pear, diced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roast the beetroot slices in a single layer on a baking sheet for about 30 minutes, or until tender.
3. In a large bowl, combine the roasted beetroot, diced pear, and chopped parsley.
4. Drizzle with olive oil and apple cider vinegar; season with salt and pepper to taste.
5. Sprinkle the chopped walnuts over the top of the salad.
Cooking Time: 30 minutes (including roasting time)
Beetroot and Dark Chocolate Muffins
A unique twist on traditional muffins, these sweet treats combine the earthy flavor of beetroot with the richness of dark chocolate.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup cooked and pureed beetroot
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup dark chocolate chips (at least 70% cocoa)
– 1/2 cup plain Greek yogurt
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine melted butter, egg, beetroot puree, and Greek yogurt. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Melt dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval. Allow to cool slightly.
6. Fold the melted chocolate into the muffin batter.
7. Divide batter evenly among muffin cups.
8. Bake for 20-25 minutes, or until tops are golden brown and centers are set.
Cooking Time: 20-25 minutes
Summary
Discover the vibrant world of beetroot recipes! From savory to sweet, these 20 stunning dishes showcase the versatility of this colorful root vegetable. Savor roasted beetroot and goat cheese salad, or try beetroot hummus with tahini and lemon. Indulge in beetroot chocolate cake with cream cheese frosting, or enjoy pickled beetroot and red onion relish. These innovative recipes cater to every occasion, from hearty meals to healthy snacks, and even sweet treats. Explore the possibilities of beetroot and quinoa salad with pomegranate, beetroot risotto with parmesan and thyme, or beetroot and orange glazed salmon. There’s something for everyone in this vibrant collection!