The of color beets is just a total showstopper. I know, I know, some people are on the fence about that earthy flavor, but I’m here to tell you that these recipes are a whole different story.
We’re talking about pairing them up with sweet and savory ingredients that just work. Honestly, when you get it right, beets have this amazing sweetness.
I am so excited about this list. There is absolutely something here for everyone, even that one friend who swears they can’t stand beets. Let’s get to it.
1. Oven Baked Beet Chips Recipe
You know those gorgeous, crunchy root veggie chips from the store? The ones that are somehow salty, crisp, and good for you all at once? Well, get ready to make them right at home. It is stupidly easy.
A mandolin will be your best friend for getting those slices just right. I definitely recommend using a mix of red and golden beets because it makes the final bowl so much prettier.
For seasoning, you can go with a little bit of heat from paprika or keep it classic with sea salt. It’s a choose-your-own-adventure!
2. Kid-Friendly Pink Beet Pancakes
A plate of bright pink pancakes showing up for breakfast? My kids go absolutely wild for these. They don’t even ask how they got that amazing color, they just dig in and always want a second helping.
I was honestly blown away by how light and fluffy they are. The flavor is all sweet, with none of that earthiness you might expect.
And here’s a bonus that deserves mention: you can totally make a huge batch and freeze them. A quick and easy mid-week breakfast is a beautiful thing.
3. Beet Pickled Eggs
If you’re looking for a stunning Easter appetizer, this one goes in my forever files!
Pickled eggs already have that great tangy flavor, but let’s be real, they can look a little plain. This is where the magic happens.
It’s a two-for-one recipe where you get some delicious pickled beets for your salads AND your eggs get stained with a vibrant pink color. Everybody wins!
4. Warm Goat Cheese, Beet, and Arugula Sandwiches
When meatless Monday rolls around, I’m always on the hunt for something new that’s big and bold. This sandwich is it. It’s so filling and flavorful.
Beets and goat’s cheese have strong flavors, but somehow they just balance each other out perfectly.
I love this toasted so the cheese gets all melty and the bread has a nice crunch. But honestly, with so much texture in the filling, it’s just as amazing on a slice of soft, fresh bread.
5. Beet Wellington with Balsamic Reduction
I made this as a special dinner for a vegetarian friend, and let me tell you, she was so happy I made the effort. And it is a little bit of an effort, but so worth it.
If mushrooms aren’t your thing, no problem. You can just double the spinach mixture and use that to wrap the beets. I also brushed the pastry with a little pesto for some extra flavor since my friend isn’t a strict vegetarian. You could also use a great vegan pesto!
6. Easy Roasted Beets
Roasting beets is my house favorite way to bring out their flavor. It lets the flavor get so much deeper, and you don’t lose any of it to the boiling water.
Plus, after about an hour in the oven, the skins just peel right off. It’s a total game changer for avoiding stained fingers!
7. Beet Baba Ganoush Dip Recipe
This vibrant little dip is usually made with roasted eggplant and tahini paste. It’s a lot like hummus and is perfect to serve on a mezze platter with other dips and veggies.
Adding beets just takes it to the next level. It makes the dip even healthier and brings in a wonderful sweetness and a real depth of flavor. YUM!
8. Harvard Beets
This New England side dish has such a deep color and flavor. The beets are cooked in vinegar and sugar, which leaves you with a beautiful sweet and sour profile. It makes them the perfect side for everything from pot roast to chicken.
The sauce is so silky and thick, thanks to some butter and cornstarch. And don’t worry about leftovers, because these are great eaten cold, too.
9. Chocolate Chunk Beet Ice Cream
Just look at that color! You just know this ice cream is going to be a hit.
This vegan treat is super simple. It uses cooked beets, coconut milk, agave, ginger, and dark chocolate. Just be sure your chocolate is vegan-friendly!
You can make this in an ice cream machine or just by freezing the mixture. If you want it a little lighter, you can try whipping up some coconut cream and folding that in before you freeze it.
10. Beet Salad with Arugula and Balsamic Vinaigrette
Adding beets to a salad not only gives it a pop of color, but it also makes the whole dish way more filling.
Everything in here has big flavors, from the arugula and feta to the balsamic dressing. But all the ingredients play so well together. No matter what you get on your fork, it’s a mouthful of deliciousness.
11. Oven Baked Beet Fries with Spicy Aioli
Fries are my weakness. I just can’t say no! They’re the perfect finger food and just too good. So, I’m always looking for ways to satisfy that craving, and these beet fries are just the thing.
I like to use a mix of red and golden beets to make the plate extra appealing. And that spicy aioli? You have to make it. Highly recommend.
12. Strawberry-Beet Popsicle
Looking for a way to get your kids to eat more healthy foods? I’ve got you covered.
We all know kids go for the brightest thing on the table, and popsicles are always a sure thing. So if they’re going to eat them anyway, why not load them up with good stuff?
These are gluten-free, vegan, and packed with vitamins and natural sugars. They are going to be a hit!
13. Refrigerator Pickled Beets
This easy recipe might not last as long as others, but the super short prep time makes it completely worth it. When a recipe is this quick, you can just whip up another batch whenever you want.
Let the beets rest for a couple of days so all that flavor can really concentrate. And don’t be afraid to play around with it! Using different kinds of beets will just make your salads even brighter.
14. Classic Borscht Recipe
This beet soup has so much going for it. It’s incredibly healthy, the color is amazing, and it’s pretty cheap to make.
It’s very filling with chicken broth, potatoes, carrots, beans, and seasonings. If you want to make it vegetarian, just swap the chicken stock for veggie stock.
I love swirling some sour cream on top and always serve it with a ton of crusty bread to get every last drop.
15. Fudgy Beet Gluten-Free Brownies
My problem with a lot of gluten-free, vegan brownies is that they sometimes lack that fudgy texture and deep chocolatey goodness of a regular brownie.
That’s why I was so surprised when I tasted these! They are bursting with chocolate flavor. Full disclosure, I might have gone a little crazy with the chocolate chips.
They get their sweetness from maple syrup and applesauce, or you could even use mashed bananas for a fun twist.
16. Roasted Beet and Walnut Dip
Walnuts have this surprisingly buttery texture, and I use them in my baking all the time. But I had never thought to put them in a dip until I saw this!
I highly recommend following the ingredient list exactly because it’s bursting with flavor and pretty much perfect. When it’s all done, try topping it with a drizzle of pomegranate balsamic glaze and a few seeds for some extra texture. It’s so good.
17. Beet Ravioli with Goat Cheese, Ricotta, and Mint Filling
I love making my own pasta. I usually save it for the weekend because it can take some time and patience, but it’s such a fun afternoon project!
This pasta isn’t just colored with a little beet powder or juice. It has whole, roasted beets inside, which gives it a fantastic flavor that goes so well with the filling.
18. 5-Minute Beet Vinaigrette
Beets are one of the few root vegetables you can actually eat raw.
When you’re ready to blend it up, just be sure to dice it small enough so your blender doesn’t have to work too hard. Also, remember to peel the skin off before you start chopping. You might want to pull out some gloves for that part!
You can easily adjust the amount of honey depending on how sweet you like things. I also like to mix in some black sesame seeds; the dark specks really make the pink pop.
19. Sweet Beet Bread
A lot like zucchini bread, this recipe isn’t overly sweet. Instead, it has a moist and tender crumb that’s light, bright, and has a wonderful texture.
I love using grated beets in here. The vegetable gets soft as it cooks, but it still gives you sweetness and a ton of moisture. If you do want it a little sweeter, try adding some chocolate chips to the batter or a simple buttercream on top.
20. Golden Beet Salad
If you’re still not sold on beets, I really think you should try golden beets. Their flavor is much sweeter and way less earthy than the classic red kind.
A huge plus is that you can chop them up without worrying about any stains.
And if you’ve never tried white balsamic, you are in for a treat. The flavor is similar to regular balsamic, but it’s more toned down. It’s perfect for anyone who might be a picky eater.
21. Roasted Beet Pesto
I know I keep talking about the color, but really! Just look at that incredible pink! How could you not want to make this?
Pesto is already so delicious, but I know a few people who aren’t huge fans of basil. With this recipe, you get that same nutty, cheesy goodness, but with a pop of color and a slightly sweeter finish.
22. Beet Lemonade Recipe
Beets are often used as a natural coloring, usually in a dry powder form. I’ve used it in vegan cakes and frostings, and it’s fantastic.
This recipe uses raw beets, which gives it that stunning color. But because you’re also using lemons, limes, and plenty of sugar, you can’t taste the beet at all.
23. Roasted Beet Hummus
If a dip made from roasted eggplant isn’t really your thing, I get it. It’s a unique flavor that not everyone is going to love.
That’s why I’m obsessed with this hummus recipe. I mean, who doesn’t love hummus?! It’s tasty, the texture is just what you’d expect, and it is definitely going to stand out on a table full of plain-looking dips.
24. Roasted Spiralized Beets with Honey Mustard Vinaigrette
I have to admit, I went through a major spiralized vegetable phase not too long ago. It was just too tempting not to try every single veggie I could find and see what happened.
But I never tried beets. I thought they would be too hard and just crumble into sad little pieces. Boy, was I wrong. They totally held up as long noodles, and once they were roasted, they were the perfect substitute for spaghetti.
25. Chocolate Beet Cookies
If you’re going to make chocolate cookies, they should really be these double chocolate beet cookies.
Again, you won’t taste the beets! Between the deep brown sugar and rich dark chocolate, nobody is going to believe there’s beet puree in them.
Did I mention they’re gluten-free? Instead of flour, this recipe uses ground oats for substance and texture. I like to leave some of the oats whole for some extra chewiness.