20 Simple Easy Beet Recipes Healthy

Beets aren’t just vibrant and nutritious—they’re also incredibly versatile! Whether you’re craving a quick weeknight side, a hearty salad, or a cozy roasted dish, these 20 simple and healthy beet recipes make it easy to enjoy this earthy-sweet veggie in delicious new ways. From vibrant smoothies to savory sheet-pan dinners, there’s something here for every craving. Let’s dive into these fuss-free, flavor-packed ideas!

Roasted Beet Salad with Goat Cheese

Guess what? I’ve got this roasted beet salad with goat cheese that’s gonna blow your mind. It’s the perfect mix of earthy, creamy, and crunchy, and it’s so easy you’ll wanna make it every week.

Ingredients

• 3 medium beets, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 2 tbsp balsamic vinegar

Instructions

1. Preheat oven: Heat your oven to 400°F (200°C) because we’re roasting those beets to perfection.
2. Toss beets: In a bowl, mix the beet cubes with olive oil, salt, and pepper until they’re evenly coated. Tip: Use your hands for this to make sure every piece gets some love.
3. Roast beets: Spread the beets on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway, until they’re tender and slightly caramelized. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
4. Prep greens: While the beets are roasting, toss the mixed greens in a large bowl. No dressing yet—we’re keeping it crisp.
5. Assemble salad: Once the beets are done and slightly cooled, add them to the greens. Top with goat cheese and walnuts. Tip: Let the beets cool a bit so they don’t wilt the greens.
6. Drizzle dressing: Right before serving, drizzle the balsamic vinegar over the salad. Toss gently to combine.

The beets bring a sweet earthiness that pairs amazingly with the tangy goat cheese, and the walnuts add just the right crunch. Try serving it with a slice of crusty bread to soak up all those delicious flavors.

Beet and Carrot Soup

So, you’ve got some beets and carrots staring you down from the fridge, huh? Let’s turn those vibrant veggies into a soup that’s as easy to make as it is delicious to eat. No fancy chef skills required here, just a pot and a little bit of patience.

Ingredients

• 2 cups peeled and diced beets
• 1 cup peeled and diced carrots
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup plain yogurt (for serving)

Instructions

1. Prep the veggies: Start by peeling and dicing your beets and carrots into roughly the same size pieces for even cooking.
2. Sauté the base: Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Add the veggies: Toss in the beets and carrots, stirring them around to get cozy with the onions and garlic.
4. Pour in the broth: Add the vegetable broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the veggies are tender, about 20 minutes.
5. Blend it up: Once the veggies are soft, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, a regular blender works too—just let the soup cool a bit first.
6. Finish with lemon: Stir in the lemon juice for a little brightness. Taste and adjust the seasoning if needed.
7. Serve it cool: Ladle the soup into bowls and top with a dollop of yogurt. It’s also great with a sprinkle of fresh dill or a drizzle of olive oil.

This soup is silky smooth with a sweet earthiness from the beets, balanced by the carrots’ slight sweetness and the tangy yogurt. Try serving it with a slice of crusty bread for dipping, or chill it for a refreshing summer meal.

Beet Hummus with Pita Chips

Craving something vibrant and a tad unconventional for your snack time? Let’s whip up some Beet Hummus with Pita Chips that’s as fun to make as it is to eat, and trust me, it’s a showstopper with its deep pink hue.

Ingredients

• 1 medium beet, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 2 tbsp olive oil
• 4 pita breads, cut into triangles
• 1 tbsp olive oil (for pita chips)
• 1/2 tsp paprika (for pita chips)

Instructions

1. Roast the beet: Preheat your oven to 400°F. Toss the diced beet with a drizzle of olive oil, wrap in foil, and roast for 30 minutes until tender. Tip: Roasting beets enhances their sweetness, making your hummus irresistibly flavorful.
2. Blend the base: In a food processor, combine the roasted beet, chickpeas, tahini, lemon juice, garlic, cumin, and salt. Blend until smooth. Tip: For extra creaminess, add a tablespoon of water at a time until you reach your desired consistency.
3. Drizzle and mix: With the processor running, slowly drizzle in 2 tbsp olive oil until the hummus is silky. Tip: This emulsifies the oil, giving your hummus a luxurious texture.
4. Prep the pita chips: Toss pita triangles with 1 tbsp olive oil and paprika. Bake at 400°F for 10 minutes, flipping halfway, until crispy.
5. Serve and enjoy: Scoop the hummus into a bowl, drizzle with a bit more olive oil, and serve with the crispy pita chips on the side.

This beet hummus is creamy with a subtle earthiness, balanced by the tang of lemon and tahini. The pita chips add a perfect crunch, making it a snack that’s as satisfying as it is beautiful. Try serving it with a sprinkle of feta or a handful of arugula for an extra pop of flavor and color.

Beet and Quinoa Bowl

Guess what? I’ve got this killer Beet and Quinoa Bowl recipe that’s as easy to make as it is delicious. Perfect for those days when you want something healthy but don’t want to spend hours in the kitchen.

Ingredients

• 1 cup quinoa, rinsed
• 2 medium beets, peeled and diced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar
• 1/2 cup feta cheese, crumbled
• 1/4 cup walnuts, chopped
• 2 cups baby spinach

Instructions

1. Cook quinoa: In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
2. Roast beets: Preheat oven to 400°F. Toss diced beets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until tender.
3. Make dressing: Whisk together remaining 1 tbsp olive oil and balsamic vinegar in a small bowl.
4. Assemble bowl: In a large bowl, combine cooked quinoa, roasted beets, baby spinach, feta cheese, and walnuts. Drizzle with dressing and toss gently to combine.
5. Serve: Divide the mixture between two bowls and enjoy immediately for the best texture and flavor.

The combination of earthy beets, nutty quinoa, and tangy feta creates a symphony of flavors in your mouth. Try adding a poached egg on top for an extra protein boost!

Beet and Orange Smoothie

Ready to jazz up your morning routine with a splash of color and a zing of flavor? This Beet and Orange Smoothie is like a sunrise in a glass—vibrant, refreshing, and packed with goodness to kickstart your day.

Ingredients

• 1 medium beet, peeled and chopped (about 1 cup)
• 1 large orange, peeled and segmented (about 1 cup)
• 1/2 cup plain Greek yogurt
• 1/2 cup almond milk
• 1 tbsp honey
• 1/2 tsp ground ginger
• 1 cup ice cubes

Instructions

1. Prep the beet: Start by peeling and chopping the beet into small chunks to ensure it blends smoothly.
2. Segment the orange: Peel the orange and separate it into segments, removing any seeds to avoid bitterness.
3. Blend the base: In a blender, combine the chopped beet, orange segments, Greek yogurt, almond milk, honey, and ground ginger.
4. Add ice: Toss in the ice cubes to give your smoothie that frosty, refreshing texture.
5. Blend to perfection: Blend on high for about 1 minute, or until the mixture is completely smooth and the ice is fully incorporated.
6. Adjust consistency: If the smoothie is too thick, add a splash more almond milk and blend for another 10 seconds.
7. Serve immediately: Pour into a glass and enjoy right away for the best flavor and texture.

This smoothie is a gorgeous pink hue with a creamy texture and a sweet, slightly earthy flavor balanced by the citrusy orange. Try serving it with a thin orange slice on the rim for an extra fancy touch!

Beet and Feta Tart

Ever had one of those days where you’re craving something fancy but also kinda lazy? This Beet and Feta Tart is your golden ticket—impressive enough for guests, easy enough for a Tuesday night.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 medium beets, peeled and thinly sliced
• 1/2 cup crumbled feta cheese
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven: Heat your oven to 400°F (200°C). This ensures your tart gets that perfect golden crust.
2. Prep pastry: Unfold the puff pastry on a parchment-lined baking sheet. If it’s not perfectly square, no sweat—rustic is in.
3. Layer beets: Arrange the beet slices in a single layer on the pastry, leaving a 1-inch border. Overlapping is fine; it adds character.
4. Add toppings: Sprinkle feta, thyme, salt, and pepper over the beets. Drizzle with olive oil for that extra flavor punch.
5. Fold edges: Fold the pastry edges over the beets, crimping slightly to hold everything in. It’s like tucking your tart into bed.
6. Brush with egg: Lightly brush the pastry edges with beaten egg. This is the secret to that glossy, golden finish.
7. Bake: Pop it in the oven for 25-30 minutes, until the pastry is puffed and golden. Tip: Rotate the sheet halfway for even baking.
8. Cool slightly: Let it sit for 5 minutes before slicing. This keeps the filling from oozing out everywhere.

The tart comes out with a flaky crust, sweet beets, and salty feta—a combo that’s downright addictive. Try serving it with a drizzle of balsamic glaze for an extra tangy kick.

Beet and Apple Slaw

Wow, have I got a crunchy, colorful, and slightly sweet surprise for you today! This Beet and Apple Slaw is like summer in a bowl, minus the sunburn, and it’s so easy you’ll be wondering why you haven’t been making it all along.

Ingredients

• 2 medium beets, peeled and grated
• 1 large apple, cored and thinly sliced
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped walnuts

Instructions

1. Prep the veggies: Start by peeling and grating the beets, then core and thinly slice the apple. Toss them together in a large bowl.
2. Whisk the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Combine: Pour the dressing over the beet and apple mixture. Use a spatula to fold everything together until evenly coated.
4. Add crunch: Sprinkle the chopped walnuts over the top and give it one final gentle mix to distribute them throughout.
5. Chill: Cover the bowl with plastic wrap and let it chill in the fridge for at least 30 minutes to let the flavors meld together.

This slaw is a texture dream—crisp, juicy, with a little nutty crunch. Serve it alongside grilled chicken or pile it high on a pulled pork sandwich for a sweet and tangy twist. Trust me, it’s a game-changer.

Beet and Chickpea Curry

Veggie lovers, gather ’round because this Beet and Chickpea Curry is about to become your new weeknight hero. It’s hearty, it’s vibrant, and honestly, it’s a great excuse to eat more beets without feeling like you’re in a 1980s health food store.

Ingredients

• 2 cups diced beets (about 2 medium beets, peeled)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Prep the beets: Peel and dice the beets into 1/2-inch cubes. Pro tip: Wear gloves unless you want pink fingers for days.
2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
3. Toast the spices: Stir in the cumin, coriander, turmeric, and cayenne pepper, cooking for 1 minute until fragrant. This wakes up the spices, trust me.
4. Combine everything: Add the diced beets, chickpeas, coconut milk, and vegetable broth to the pot. Bring to a simmer.
5. Simmer to perfection: Reduce heat to low, cover, and let it simmer for 25 minutes, or until the beets are tender. Stir occasionally to prevent sticking.
6. Season and serve: Taste and add salt as needed. Garnish with fresh cilantro before serving. Pro tip: This curry tastes even better the next day, so leftovers are a win.

The curry is luxuriously creamy with a subtle sweetness from the beets, balanced by the earthy chickpeas and warm spices. Serve it over a bed of fluffy rice or with some naan to scoop up every last bit.

Beet and Walnut Pesto Pasta

Now, if you’re anything like me, you’ve probably stared at a beet in the grocery store, thought ‘huh, that’s pretty,’ and then immediately put it back because, let’s be honest, what do you even do with a beet? Well, my friend, today is your lucky day because we’re turning that pretty root into a show-stopping Beet and Walnut Pesto Pasta that’s as easy to make as it is delicious.

Ingredients

• 2 medium beets, peeled and diced
• 1/2 cup walnuts, toasted
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/2 cup extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz pasta of your choice

Instructions

1. Roast the beets: Preheat your oven to 400°F. Toss the diced beets with 1 tbsp olive oil, spread them on a baking sheet, and roast for 25 minutes or until tender. Tip: Covering the beets with foil speeds up the cooking process.
2. Toast the walnuts: While the beets roast, spread the walnuts on a dry skillet over medium heat. Toast for 5 minutes, stirring occasionally, until fragrant. Tip: Keep an eye on them; walnuts can go from toasted to burnt in seconds.
3. Blend the pesto: In a food processor, combine the roasted beets, toasted walnuts, Parmesan, garlic, salt, and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the remaining olive oil until smooth. Tip: If the pesto is too thick, add a tablespoon of pasta water to loosen it up.
4. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
5. Combine everything: In a large bowl, toss the drained pasta with the beet pesto. If needed, add a bit of the reserved pasta water to help the pesto coat the pasta evenly.

This dish is a vibrant, earthy, and nutty delight that’ll make you feel like a gourmet chef with minimal effort. Serve it with an extra sprinkle of Parmesan and a few whole walnuts on top for that Instagram-worthy finish.

Beet and Avocado Toast

You know those mornings when you’re craving something colorful, nutritious, and downright Instagram-worthy? Yeah, this Beet and Avocado Toast is here to save the day, turning your basic breakfast into a vibrant feast for the eyes and the belly.

Ingredients

• 1 medium beet, roasted and thinly sliced
• 1 ripe avocado, mashed
• 2 slices of whole grain bread, toasted
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp balsamic glaze
• 1/4 cup crumbled feta cheese
• 1 tbsp fresh dill, chopped

Instructions

1. Roast the beet: Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 45 minutes until tender. Let it cool, then peel and slice thinly.
2. Toast the bread: While the beet is roasting, toast your bread until golden and crisp. Tip: A little olive oil brushed on before toasting adds extra crunch.
3. Mash the avocado: In a bowl, mash the avocado with sea salt and black pepper until smooth but still a bit chunky.
4. Assemble the toast: Spread the mashed avocado evenly on the toasted bread. Layer the beet slices on top, then drizzle with balsamic glaze.
5. Add the finishing touches: Sprinkle crumbled feta and fresh dill over the top. Tip: The saltiness of the feta balances the sweetness of the beets perfectly.

The crunch of the toast, the creaminess of the avocado, and the earthy sweetness of the beets make every bite a delight. Try serving it with a poached egg on top for an extra protein kick!

Beet and Sweet Potato Hash

Zesty and vibrant, this Beet and Sweet Potato Hash is your ticket to a colorful breakfast that’s as nutritious as it is delicious. Imagine digging into a plate where every bite is a sweet, earthy, and slightly crispy delight—yeah, it’s that good.

Ingredients

• 2 medium beets, peeled and diced into 1/2-inch cubes
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat the skillet: Heat a large skillet over medium heat and add the olive oil.
2. Cook the veggies: Add the diced beets and sweet potato to the skillet. Cook for 10 minutes, stirring occasionally, until they start to soften.
3. Add the onions: Toss in the sliced red onion and continue cooking for another 5 minutes. Tip: If the skillet gets too dry, add a splash of water to prevent sticking.
4. Season it up: Sprinkle the salt, black pepper, and smoked paprika over the hash. Stir well to coat all the veggies evenly.
5. Garlic time: Add the minced garlic and cook for 2 more minutes, until fragrant. Tip: Garlic burns easily, so keep the heat medium and watch it closely.
6. Finish with parsley: Remove the skillet from heat and stir in the fresh parsley. Tip: Fresh herbs add a bright finish, so don’t skip this step!

The hash comes out with a perfect mix of tender and crispy textures, and the smoked paprika gives it a subtle depth that’s downright addictive. Serve it topped with a fried egg for a breakfast that’ll keep you full till lunch, or as a side to grilled chicken for a dinner that’s anything but boring.

Beet and Lentil Salad

Unbelievably easy and packed with flavor, this Beet and Lentil Salad is your next go-to for a quick, nutritious meal that doesn’t skimp on taste. Let’s dive into making this colorful dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 2 medium beets, peeled and diced into 1/2-inch cubes
• 1 cup green lentils, rinsed
• 2 cups water
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup crumbled feta cheese

Instructions

1. Cook the lentils: In a medium saucepan, combine the lentils and water. Bring to a boil over high heat, then reduce to a simmer and cover. Cook for 20 minutes or until lentils are tender but not mushy. Drain any excess water and let cool.
2. Roast the beets: Preheat your oven to 400°F. Toss the diced beets with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until beets are tender and slightly caramelized.
3. Make the dressing: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
4. Combine everything: In a large bowl, mix the cooled lentils, roasted beets, and chopped parsley. Drizzle with the dressing and toss gently to coat. Sprinkle the crumbled feta cheese on top before serving.

The salad is a delightful mix of earthy beets, hearty lentils, and tangy feta, all brought together with a simple balsamic dressing. Serve it over a bed of greens for an extra crunch or alongside grilled chicken for a more substantial meal.

Beet and Ginger Juice

Zesty and vibrant, this Beet and Ginger Juice is like a morning wake-up call in a glass—minus the annoying alarm sound. It’s sweet, it’s spicy, and it’s packed with all the good stuff to kickstart your day or give you that afternoon pick-me-up.

Ingredients

• 2 medium beets, peeled and chopped into 1-inch pieces
• 1 large apple, cored and chopped into 1-inch pieces
• 1-inch piece of fresh ginger, peeled
• 1 cup cold water
• 1 tbsp lemon juice
• 1 tsp honey (optional)

Instructions

1. Prep the produce: Start by washing all your fruits and veggies. Peel the beets and ginger, then chop them along with the apple into manageable 1-inch pieces.
2. Blend it up: Toss the beets, apple, and ginger into your blender. Add the cold water to help everything move smoothly. Blend on high for about 1 minute or until completely smooth.
3. Strain for smoothness: Pour the mixture through a fine mesh strainer into a large bowl, using a spoon to press out as much juice as possible. This step is key for that silky texture.
4. Season to shine: Stir in the lemon juice and honey (if using) into the strained juice. Taste and adjust the sweetness or tanginess to your liking.
5. Chill or serve: You can drink it immediately over ice or let it chill in the fridge for about 30 minutes to let the flavors meld together beautifully.

This juice is a gorgeous deep pink with a kick from the ginger that lingers just enough to keep things interesting. Serve it in a fancy glass with a lemon wedge, or just chug it straight from the jar—no judgment here.

Beet and Coconut Rice

Unbelievable as it may sound, this Beet and Coconut Rice is the kind of dish that looks like you spent hours on it, but secretly comes together in no time. It’s vibrant, slightly sweet, and has this creamy texture that makes you want to skip the main and just eat this by the bowlful.

Ingredients

• 1 cup basmati rice, rinsed until the water runs clear
• 1 medium beet, peeled and grated (about 1 cup)
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 1 tbsp coconut oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/2 tsp turmeric powder
• 1/4 cup chopped cilantro, for garnish

Instructions

1. Prep the rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
2. Sauté the aromatics: In a medium pot, heat the coconut oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the beet: Stir in the grated beet and cook for 2 minutes, just until it starts to soften.
4. Combine liquids and spices: Pour in the coconut milk and water, then add the salt, black pepper, and turmeric. Stir well to combine.
5. Cook the rice: Add the rinsed rice to the pot, give it a good stir, and bring to a boil. Then, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek! Keeping the lid on traps the steam and cooks the rice evenly.
6. Let it rest: After 15 minutes, turn off the heat and let the rice sit, covered, for 5 minutes. This step is crucial for that perfect, fluffy texture.
7. Fluff and serve: Gently fluff the rice with a fork, sprinkle with chopped cilantro, and serve. Tip: For an extra pop of color and freshness, top with additional grated beet or a squeeze of lime.

The rice turns this gorgeous pink hue from the beet, and the coconut milk gives it a richness that’s not too heavy. Serve it alongside grilled chicken or fish, or go all out and top it with a fried egg for breakfast—trust me, it works.

Beet and Berry Smoothie Bowl

Just when you thought your morning routine couldn’t get any more colorful, here comes the Beet and Berry Smoothie Bowl to prove you wrong. It’s like a sunrise in a bowl, but you can eat it, and honestly, it’s way more satisfying than just watching the day break.

Ingredients

• 1 medium beet, peeled and chopped (about 1 cup)
• 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1 banana, sliced
• 1/2 cup Greek yogurt
• 1/4 cup almond milk
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• Toppings: granola, sliced almonds, chia seeds (as much as you like)

Instructions

1. Blend the base: In a blender, combine the chopped beet, frozen berries, banana, Greek yogurt, almond milk, honey, vanilla extract, and cinnamon. Blend on high until smooth, about 1-2 minutes. Tip: If the mixture is too thick, add a splash more almond milk to get it moving.
2. Pour and prep: Pour the smoothie into a bowl. The consistency should be thick enough to hold toppings without sinking. Tip: For an extra cold bowl, chill it in the freezer for 5 minutes before adding the smoothie.
3. Add the crunch: Sprinkle your favorite toppings over the smoothie. Granola adds a nice crunch, sliced almonds bring a bit of protein, and chia seeds offer a pop of texture. Tip: Layer the toppings in sections for a picture-perfect bowl.

This bowl is a creamy, dreamy mix with a punch of earthy sweetness from the beet and a tart kick from the berries. Serve it with a side of ‘I made this myself’ pride, or, you know, just dig in straight away.

Beet and Goat Cheese Crostini

Wow, have I got a treat for you today! Imagine biting into a crispy, golden slice of bread topped with creamy goat cheese and sweet, earthy beets. It’s like a party in your mouth, and everyone’s invited.

Ingredients

• 1 French baguette, sliced into 1/2-inch thick pieces
• 4 medium beets, roasted and peeled
• 8 oz goat cheese, at room temperature
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped walnuts
• Fresh thyme leaves for garnish

Instructions

1. Preheat oven: Set your oven to 375°F to get it ready for toasting the bread.
2. Toast bread: Brush each slice of baguette with olive oil and toast in the oven for 5-7 minutes, or until golden and crispy.
3. Prep beets: Dice the roasted beets into small pieces and toss them with balsamic glaze, salt, and pepper.
4. Spread cheese: Once the bread is cool enough to handle, spread a generous layer of goat cheese on each slice.
5. Top with beets: Spoon the beet mixture over the goat cheese, then sprinkle with chopped walnuts and thyme leaves.
6. Serve immediately: These crostini are best enjoyed right away, while the bread is still crispy and the cheese is creamy.

The combination of the crunchy bread, smooth goat cheese, and sweet beets is downright addictive. Try serving these at your next gathering with a glass of crisp white wine for a match made in heaven.

Beet and Cucumber Gazpacho

Let me tell you about this refreshing Beet and Cucumber Gazpacho that’s perfect for those days when you can’t even with the heat. It’s like summer in a bowl, but way easier to make than it sounds, and yes, it’s as pink as your favorite Instagram filter.

Ingredients

• 2 cups peeled and diced beets (about 2 medium beets)
• 1 cup diced cucumber (about 1 medium cucumber)
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 clove garlic, minced
• 1/2 cup water
• 1/4 cup chopped fresh dill

Instructions

1. Prep the veggies: Toss your peeled and diced beets and cucumber into a blender. No need to be perfect with the dice; it’s all getting blended anyway.
2. Add the flavors: Pour in the olive oil, red wine vinegar, salt, black pepper, and that minced garlic. Tip: If you’re not a garlic fan, start with half a clove.
3. Blend it up: Add the water and blend on high until smooth. Tip: If it’s too thick, add more water a tablespoon at a time until it’s just right.
4. Chill out: Pour the gazpacho into a bowl and stick it in the fridge for at least 2 hours. Tip: This is the perfect time to clean up or, you know, scroll through your phone.
5. Garnish and serve: Right before serving, sprinkle the chopped fresh dill on top. It adds a nice pop of color and flavor. Serve cold, maybe with a side of crusty bread if you’re feeling fancy.

This gazpacho is silky smooth with a tangy kick from the vinegar and a fresh crunch from the cucumber. Try serving it in clear glasses to show off that vibrant pink color, or go full picnic mode with mason jars.

Beet and Spinach Risotto

Kicking off our kitchen adventure today with a dish that’s as vibrant in color as it is in flavor—Beet and Spinach Risotto. This creamy, dreamy dish is a fantastic way to sneak some veggies into your meal without sacrificing an ounce of comfort. Plus, it’s a stunner on the plate, making it perfect for those nights you want to impress without the stress.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1 medium beet, peeled and finely grated
• 2 cups fresh spinach, roughly chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Sauté the base: In a large pan, heat olive oil and butter over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Toast the rice: Stir in the Arborio rice, coating it in the oil and butter, and toast for 2 minutes until slightly translucent around the edges.
3. Deglaze with wine: Pour in the white wine, stirring constantly until the liquid is fully absorbed.
4. Add the beet: Mix in the grated beet, stirring to evenly distribute its vibrant color throughout the rice.
5. Begin adding broth: Add the warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Incorporate spinach: Once the rice is al dente, fold in the chopped spinach and cook for an additional 2 minutes until wilted.
7. Finish with cheese: Remove from heat, stir in the Parmesan cheese, salt, and pepper. Let it sit for 2 minutes to thicken.

The risotto should be luxuriously creamy with a slight bite to the rice, and the earthy sweetness of the beet pairs beautifully with the freshness of the spinach. Serve it up with an extra sprinkle of Parmesan and a side of crusty bread for dipping into that creamy goodness.

Beet and Chocolate Cake

Now, who would’ve thought that beets and chocolate could be best friends in a cake? But trust me, this combo is a game-changer, bringing a moist, rich depth to your dessert that’ll have everyone asking for seconds.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup pureed cooked beets (about 2 medium beets, peeled and boiled until tender)
• 2 large eggs
• 3/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
3. Combine wet ingredients: In another bowl, beat the eggs, then mix in the beet puree, oil, and vanilla until smooth. Tip: The beet puree should be cool to avoid cooking the eggs.
4. Combine mixtures: Gradually add the wet ingredients to the dry, stirring just until combined. Fold in the chocolate chips. Tip: Overmixing can lead to a tough cake, so stop when you see no flour streaks.
5. Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake is unbelievably moist with a deep chocolate flavor that’s subtly earthy from the beets. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to really make those flavors pop.

Beet and Pear Salad with Balsamic Glaze

Veggies and fruits come together in this Beet and Pear Salad with Balsamic Glaze like they’re at a summer party, mingling and making flavors pop in the most unexpected ways. It’s fresh, it’s vibrant, and honestly, it’s a bit of a show-off with that glossy balsamic drizzle.

Ingredients

• 2 medium beets, peeled and thinly sliced
• 1 ripe pear, cored and thinly sliced
• 2 cups arugula
• 1/4 cup walnuts, roughly chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp balsamic glaze

Instructions

1. Roast the beets: Preheat your oven to 400°F. Toss the sliced beets with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, or until tender. Tip: Keep an eye on them to prevent burning.
2. Prep the dressing: In a small bowl, whisk together the remaining 1 tbsp olive oil, balsamic vinegar, and honey until well combined. Tip: Adjust the honey if you like it sweeter.
3. Assemble the salad: In a large bowl, combine the arugula, roasted beets, pear slices, and walnuts. Drizzle the dressing over the top and toss gently to coat. Tip: Add the pears last to keep them from browning.
4. Drizzle with glaze: Finish the salad by drizzling the balsamic glaze over the top in a zigzag pattern for that fancy touch.

The crunch of the walnuts against the soft beets and pears is a texture dream, and the balsamic glaze adds a sweet-tangy kick that’ll have you going back for seconds. Serve it on a platter for a family dinner or pack it in a mason jar for a picnic—it’s versatile like that.

Conclusion

With 20 simple and healthy beet recipes, there’s something delicious for everyone to enjoy! Whether you’re roasting, blending, or baking, these dishes make it easy to add vibrant flavor and nutrition to your meals. Try them out, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest for fellow beet lovers. Happy cooking!