Are you ready to get creative with one of the most underrated ingredients in your pantry? Look no further! Beets are a versatile and delicious addition to any meal, and we’re excited to share 18 innovative ways to use them. From sweet treats like Beet and Chocolate Cake to savory delights like Roasted Beet and Goat Cheese Tart, these recipes will inspire you to think outside the box (or in this case, the beet!) and try something new.
In the following pages, we’ll take a journey through the world of beets, exploring everything from classic combinations to unexpected pairings. Whether you’re a seasoned chef or a culinary newbie, there’s something on this list for everyone. So go ahead, get cooking, and let the sweet and earthy flavors of beets surprise and delight your taste buds!
Roasted Beet and Goat Cheese Tart
Roasted Beet and Goat Cheese Tart: A sweet and savory combination of roasted beets, tangy goat cheese, and flaky pastry.
Ingredients:
– 2 large beets
– 1 sheet puff pastry, thawed
– 1/2 cup crumbled goat cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
4. Place the roasted beets on one half of the pastry, leaving a 1-inch border around them.
5. Top with crumbled goat cheese and season with salt and pepper to taste.
6. Fold the other half of the pastry over the filling and press edges to seal.
7. Brush pastry with olive oil and bake for 20-25 minutes, or until golden brown.
Cooking Time: Approximately 1 hour and 15 minutes
Beetroot Hummus with Pita Chips
Transform traditional hummus into a vibrant and flavorful treat by incorporating the sweetness of beetroot. This recipe is perfect for a quick snack or as an accompaniment to your favorite Middle Eastern dishes.
Ingredients:
– 2 large beetroot, cooked and peeled
– 1 cup chickpeas
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– Pita chips or vegetables for serving
Instructions:
1. Preheat oven to 180°C (350°F).
2. In a blender or food processor, combine beetroot, chickpeas, lemon juice, tahini, garlic, and salt.
3. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
4. With the blender running, slowly pour in the olive oil.
5. Taste and adjust seasoning if necessary.
6. Serve with pita chips or vegetables.
Cooking Time: 10 minutes
Beet and Arugula Salad with Citrus Dressing
Brighten up your meal with this vibrant salad, featuring sweet roasted beets, peppery arugula, and a zesty citrus dressing.
Ingredients:
– 2 large beets
– 1 bunch arugula
– 1/4 cup olive oil
– 2 tablespoons freshly squeezed orange juice
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Allow the beets to cool, then peel and slice into wedges.
4. In a large bowl, combine arugula, roasted beets, and a pinch of salt.
5. In a small bowl, whisk together olive oil, orange juice, and lemon juice.
6. Pour the dressing over the salad and toss to coat.
7. Serve immediately, garnished with citrus zest if desired.
Cooking Time: 45-50 minutes (for roasting beets)
Beetroot Risotto with Parmesan
A vibrant twist on the classic Italian dish, this Beetroot Risotto with Parmesan combines the natural sweetness of beets with the richness of Parmesan cheese. Perfect for a unique and flavorful dinner.
Ingredients:
– 1 medium beetroot, peeled and diced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in diced beetroot and cook until heated through.
6. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Beet and Chocolate Cake
This moist and decadent cake combines the earthy sweetness of beets with the richness of dark chocolate, creating a unique flavor profile that’s sure to impress.
Ingredients:
– 2 large beets, peeled and cooked
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup whole milk
– 2 large eggs
– 1/4 cup melted unsalted butter
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a blender or food processor, puree the cooked beets until smooth.
3. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
4. In a large bowl, combine sugar, milk, eggs, and melted butter. Stir until combined.
5. Add the beet puree, whisking until smooth.
6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
7. Melt the chocolate chips and fold into the batter.
8. Divide the batter evenly between the prepared pans.
9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Pickled Beets with Cinnamon and Cloves
Pickled Beets with Cinnamon and Cloves Recipe
A sweet and tangy twist on traditional pickled beets, this recipe adds warmth and depth with the addition of cinnamon and cloves. Perfect for adding a unique flavor dimension to your meals or as a side dish.
Ingredients:
– 2 lbs fresh or canned beets
– 1 cup (250ml) white vinegar
– 1/4 cup (60ml) water
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/2 tsp sugar
– Salt, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a saucepan, combine vinegar, water, cinnamon, cloves, sugar, and salt. Bring to a boil over medium-high heat.
5. Pack sliced beets into a clean glass jar or container. Pour the pickling liquid over the beets.
6. Seal jar and refrigerate for at least 24 hours before serving.
Cooking Time: 1 hour 15 minutes (including roasting time)
Beetroot Soup with Coconut Milk
This vibrant beetroot soup gets a creamy twist from the addition of coconut milk, creating a unique and deliciously healthy meal.
Ingredients:
– 2 medium beetroot, peeled and chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the chopped beetroot and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the beetroot is tender.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 40-50 minutes
Beet and Quinoa Stuffed Peppers
This vibrant recipe combines the natural sweetness of beets with the nutty flavor of quinoa, all wrapped up in a colorful bell pepper package. Perfect for a healthy and satisfying meal or as a unique side dish.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 2 cups cooked beets, diced
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together quinoa, beets, parsley, garlic, and olive oil.
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Cover the baking dish with aluminum foil and bake for 25 minutes.
6. Remove the foil and continue baking for an additional 10-15 minutes, until peppers are tender.
Cooking Time: 35-40 minutes
Beetroot Carpaccio with Hazelnuts
This refreshing winter salad combines the sweetness of beetroot with the earthy flavor of hazelnuts, making it a perfect dish for a cold evening.
Ingredients:
– 2 large beetroot, peeled and thinly sliced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– 1/2 cup hazelnuts, toasted and chopped
– Fresh parsley leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the beetroot slices on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, apple cider vinegar, and honey.
4. Season with salt and pepper.
5. Roast in the preheated oven for 30-40 minutes or until the beetroot is tender.
6. Remove from the oven and let cool slightly.
7. Top each beetroot slice with chopped hazelnuts and a sprinkle of parsley leaves (if using).
8. Serve immediately.
Cooking Time: 30-40 minutes
Beet and Feta Cheese Pizza
This unique pizza combines the natural sweetness of roasted beets with the tanginess of feta cheese, creating a flavorful and visually appealing dish perfect for any occasion.
Ingredients:
– 1 pre-baked pizza crust
– 2 medium beets, peeled and thinly sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss beet slices with olive oil, garlic, salt, and pepper on a baking sheet.
3. Roast beets in the preheated oven for 20-25 minutes or until tender.
4. Roll out pizza crust and spread feta cheese evenly.
5. Top with roasted beets, leaving a small border around edges.
6. Season with salt and pepper to taste.
7. Bake for an additional 10-12 minutes or until crust is golden brown.
8. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Beetroot Smoothie with Ginger and Apple
This refreshing smoothie combines the earthy sweetness of beetroot, the spicy warmth of ginger, and the crunch of apple for a unique and invigorating drink.
Ingredients:
– 2 medium beetroot, peeled and chopped
– 1-inch piece of fresh ginger, peeled and grated
– 1/2 apple, cored and chopped
– 1/2 cup plain yogurt
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. Combine beetroot, ginger, apple, and yogurt in a blender.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Add honey and blend until well combined.
4. Taste and adjust sweetness if desired.
5. Pour into glasses and serve immediately. If desired, add ice cubes and blend again for a thicker consistency.
Cooking Time: 5 minutes
Beet and Walnut Pesto Pasta
Elevate your pasta game with this vibrant and flavorful recipe that combines the natural sweetness of beets with the richness of walnuts. This unique pesto sauce is a perfect accompaniment to al dente pasta.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 2 large beets, peeled and roasted
– 1/4 cup walnuts, toasted
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine roasted beets, toasted walnuts, Parmesan cheese, olive oil, garlic, salt, and pepper. Blend until smooth.
3. Toss cooked pasta with the beet-walnut pesto sauce.
4. Season with additional salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Beetroot Latkes with Sour Cream
A twist on traditional potato latkes, these beetroot latkes add a pop of color and natural sweetness to your snack or side dish. Serve them hot with a dollop of sour cream for a tangy contrast.
Ingredients:
– 2 large beetroot, peeled and grated
– 1 onion, finely chopped
– 2 eggs
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– Vegetable oil for frying
– Sour cream for serving
Instructions:
1. In a bowl, combine grated beetroot, chopped onion, eggs, flour, and salt. Mix well to combine.
2. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
3. Using a spoon, drop small amounts of the beetroot mixture into the oil, flattening slightly with a spatula.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy.
5. Remove latkes from the oil and place on paper towels to drain excess oil.
6. Serve hot with a dollop of sour cream.
Cooking Time: 15-20 minutes
Beet and Avocado Sushi Rolls
Combine the earthy sweetness of beets with the creamy richness of avocado in these unique and delicious sushi rolls. Perfect for a healthy and flavorful snack or light meal.
Ingredients:
– 1 cup cooked beets, peeled and grated
– 2 ripe avocados, sliced
– 1/2 cup short-grain Japanese rice
– 1/4 cup water
– 1 sheet of nori seaweed
– Salt to taste
– Optional: sesame seeds and soy sauce for garnish
Instructions:
1. Cook the Japanese rice according to package instructions using 1/4 cup of water.
2. In a small bowl, mix together the grated beets and a pinch of salt.
3. Lay a sheet of nori seaweed flat on a surface.
4. Spread a thin layer of cooked rice onto the seaweed, leaving a 1-inch border at the top.
5. Place 2-3 slices of avocado in the middle of the rice.
6. Add a small amount of beet mixture on top of the avocado.
7. Roll the sushi using a bamboo mat or a clean tea towel.
8. Slice into individual pieces and serve with sesame seeds and soy sauce if desired.
Cooking Time: 10-15 minutes
Beetroot Gnocchi with Sage Butter
A sweet and earthy twist on traditional gnocchi, these beetroot dumplings are paired with a rich and savory sage butter for a unique flavor combination.
Ingredients:
– 2 large beetroot, cooked and peeled
– 1 cup all-purpose flour
– 1/4 cup semolina
– 1/4 cup grated Parmesan cheese
– 1 egg
– Salt, to taste
– Fresh sage leaves, chopped (about 2 tbsp)
– Unsalted butter, softened (about 2 tbsp)
Instructions:
1. In a food processor, combine cooked beetroot, flour, semolina, and Parmesan cheese. Process until a dough forms.
2. Divide the dough into 4 equal pieces and roll each piece into a long rope.
3. Cut the ropes into 1-inch pieces to form the gnocchi.
4. Bring a large pot of salted water to a boil and cook the gnocchi for 3-5 minutes, or until they float to the surface.
5. In a small skillet, melt the butter over medium heat. Add chopped sage leaves and cook for 1 minute.
6. Serve the cooked gnocchi with the warm sage butter spooned over the top.
Cooking Time: 20-25 minutes
Beet and Chickpea Burgers
Elevate your burger game with this unique recipe that combines the earthy sweetness of beets with the creamy texture of chickpeas. These flavorful patties are perfect for a vegetarian or vegan dinner option.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup cooked beets, finely chopped
– 1/4 cup breadcrumbs
– 1/4 cup rolled oats
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– 1 egg, lightly beaten (or flaxseed or chia seed for vegan option)
– Salt and pepper to taste
– Cooking oil or non-stick spray
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a bowl, mash the chickpeas with a fork until coarsely textured.
3. Add the chopped beets, breadcrumbs, oats, lemon juice, garlic, and egg (or flaxseed/chia seed). Mix well.
4. Divide the mixture into 4 equal parts and shape each part into a patty.
5. Cook the patties for 4-5 minutes per side, or until they’re lightly browned and crispy on the outside, and tender on the inside.
Cooking Time: 8-10 minutes
Beetroot Ice Cream with Mint
This unique ice cream combines the natural sweetness of beetroot with the cooling freshness of mint, creating a one-of-a-kind dessert perfect for warm weather.
Ingredients:
– 2 large beetroot, peeled and cooked
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 tsp vanilla extract
– 1/4 cup granulated sugar
– 1/4 cup chopped fresh mint leaves
Instructions:
1. Preheat the ice cream maker according to manufacturer’s instructions.
2. In a blender or food processor, puree the cooked beetroot until smooth.
3. In a medium saucepan, combine the heavy cream, whole milk, vanilla extract, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
4. Remove the saucepan from the heat and stir in the beetroot puree and chopped mint leaves. Let it steep for at least 30 minutes to allow the flavors to meld.
5. Pour the mixture into the ice cream maker and churn according to manufacturer’s instructions.
6. Once set, transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 10-15 minutes (plus freezing time)
Beet and Orange Glazed Salmon
Sweet and earthy beets combine with tangy orange to create a vibrant glaze for salmon, resulting in a delightful balance of flavors. This recipe is perfect for a quick and impressive dinner or brunch.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 large beets, peeled and chopped
– 1/4 cup orange marmalade
– 2 tbsp honey
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, puree beets, orange marmalade, honey, garlic, salt, and pepper until smooth.
3. Place salmon fillets on a baking sheet lined with parchment paper. Brush the glaze evenly over each fillet.
4. Drizzle olive oil over the salmon.
5. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Summary
Get ready to unleash your creativity in the kitchen with these 18 innovative beet recipes! From sweet treats like Beet and Chocolate Cake to savory dishes like Beetroot Risotto with Parmesan, there’s something for every adventurous cook. Indulge in a Beet and Goat Cheese Tart or a Beetroot Soup with Coconut Milk. For a refreshing twist, try Beetroot Smoothie with Ginger and Apple or Beetroot Ice Cream with Mint. Whether you’re in the mood for something classic or bold, these recipes will inspire your next culinary creation.
