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

This vibrant salad balances earthy roasted beets with creamy goat cheese and a tangy balsamic glaze—perfect for a light lunch or elegant side dish.

Ingredients:

• 4 medium beets (about 1 lb), scrubbed and trimmed
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 cups mixed baby greens
• 1/4 cup crumbled goat cheese
• 2 tbsp chopped walnuts, toasted
• 1 tbsp balsamic glaze

Instructions:

1. Preheat oven to 400°F. Toss beets with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Wrap tightly in foil and roast for 50–60 minutes until tender when pierced with a fork. Let cool, then peel and slice into wedges.
2. Arrange baby greens on a platter. Top with roasted beets, goat cheese, and walnuts. Drizzle with remaining 1 tbsp olive oil and balsamic glaze.

The contrast of sweet beets, tangy cheese, and crunchy walnuts makes this salad a showstopper with minimal effort.

Tip: Wear gloves when handling beets to avoid staining your hands!

Beet and Carrot Soup

This vibrant, earthy soup is a cozy hug in a bowl—sweet roasted beets and carrots blend into a velvety smooth puree with just the right hint of warmth from ginger.

Ingredients:

• 3 medium beets (about 1 lb), peeled and chopped
• 3 large carrots (about 1 lb), peeled and chopped
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup plain Greek yogurt (for serving)
• Fresh dill (for garnish)

Instructions:

1. Preheat oven to 400°F. Toss beets and carrots with 1 tbsp olive oil, then spread on a baking sheet. Roast for 30 minutes until tender and slightly caramelized.
2. In a large pot, sauté onion over medium heat for 5 minutes until soft. Add garlic and 1 tsp ginger; cook 1 minute until fragrant.
3. Add roasted beets, carrots, and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Blend soup until smooth using an immersion blender (or carefully transfer to a countertop blender). Stir in 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice.
5. Ladle into bowls and top each with a dollop of Greek yogurt and fresh dill.

The roasted veggies give this soup a deep, caramelized sweetness, while the ginger and lemon add a bright kick—no cream needed for that luscious texture!

Tip: For extra smokiness, try roasting the beets and carrots with a pinch of cumin before blending.

Beet Hummus with Pita Chips

This vibrant beet hummus is a showstopper—sweet, earthy, and creamy, with a pop of color that makes it perfect for sharing. Pair it with homemade pita chips for a snack that’s as pretty as it is delicious.

Ingredients:

• 1 medium beet (about 1 cup), roasted, peeled, and chopped
• 1 (15-oz) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 3 tbsp olive oil, plus extra for drizzling
• 2 large pita breads, cut into wedges

Instructions:

1. Make the hummus: In a food processor, blend the roasted beet, chickpeas, tahini, lemon juice, garlic, cumin, and salt until smooth. With the motor running, drizzle in 3 tbsp olive oil until fully incorporated. Taste and adjust seasoning if needed.
2. Toast the pita chips: Preheat oven to 375°F. Arrange pita wedges on a baking sheet in a single layer. Bake for 10–12 minutes until crisp and lightly golden, flipping halfway.
3. Serve: Transfer hummus to a bowl, drizzle with olive oil, and serve with warm pita chips.

The natural sweetness of the beet balances the nutty tahini, while the crispy pita chips add the perfect crunch. It’s a crowd-pleaser that’s ready in under 30 minutes!

Tip: For extra flavor, sprinkle the pita chips with za’atar or smoked paprika before baking.

Beet and Quinoa Bowl

This vibrant bowl packs earthy beets, fluffy quinoa, and creamy goat cheese into a meal that’s as nourishing as it is colorful. Perfect for a quick lunch or light dinner!

Ingredients:

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

Instructions:

1. Cook the quinoa: In a small saucepan, combine quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. Roast the beets: Preheat oven to 400°F. Toss diced beets with 1 tbsp olive oil and 1/4 tsp salt. Spread on a parchment-lined baking sheet and roast for 25 minutes, stirring once, until tender.
3. Assemble the bowl: Divide cooked quinoa between two bowls. Top with roasted beets, baby spinach, goat cheese, and walnuts. Drizzle with remaining 1 tbsp olive oil, balsamic vinegar, and sprinkle with remaining 1/4 tsp salt and black pepper.

The contrast of sweet roasted beets, tangy goat cheese, and crunchy walnuts makes every bite exciting. Plus, it’s gluten-free and packed with plant-based protein!

Tip: For extra flavor, toast the walnuts in a dry skillet over medium heat for 3–4 minutes before adding to the bowl.

Beet and Orange Smoothie

Beet and Orange Smoothie

This vibrant smoothie is a refreshing way to sneak in veggies—sweet oranges balance earthy beets for a sip that’s as pretty as it is tasty.

Ingredients:

• 1 medium cooked beet (peeled and chopped)
• 1 large orange (peeled and segmented)
• 1/2 cup plain Greek yogurt
• 1/2 cup almond milk (or any milk of choice)
• 1 tbsp honey
• 1/2 tsp ground ginger
• 1 cup ice cubes

Instructions:

1. Add the cooked beet, orange segments, Greek yogurt, almond milk, honey, and ground ginger to a blender.
2. Blend on high for 30 seconds until smooth, scraping down the sides if needed.
3. Add the ice cubes and blend again for another 20–30 seconds until frothy and fully combined.

The creamy texture and citrusy zing make this smoothie feel like a treat, while the beet keeps it grounded (and shockingly pink!).

Tip: For a smoother consistency, use pre-steamed beets from the produce section—they blend like a dream.

Beet and Feta Tart

Beet and Feta Tart

This vibrant tart balances earthy roasted beets with creamy feta and a flaky crust—perfect for a brunch showstopper or a light dinner centerpiece.

Ingredients:

• 1 sheet (9×9-inch) frozen puff pastry, thawed
• 2 medium beets (about 1 lb), peeled and thinly sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz crumbled feta cheese
• 1 tbsp honey
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Unfold puff pastry onto a parchment-lined baking sheet and prick all over with a fork. Bake for 15 minutes until lightly puffed.
2. Toss beets with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a separate baking sheet and roast for 20 minutes until tender.
3. Reduce oven to 375°F. Arrange roasted beets over the par-baked crust, then sprinkle evenly with feta. Drizzle with 1 tbsp honey and scatter thyme leaves on top.
4. Bake for 18–20 minutes until edges are golden and cheese softens. Let cool 5 minutes before slicing.

The contrast of sweet honey, tangy feta, and earthy beets makes every bite pop—plus, the ruby-red slices look stunning against the golden crust!

Tip: For extra crispiness, brush the pastry edges with an egg wash before the final bake.

Beet and Apple Slaw

This vibrant slaw is a crunchy, sweet-tart delight—perfect for brightening up any meal with minimal effort.

Ingredients:

• 2 medium raw beets, peeled and julienned (about 2 cups)
• 1 large crisp apple (like Honeycrisp), julienned
• 1/4 cup chopped fresh parsley
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, toss the julienned beets, apple, and parsley until evenly combined.
2. In a small bowl, whisk together the apple cider vinegar, honey, olive oil, salt, and black pepper.
3. Pour the dressing over the slaw and toss gently to coat everything evenly.
4. Let the slaw sit for 10 minutes before serving to soften the beets slightly and meld the flavors.

The earthy sweetness of the beets plays so nicely with the tangy apple—plus, that pop of color makes it a showstopper on any table.

Tip: For extra crunch, add 1/4 cup toasted walnuts or pepitas right before serving.

Beet and Chickpea Curry

This vibrant, earthy curry is a cozy weeknight winner—sweet beets, creamy chickpeas, and warm spices come together in a rich coconut sauce.

Ingredients:

• 2 medium beets (about 1 lb), peeled and diced into ½-inch cubes
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 tbsp coconut oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp salt
• 1 (14-oz) can full-fat coconut milk
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a deep skillet over medium. Add onion and cook for 5 minutes until soft. Stir in 3 cloves garlic and 1 tbsp ginger; cook 1 minute until fragrant.
2. Add 1 tsp cumin, 1 tsp coriander, ½ tsp turmeric, and ½ tsp salt; toast for 30 seconds. Stir in beets and coat with spices.
3. Pour in 1 can coconut milk and ½ cup water. Simmer uncovered for 20 minutes, stirring occasionally, until beets are tender.
4. Add chickpeas and simmer 5 more minutes. Remove from heat; stir in 1 tbsp lime juice.
5. Garnish with cilantro and serve over rice.

The jewel-toned sauce and tender beets make this curry as stunning as it is satisfying—plus, it’s naturally vegan without skimping on richness.

Tip: For extra depth, toast whole cumin and coriander seeds in the oil before adding the onion, then crush them lightly.

Beet and Walnut Pesto Pasta

This vibrant pesto pasta swaps basil for earthy roasted beets and toasty walnuts, giving it a stunning color and rich, nutty flavor.

Ingredients:

• 8 oz pasta (fusilli or penne work well)
• 1 medium beet (about 1 cup), peeled and diced
• 1/2 cup walnuts, toasted
• 1/3 cup grated Parmesan cheese
• 1 small garlic clove
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Toss diced beet with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until tender. Let cool slightly.
2. Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
3. In a food processor, blend roasted beet, walnuts, Parmesan, garlic, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper until finely chopped. With the motor running, drizzle in remaining 3 tbsp olive oil until smooth.
4. Toss pesto with hot pasta, adding reserved pasta water 1 tbsp at a time until creamy. Serve immediately.

The roasted beets lend a subtle sweetness that balances the walnuts’ richness, while the lemon keeps it bright—no one will guess how simple it is!

Tip: For extra texture, sprinkle with crumbled goat cheese or extra toasted walnuts.

Beet and Avocado Toast

This vibrant toast combines earthy roasted beets, creamy avocado, and a zesty lemon kick for a breakfast that’s as pretty as it is satisfying.

Ingredients:

• 2 medium beets, scrubbed and trimmed
• 1 tbsp olive oil
• 1/4 tsp salt
• 2 slices sourdough bread, toasted
• 1 ripe avocado, pitted and sliced
• 1 tbsp fresh lemon juice
• 1/4 tsp black pepper
• 1 tbsp crumbled feta cheese (optional)
• 1 tsp chopped fresh dill (optional)

Instructions:

1. Preheat oven to 400°F. Toss beets with 1 tbsp olive oil and 1/4 tsp salt, then wrap tightly in foil. Roast for 45–50 minutes until tender. Let cool, then peel and slice thinly.
2. Toast sourdough bread until golden. Layer avocado slices on top, then drizzle with 1 tbsp lemon juice.
3. Arrange roasted beet slices over the avocado. Sprinkle with 1/4 tsp black pepper, feta cheese (if using), and dill (if using).

The contrast of sweet beets against rich avocado and tangy lemon makes every bite pop—plus, it’s a total Instagram win!

Tip: For extra crunch, sprinkle with toasted pumpkin seeds.

Beet and Sweet Potato Hash

This vibrant hash is a hearty, nutrient-packed breakfast or brunch dish that’s as colorful as it is flavorful—roasted beets and sweet potatoes caramelize beautifully for a sweet-savory bite in every forkful.

Ingredients:

• 2 medium beets, peeled and diced (about 2 cups)
• 1 large sweet potato, peeled and diced (about 2 cups)
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)
• 4 eggs (optional, for serving)

Instructions:

1. Preheat oven to 400°F. Toss the beets, sweet potato, and red onion with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper on a large baking sheet.
2. Spread in an even layer and roast for 30 minutes, stirring halfway, until the vegetables are tender and edges are crispy.
3. If adding eggs, push the hash to create 4 small wells. Crack an egg into each well and bake another 8–10 minutes, or until whites are set.
4. Garnish with 2 tbsp fresh parsley and serve hot.

The natural sweetness of the roasted veggies pairs perfectly with the smoky paprika, and the optional eggs add a creamy contrast. Tip: For extra crunch, finish with a sprinkle of toasted pepitas or crumbled feta.

Beet and Lentil Salad

This vibrant salad is a hearty yet refreshing mix of earthy beets, protein-packed lentils, and a zesty lemon dressing—perfect for meal prep or a light lunch.

Ingredients:

• 2 medium beets, peeled and diced (about 2 cups)
• 1 cup dried green or brown lentils, rinsed
• 3 cups water
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cumin

Instructions:

1. Preheat oven to 400°F. Toss diced beets with 1 tbsp olive oil and roast for 25 minutes, stirring once, until tender. Let cool slightly.
2. Meanwhile, combine lentils and water in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 18–20 minutes until tender but not mushy. Drain any excess water.
3. In a large bowl, whisk together remaining 1 tbsp olive oil, lemon juice, salt, black pepper, and cumin. Add warm lentils, roasted beets, and parsley; gently toss to coat.
4. Top with crumbled feta cheese just before serving.

The contrast of creamy feta against the sweet roasted beets and tangy dressing makes every bite exciting. Plus, it holds up beautifully in the fridge for days!

Tip: For extra crunch, sprinkle with toasted walnuts or pumpkin seeds.

Beet and Ginger Juice

This vibrant, earthy juice is a refreshing way to kickstart your morning—or power through an afternoon slump—with a zingy ginger twist.

Ingredients:

• 2 medium beets (about 1 cup chopped), scrubbed and trimmed
• 1 large apple (about 1 cup chopped), cored
• 1-inch knob fresh ginger, peeled
• 1/2 lemon, juiced (about 1 tbsp)
• 1/2 cup cold water
• 1 tsp honey (optional, to taste)
• Ice cubes (for serving)

Instructions:

1. Roughly chop the beets and apple into 1-inch pieces (no need to peel).
2. Add the beets, apple, ginger, lemon juice, and cold water to a high-speed blender. Blend on high for 1–2 minutes until completely smooth.
3. Strain the mixture through a fine-mesh sieve or nut milk bag into a pitcher, pressing with a spoon to extract all the juice. Stir in the honey (if using).
4. Serve over ice and enjoy immediately, or refrigerate for up to 24 hours (shake well before serving).

The ginger’s warmth balances the beets’ sweetness beautifully, while the lemon keeps it bright—no fancy juicer required!

Tip: For a smoother texture, strain twice or use a cheesecloth-lined sieve.

Beet and Coconut Rice

This vibrant, slightly sweet rice dish is a showstopper—perfect for brightening up weeknight dinners or impressing guests with minimal effort.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 small beet (about 4 oz), peeled and grated
• 1 (13.5 oz) can coconut milk
• 3/4 cup water
• 1 tbsp coconut oil
• 1/2 tsp salt
• 1 tbsp lime juice
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. In a medium saucepan, heat 1 tbsp coconut oil over medium. Add the grated beet and sauté for 2 minutes until slightly softened.
2. Add the rice, 1 can coconut milk, 3/4 cup water, and 1/2 tsp salt. Stir well, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in 1 tbsp lime juice.
4. Garnish with chopped cilantro before serving.

The beets infuse the rice with a gorgeous pink hue, while the coconut milk adds a luscious creaminess—no one will believe it’s this simple!

Tip: For extra texture, toast 2 tbsp shredded coconut in a dry pan until golden and sprinkle on top.

Beet and Berry Smoothie Bowl

This vibrant smoothie bowl packs a nutrient punch with earthy beets and sweet berries, topped with crunchy granola for the perfect bite.

Ingredients:

• 1 medium cooked beet, peeled and chopped (about 1/2 cup)
• 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup plain Greek yogurt
• 1/4 cup unsweetened almond milk
• 1 tbsp honey
• 1/4 tsp vanilla extract
• Toppings: 2 tbsp granola, 1 tbsp chia seeds, fresh berries

Instructions:

1. In a blender, combine the beet, frozen berries, Greek yogurt, almond milk, honey, and vanilla extract. Blend on high until completely smooth, about 1 minute.
2. Pour the mixture into a bowl and swirl the top with the back of a spoon for an even texture.
3. Top with granola, chia seeds, and fresh berries for crunch and extra freshness.

The natural sweetness of the berries balances the earthiness of the beet, while the yogurt adds a creamy tang—no artificial sugars needed!

Tip: For a thicker consistency, freeze the chopped beet beforehand or add 1/2 a frozen banana.

Beet and Goat Cheese Crostini

These vibrant crostini are a showstopper—earthy roasted beets, creamy goat cheese, and a drizzle of honey make every bite a perfect balance of sweet and tangy.

Ingredients:

• 1 medium beet (about 8 oz), peeled and diced into ½-inch cubes
• 2 tbsp olive oil, divided
• ½ tsp salt
• ¼ tsp black pepper
• 1 baguette, sliced into ½-inch thick pieces (about 12 slices)
• 4 oz goat cheese, softened
• 1 tbsp honey
• 1 tbsp chopped fresh thyme

Instructions:

1. Preheat oven to 400°F. Toss the diced beet with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread on a baking sheet and roast for 25 minutes, stirring once, until tender. Let cool slightly.
2. Brush the baguette slices with the remaining 1 tbsp olive oil and toast in the oven for 5–7 minutes until crisp and golden.
3. Spread each crostini with a layer of goat cheese, then top with roasted beets. Drizzle with honey and sprinkle with fresh thyme.

The contrast of the crisp bread, velvety cheese, and tender beets makes these crostini irresistible—plus, they’re just as pretty as they are tasty!

Tip: For extra crunch, toast the baguette slices a day ahead and store them in an airtight container.

Beet and Cucumber Gazpacho

This vibrant gazpacho is a refreshing twist on the classic, blending earthy beets with crisp cucumber for a chilled soup that’s as stunning as it is simple.

Ingredients:

• 2 medium cooked beets (about 1 1/2 cups), peeled and roughly chopped
• 1 English cucumber (about 2 cups), chopped
• 1/2 cup plain Greek yogurt
• 2 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 small garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup cold water (plus more as needed)
• 1/4 cup crumbled feta cheese (for garnish)
• 2 tbsp chopped fresh dill (for garnish)

Instructions:

1. In a blender, combine the beets, cucumber, Greek yogurt, olive oil, red wine vinegar, garlic, salt, and black pepper. Blend until smooth, about 1 minute.
2. Add 1/4 cup cold water and blend again. If the soup is too thick, add more water, 1 tbsp at a time, until it reaches your desired consistency.
3. Transfer to a bowl, cover, and chill for at least 2 hours (or up to overnight) to let the flavors meld.
4. Before serving, taste and adjust salt if needed. Ladle into bowls and top with crumbled feta and fresh dill.

The creamy yogurt balances the beets’ sweetness, while the cucumber keeps it light—perfect for a hot summer day when you want maximum flavor with zero cooking.

Tip: For extra texture, reserve a few small diced beet and cucumber pieces to sprinkle on top.

Beet and Spinach Risotto

This vibrant risotto combines earthy beets and fresh spinach for a dish that’s as stunning as it is comforting—perfect for impressing guests or treating yourself.

Ingredients:

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

Instructions:

1. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in the diced beet and cook for another 5 minutes, softening slightly.
2. Add 1 1/2 cups Arborio rice, toasting for 1–2 minutes until lightly golden. Pour in 1/2 cup white wine, stirring until absorbed.
3. Begin adding the warm vegetable broth, 1/2 cup at a time, stirring frequently and allowing each addition to absorb before adding more (about 20 minutes total).
4. When the rice is al dente and creamy, fold in the spinach, 2 tbsp butter, 1/2 cup Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 more minutes until the spinach wilts.

The beets lend a subtle sweetness and gorgeous pink hue, while the spinach keeps it fresh and balanced—no one will believe it’s this simple!

Tip: For extra richness, stir in a splash of cream or a dollop of mascarpone just before serving.

Beet and Chocolate Cake

This moist, earthy-sweet cake is a showstopper—nobody will guess the secret ingredient is roasted beets!

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup granulated sugar
• ¾ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 ½ cups finely grated roasted beets (about 2 medium beets)
• ½ cup semisweet chocolate chips

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups flour, ¾ cup cocoa powder, 1 ½ tsp baking powder, and ½ tsp salt in a bowl.
3. In a separate bowl, beat 1 cup sugar, ¾ cup oil, 3 eggs, and 1 tsp vanilla until smooth. Fold in 1 ½ cups grated beets.
4. Gradually mix dry ingredients into wet ingredients until just combined. Stir in ½ cup chocolate chips.
5. Pour batter into prepared pan. Bake for 40–45 minutes until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The beets add incredible moisture and a subtle earthiness that pairs magically with deep chocolate flavor. No frosting needed—this cake stands tall on its own!

Tip: Roast beets wrapped in foil at 400°F for 1 hour until tender, then peel and grate. Extra beets? Toss them in salads or blend into hummus.

Beet and Pear Salad with Balsamic Glaze

This vibrant salad balances earthy beets, sweet pears, and tangy balsamic for a dish that’s as pretty as it is flavorful.

Ingredients:

• 3 medium beets, roasted and sliced into wedges
• 1 ripe pear, thinly sliced
• 4 cups mixed baby greens
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts, toasted
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp balsamic glaze (for drizzling)

Instructions:

1. In a large bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper.
2. Add the mixed greens and toss gently to coat.
3. Arrange the dressed greens on a platter, then layer with roasted beet wedges and pear slices.
4. Scatter the goat cheese and toasted walnuts over the top.
5. Drizzle with balsamic glaze just before serving.

The contrast of creamy goat cheese, crunchy walnuts, and silky balsamic glaze makes every bite a little celebration of textures.

Tip: For extra depth, roast the beets with a drizzle of olive oil and a pinch of salt at 400°F for 45 minutes until tender.

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!