Beets often get a bad reputation—usually because of the canned variety. These 10 Amazing Beet Recipes will change how you think about this versatile root. From vibrant salads and soups to creative mains and sides, there’s a beet recipe here for every taste and skill level.
Beets are polarizing: some people adore them, others remember an unfortunate encounter with canned beets and never look back. I didn’t grow up eating many beets, which was actually helpful. While working as a personal chef in NYC, I started buying fresh beets at the farmer’s market and experimenting without baggage. I learned quick, simple ways to prepare them that bring out their best qualities—sweetness, color, and texture.
Over the years I’ve shared many of these recipes on Sweet Potato Soul and have gathered the most reliable, crowd-pleasing ones here. Think of this as a resource for beet lovers and a gentle conversion guide for skeptics.
For more vegetable-focused recipes, you might like my Vegan Collard Greens, Air Fryer Eggplant, Broccoli Salad, and Zesty Black Bean and Corn Salad.
What to Look for When Buying Beets
If you’ve written beets off, the problem might simply be the beets you tried. Size matters: small beets (about the size of a golf ball to a tennis ball) are sweeter and more tender. Large beets often become woody and fibrous.
Choose beets that are:
- Firm, without soft spots. Softness or shriveled skin indicates age.
- With greens attached, if possible. Fresh greens are lively and deeply colored; limp or yellowing greens mean the root is older. Greens are edible and delicious sauteed or made into pesto.
- Still no greens? Many stores remove tops to prolong storage. In that case, rely on firmness as your freshness check.
Red beets are classic and earthy, golden beets are milder and a great entry point for newcomers, and candy-striped Chioggia beets are beautiful raw—best when shaved thin before the stripes fade with cooking.
How to Cook Beets
There’s no single correct way to cook beets—each method highlights a different quality. Here are the most useful techniques and when to use them.
Roasting
Best for: Maximum sweetness and deep flavor.
Method: Scrub beets but leave the skins on. Toss with a little olive oil, place on a rimmed sheet, and roast at 400°F for about 40–50 minutes, until a fork pierces easily. Cool before peeling—the skins should slip off.
Boiling
Best for: Soups, dips, and recipes where you want mild, tender beets.
Method: Scrub and leave beets whole with an inch of stem and the root tail intact to reduce color loss. Cover with cold water, bring to a boil, then simmer 30–45 minutes depending on size. Cool and peel.
Air Frying
Best for: Crisp edges and a relatively quick, hands-off cook.
Method: Trim, peel, and cut into ½-inch wedges. Toss with oil, salt, and pepper, and air fry at 350°F for 40–50 minutes, turning occasionally, until tender.
Raw
Best for: Slaws, salads, and smoothies when you want crunch and vivid color.
Method: Shred with a grater or food processor, slice paper-thin on a mandoline, or blend into smoothies.
How to Store Beets
- Raw: Remove greens right away, leaving about an inch of stem. Store unwashed beets in the crisper for 2–3 weeks; keep greens separately and use within 3–4 days.
- Cooked: Refrigerate in an airtight container for 4–5 days. Roasted beets are excellent cold and make great meal-prep additions.
- Freezing: Cook before freezing. Peel and cube, freeze on a sheet pan, then bag. Use within 2–3 months in soups, smoothies, or blended dishes where texture is less important.
Substituting Pre-Cooked Beets
Vacuum-packed or shelf-stable cooked beets are a convenient shortcut for soups, dips, smoothies, grain bowls, and salads. They’re not a substitute for roasting when you want concentrated caramelized flavor.
When using pre-cooked beets:
- Check the label: Make sure they’re plain, not pickled or flavored.
- Drain and pat dry: Excess packing liquid will thin dips and hummus.
- Expect softer texture: Great for blends and purees, less ideal if you need firm cubes for presentation.
- Portion guide: One 8-ounce package usually replaces about two medium beets, but sizes vary.
For more plant-based vegetable recipe roundups, see my collection of Sweet Potato Recipes, Vegan Salad Recipes, Mushroom Recipes, Cauliflower Recipes, and Air Fryer Recipes.
Best Beet Recipes
Below are the beet recipes I come back to again and again—great for entertaining, meal prep, or an easy weeknight meal. Some let the beet shine on its own; others pair it with complementary ingredients to balance flavor and texture. All are plant-based and approachable for home cooks.
Beet Appetizers
Beets make a striking appetizer—their deep color draws attention before the first bite. These picks are reliable, flavorful, and visually impressive without being fussy.
Brilliant Beet Black Bean Dip
A stunningly colored dip perfect for picnics and potlucks. Serve with crudités, pita, or use it as a spread on wraps and bowls.
Beet and Sweet Potato Fritters
Latke-style fritters with a sweeter, earthier profile. Serve as an appetizer, side, or topped with applesauce for a festive touch.
Beet Green Pesto
A fantastic way to use beet greens—blend them into a bright pesto for pasta, pizza, or crackers.
Beet Soup and Salads
I eat beets most often in soups and salads. A bowl of bright beet soup or a salad studded with ruby cubes is satisfying, colorful, and meal-prep friendly—make a batch on Sunday and enjoy it all week.
Polish Summer Soba Salad
Roasted beets, white beans, scallions, and walnuts with soba noodles and dill—unexpected, fresh, and satisfying.
Roasted Beet & Potato Salad
A simple, make-ahead salad that feels special on the table but is effortless to prepare and stores well for lunches through the week.
Beet Fennel Salad
Crisp and bright with a lemon vinaigrette. It works as a light lunch or an elegant side at a dinner party.
Vibrant Beet Soup with Sweet Potatoes
Beets and sweet potatoes combine with ginger and garlic for a warming, colorful soup that’s great from fall through winter.
Autumn Kale Salad with Pickled Beets
A hearty entree salad that benefits from tangy pickled beets—either store-bought or homemade.
Beet Side & Main Dishes
Beets are versatile: they can play a supporting role beside other vegetables or take center stage in burgers, bowls, and roasted vegetable medleys. Below are my favorites that showcase beets as both star and complement.
Maple Mustard Tempeh Bowl
A filling bowl with roasted sweet potatoes, kale, sauerkraut, avocado, and room to add beets for color and sweetness.
Black Bean Beet Burgers
Beets add moisture, sweetness, and color to veggie burgers. These hold up well on the grill and make great sandwiches or meal-prep patties.
Roasted Beets and Carrots
A simple roasted root vegetable side where beets and carrots caramelize together—perfect for holidays or an easy weeknight.
Comment below with the beet recipe you’ll try first!
Beet Recipes FAQs
Yes. Beets are rich in fiber and beneficial plant compounds, and they contain natural nitrates that can support healthy blood flow. Beet greens are also nutritious, offering vitamins A, C, and K.
Beets are sweet and earthy. Roasting or air frying highlights the sweetness and reduces earthiness; raw beets are crisp with a peppery note. Golden beets are milder and are a good choice for newcomers.
Absolutely. Shred or thinly slice raw beets for slaws and salads, or blend them into smoothies for color and nutrition.
It depends. If you roast whole beets, the skins usually slip off once cooled. For raw preparations and air frying, peel first. Young, small beets can be cooked with their skins on if scrubbed well.
Wear gloves, use a non-porous cutting board, and rinse utensils immediately. If your hands stain, rub them with lemon juice and salt, then rinse thoroughly. Golden and Chioggia beets stain far less than red varieties.
Yes. Beet greens taste like a mix of chard and spinach. Sauté the stems first, then add the leaves with garlic and finish with a squeeze of lemon for a fast, nutritious side.
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