10+ Beet Recipes You’ll Love to Try Today

Beets are such a colorful, tasty veggie—honestly, you can use them in so many ways. They’ll add sweetness and earthiness to your meals, and that pop of color? It just makes everything look better.

You’ll find beet recipes here that are easy to make and perfect for snacks, sides, or even main dishes.

If you’re new to cooking beets or just bored with the usual, there are a bunch of easy ways to try them. Roasting, grilling, tossing them in salads or soups—the options are kind of endless.

You can get a lot of different flavors and textures from beets, depending on how you cook them.

1) Oven roasted beets with balsamic vinegar

Roasting beets really brings out their sweetness. Just wash and trim the beets, then rub them with olive oil and a little salt.

Roast at 400°F (205°C) until they’re tender—usually 40 to 50 minutes, but it depends on the size.

While they’re roasting, you can make a quick balsamic glaze. Simmer some balsamic vinegar with a bit of honey until it thickens up.

Drizzle the glaze over the warm beets for a tangy, sweet finish.

Ingredients:

• Fresh beets
• Olive oil
• Salt
• Balsamic vinegar
• Honey

Cooking Instructions:

1. Preheat your oven to 400°F (205°C).
2. Wash and trim the beets, then rub them with olive oil and salt.
3. Place beets on a foil-lined baking sheet.
4. Roast for 40-50 minutes until tender.
5. While roasting, simmer balsamic vinegar and honey until thickened.
6. Drizzle glaze over the roasted beets before serving.

2) Beetroot raita with Greek yogurt and mint

Beetroot raita is cool, creamy, and just a little sweet. Using Greek yogurt gives it a nice, thick texture.

Fresh mint really lifts the flavor and keeps things refreshing.

Steam or boil your beets until soft, then let them cool. Peel and grate them finely.

Mix the grated beetroot with yogurt and chopped mint for a vibrant, pink bowl.

Add salt and a pinch of roasted cumin powder for depth. This raita is especially good with spicy food or as a salad on a hot day.

Ingredients

• 2 small beetroots, boiled and peeled
• 1 cup Greek yogurt
• 1/4 cup fresh mint, chopped
• 1/2 teaspoon roasted cumin powder
• Salt to taste

Cooking Instructions

1. Boil beets until tender, about 30 minutes (212°F / 100°C).
2. Let the beets cool and peel off the skin.
3. Grate the beets finely.
4. In a bowl, combine Greek yogurt, mint, cumin powder, and salt.
5. Stir in the grated beetroot until well mixed.
6. Chill before serving for the best flavor.

3) Beets grilled with olive oil and herbs

Grilled beets? Yes, please. Coat the beets with olive oil, salt, and pepper, then toss in some fresh thyme or rosemary.

Wrap the beets in foil to keep them moist. Place the packet on the grill over medium heat.

Let them cook for 45-60 minutes, until a fork slides in easily.

After grilling, let them cool a bit. Slice and drizzle with more olive oil if you’re feeling it.

These are great as a side or tossed into salads.

Ingredients

• 6 medium beets
• 3 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 sprigs fresh thyme or rosemary

Cooking Instructions

1. Preheat your grill to about 350°F (175°C).
2. Wash and trim the beets.
3. Toss them with olive oil, salt, pepper, and herbs.
4. Wrap the beets tightly in heavy-duty foil.
5. Place the foil packet on the grill, away from direct flames.
6. Grill for 45-60 minutes until tender.
7. Let cool, then slice and serve.

4) Beet and pomegranate salad

This salad is super fresh and colorful. Roasted beets bring sweetness, while pomegranate seeds add a tart crunch.

Roast your beets until tender. Toss them with pomegranate seeds, a splash of olive oil, and a bit of salt and pepper.

If you want, add some maple candied pecans for extra crunch.

The mix of flavors and textures here really pops.

Ingredients

• 6 beets, quartered or cubed
• 1 1/2 cups pomegranate seeds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 1/3 cups raw pecans (optional)
• 1/3 cup pure maple syrup (optional)

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss the beets with olive oil, salt, and pepper.
3. Roast beets for about 1 hour until tender.
4. For candied pecans, mix pecans with maple syrup and bake at 350°F (175°C) for 10-15 minutes.
5. Combine beets, pomegranate seeds, and pecans if using.
6. Serve warm or cold.

5) Chukandar Chicken (tangy chicken curry with beets)

Chukandar Chicken is a bold chicken curry with a burst of color from beets. Yogurt and lime juice give it a tangy kick, and the sweet, earthy beets balance out the spices.

Cook chicken with onions, garlic, ginger, and spices. Add the beets for that signature color and flavor.

Canned beets make things fast and easy, honestly. The yogurt pulls it all together.

This curry tastes great with rice or flatbread.

Ingredients

• 1 lb chicken pieces
• 2 (15-ounce) cans sliced beets, drained and chopped
• 1 cup yogurt
• 1 lime, juiced
• 2 tsp cumin
• 1 tsp turmeric
• 1 tsp chili powder
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• Salt to taste
• 2 tbsp oil

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Add onion, garlic, and ginger; cook until soft.
3. Add spices and salt. Stir for 1 minute.
4. Add chicken pieces and brown on all sides.
5. Mix in beets, yogurt, and lime juice.
6. Cover and cook on low heat for 25-30 minutes, until chicken is done.
7. Serve warm with rice or bread.

Find more details about this dish at Chukandar Chicken recipe.

6) Beetroot thozhan with mustard seeds and curry leaves

Beetroot thozhan is a quick, flavorful stir-fry. Grate the beets and toss them in a hot pan with mustard seeds, curry leaves, and coconut oil.

The mustard seeds will pop and release their aroma. Curry leaves add a fresh, herbal note that balances the earthy beets.

You can throw in some grated coconut if you want a hint of sweetness.

This dish is perfect as a side with rice or lentils.

Ingredients

• 2 cups grated beetroot
• 1 teaspoon mustard seeds
• 8-10 curry leaves
• 1 tablespoon coconut oil
• Salt, to taste
• 2 tablespoons grated fresh coconut (optional)

Cooking Instructions

1. Heat coconut oil in a pan over medium heat.
2. Add mustard seeds and wait for them to start popping.
3. Add curry leaves and sauté for 10 seconds.
4. Add grated beetroot and salt. Stir well.
5. Cook for 5-7 minutes, stirring occasionally.
6. If using, mix in grated coconut and cook for another 2 minutes.
7. Remove from heat and serve warm.

7) Beet soup with fresh herbs

Beet soup with fresh herbs is bright and earthy. The herbs—think thyme, dill, or parsley—make it taste super fresh.

Simmer peeled, chopped beets with broth and a potato for a creamy texture.

Add the herbs near the end so they stay vibrant. A squeeze of lemon or a dollop of crème fraîche on top is a nice touch.

This soup is easy and works as a starter or a light meal.

Ingredients

• 3 medium beets, peeled and chopped
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme, dill, or parsley
• Juice of half a lemon
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pot and sauté onion and garlic for 3 minutes.
2. Add beets, potato, and broth. Bring to a boil.
3. Reduce heat and simmer for 20-25 minutes until vegetables are tender.
4. Stir in fresh herbs and cook for 2 more minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Add lemon juice and season with salt and pepper.
7. Serve warm, with crème fraîche if you like.

8) Roasted beets with hazelnuts

Roasting beets makes them tender and brings out their sweetness. Pair them with crunchy hazelnuts and you get a great combo.

Roast the beets at 400°F (200°C) until soft. Toast the hazelnuts on their own for a few minutes to get them extra nutty.

Add olive oil, salt, and maybe a drizzle of honey or balsamic vinegar if you’re in the mood.

This dish works as a side or a simple salad. Enjoy it warm or at room temp.

Ingredients

• 1 1/2 pounds beets, peeled and cut into chunks
• 1/2 cup hazelnuts
• 2 tablespoons olive oil
• Salt to taste
• 1 tablespoon honey or balsamic vinegar (optional)

Cooking Instructions

1. Preheat your oven to 400°F (200°C).

2. Toss the beets with 1 tablespoon olive oil and a bit of salt.

3. Spread the beets out on a baking sheet. Roast them for 40-45 minutes, or until they’re nice and tender.

4. While the beets are roasting, toss hazelnuts into a dry pan over medium heat. Toast them for about 5-7 minutes, just until they turn golden.

5. When the beets finish roasting, mix them together with the hazelnuts.

6. Drizzle everything with the rest of the olive oil. If you’re feeling fancy, add a little honey or balsamic vinegar.

7. Serve warm—or let them cool down if that’s more your style.

You can find more tips on roasting beets with hazelnuts here.

9) Sautéed beets with garlic and butter

Sautéed beets with garlic and butter make a simple side dish. They bring a burst of flavor to just about any meal.

You cook the beets in butter until they’re tender, then mix in garlic for a punchy, tasty touch. This way, the beets stay soft and their natural sweetness shines through.

Start by heating butter in a skillet over medium heat. Toss in some minced garlic and let it cook for a minute, just until you can smell it.

Add sliced or diced cooked beets to the pan. Stir now and then for about 5 minutes.

This dish works as a quick snack or a colorful side for dinner. If you want to brighten things up, sprinkle on some fresh herbs like parsley.

Ingredients

• 3 cups cooked beets, sliced or diced
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt, to taste
• Optional: fresh parsley for garnish

Cooking Instructions

1. Heat butter in a skillet over medium heat.

2. Add garlic and cook for 1 minute, just until it smells good.

3. Add the beets and salt. Sauté for about 5 minutes, stirring here and there.

4. Garnish with parsley if you want, and serve warm.

For more cooking tips, check this sautéed beets with garlic butter sauce recipe.

10) Beet and celery salad with lemon dressing

This beet and celery salad feels fresh and light. The lemon dressing gives a tangy kick that wakes up the earthy beets.

You can throw this together pretty quickly for lunch or as a side with dinner. Start by roasting some beets, or just grab canned if you’re in a hurry.

Chop up the celery for a nice crunch. Mix everything with a lemon juice and olive oil dressing.

If you want a little more bite, toss in some finely chopped shallot. The celery keeps things crisp, and the beets add a bit of sweetness.

It’s colorful and honestly, kind of fun to eat. I like it best chilled.

Ingredients

• 6 medium beets (roasted or canned)
• 2 stalks celery, chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon shallots, finely chopped (optional)
• Salt and pepper to taste

Cooking Instructions

1. Roast beets at 400°F (200°C) for 45-60 minutes until they’re tender. Let them cool, then peel.
2. Chop the beets into small pieces.
3. Slice the celery into bite-sized chunks.
4. In a bowl, whisk together lemon juice, olive oil, shallots, salt, and pepper.
5. Toss the beets and celery with your dressing.
6. Pop the salad in the fridge for about 20 minutes before serving.

For more ideas, check out this Beetroot and celery salad.