10+ Beetroot Recipes You’ll Love to Try Today

Beetroot is a vibrant, healthy vegetable you can use in all sorts of ways. You might enjoy beetroot in simple dishes or try something a bit more creative to really bring out that earthy sweetness.

It’s super easy to cook and fits right in with salads, roasts, and even burgers. There’s a lot more to beetroot than meets the eye, honestly.

If you want to add color and nutrition to your meals, beetroot recipes are a great pick. You don’t need to be a chef—just a few ingredients and you’re set.

With minimal effort, you can whip up something seriously tasty and satisfying.

1) Beetroot fritters with soured cream & salmon tartare

Beetroot fritters come out warm, crispy, and full of flavor. They’re perfect as a light meal or a starter.

The beetroot brings a sweet earthiness, and the fritters stay nice and tender inside. Top them with cold soured cream and fresh salmon tartare for a fancy touch.

The creamy tang of the cream cuts through the rich salmon, balancing things out. It’s simple, but honestly feels a bit special.

Just fry the fritters gently until they turn golden on both sides. The mix usually includes onion, garlic, and potato for texture.

You end up with a tasty bite that’s rich in omega-3 from the salmon.

Ingredients

• 700g beetroot, peeled and grated
• 1 large onion, finely chopped
• 2 eggs, beaten
• 4 heaped tbsp plain flour
• Salt and pepper to taste
• 3 tbsp groundnut oil
• Soured cream
• Raw salmon for tartare

Cooking Instructions

1. Gently fry the chopped onion until soft but not browned.
2. Add garlic and cook for 1 minute, then set aside.
3. Peel and grate beetroot and potatoes. Mix with onion, eggs, flour, salt, and pepper.
4. Heat oil in a pan over medium heat.
5. Spoon the mixture into the pan and flatten slightly. Fry until golden on each side, about 3-4 minutes per side.
6. Serve hot with a dollop of soured cream and salmon tartare on top.

For more details, check beetroot fritters with soured cream & salmon tartare recipes.

2) Roasted beetroot with olive oil and thyme

Roasting beetroot really brings out its sweetness and makes it super tender. You can roast them whole or chop them up—depends on how much time you’ve got.

Wash your beets well to get rid of any dirt. Toss them with olive oil, salt, and a bit of thyme for an earthy kick.

Roast the beets uncovered at 375°F (190°C) for about 30 to 45 minutes. Check with a fork; it should slide in easily when they’re done.

Serve these roasted beets as a side or toss them into salads. They’re good warm or at room temp.

Ingredients:

• Beetroots (whole or chopped)
• Olive oil
• Salt
• Thyme (fresh or dried)

Cooking Instructions:

1. Preheat oven to 375°F (190°C).
2. Wash beets thoroughly.
3. Toss beets with olive oil, salt, and thyme.
4. Spread on a baking sheet in a single layer.
5. Roast for 30 to 45 minutes, until tender.
6. Let cool slightly before serving.

3) Ethiopian beet and potato salad (key sir alicha)

This salad is a simple, tasty mix of beets and potatoes with mild spices. It’s a popular Ethiopian side dish, but honestly, you could eat it as a light meal too.

Start by boiling the beets and potatoes until they’re tender. Sauté garlic, ginger, and onions in oil for a few minutes, then add the cooked veggies and gently mix.

The ginger and garlic give it a fresh, slightly spicy flavor. It’s vegetarian and vegan, so it’s a healthy option for just about anyone.

Ingredients

• 4 large beets, peeled and cubed
• 3 large Yukon gold potatoes, peeled and cubed
• 2 tbsp oil (olive or peanut)
• 3 garlic cloves, chopped
• 1-inch piece of ginger, grated
• 1 small onion, chopped
• Salt to taste

Cooking Instructions

1. Boil beets and potatoes in separate pots until tender (about 20-25 minutes).
2. Drain and let them cool slightly.
3. Heat oil in a pan over medium heat (about 350°F / 175°C).
4. Add garlic, ginger, and onion; sauté until onions are translucent.
5. Add beets and potatoes to the pan; stir gently to combine.
6. Season with salt and cook for 5 more minutes.
7. Serve warm or at room temperature.

4) Beetroot burger with feta and spices

Make a tasty beetroot burger by mixing grated beetroot with feta cheese and spices. The feta gives it a creamy texture and a bit of saltiness that works perfectly with the earthy beetroot.

Smoked paprika and garlic add a nice boost of flavor. If you want a meat-free option, this is a great one.

Toss in some herbs and a little lemon zest to brighten things up. Shape the mixture into patties and cook them in a pan or bake them until they’re firm and heated through.

Serve your beetroot burgers on a bun with your favorite toppings or just with a fresh salad.

Ingredients

• 3 cups grated beetroot
• 1 cup crumbled feta cheese
• 1 teaspoon smoked paprika
• 1 teaspoon garlic granules
• 1 lemon zest
• 2 eggs
• 1/2 cup breadcrumbs
• Salt and pepper to taste

Cooking Instructions

1. Mix beetroot, feta, spices, lemon zest, eggs, and breadcrumbs in a large bowl.
2. Season with salt and pepper.
3. Shape into 6-8 patties.
4. Heat a pan with a little oil over medium heat.
5. Cook patties 4-5 minutes each side until firm.
6. Or bake in a preheated oven at 375°F (190°C) for 20-25 minutes.

5) Beetroot paratha with whole wheat flour

Beetroot paratha is a colorful flatbread made by mixing grated beetroot into whole wheat flour. It adds a mild sweetness and a fun pop of color.

Cook the paratha on a hot pan until both sides get those golden brown spots. It’s great with yogurt, chutney, or a simple curry.

Add spices like cumin or garam masala if you want extra flavor. It works well for breakfast or a light meal.

Ingredients

• 2 cups whole wheat flour
• 1 cup grated beetroot
• 1/2 tsp cumin seeds
• 1/2 tsp garam masala
• 1/2 tsp salt
• Water, as needed
• Oil or ghee for cooking

Cooking Instructions

1. Mix flour, beetroot, cumin, garam masala, and salt.
2. Add water little by little to form a soft dough.
3. Divide dough into small balls.
4. Roll each ball into a flat circle.
5. Cook on a hot pan for 2-3 minutes each side until brown spots appear.
6. Brush with oil or ghee and serve warm.

6) Moroccan orange-dressed beet salad

This salad is bright and fresh, with earthy beets and a zingy orange dressing. You’ll get a mix of herbs and warm Moroccan spices for a unique flavor.

It works well as a side or a light meal. You can make it ahead, so it’s handy if you’re busy.

The dressing uses orange juice and zest, olive oil, and a little cumin for that Moroccan vibe. Fresh mint adds a cool contrast to the warm spices.

Ingredients

• 2 cups cooked beets, diced
• 1 orange, peeled and segmented
• 1 tbsp orange zest
• 2 tbsp fresh mint leaves, chopped
• 1 tsp ground cumin
• 1 tbsp olive oil
• 1 tsp salt
• 1/4 red onion, thinly sliced

Cooking Instructions

1. Combine beets, orange segments, orange zest, red onion, and mint in a bowl.
2. In a small bowl, whisk olive oil, cumin, and salt.
3. Pour the dressing over the salad and toss gently to coat.
4. Chill for at least 30 minutes before serving to let flavors blend.

7) Healthy beetroot and walnut salad

Beetroot and walnut salad is simple and fresh. Roasted beets bring sweetness, while walnuts add a satisfying crunch.

Dress it with olive oil and balsamic vinegar for a healthy, tasty bite. Toss in some greens like arugula or lettuce if you want it even more refreshing.

The walnuts bring healthy fats, and roasting the beets makes them soft and flavorful. It’s a colorful, well-balanced salad you can throw together anytime.

Ingredients

• 3 medium beets
• 1 cup walnuts
• 2 cups mixed greens (like arugula or lettuce)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Wash and trim beets, wrap in foil, and roast for 45 minutes or until tender.
3. Let beets cool, then peel and cut into slices or cubes.
4. Toast walnuts in a dry pan for 5 minutes over medium heat, stirring often.
5. In a large bowl, combine beets, greens, and walnuts.
6. Whisk olive oil, balsamic vinegar, salt, and pepper together.
7. Drizzle dressing over salad and toss gently. Serve immediately.

For more tips, see this Beet and Walnut Salad Recipe.

8) Simple sautéed beets with garlic and herbs

For a quick, tasty side dish, sauté beets with garlic and fresh herbs. Peel and cut the beets into small cubes to start.

Cooking them this way keeps their sweetness and adds a savory twist. Heat some butter or olive oil in a pan, then toss in minced garlic and cook until it smells amazing.

Add your beets and fresh herbs like thyme or parsley. Stir often until the beets are tender but still have a little bite.

This dish goes with just about anything and is ready in about 20 minutes. Add a pinch of salt and pepper if you like.

This simple method really lets the beets shine.

Ingredients

• 4 medium beets, peeled and cubed
• 2 tablespoons butter or olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme or parsley, chopped
• Salt and pepper, to taste

Cooking Instructions

1. Heat butter or olive oil in a skillet over medium heat.

2. Toss in minced garlic and let it cook for about a minute, just until it smells amazing.

3. Add beet cubes and herbs. Stir everything together.

4. Let the beets cook for 15-20 minutes, stirring now and then. You want them tender, not mushy.

5. Sprinkle with salt and pepper. Serve warm, and enjoy.

For more ideas, check this sautéed beet recipe.

9) Beetroot curry with cumin and mustard seeds

You can whip up a simple beetroot curry with cumin and mustard seeds. These spices bring a cozy, earthy flavor that goes perfectly with sweet beetroot.

It’s honestly a solid dish to pair with rice or flatbread.

Start by heating oil in a pan. Drop in mustard seeds and wait for them to start popping.

Toss in the cumin seeds next—this step really wakes up the spices.

Add peeled and chopped beetroot. Cook on medium heat until the beets start to soften.

If you want, throw in turmeric and onions for a bit more flavor.

Let the curry simmer with a splash of water until the beets are soft and everything comes together.

Ingredients

• 3 medium beetroots, peeled and chopped
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp oil (coconut or neutral)
• 1 small onion, chopped (optional)
• ½ tsp turmeric
• 1 cup water

Cooking Instructions

1. Heat oil over medium flame.

2. Toss in mustard seeds and wait until they pop.

3. Add cumin seeds and stir for about 30 seconds.

4. If you’re using onion, add it now and cook until it softens.

5. Add chopped beetroot and turmeric. Give it a good stir.

6. Pour in the water, cover, and let it simmer for 20-25 minutes.

7. Keep cooking until the beetroot is tender and most of the liquid is gone.

8. Serve warm with rice or bread.

For more details, check this beetroot curry recipe.

10) Beetroot and goat cheese salad

This beetroot and goat cheese salad comes together quickly and tastes super fresh. The combo of sweet roasted beets and creamy goat cheese just works.

Honestly, it’s perfect for a light lunch or as a side at dinner.

Adding greens like arugula or spinach gives a nice peppery kick. Walnuts add crunch, and a drizzle of balsamic or honey-Dijon vinaigrette takes it up a notch.

Roasting the beets draws out their sweetness. If you’re short on time, pre-cooked beets totally work too.

Ingredients

• 3 medium beets, roasted and chopped
• 2 cups salad greens (arugula or spinach)
• 4 oz goat cheese, crumbled
• ½ cup walnuts, toasted
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 3 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Crank your oven up to 400°F (200°C) and roast the beets for about 45-60 minutes. You want them fork-tender—let them cool off, then chop them up.

2. Grab a bowl and whisk together balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper. That’s your dressing sorted.

3. Toss your greens, the roasted beets, and walnuts into a big bowl.

4. Pour the dressing over everything and give it all a gentle toss.

5. Scatter goat cheese on top right before serving.

Honestly, this salad’s a simple but delicious way to show off beetroot.

If you want the full scoop, check out this roasted beet salad recipe.