18 Delicious Beetroot Recipes for Healthy Eating

Just when you thought beetroot couldn’t get any more versatile, we’ve rounded up 18 delicious recipes that’ll make this vibrant veggie the star of your meals! From hearty salads to sweet treats, these dishes are perfect for anyone looking to add a healthy twist to their cooking. Whether you’re a beetroot enthusiast or a curious newbie, there’s something here to inspire your next kitchen adventure. Let’s dive in!

Roasted Beetroot and Goat Cheese Salad

Ready to jazz up your salad game? This roasted beetroot and goat cheese salad is a vibrant, flavorful dish that’s as easy to make as it is delicious. Perfect for a light lunch or a fancy side, it’s sure to impress.

Ingredients

• 2 medium beetroots, peeled and diced into 1-inch cubes (for even roasting)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 4 cups mixed greens (arugula adds a nice peppery bite)
• 1/2 cup crumbled goat cheese (soft and creamy works best)
• 1/4 cup walnuts, toasted (for a crunchy contrast)
• 2 tbsp balsamic glaze (homemade or store-bought)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Toss the diced beetroots with olive oil, salt, and black pepper in a bowl until evenly coated.
3. Spread the beetroots in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and slightly caramelized.
4. While the beetroots roast, toast the walnuts in a dry pan over medium heat for 3-5 minutes, shaking occasionally, until fragrant. Let them cool.
5. Arrange the mixed greens on a serving platter. Top with the roasted beetroots, crumbled goat cheese, and toasted walnuts.
6. Drizzle the balsamic glaze over the salad just before serving to add a sweet and tangy finish.

Now, this salad isn’t just a feast for the eyes. The creamy goat cheese pairs beautifully with the earthy beetroots, while the walnuts add a delightful crunch. Try serving it with a slice of crusty bread to soak up all the delicious flavors.

Beetroot and Chocolate Cake

Ready to surprise your taste buds? This beetroot and chocolate cake is a game-changer, blending earthy sweetness with rich cocoa for a dessert that’s as unique as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 cup granulated sugar (or adjust to taste)
• 1/2 cup unsweetened cocoa powder (sifted for clump-free batter)
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs (room temperature for better mixing)
• 3/4 cup vegetable oil (or any neutral oil)
• 1 tsp vanilla extract
• 1 1/2 cups grated beetroot (packed, about 2 medium beetroots)
• 1/2 cup water

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add eggs, oil, and vanilla extract to the dry ingredients. Mix until just combined—don’t overmix.
4. Fold in the grated beetroot gently, then add water to loosen the batter to a pourable consistency.
5. Pour the batter into the prepared pan. Smooth the top with a spatula for an even bake.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Just imagine slicing into this moist, vibrant cake—its deep red hue peeking through the chocolatey goodness. Serve it with a dollop of whipped cream or a dusting of powdered sugar for an extra touch of sweetness.

Beetroot Hummus

So, you’re looking to mix up your snack game with something vibrant and tasty? Beetroot hummus is your go-to. It’s creamy, colorful, and packed with flavor, making it a perfect dip or spread.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed (save some for garnish)
• 1 medium beetroot, cooked and peeled (about 1 cup, diced)
• 1/4 cup tahini (stir well before using)
• 2 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 clove garlic, minced (or more if you love garlic)
• 1/2 tsp ground cumin (toasted for extra aroma)
• 1/4 cup olive oil (or any neutral oil)
• Salt, to taste (start with 1/2 tsp)
• Water, as needed (to adjust consistency)

Instructions

1. In a food processor, combine the chickpeas, diced beetroot, tahini, lemon juice, minced garlic, and cumin. Process until the mixture is roughly chopped.
2. With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth. This should take about 1-2 minutes.
3. If the hummus is too thick, add water, one tablespoon at a time, until you reach your desired consistency. Process for another 30 seconds after each addition.
4. Taste the hummus and adjust the salt as needed. Remember, you can always add more, but you can’t take it out.
5. Transfer the hummus to a serving bowl. Garnish with reserved chickpeas, a drizzle of olive oil, and a sprinkle of cumin for an extra touch of flavor and texture.

Lightly sweet from the beetroot and earthy from the cumin, this hummus is a feast for the senses. Serve it with pita chips, fresh veggies, or as a bold sandwich spread for a pop of color and flavor.

Beetroot Risotto

Hey, if you’re looking for a dish that’s as vibrant in color as it is in flavor, you’ve got to try this beetroot risotto. It’s creamy, slightly earthy, and totally comforting—perfect for when you want something a little different but still cozy.

Ingredients

• 1 cup Arborio rice (short-grain works best for risotto)
• 2 medium beetroots, peeled and grated (about 2 cups)
• 4 cups vegetable broth (keep warm on the stove)
• 1 small onion, finely chopped (about 1/2 cup)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup dry white wine (optional, but adds depth)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp unsalted butter (for that creamy finish)
• Salt and pepper (adjust to taste)

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
2. Stir in the grated beetroots and cook for another 5 minutes, until they start to soften.
3. Add the Arborio rice to the pan. Toast it for 2 minutes, stirring constantly, until the grains are slightly translucent around the edges.
4. Pour in the white wine (if using) and cook until it’s mostly absorbed, about 1 minute.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is creamy and al dente, remove the pan from the heat. Stir in the Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.
7. Let the risotto sit for 2 minutes before serving. This allows it to thicken slightly.

Great, your beetroot risotto is ready to wow! The texture should be luxuriously creamy with a slight bite to the rice, and the flavor is a beautiful balance of earthy and cheesy. Try topping it with extra Parmesan and a sprinkle of fresh herbs for a pop of color and freshness.

Beetroot and Apple Juice

You’ve probably heard about the health benefits of beetroot and apple juice, but have you tried making it at home? It’s easier than you think and packs a refreshing punch that’s perfect for any time of day.

Ingredients

• 2 medium beetroots, peeled and chopped (about 2 cups)
• 2 large apples, cored and chopped (use any sweet variety for best results)
• 1 tablespoon lemon juice (freshly squeezed for a brighter flavor)
• 1 cup cold water (adjust for desired consistency)
• Ice cubes (optional, for serving)

Instructions

1. Wash the beetroots and apples thoroughly under running water to remove any dirt.
2. Peel the beetroots and chop them into small pieces to make blending easier.
3. Core the apples and chop them into similar-sized pieces as the beetroots.
4. Add the chopped beetroots, apples, lemon juice, and water to a high-speed blender.
5. Blend on high for about 2 minutes, or until the mixture is completely smooth. Tip: If the mixture is too thick, add a little more water to reach your preferred consistency.
6. Strain the juice through a fine-mesh sieve into a pitcher to remove any pulp, if desired. Tip: For a fiber-rich version, skip the straining step.
7. Chill the juice in the refrigerator for at least 30 minutes before serving. Tip: Serving it over ice makes it extra refreshing on a hot day.

Refreshingly sweet with a hint of earthiness, this beetroot and apple juice is a vibrant way to start your day. Try garnishing with a thin apple slice or a sprig of mint for an elegant touch.

Beetroot Soup with Coconut Milk

Kickstart your meal with this vibrant Beetroot Soup with Coconut Milk, a creamy, dreamy bowl that’s as nutritious as it is colorful. You’ll love how the earthy beets and rich coconut milk come together for a soup that’s both comforting and exotic.

Ingredients

• 2 large beetroots, peeled and diced (about 3 cups)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 2 cups vegetable broth (adjust for desired thickness)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute, until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
3. Stir in the diced beetroots and cook for 5 minutes, stirring occasionally. This helps to deepen their flavor.
4. Pour in the vegetable broth and bring the mixture to a boil. Then, reduce the heat to low and simmer until the beetroots are tender, about 20 minutes.
5. Once the beetroots are soft, blend the soup until smooth using an immersion blender. Tip: For an extra silky texture, strain the soup through a fine mesh sieve.
6. Return the soup to the pot and stir in the coconut milk and lemon juice. Heat through but do not boil, to preserve the coconut milk’s creaminess.
7. Season with salt and pepper to taste. Tip: The soup will thicken as it cools, so adjust the consistency with a bit more broth if needed.

Great for any season, this soup boasts a velvety texture and a sweet, earthy flavor with a hint of citrus. Serve it with a dollop of yogurt and a sprinkle of fresh dill for an extra touch of elegance.

Beetroot and Feta Cheese Tart

Kick off your culinary adventure with this vibrant Beetroot and Feta Cheese Tart, a perfect blend of earthy flavors and creamy tang. It’s as pleasing to the eye as it is to the palate, making any meal feel special.

Ingredients

• 1 1/4 cups all-purpose flour (for a flakier crust, chill it before use)
• 1/2 cup unsalted butter, cold and cubed (keeps the dough tender)
• 3-4 tbsp ice water (just enough to bring the dough together)
• 2 medium beetroots, peeled and thinly sliced (about 1/8 inch thick for even cooking)
• 1/2 cup feta cheese, crumbled (go for a block feta for better texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried thyme (fresh thyme works too, double the amount)
• Salt and pepper to taste (start with 1/4 tsp salt)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the flour and salt. Add the cold butter cubes, using your fingers to rub them into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough.
4. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it gently into the pan and trim the edges. Chill for 15 minutes to prevent shrinking.
5. While the dough chills, toss the beetroot slices with olive oil, thyme, salt, and pepper. Arrange them over the chilled dough in overlapping circles.
6. Sprinkle the crumbled feta cheese evenly over the beetroot. Tip: For extra flavor, add a drizzle of honey before baking.
7. Bake for 35-40 minutes, or until the crust is golden and the beetroots are tender. Tip: Cover the edges with foil if they brown too quickly.

Rich in color and flavor, this tart offers a delightful contrast between the sweet earthiness of beetroots and the salty creaminess of feta. Serve it warm with a side of arugula salad for a light lunch or as a stunning centerpiece at your next dinner party.

Pickled Beetroot

Vibrant and versatile, pickled beetroot is a tangy treat that’ll jazz up your meals. You’ll love how easy it is to make, and the color is just stunning!

Ingredients

• 2 large beetroots, peeled and thinly sliced (about 2 cups)
• 1 cup white vinegar (apple cider vinegar works too for a sweeter taste)
• 1 cup water
• 1/2 cup granulated sugar (adjust to taste)
• 1 tbsp salt
• 1 tsp whole black peppercorns (or crushed for more spice)
• 2 cloves garlic, smashed (optional for extra flavor)

Instructions

1. In a medium saucepan, combine vinegar, water, sugar, salt, peppercorns, and garlic. Bring to a boil over medium heat, stirring until sugar dissolves.
2. Add the sliced beetroots to the boiling liquid. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
3. Remove from heat and let the beetroots cool in the liquid for at least 1 hour. This helps them absorb more flavor.
4. Transfer the beetroots and liquid to a clean jar. Seal tightly and refrigerate for at least 24 hours before serving for best results.

Outrageously crunchy and packed with a sweet-sour punch, these pickled beetroots are perfect on salads, sandwiches, or even as a standalone snack. The garlic adds a nice kick if you’re into that!

Beetroot and Walnut Pesto Pasta

Ready to shake up your pasta night? This beetroot and walnut pesto pasta is a vibrant, nutty twist on the classic that’s as easy to make as it is delicious.

Ingredients

• 2 cups cooked pasta (any shape you like, but fusilli holds the pesto well)
• 1 medium beetroot, roasted and peeled (about 1 cup, chopped)
• 1/2 cup walnuts, toasted (for extra crunch and flavor)
• 1/4 cup grated parmesan cheese (plus extra for serving)
• 1 garlic clove (minced, or 1/2 tsp garlic powder for a milder taste)
• 1/4 cup olive oil (or any neutral oil)
• Salt to taste (start with 1/4 tsp)
• Black pepper to taste (a pinch or two)
• 1 tbsp lemon juice (adjust to taste for brightness)

Instructions

1. Preheat your oven to 400°F. Wrap the beetroot in foil and roast for 45-60 minutes until tender. Let cool, then peel and chop.
2. While the beetroot cools, toast the walnuts in a dry pan over medium heat for 5 minutes, stirring often, until fragrant. Let them cool slightly.
3. In a food processor, combine the chopped beetroot, toasted walnuts, parmesan, garlic, lemon juice, salt, and pepper. Pulse until finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Taste and adjust seasoning if needed.
5. Toss the cooked pasta with the pesto until evenly coated. Serve with extra parmesan and a sprinkle of chopped walnuts on top.

Delightfully creamy with a earthy sweetness from the beetroot, this pasta is a feast for the eyes and the palate. Try it with a side of arugula salad for a complete meal that’s as nutritious as it is colorful.

Beetroot and Orange Salad

Ready to brighten up your meal with a splash of color and a burst of flavor? This beetroot and orange salad is your go-to for a refreshing, easy-to-make dish that’s as nutritious as it is delicious.

Ingredients

• 2 medium beetroots, peeled and thinly sliced (about 2 cups)
• 2 large oranges, peeled and segmented (save the juice)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 2 tbsp balsamic vinegar
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup chopped walnuts (toasted for extra crunch)
• 2 tbsp fresh mint leaves, chopped (for garnish)

Instructions

1. In a large bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.
2. Add the sliced beetroots to the bowl and toss gently to coat them evenly with the dressing. Let them marinate for 10 minutes to soften slightly and absorb the flavors.
3. Gently fold in the orange segments and any reserved orange juice to the beetroot mixture, being careful not to break the oranges.
4. Sprinkle the toasted walnuts and chopped mint over the salad just before serving to add texture and freshness.

Vibrant and juicy, this salad offers a delightful contrast between the earthy beets and the sweet, tangy oranges. Serve it on a bed of arugula for an extra peppery kick or alongside grilled chicken for a hearty meal.

Beetroot and Carrot Cake

So, you’re looking for a way to sneak more veggies into your desserts? This beetroot and carrot cake is your answer. It’s moist, subtly sweet, and packed with nutrients—plus, it’s a total crowd-pleaser.

Ingredients

• 1 1/2 cups all-purpose flour (or gluten-free blend for a GF version)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon (add more for extra spice)
• 1/2 cup vegetable oil (or any neutral oil)
• 3/4 cup brown sugar (adjust to taste)
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup grated beetroot (packed, moisture squeezed out)
• 1 cup grated carrot (packed, moisture squeezed out)
• 1/2 cup chopped walnuts (optional for crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
3. In another bowl, beat oil and sugar until combined. Add eggs one at a time, then vanilla.
4. Fold in the dry ingredients until just mixed. Avoid overmixing to keep the cake tender.
5. Gently stir in grated beetroot, carrot, and walnuts if using. The batter will be thick.
6. Pour into the prepared pan and smooth the top. Bake for 35-40 minutes until a toothpick comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake is wonderfully moist with a earthy sweetness from the beetroot and carrot. Try it with a dollop of cream cheese frosting or enjoy it as is for a healthier treat.

Beetroot and Chickpea Burger

You’ve probably tried all sorts of veggie burgers, but this beetroot and chickpea version is a game-changer. It’s packed with flavor, easy to make, and totally satisfying.

Ingredients

• 1 cup cooked chickpeas, drained and rinsed (or canned, for convenience)
• 1 medium beetroot, grated (about 1 cup, wear gloves to avoid stains)
• 1/2 cup breadcrumbs (gluten-free if needed)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp cumin (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1 egg (or flax egg for vegan option)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the chickpeas with a fork until mostly smooth but some chunks remain for texture.
3. Add the grated beetroot, breadcrumbs, olive oil, cumin, salt, and egg to the bowl. Mix well to combine. Tip: The mixture should stick together when pressed; if too dry, add a bit more oil or a splash of water.
4. Form the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
5. Place the patties on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until firm and slightly crispy on the outside.
6. Let the burgers cool for a few minutes before serving to set. Tip: They’ll hold together better this way.

Vibrant and hearty, these burgers have a lovely earthy sweetness from the beetroot and a satisfying crunch. Try them topped with avocado and a spicy mayo for an extra kick.

Beetroot and Ginger Smoothie

Vibrant and refreshing, this beetroot and ginger smoothie is your go-to for a quick energy boost. You’ll love how the earthy sweetness of beets pairs with the spicy kick of ginger.

Ingredients

• 1 medium beetroot, peeled and chopped (about 1 cup)
• 1 inch fresh ginger, peeled (or 1/2 tsp ground ginger for a milder taste)
• 1 banana, frozen (for creaminess)
• 1/2 cup Greek yogurt (or any plant-based yogurt for a vegan option)
• 1 cup almond milk (adjust for desired thickness)
• 1 tbsp honey (optional, adjust to taste)
• Ice cubes (as needed for chill)

Instructions

1. Start by adding the chopped beetroot and peeled ginger into your blender.
2. Drop in the frozen banana and Greek yogurt next.
3. Pour in the almond milk and honey if you’re using it.
4. Blend on high for about 1 minute, or until the mixture is completely smooth. Tip: If the smoothie is too thick, add a splash more almond milk and blend again.
5. Add ice cubes last if you prefer a colder smoothie, blending briefly to incorporate. Tip: For a smoother texture, blend the ice cubes longer.
6. Pour into a glass and enjoy immediately for the best flavor and nutrient retention. Tip: Garnish with a thin slice of beetroot or a sprinkle of ginger powder for an extra touch.

Yummy and packed with nutrients, this smoothie has a velvety texture with a perfect balance of sweet and spicy. Try serving it in a chilled glass with a colorful straw for a fun twist.

Beetroot and Quinoa Salad

Oh, you’re going to love this Beetroot and Quinoa Salad. It’s fresh, nutritious, and packed with flavors that’ll make your taste buds dance. Perfect for a quick lunch or a side dish that steals the show.

Ingredients

• 1 cup quinoa, rinsed (for fluffier grains)
• 2 medium beetroots, peeled and diced (about 2 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp balsamic vinegar (adjust to taste)
• 1/2 cup feta cheese, crumbled (goat cheese works too)
• 1/4 cup walnuts, roughly chopped (toasted for extra crunch)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced beetroots with 1 tbsp olive oil, salt, and pepper on a baking sheet.
2. Roast the beetroots for 25-30 minutes until tender and slightly caramelized, stirring halfway through.
3. While the beetroots roast, cook the quinoa. Bring 2 cups of water to a boil in a medium pot, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
4. In a large bowl, whisk together the remaining 1 tbsp olive oil and balsamic vinegar. Add the cooked quinoa, roasted beetroots, feta cheese, and walnuts. Toss gently to combine.
5. Season with additional salt and pepper if needed. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

The salad boasts a delightful mix of textures—creamy feta, crunchy walnuts, and tender beetroots. Serve it over a bed of greens for an extra nutrient boost or as is for a satisfying standalone dish.

Beetroot and Lentil Soup

Perfect for those chilly evenings when you’re craving something hearty yet healthy, this beetroot and lentil soup is a vibrant, flavorful dish that’s as nutritious as it is delicious. You’ll love how the earthy beets and protein-packed lentils come together in this comforting bowl.

Ingredients

• 2 cups diced beetroots (peeled for smoother texture)
• 1 cup green lentils (rinsed well to remove any debris)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (adjust to taste)
• 4 cups vegetable broth (low sodium preferred)
• 1 tsp ground cumin (for a warm, earthy flavor)
• Salt and pepper (adjust to taste)
• 2 tbsp lemon juice (freshly squeezed for brightness)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and ground cumin, cooking until fragrant, about 30 seconds.
4. Add the diced beetroots and rinsed lentils to the pot, stirring to combine with the onion mixture.
5. Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
6. Season the soup with salt, pepper, and lemon juice, adjusting the flavors to your liking.
7. For a smoother texture, blend half of the soup with an immersion blender, leaving some chunks for variety.

Hearty and full of depth, this soup boasts a beautiful balance of earthy and bright flavors. Serve it with a dollop of yogurt or a sprinkle of fresh herbs for an extra touch of freshness.

Beetroot and Blue Cheese Pizza

Now, imagine biting into a pizza that’s a little out of the ordinary but totally delicious. This beetroot and blue cheese pizza combines earthy flavors with a creamy tang, making it a standout dish for any pizza night.

Ingredients

• 1 pre-made pizza dough (or your favorite homemade recipe)
• 1/2 cup roasted beet puree (for a smoother texture, blend roasted beets)
• 1 cup shredded mozzarella cheese (for that perfect melt)
• 1/2 cup crumbled blue cheese (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• Fresh arugula for garnish (adds a peppery crunch)

Instructions

1. Preheat your oven to 475°F. A hot oven ensures a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For a crispier crust, go thinner.
3. Spread the beet puree evenly over the dough, leaving a small border for the crust.
4. Sprinkle the mozzarella cheese over the beet puree, followed by the blue cheese crumbles.
5. Drizzle with olive oil and sprinkle salt over the top.
6. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even baking.
7. Remove from the oven and let it cool for a couple of minutes. Tip: This helps the cheese set so it doesn’t slide off when slicing.
8. Garnish with fresh arugula before serving.

Zesty and vibrant, this pizza offers a delightful contrast between the sweet earthiness of the beets and the sharpness of the blue cheese. Serve it with a light salad for a complete meal that’s as beautiful as it is tasty.

Beetroot and Avocado Sushi

Mmm, you’re going to love this twist on traditional sushi. Beetroot and avocado sushi is not only a feast for the eyes but packed with flavors that’ll surprise you.

Ingredients

• 1 cup sushi rice (short-grain works best)
• 1 1/4 cups water (for cooking rice)
• 2 tbsp rice vinegar (adds the perfect tang)
• 1 tbsp sugar (balances the vinegar’s acidity)
• 1/2 tsp salt (enhances all flavors)
• 1 medium beetroot, peeled and julienned (for a vibrant crunch)
• 1 ripe avocado, sliced (creamy texture contrast)
• 4 sheets nori (seaweed sheets, for rolling)
• 1 tbsp sesame seeds (optional, for a nutty finish)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. This removes excess starch for better texture.
2. Combine the rice and water in a rice cooker or pot. Cook according to your rice cooker’s instructions or bring to a boil, then simmer covered for 18 minutes. Let it sit for 5 minutes off the heat.
3. Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this into the cooked rice with a wooden spoon to avoid mashing the grains.
4. Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
5. Arrange beetroot and avocado slices horizontally across the rice. Sprinkle with sesame seeds if using.
6. Roll the sushi tightly using the bamboo mat, pressing gently but firmly. Wet the nori’s border with water to seal the roll.
7. Use a sharp knife to slice the roll into 8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.

Avocado adds a buttery smoothness that pairs beautifully with the earthy beetroot. Serve these rolls with a side of soy sauce or wasabi for an extra kick, and watch them disappear at your next gathering.

Beetroot and Rosemary Focaccia

Wow, you’re going to love this twist on classic focaccia. It’s got earthy beetroot and fragrant rosemary for a bread that’s as beautiful as it is delicious.

Ingredients

• 3 cups all-purpose flour (plus extra for dusting)
• 1 tsp salt (adjust to taste)
• 1 tbsp sugar
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1 cup warm water (110°F, like bathwater)
• 1/4 cup olive oil (or any neutral oil)
• 1 medium beetroot, peeled and grated (about 1 cup)
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
• Coarse sea salt, for sprinkling

Instructions

1. In a large bowl, whisk together flour, salt, and sugar.
2. Dissolve yeast in warm water and let sit for 5 minutes until frothy.
3. Make a well in the flour mixture, pour in yeast mixture and olive oil, then stir to combine.
4. Knead dough on a floured surface for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat oven to 375°F and grease a 9×13 inch baking pan.
7. Punch down dough, then press it into the prepared pan, stretching to fit.
8. Evenly sprinkle grated beetroot and rosemary over the dough, pressing lightly to adhere.
9. Drizzle with a bit more olive oil and sprinkle with coarse sea salt.
10. Bake for 25-30 minutes until golden and crisp on the edges.

So, this focaccia is wonderfully soft inside with a crispy crust. The beetroot adds a sweet earthiness, while the rosemary brings a piney kick. Try serving it warm with a dollop of creamy goat cheese on top for an extra treat.

Conclusion

Delightful as they are nutritious, these 18 beetroot recipes offer a treasure trove of flavors to spice up your healthy eating journey. We hope you’re inspired to try them out and discover your new favorite dish. Don’t forget to share your culinary adventures with us in the comments and pin your top picks on Pinterest for others to enjoy. Happy cooking!

Bella Bacinos