18 Delicious Golden Beet Recipes for Every Season

Now is the perfect time to fall in love with golden beets all over again! Whether you’re whipping up a quick weeknight dinner or celebrating the seasons with vibrant, comforting dishes, these 18 golden beet recipes are sure to inspire. From roasted to raw, each dish showcases the sweet, earthy flavors of golden beets in deliciously creative ways. Keep reading to discover your next favorite recipe!

Roasted Golden Beet and Goat Cheese Salad

Golden beets are a game-changer in salads, offering a sweeter, less earthy flavor than their red counterparts. You’ll love how their vibrant color and goat cheese’s creaminess create a dish that’s as beautiful as it is delicious.

Ingredients

• 2 large golden beets, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 2 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F.
2. Toss the cubed golden beets with olive oil, salt, and pepper on a baking sheet.
3. Roast for 25 minutes, or until the beets are tender and slightly caramelized, stirring halfway through.
4. Tip: For even roasting, make sure the beet cubes are similar in size.
5. Let the beets cool for 5 minutes after roasting.
6. In a large bowl, combine the mixed greens, roasted beets, crumbled goat cheese, and chopped walnuts.
7. Drizzle the salad with balsamic vinegar and toss gently to combine.
8. Tip: Add the goat cheese last to prevent it from melting if the beets are still warm.
9. Serve immediately for the best texture and flavor.
10. Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Zesty and fresh, this salad brings a delightful contrast between the sweet beets and tangy goat cheese. Try serving it with a slice of crusty bread to soak up any leftover dressing.

Golden Beet and Carrot Soup

Craving something cozy yet vibrant? You’ll love this golden beet and carrot soup, a perfect blend of sweet and earthy flavors that’s as nourishing as it is colorful.

Ingredients

• 2 cups peeled and chopped golden beets
• 1 cup chopped carrots
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup coconut milk

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Tip: Stir frequently to prevent burning and ensure even cooking.
4. Add chopped golden beets and carrots to the pot, stirring to combine with the onions and garlic.
5. Pour in vegetable broth, then add salt and black pepper.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 25 minutes, or until vegetables are tender.
7. Tip: A fork should easily pierce the beets and carrots when they’re ready.
8. Remove the pot from heat and let it cool slightly.
9. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
10. Tip: If using a blender, be sure to leave the vent open to allow steam to escape.
11. Stir in coconut milk until fully incorporated.
12. Return the soup to the stove and heat on low for an additional 5 minutes.

With its creamy texture and sweet, earthy notes, this soup is a delight. Try garnishing with a drizzle of coconut milk and fresh herbs for an extra touch of elegance.

Golden Beet Risotto with Fresh Herbs

So, you’re looking for a dish that’s as vibrant on the plate as it is flavorful? This golden beet risotto with fresh herbs is a creamy, dreamy dish that’ll brighten up any dinner table.

Ingredients

• 2 cups golden beets, peeled and diced
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• Salt to taste

Instructions

1. Heat the vegetable broth in a saucepan over medium heat until simmering, then reduce heat to low to keep warm.
2. In a large pan, heat olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes.
3. Add the diced golden beets to the pan and cook for another 5 minutes, stirring occasionally.
4. Stir in the Arborio rice, ensuring each grain is coated with oil, and toast for 1 minute.
5. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Tip: Keep the broth at a simmer to maintain the right temperature.
7. Continue this process until the rice is creamy and al dente, about 18-20 minutes. Tip: Taste the rice for doneness; it should be tender but still have a slight bite.
8. Remove from heat and stir in the Parmesan cheese, parsley, and thyme. Tip: Let the risotto sit for 2 minutes before serving to allow flavors to meld.
9. Season with salt to taste and serve immediately.

Rich in color and flavor, this risotto boasts a velvety texture with a sweet, earthy undertone from the golden beets. Try garnishing with extra herbs or a sprinkle of Parmesan for an extra touch of elegance.

Golden Beet and Arugula Pizza

Just when you thought pizza couldn’t get any more colorful, here comes a recipe that’s as vibrant as it is delicious. You’ll love the sweet, earthy flavors of golden beets paired with the peppery bite of arugula on this unique pie.

Ingredients

• 1 pizza dough (store-bought or homemade)
• 2 tbsp olive oil
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1 medium golden beet, thinly sliced
• 2 cups arugula
• 1 tbsp balsamic glaze
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F. Tip: A hot oven is key for a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness.
3. Brush the dough with 1 tbsp olive oil to prevent sogginess.
4. Spread the ricotta cheese evenly over the dough, leaving a small border for the crust.
5. Layer the shredded mozzarella on top of the ricotta.
6. Arrange the golden beet slices over the cheese. Tip: Thin slices ensure the beets cook through.
7. Sprinkle with salt and black pepper.
8. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
9. While the pizza bakes, toss the arugula with the remaining 1 tbsp olive oil.
10. Remove the pizza from the oven and immediately top with the arugula. Tip: The heat will slightly wilt the greens, perfect for texture.
11. Drizzle with balsamic glaze before serving.

Perfectly balanced between creamy, crunchy, and fresh, this pizza is a feast for the senses. Try serving it with a light white wine to complement the beets’ sweetness.

Golden Beet Hummus

Vibrant and slightly sweet, this golden beet hummus is a colorful twist on the classic. You’ll love how easy it is to whip up, and the stunning hue is sure to impress at any gathering.

Ingredients

• 1 cup cooked golden beets, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp cumin
• 2 tbsp olive oil
• 2-3 tbsp water

Instructions

1. Preheat your oven to 400°F. Wrap the golden beets in foil and roast for 45 minutes, or until tender when pierced with a fork.
2. Once cooled, peel the beets and chop them into small pieces for easier blending.
3. In a food processor, combine the chopped beets, chickpeas, tahini, lemon juice, garlic, salt, and cumin. Tip: Scrape down the sides of the processor to ensure everything is evenly mixed.
4. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Tip: The hummus will thicken in the fridge, so add water a tablespoon at a time to reach your desired consistency.
5. Transfer the hummus to a serving bowl and let it chill in the refrigerator for at least 30 minutes before serving. Tip: For an extra touch, drizzle with olive oil and sprinkle with a pinch of cumin before serving.

Bright and creamy, this hummus has a subtle earthy sweetness that pairs perfectly with crunchy veggies or warm pita. Try spreading it on toast with avocado for a vibrant breakfast twist.

Golden Beet and Quinoa Salad

Ready to shake up your salad game? This golden beet and quinoa salad is a vibrant, nutrient-packed dish that’s as easy to make as it is delicious. Perfect for meal prep or a quick lunch, it’s a colorful way to enjoy your veggies.

Ingredients

• 2 cups water
• 1 cup quinoa, rinsed
• 2 medium golden beets, peeled and diced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped parsley
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat your oven to 400°F.
2. Toss the diced golden beets with 1 tbsp olive oil, then spread them on a baking sheet. Roast for 25 minutes, or until tender.
3. While the beets roast, bring 2 cups water to a boil in a medium saucepan. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
4. Fluff the quinoa with a fork and transfer to a large bowl to cool slightly.
5. In a small bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, salt, and black pepper.
6. Add the roasted beets, dressing, parsley, and feta cheese to the quinoa. Gently toss to combine.
7. Serve immediately, or refrigerate for up to 3 days for a chilled salad option.

So there you have it—a salad that’s as hearty as it is healthy, with a delightful mix of textures from the fluffy quinoa to the tender beets. Try serving it over a bed of greens for an extra crunch, or enjoy it as is for a satisfying standalone meal.

Golden Beet Chips with Sea Salt

Perfect for when you’re craving something crunchy but want to keep it healthy, these golden beet chips are a game-changer. You’ll love how their natural sweetness pairs with just a hint of sea salt.

Ingredients

• 2 large golden beets
• 1 tbsp olive oil
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 300°F and line two baking sheets with parchment paper.
2. Wash the golden beets thoroughly under cold water to remove any dirt.
3. Using a mandoline or a sharp knife, slice the beets into 1/8-inch thick rounds for even cooking.
4. In a large bowl, toss the beet slices with olive oil until they’re lightly and evenly coated.
5. Arrange the slices in a single layer on the prepared baking sheets, ensuring they don’t overlap.
6. Sprinkle the sea salt evenly over the beet slices.
7. Bake for 45 minutes, then flip each chip and bake for another 30-45 minutes until crispy and golden around the edges.
8. Remove from the oven and let cool on the baking sheets for 10 minutes; they’ll crisp up even more as they cool.

The chips come out delightfully crisp with a subtle sweetness that’s perfectly balanced by the sea salt. Try serving them alongside a creamy dip or as a colorful garnish for salads.

Golden Beet and Orange Smoothie

Did you know that blending golden beets with oranges creates a smoothie that’s not only vibrant but packed with nutrients? You’ll love how this combo brings a sweet, earthy flavor that’s refreshing any time of day.

Ingredients

• 1 cup peeled and chopped golden beets
• 1 cup freshly squeezed orange juice
• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1 cup ice cubes

Instructions

1. Place the chopped golden beets in a steamer basket over boiling water. Cover and steam for 10 minutes, or until tender.
2. Let the steamed beets cool for 5 minutes to prevent the smoothie from becoming too warm.
3. Add the cooled beets, orange juice, Greek yogurt, honey, and vanilla extract to a blender.
4. Blend on high for 30 seconds, or until the mixture is smooth.
5. Add the ice cubes to the blender and blend again for another 30 seconds, or until the smoothie is frothy and the ice is fully incorporated.
6. Pour the smoothie into two glasses and serve immediately.

So creamy and slightly tangy, this smoothie is a perfect balance of sweet and earthy. Try garnishing with a thin slice of golden beet or an orange twist for an extra special touch.

Golden Beet and Walnut Pasta

Just when you thought pasta couldn’t get any more comforting, this golden beet and walnut combo comes along to prove you wrong. It’s a vibrant, earthy dish that’s as satisfying to make as it is to eat.

Ingredients

• 2 cups golden beets, peeled and diced
• 1 cup walnuts, chopped
• 12 oz pasta of your choice
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F.
2. Toss the diced golden beets with 1 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast the beets for 25 minutes, or until tender and slightly caramelized.
4. While the beets roast, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Tip: Reserve 1/2 cup of pasta water before draining.
5. Heat the remaining 2 tbsp olive oil in a large skillet over medium heat. Add the garlic and walnuts, sautéing for 2-3 minutes until fragrant.
6. Add the roasted beets to the skillet, stirring to combine with the walnut mixture.
7. Drain the pasta and add it to the skillet, tossing everything together. Tip: If the mixture seems dry, add the reserved pasta water a little at a time.
8. Sprinkle with Parmesan cheese and serve immediately. Tip: For an extra crunch, toast the walnuts before adding them to the dish.

Perfectly balanced with a nutty crunch and the sweet earthiness of beets, this pasta shines when served with a sprinkle of fresh herbs or a side of crusty bread for soaking up any leftover sauce.

Golden Beet and Chickpea Curry

Wondering what to do with those golden beets sitting in your fridge? You’re in for a treat with this vibrant and hearty Golden Beet and Chickpea Curry that’s as nutritious as it is delicious.

Ingredients

• 2 cups golden beets, peeled and diced
• 1 cup chickpeas, cooked
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 cup coconut milk
• 1 cup vegetable broth
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and curry powder, cooking for 1 minute until fragrant.
4. Add diced golden beets to the pot, stirring to coat with the spice mixture.
5. Pour in coconut milk and vegetable broth, bringing the mixture to a simmer.
6. Cover and cook for 20 minutes, or until beets are tender.
7. Mix in cooked chickpeas and simmer for an additional 5 minutes.
8. Remove from heat and stir in lemon juice and salt to taste.

Unbelievably creamy with a hint of sweetness from the golden beets, this curry pairs wonderfully with fluffy rice or warm naan for dipping. The chickpeas add a satisfying texture, making every bite a delightful mix of flavors and colors.

Golden Beet and Apple Slaw

Ever find yourself craving something crisp, sweet, and a tad earthy? This golden beet and apple slaw is your go-to for a refreshing side that’s as vibrant as it is delicious.

Ingredients

• 2 cups shredded golden beets
• 1 cup shredded apples
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded golden beets and apples.
2. Add the chopped fresh parsley to the bowl.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well blended.
4. Pour the dressing over the beet and apple mixture.
5. Toss everything together until evenly coated. Tip: For best flavor, let the slaw sit for 10 minutes before serving to allow the flavors to meld.
6. Serve chilled. Tip: If preparing ahead, add the dressing just before serving to keep the slaw crisp.
7. For an extra crunch, sprinkle with toasted walnuts or pecans right before serving. Tip: Always toast nuts in a dry pan over medium heat for 2-3 minutes until fragrant to enhance their flavor.

You’ll love the crunch of the beets against the sweetness of the apples, all tied together with a tangy dressing. Perfect for picnics or as a bright side to grilled meats.

Golden Beet and Feta Tart

Mmm, imagine biting into a slice of this vibrant tart, where the earthy sweetness of golden beets meets the creamy tang of feta. It’s a showstopper that’s surprisingly simple to whip up for your next brunch or dinner party.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 4-5 tbsp ice water
• 3 medium golden beets, peeled and thinly sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz feta cheese, crumbled
• 2 tbsp honey
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 1 1/2 cups all-purpose flour and 1/2 tsp salt.
3. Add 1/2 cup diced unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
4. Gradually add 4-5 tbsp ice water, one tablespoon at a time, mixing until the dough just comes together.
5. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it into the pan and trim the edges. Tip: Chill the dough for 30 minutes before baking to prevent shrinking.
6. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes.
7. Toss 3 sliced golden beets with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange the beets over the pre-baked crust.
8. Sprinkle 4 oz crumbled feta cheese over the beets. Tip: For extra flavor, lightly toast the feta before adding.
9. Drizzle 2 tbsp honey over the tart and sprinkle with 1 tbsp fresh thyme leaves.
10. Bake for 25-30 minutes, until the beets are tender and the crust is golden. Tip: Cover the edges with foil if they brown too quickly.

The tart comes out with a buttery, flaky crust that contrasts beautifully with the soft, sweet beets and salty feta. Serve it warm with a drizzle of extra honey for a touch of sweetness that ties everything together.

Golden Beet and Lentil Salad

Perfect for those days when you’re craving something hearty yet healthy, this golden beet and lentil salad is a vibrant mix of earthy flavors and textures. You’ll love how the sweetness of the beets pairs with the hearty lentils, making it a satisfying meal on its own or a standout side dish.

Ingredients

• 2 cups water
• 1 cup green lentils, rinsed
• 2 medium golden beets, peeled and diced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat your oven to 400°F.
2. Toss the diced golden beets with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
3. Roast the beets in the preheated oven for 25 minutes, or until tender and slightly caramelized.
4. While the beets are roasting, bring 2 cups water to a boil in a medium saucepan.
5. Add 1 cup rinsed green lentils to the boiling water, reduce heat to a simmer, and cook uncovered for 20 minutes, or until lentils are tender but not mushy.
6. Drain any excess water from the lentils and let them cool slightly.
7. In a large bowl, combine the roasted beets, cooked lentils, 2 tbsp lemon juice, and 1/4 cup chopped fresh parsley.
8. Gently toss the salad to mix all the ingredients evenly.
9. Sprinkle 1/4 cup crumbled feta cheese over the top before serving.

So there you have it—a salad that’s as pleasing to the eye as it is to the palate, with a delightful contrast between the creamy feta and the crunchy beets. Try serving it over a bed of arugula for an extra peppery kick or alongside grilled chicken for a more substantial meal.

Golden Beet and Ginger Juice

This golden beet and ginger juice is your new go-to for a refreshing, health-packed drink. It’s surprisingly easy to make and packs a flavorful punch that’ll wake up your taste buds.

Ingredients

• 2 cups water
• 1 large golden beet, peeled and chopped
• 1 inch fresh ginger, peeled
• 1 tbsp honey
• 1/2 lemon, juiced
• 1 cup ice cubes

Instructions

1. Pour 2 cups of water into a blender.
2. Add the chopped golden beet and peeled ginger to the blender.
3. Blend on high speed for 1 minute, or until completely smooth. Tip: For a smoother juice, strain the mixture through a fine mesh sieve.
4. Add the honey and lemon juice to the blender. Blend for an additional 30 seconds to combine. Tip: Adjust the amount of honey based on your sweetness preference.
5. Add the ice cubes to the blender and pulse a few times until the ice is crushed. Tip: For a thicker consistency, add more ice cubes.
6. Pour the juice into glasses and serve immediately.

Light and invigorating, this juice has a vibrant color and a perfect balance of sweet and spicy. Try garnishing with a thin slice of golden beet or a sprinkle of grated ginger for an extra touch of elegance.

Golden Beet and Coconut Milk Soup

Alright, let’s dive into making this creamy, dreamy Golden Beet and Coconut Milk Soup that’s as easy to whip up as it is delicious. Perfect for those days when you’re craving something a bit different but still comforting.

Ingredients

• 2 cups peeled and diced golden beets
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat. Tip: Make sure the pot is large enough to hold all the ingredients comfortably.
2. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
3. Stir in the diced golden beets. Cook for another 5 minutes, stirring occasionally. Tip: The beets will start to soften slightly.
4. Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer.
5. Reduce the heat to low. Cover and let the soup simmer for 20 minutes, or until the beets are tender. Tip: Check the beets with a fork to ensure they’re fully cooked.
6. Use an immersion blender to puree the soup until smooth. Alternatively, you can blend it in batches in a regular blender.
7. Season with salt and black pepper. Stir well to combine.

Golden and velvety, this soup is a sweet and savory treat that’s surprisingly filling. Try topping it with a drizzle of coconut milk and a sprinkle of toasted coconut flakes for an extra touch of elegance.

Golden Beet and Spinach Lasagna

Ever tried a lasagna that’s a bit off the beaten path? This golden beet and spinach lasagna is a vibrant twist on the classic, packed with earthy flavors and a creamy texture that’ll make you forget all about the traditional version.

Ingredients

• 9 lasagna noodles
• 2 cups golden beets, peeled and thinly sliced
• 3 cups fresh spinach
• 15 oz ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 24 oz marinara sauce

Instructions

1. Preheat your oven to 375°F.
2. Boil the lasagna noodles according to package instructions until al dente, then drain and set aside.
3. Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute until fragrant.
4. Add golden beets to the pan, cooking for 5 minutes until slightly softened. Tip: Thin slices cook faster and more evenly.
5. Stir in spinach and cook for another 2 minutes until wilted. Remove from heat.
6. In a bowl, mix ricotta cheese, egg, salt, and pepper until well combined.
7. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish.
8. Place 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the beet and spinach mixture, and a third of the mozzarella and parmesan cheeses. Tip: Layering evenly ensures every bite is perfect.
9. Repeat the layers, ending with noodles on top. Cover with remaining marinara sauce and cheeses.
10. Bake for 25 minutes, then let it sit for 5 minutes before serving. Tip: Resting allows the lasagna to set, making it easier to slice.

With its creamy layers and the sweet earthiness of golden beets, this lasagna is a showstopper. Try serving it with a crisp green salad to balance the richness.

Golden Beet and Blue Cheese Tartine

Zesty and vibrant, this golden beet and blue cheese tartine is your next go-to for a quick yet sophisticated snack. You’ll love how the earthy sweetness of the beets pairs with the tangy punch of blue cheese.

Ingredients

• 1 cup sliced golden beets
• 2 tbsp olive oil
• 1/2 tsp salt
• 4 slices sourdough bread
• 1/2 cup crumbled blue cheese
• 1 tbsp honey
• 1/4 cup arugula

Instructions

1. Preheat your oven to 400°F.
2. Toss the sliced golden beets with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet.
3. Roast the beets for 20 minutes, or until they’re tender and slightly caramelized at the edges.
4. While the beets roast, toast the sourdough bread slices until golden and crisp.
5. Drizzle the remaining 1 tbsp olive oil over the toasted bread.
6. Spread the roasted golden beets evenly over each slice of bread.
7. Sprinkle the crumbled blue cheese on top of the beets.
8. Place the tartines under the broiler for 2-3 minutes, just until the cheese starts to melt.
9. Drizzle honey over each tartine for a touch of sweetness.
10. Top with arugula for a fresh, peppery contrast.

Fantastic for a light lunch or as an appetizer, this tartine offers a delightful crunch from the bread, creaminess from the cheese, and a sweet-earthiness from the beets. Try serving it with a crisp white wine to elevate the experience.

Golden Beet and Chocolate Cake

Now, imagine biting into a cake that’s as unexpected as it is delicious. This golden beet and chocolate cake combines earthy sweetness with rich cocoa for a dessert that’s anything but ordinary.

Ingredients

• 1 cup pureed golden beets
• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup unsweetened cocoa powder
• 1 tsp baking soda
• 0.5 tsp salt
• 0.75 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 cup buttermilk

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, mix the vegetable oil, eggs, and vanilla extract until smooth.
4. Add the pureed golden beets to the wet ingredients and stir to combine.
5. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Tip: Mix just until combined to keep the cake tender.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: For extra moisture, brush the warm cake with a simple syrup.

So, there you have it—a cake that’s moist, rich, and subtly sweet with a hint of earthiness. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of elegance.

Conclusion

From vibrant salads to hearty roasts, these 18 golden beet recipes are a treasure trove of flavor for any season. We hope this collection inspires you to explore the versatility and sweetness of golden beets in your kitchen. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

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