22 Delicious Healthy Beet Recipes Nutritious

Feeling adventurous in the kitchen but want to keep things healthy and vibrant? Beets are your secret weapon! Packed with nutrients and bursting with color, they can transform any meal from ordinary to extraordinary. Whether you’re a beet enthusiast or a curious newbie, our roundup of 22 delicious beet recipes will inspire you to get cooking. Let’s dive into these nutritious and tasty creations that promise to delight your taste buds!

Beet and Apple Salad

Unbelievably easy yet embarrassingly impressive, this Beet and Apple Salad is the culinary equivalent of a magic trick—simple to pull off but guaranteed to wow. Perfect for when you want to look like you’ve got your life together (even if your laundry pile says otherwise).

Ingredients

• Beets – 2 cups, roasted and diced
• Apples – 1 cup, thinly sliced
• Walnuts – ½ cup, chopped
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F. Wrap the beets in foil and roast for 45 minutes until tender. Tip: Wear gloves to avoid pink fingers!
2. Once cooled, peel and dice the beets into bite-sized pieces.
3. In a large bowl, combine the diced beets, sliced apples, and chopped walnuts.
4. Drizzle with olive oil and lemon juice, then sprinkle with salt. Toss gently to coat. Tip: Add the lemon juice last to keep the apples from browning.
5. Chill the salad in the refrigerator for 15 minutes before serving to let the flavors meld. Tip: For an extra crunch, toast the walnuts beforehand.

With a crunch that sings and colors that pop, this salad is a feast for the senses. Serve it atop a bed of greens for a lunch that’s as Instagram-worthy as it is delicious.

Beetroot Chocolate Cake

Prepare to have your mind blown and your taste buds tantalized by this whimsical twist on a classic dessert. Who knew beetroot could be the secret superstar in a chocolate cake that’s as moist as it is mysterious?

Ingredients

• Flour – 1 ½ cups
• Sugar – 1 cup
• Cocoa powder – ¾ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Eggs – 2
• Vegetable oil – ½ cup
• Vanilla extract – 1 tsp
• Beetroot puree – 1 cup
• Hot water – ½ cup

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Use parchment paper at the bottom for an easy release.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so keep it light and easy.
4. Fold in the beetroot puree until the batter is uniformly pink. Then, gently stir in the hot water. The batter will be thin; that’s perfectly normal.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

You’ll marvel at how the beetroot keeps this cake incredibly moist while adding a subtle earthiness that complements the rich chocolate. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that’s as visually stunning as it is delicious.

Beet and Walnut Salad

Zesty and vibrant, this Beet and Walnut Salad is like a disco party in your mouth—minus the questionable dance moves. Perfect for when you want to impress your in-laws or just pretend you have your life together.

Ingredients

• Beets – 2 cups, roasted and diced
• Walnuts – ½ cup, chopped
• Olive oil – 2 tbsp
• Balsamic vinegar – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F because we’re about to turn these beets into sweet, caramelized goodness.
2. Toss the diced beets with 1 tbsp of olive oil and ¼ tsp of salt. Spread them on a baking sheet in a single layer—no beet left behind!
3. Roast for 25 minutes, or until the beets are tender and slightly crispy at the edges. Tip: Stir them halfway through to ensure even cooking.
4. While the beets are roasting, toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant. Tip: Keep an eye on them; walnuts go from perfectly toasted to burnt faster than you can say “oops.”
5. In a large bowl, whisk together the remaining 1 tbsp of olive oil, balsamic vinegar, and ¼ tsp of salt. Tip: For a smoother dressing, emulsify the ingredients by whisking vigorously.
6. Add the roasted beets and toasted walnuts to the bowl, tossing gently to coat everything in the dressing.

Kick back and marvel at your creation—this salad is a crunchy, earthy, slightly sweet masterpiece. Serve it atop a bed of greens for extra pizzazz, or just eat it straight from the bowl; we won’t judge.

Beetroot Risotto

Yikes, who knew beetroot could turn your risotto into a vibrant masterpiece that’s as fun to make as it is to devour? This dish is a cheeky twist on the classic, promising to be the talk of your dinner table with its bold color and creamy texture.

Ingredients

• Arborio rice – 1 cup
• Beetroot – 2 medium, peeled and grated
• Vegetable broth – 4 cups
• Butter – 2 tbsp
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp

Instructions

1. Heat the vegetable broth in a saucepan over medium heat until simmering, then reduce to low to keep warm.
2. Melt butter in a large pan over medium heat, then add the grated beetroot. Sauté for 5 minutes until slightly softened.
3. Add the Arborio rice to the pan with the beetroot, stirring to coat the rice in the butter and beetroot mixture.
4. Begin adding the warm broth one ladle at a time, stirring constantly. Wait until each ladle is almost fully absorbed before adding the next. Tip: Constant stirring is key to achieving that creamy risotto texture.
5. After about 18 minutes, when the rice is al dente and the risotto is creamy, remove from heat. Stir in the Parmesan cheese and salt. Tip: The risotto should flow slowly when tilted—this is your cue it’s perfectly cooked.
6. Let the risotto rest for 2 minutes before serving. Tip: This allows the flavors to meld beautifully.

Absolutely divine, this beetroot risotto boasts a velvety texture with a sweet, earthy flavor that’s unexpectedly addictive. Serve it with a sprinkle of extra Parmesan or alongside a crisp green salad for a meal that’s as visually stunning as it is delicious.

Beet and Orange Salad

Let’s face it, salads can be a snooze-fest, but not this one! Our Beet and Orange Salad is here to jazz up your plate with a riot of colors and a symphony of flavors that’ll make your taste buds dance. It’s the perfect sidekick to any meal or a dazzling star on its own.

Ingredients

• Beets – 2 cups, roasted and cubed
• Oranges – 2, peeled and segmented
• Olive oil – 2 tbsp
• Balsamic vinegar – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F. Wrap the beets in aluminum foil and roast for 45 minutes or until tender when pierced with a fork. Tip: Wear gloves to avoid pink fingers!
2. Once cooled, peel the beets and cut them into ½-inch cubes.
3. Peel the oranges and carefully segment them, ensuring no pith or seeds remain. Tip: Use a sharp knife for clean cuts.
4. In a large bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
5. Add the cubed beets and orange segments to the bowl. Gently toss to coat everything in the dressing. Tip: Toss lightly to keep the oranges intact.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

Ready to wow? This salad is a crunchy, juicy, and slightly earthy delight that pairs beautifully with grilled chicken or as a standalone lunch. For an extra twist, sprinkle some feta cheese on top before serving.

Beetroot and Feta Cheese Salad

Who knew that combining earthy beetroots with creamy feta could lead to such a delightful dance of flavors? This salad is not just a feast for your taste buds but also a vibrant splash of color on your plate, proving that eating healthy doesn’t have to be boring.

Ingredients

• Beetroots – 2 cups, roasted and diced
• Feta cheese – ½ cup, crumbled
• Olive oil – 2 tbsp
• Balsamic vinegar – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F. Wrap the beetroots in aluminum foil and roast for 45 minutes until tender. Tip: Wearing gloves can save your hands from turning pink!
2. Once cooled, peel and dice the beetroots into bite-sized pieces.
3. In a large bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Tip: A little honey can sweeten the dressing if you prefer a touch of sweetness.
4. Add the diced beetroots to the bowl and gently toss to coat them in the dressing.
5. Sprinkle the crumbled feta cheese over the beetroots. Tip: For an extra crunch, add some toasted walnuts or pecans.
6. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld together.

Zesty and refreshing, this salad offers a perfect balance between the sweetness of beetroots and the tanginess of feta. Serve it on a bed of arugula for an extra peppery kick or alongside grilled chicken for a more substantial meal.

Beet and Ginger Soup

Hold onto your hats, folks, because this Beet and Ginger Soup is about to take your taste buds on a wild ride through flavor town—no passport required. It’s the kind of dish that makes you wonder why you ever settled for boring old tomato soup.

Ingredients

• Beets – 2 cups, peeled and diced
• Fresh ginger – 1 tbsp, grated
• Vegetable broth – 4 cups
• Coconut milk – 1 cup
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (about 300°F) until shimmering, about 1 minute.
2. Add diced beets and grated ginger to the pot, sautéing until the beets start to soften, about 5 minutes. Tip: Don’t rush this step; letting the beets caramelize slightly adds depth to the soup.
3. Pour in vegetable broth, bringing the mixture to a boil. Then, reduce heat to low and simmer for 20 minutes, or until beets are fork-tender.
4. Carefully transfer the soup to a blender, adding coconut milk and salt. Blend until smooth. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
5. Return the soup to the pot and warm over low heat for 2 minutes. Tip: If the soup is too thick, add a splash of broth to reach your desired consistency.

This soup is a velvety dream with a spicy kick from the ginger, perfect for those days when you need a little warmth in your life. Serve it with a dollop of yogurt and a sprinkle of fresh herbs for a pop of color and freshness.

Beetroot and Lentil Salad

Just when you thought salads were all about the greens, here comes a vibrant duo ready to steal the show—beetroot and lentils, dressed to impress. This isn’t just a salad; it’s a bold statement on your plate, proving that hearty and healthy can indeed be a match made in culinary heaven.

Ingredients

• Beetroot – 2 cups, cooked and diced
• Lentils – 1 cup, cooked
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F. Toss the diced beetroot with 1 tbsp olive oil, spread on a baking sheet, and roast for 20 minutes until slightly caramelized. Tip: Roasting enhances the beetroot’s natural sweetness.
2. In a large bowl, combine the roasted beetroot and cooked lentils.
3. Drizzle with the remaining 1 tbsp olive oil and 1 tbsp lemon juice. Season with salt and black pepper, then toss gently to combine. Tip: Adding the dressing while the beetroot is still warm helps the flavors meld beautifully.
4. Let the salad sit for 5 minutes before serving to allow the flavors to develop. Tip: This salad tastes even better the next day, making it a perfect make-ahead dish.

Rich in textures and flavors, this salad is a delightful contrast of earthy lentils and sweet, tender beetroot. Serve it atop a bed of arugula for an extra peppery kick or with a dollop of goat cheese for a creamy twist.

Beet and Berry Smoothie

Hold onto your blenders, folks, because we’re about to dive into a vibrantly hued concoction that’s as nutritious as it is Instagram-worthy. This Beet and Berry Smoothie is the superhero of breakfasts, sneaking in your daily dose of veggies while masquerading as a sweet treat.

Ingredients

• Beets – 1 cup, cooked and diced
• Mixed berries – 1.5 cups, frozen
• Almond milk – 1 cup
• Honey – 2 tbsp
• Greek yogurt – ½ cup

Instructions

1. Peel and dice the cooked beets into small chunks to ensure they blend smoothly.
2. Add the diced beets, frozen mixed berries, almond milk, honey, and Greek yogurt into a high-powered blender.
3. Blend on high for 45 seconds, or until the mixture is completely smooth with no chunks remaining. Tip: If the smoothie is too thick, add a splash more almond milk to reach your desired consistency.
4. Pour the smoothie into a tall glass and serve immediately. Tip: For an extra chill, place your glass in the freezer for 5 minutes before serving.
5. Enjoy your vibrant, nutrient-packed smoothie with a reusable straw to sip sustainably. Tip: Garnish with a few fresh berries on top for a pop of color and texture.

Fancy a sip? This smoothie boasts a creamy texture with a sweet yet earthy flavor profile, thanks to the dynamic duo of beets and berries. Serve it in a clear glass to showcase its stunning magenta hue, or take it on the go for a refreshing pick-me-up during your busy day.

Beetroot and Spinach Pasta

Let’s face it, we’ve all stared into the abyss of our fridge, hoping for a sign. Today, that sign is a vibrant beetroot and spinach pasta that’s as easy on the eyes as it is on your schedule. Perfect for those days when you want to feel fancy without the fuss.

Ingredients

• Pasta – 8 oz
• Beetroot – 1 cup, grated
• Spinach – 2 cups, fresh
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Parmesan cheese – ¼ cup, grated

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
4. Add grated beetroot to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Tip: Wear an apron unless you want to rock the beet-stained look.
5. Stir in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt.
6. Drain the pasta, reserving ½ cup of pasta water. Add the pasta to the skillet with the beetroot and spinach.
7. Toss everything together, adding reserved pasta water a little at a time to create a silky sauce that coats the pasta. Tip: The starchy pasta water is your secret weapon for a restaurant-quality finish.
8. Serve hot, topped with grated Parmesan cheese.

Kick back and enjoy this dish where the earthy sweetness of beetroot meets the fresh punch of spinach, all tangled up in perfectly al dente pasta. For an extra twist, serve with a sprinkle of crushed walnuts for crunch or a drizzle of balsamic glaze for a sweet and tangy finish.

Beet and Avocado Salad

Craving a dish that’s as vibrant as your personality? This Beet and Avocado Salad is a riot of colors and flavors that’ll make your taste buds dance and your Instagram feed pop. It’s the perfect blend of earthy and creamy, with a side of crunch that’ll have you coming back for seconds before you’ve even finished your first bite.

Ingredients

• Beets – 2 cups, roasted and diced
• Avocado – 1, sliced
• Mixed greens – 2 cups
• Walnuts – ½ cup, chopped
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F. Wrap the beets in foil and roast for 45 minutes until tender. Let them cool, then peel and dice. Tip: Wear gloves to avoid pink fingers!
2. In a large bowl, toss the mixed greens with olive oil, lemon juice, and salt. Tip: Massage the greens gently to soften them without bruising.
3. Add the diced beets and sliced avocado to the bowl. Gently toss to combine. Tip: Add the avocado last to keep it from turning mushy.
4. Sprinkle chopped walnuts on top for that irresistible crunch.

Who knew healthy could taste this good? The creamy avocado pairs perfectly with the sweet, earthy beets, while the walnuts add a satisfying crunch. Serve this salad on a bright plate to really make those colors sing, or pack it for a picnic that’s sure to impress.

Beetroot and Carrot Salad

Get ready to turn your salad game from ‘meh’ to ‘more, please!’ with this vibrant duo that’s about to make your taste buds do a happy dance. Beetroot and carrot salad isn’t just a feast for the eyes; it’s a crunchy, sweet, and slightly earthy party in your mouth.

Ingredients

• Beetroot – 2 cups, grated
• Carrot – 2 cups, grated
• Apple cider vinegar – 2 tbsp
• Honey – 1 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. In a large bowl, combine the grated beetroot and carrot.
2. In a small bowl, whisk together the apple cider vinegar, honey, olive oil, and salt until well blended. Tip: For a smoother dressing, warm the honey slightly before mixing.
3. Pour the dressing over the beetroot and carrot mixture. Tip: Use your hands to toss the salad gently, ensuring every shred is evenly coated without bruising the veggies.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld. Tip: For an extra crunch, add a handful of toasted walnuts right before serving.

Vibrant and bursting with freshness, this salad is a textural dream with its crispiness and a dressing that’s the perfect balance of tangy and sweet. Serve it atop a slice of crusty bread for an open-faced sandwich that screams summer, or as a bright side to grilled meats for a pop of color and flavor.

Beet and Sweet Potato Soup

Look, we’ve all been there—staring into the abyss of our fridge, wondering how to turn that lone beet and sweet potato into something that doesn’t scream ‘I gave up.’ Enter this vibrant, velvety soup that’s as easy as it is Instagram-worthy.

Ingredients

• Beets – 2 large, peeled and diced
• Sweet potatoes – 2 large, peeled and diced
• Olive oil – 2 tbsp
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat a large pot over medium heat. Add olive oil and swirl to coat the bottom.
2. Add chopped onion and sauté until translucent, about 5 minutes. Tip: Don’t rush this step—caramelized onions add depth.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Toss in diced beets and sweet potatoes. Cook for 5 minutes, stirring occasionally.
5. Pour in vegetable broth, ensuring it covers the veggies. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes or until veggies are fork-tender. Tip: A quick poke should feel like butter.
7. Remove from heat. Use an immersion blender to puree until smooth. Tip: No blender? A potato masher works in a pinch for a chunkier vibe.
8. Season with salt and black pepper. Stir well.

Kick back and savor the silky texture and earthy-sweet harmony. Serve with a dollop of Greek yogurt or a sprinkle of toasted seeds for crunch. Either way, it’s a bowlful of ‘I meant to do that.’

Beetroot and Apple Juice

Zesty and vibrant, this Beetroot and Apple Juice is like a morning alarm for your taste buds—no snooze button needed! Packed with earthy sweetness and a crisp finish, it’s the liquid equivalent of a pep talk.

Ingredients

• Beetroot – 1 large, peeled
• Apple – 2 medium, cored
• Water – ½ cup
• Ice cubes – 1 cup

Instructions

1. Chop the peeled beetroot into small cubes for easier blending.
2. Cut the cored apples into quarters, no need to peel unless you prefer a smoother juice.
3. Add beetroot, apples, and water to a high-speed blender. Tip: Adding water helps blend the ingredients more smoothly.
4. Blend on high for 2 minutes or until completely smooth. Tip: If the mixture is too thick, add a tablespoon of water at a time until desired consistency.
5. Strain the mixture through a fine mesh sieve into a pitcher to remove any pulp, pressing down with a spoon to extract all the juice.
6. Fill two glasses with ice cubes and pour the juice over the ice. Tip: Serving it chilled enhances the refreshing qualities of the juice.

Velvety smooth with a punch of freshness, this juice is a solo act that doesn’t need a supporting cast. Try it with a sprig of mint or a dash of ginger for an extra kick—your taste buds will thank you.

Conclusion

Ready to transform your meals with vibrant, nutritious beets? This roundup of 22 delicious recipes offers something for every taste, from hearty salads to sweet treats. We hope you’ll find a new favorite to try—and don’t forget to leave a comment sharing which one you loved most. If you enjoyed this collection, please share it on Pinterest to spread the beet love!

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