These beet recipes are easy to make and showcase the best ways to eat this healthy bright pink root vegetable! Plus, the 3 best ways to cook beets.
What are the best ways to eat beets? Yes, the humble beet might not be the sexiest of vegetables. But it’s a major up-and-comer! As people start to have more interest in eating lots of veggies and whole foods, beets are on the rise. And it’s for good reason: these healthy root vegetables can taste amazing when cooked correctly!
Alex and I used to only occasionally eat beets: but we’ve started to eat them more often (especially because they cook in the Instant Pot in only 30 minutes!). And they’re one of the 20 best vegetables you can eat! Here we’ve compiled a list of all our favorite beet recipes, along with our favorite cooking methods. We hope you enjoy them as much as we do.
You're in for a treat with this beet recipe! Roasted beet rounds are dolloped with creamy, tangy goat cheese, then topped with olive oil and fresh chives. Sounds almost too simple, but it tastes like a symphony. Alex served this plate to me and I almost jumped out of my chair. “Whoa! This tastes amazing.” Just a few simple ingredients can turn beets into the ultimate taste treat.
This beet salad has all the right elements: roasted beets, baby greens, creamy goat cheese and a tangy balsamic beet dressing. Basically, salad perfection! We made this with our quick Instant Pot beets, which take only about 30 minutes to cook.
The sweet, earthy flavor of beets pairs perfectly with the tang of a balsamic dressing. Here, we’ve used our favorite Best Balsamic Dressing: which takes just 5 minutes and 5 ingredients. The balance of tangy, sweet and savory in this dressing is mind-blowing. (Really.) Then, amp it up a notch: stir in roasted beets, which turns the dressing a vibrant shade of pink and adds a sweet flavor undertone! It's magical.
You’re supposed to eat the rainbow, right? So why not go for this beet hummus recipe? The color of this shocking pink dip comes right from oven roasted beets. The beets bring loads of nutrients and the beautiful pink color: and a lightly sweet flavor to the dip too. It’s beautiful and eye catching as a party appetizer, and totally kid friendly. (Just watch out — it stains!) So what are you waiting for? Let’s get cooking.
Here’s a green salad idea that’s flavorful and versatile: arugula beet salad! It features jewel-toned roasted beets with baby arugula, all covered in a zingy citrus vinaigrette. Add thin-sliced shallots and toasted walnuts, and it tastes sophisticated with minimal effort. All you need to do is cook the beets!
Ever bought a bunch of beets and cut off those beautiful leafy green tops? Most people throw them away, but there are actually lots of great ways to eat them. The most popular ways to eat them are in salads or sauteed as a side dish.
But the best way to use beet greens? This Parmesan omelette with beet greens recipe! Sauteing beet greens with minced garlic and Parmesan cheese makes them taste insanely savory, kind of like the inside of spinach artichoke dip. To make them into a healthy breakfast or lunch, you’ll use this as an omelette filling. In just 15 minutes, you have a filling meal that makes the most of the unique flavor of beet greens.
Grilled beets are an ideal summer side dish for when you’re planning to fire up the grill. These come out sweet and tender, perfectly cooked and even better with a sprinkle of feta cheese. While they take a little longer than most grilled vegetables, they’re worth the wait. Serve them up with a a few other grilled veggies or summer salads, and they make the meal complete.
What's a better pair in beet recipes than sweet tart apples? This salad is all about contrasts: the tender, lightly sweet beets against the crisp tang of green apples. Topped on a bed of greens, they're covered in our best Easy Honey Mustard Dressing.
The dressing alone is reason to make this salad. It tastes incredible: and it’s so easy you can memorize the recipe! All you need is 5 minutes and 4 ingredients. Whisk it together, then top the salad with crunchy pistachios. It's seriously tasty!
This beet and blue cheese salad recipe is a masterpiece of flavors, starring tender beets, crunchy pistachios, edamame, and blue cheese crumbles. The rough and humble beet, with a little bit of love, morphs into something truly amazing. It's an idea inspired by one of our favorite local restaurants.
What makes this salad special is that instead of buying spinach or other leafy greens, you'll use the beet greens instead! Simply cut off the tops of the beets and slice them into thin slices. And instead of a vinaigrette dressing that you might expect from a beet blue cheese salad, this one goes uber simple: just olive oil and kosher salt! The thin coating of olive oil and salt brings out the natural flavors in each ingredient.
Here are all the best ways to cook beets to use them in beet recipes! Our favorite method is oven roasting beets: though it takes longer, it's absolutely worth it for the beautiful sweet flavor that results. At a close second is our Instant Pot beets method, which cuts the time of roasting in half. The beets come out perfectly tender in just about 30 minutes! And finally: we've got how to boil beets as well: another quick method that will have you eating beet recipes in no time.
Tips for cooking with beets
Because beets take about 1 hour to roast, they do require a bit of planning. The beet recipe below is hands off for the roasting time, so roast the beets when you have time on a weekend or in the evening. You can refrigerate the beets until right before serving.
Or, use our Instant Pot beets method to shortcut to 30 minutes! A pressure cooker is great for speeding up the process. Boiling the beets is also quick, but roasting is the method that has the most flavor.
Because of the length of cook time, we suggest cooking a whole bunch of beets at once! (You can roast a whole bunch at a time for the recipe below.) Then refrigerate the beets for using throughout the week.
This oven roasted beet recipe is easy and the beets come out perfectly tender and sweet! Slice them in rounds, drizzle with olive oil, and sprinkle with thinly sliced chives. It’s perfection in its simplicity.
Wash the beets. Trim off all but about 1 inch of the beet greens (you can save them for later and use them in salads). Leaving on the stem helps keep the beets from “bleeding” out red juice in the oven.
Rub the beets lightly with olive oil. Place the beets in a covered oven proof dish. (You also can wrap each beet individually in aluminum foil and place them on the oven grates).
Roast the beets for 45 minutes to 1 1/2 hours, depending on the size and freshness, until tender when pierced with a fork. Check every 10 minutes until tender; we’ve found medium sized beets take about 1 hour.
Allow them to cool for a few minutes. Then place them under cool water and rub off the skins with your fingers. You can serve immediately, or refrigerate the whole beets until serving and serve them cold.
Slice the beets into rounds and arrange them on a plate. Drizzle with olive oil and sprinkle with 1 pinch kosher salt. Top with thinly sliced chives. If desired, add goat cheese dollops.
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.