Beets are a vibrant powerhouse of flavor and nutrition, and these 15 fresh recipes showcase their versatility in the most delicious ways. From earthy roasted beets to zesty salads, each dish bursts with color, texture, and a balance of sweet and savory notes. With just 15 minutes of prep and 45 minutes of cooking, you can create meals that are as nourishing as they are beautiful.
Whether you’re craving the creamy richness of a beet hummus or the crisp bite of a beet and citrus salad, these recipes are designed to delight your senses. Their natural sweetness pairs perfectly with tangy dressings, crunchy nuts, and fresh herbs, making every bite a celebration of flavor and health.
Fresh Beet Recipe Ingredients
- 6 to 8 small or medium beets (red or yellow, or a mix for color)
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- 1 large navel orange
- Sherry vinegar or balsamic vinegar, for drizzling (sherry vinegar for a milder flavor, balsamic for sweetness)
- Juice of ½ lemon, or to taste
- Watercress leaves (or substitute with arugula or microgreens)
- Flaky sea salt, optional (for finishing)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the beets: Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with sea salt and black pepper. Wrap the beets in the foil and place them on a baking sheet.
- Roast the beets: Roast for 35 to 60 minutes, or until soft and fork-tender. (Smaller beets will cook faster; larger or older beets may take longer.)
- Cool and peel: Remove the beets from the oven, unwrap the foil, and let them cool until they’re safe to handle. Hold them under running water and slide the skins off with your hands.
- Prepare the orange: Use a citrus peeler to peel long strips of zest from the orange, avoiding the white pith. (Alternatively, use grated zest.) Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.
- Slice the beets: Cut the beets into 1” wedges or chunks. If using both red and yellow beets, keep them in separate bowls to prevent staining.
- Season the beets: Drizzle the beets with olive oil and sherry vinegar. Add the lemon juice, orange juice from the reserved wedge, and a few pinches of salt and pepper. Toss to combine.
- Chill: Refrigerate the beets until ready to serve.
- Adjust seasoning: Before serving, taste and add more salt (flaky sea salt, if using), pepper, vinegar, or citrus juice as desired.
- Serve: Arrange the beets on a platter with the orange segments, a handful of watercress, and the citrus zest for garnish.
Creative Serving Suggestions
Elevate your beet dish by serving it with a sprinkle of crumbled feta or goat cheese for a creamy contrast. For a heartier meal, pair it with grilled chicken or salmon. You can also layer the beets on a bed of quinoa or farro for a wholesome grain bowl. Don’t forget to garnish with toasted nuts like walnuts or pistachios for added crunch!
Storage and Reheating Tips
Store leftover beets in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet with a splash of olive oil or enjoy them cold straight from the fridge. If you’re meal prepping, keep the dressing separate until just before serving to maintain the beets’ vibrant texture and flavor.
Recipe Variations to Try
Swap the orange for grapefruit or blood orange for a tangy twist. If you’re out of sherry vinegar, balsamic or red wine vinegar works beautifully. For a sweeter touch, drizzle a bit of honey or maple syrup over the beets before serving. You can also roast golden beets alongside the red ones for a stunning color contrast.
Time-Saving Tips for Busy Cooks
To cut down on prep time, use pre-cooked beets from the grocery store. Simply slice and toss them with the dressing. If you’re roasting your own, consider doing a big batch ahead of time and storing them for quick meals throughout the week. A mandoline slicer can also speed up the beet-slicing process.
Essential Equipment Guidance
A sturdy baking sheet and aluminum foil are must-haves for roasting the beets. A citrus peeler or zester will make quick work of the orange zest, and a sharp chef’s knife ensures clean, even slices. If you’re peeling the beets by hand, wearing gloves can prevent staining your fingers.
15 Fresh Beet Recipes
Ingredients
- 6 to 8 small or medium red or yellow beets
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- 1 large navel orange
- Sherry vinegar or balsamic vinegar, for drizzling
- ½ lemon, or to taste
- Watercress leaves, or arugula or microgreens
- Flaky sea salt, optional
Instructions
- Preheat the oven to 400°F.
- Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets.
- Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
- Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.
- Slice the beets into 1” wedges or chunks and place them in a bowl. If you’re using red and yellow beets, place each color into separate bowls so the red beets don’t stain the yellow beets.
- Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.
- Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.
- Serve on a platter with the orange segments, a handful of watercress, and citrus zest.