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Beets are typically grilled, boiled, or roasted but can also be shredded or juiced to be eaten raw. The greens on the beets can be eaten as well and have a more mild flavor than the root. Though you may be used to red beets, try the golden ones and the chioggias which have candy cane striping on the inside.

QUICK IDEAS: roast a bunch all at once and keep in the refrigerator to slice into salads; pickle them; juice them (careful...a little goes a long way!)
Beet and Daikon Slaw: Makes 2 servings 
From Asparagus to Zucchini 

1 yellow beet, peeled and cut into 1/8-inch
julienne style (matchsticks) 
1 red beet, peeled and cut into 1/8-inch julienne
1 6-inch daikon radish, peeled and cut into 1/8-inch 
julienne
1 tsp toasted sesame oil
2 tsp canola oil 
1 tsp unsalted rice vinegar 
1 tsp sea salt

Combine all ingredients in a non-reactive bowl, 
cover, and let stand at least 1/2 hour. Season to 
taste and serve. 

Garden Soup with Beets
              and Green Beans: Serves 4
From Farm-Fresh and Fast by FairShare CSA
Coalition

2 tablespoons grape seed or olive oil
3 cloves garlic, minced
1 small onion, chopped
3-4 tomatoes, peeled and chopped
2 carrots, chopped
2 stalks of celery, chopped
1 beet, chopped
1 cup cut green beans
1 (15 oz.) can beans of choice (black, pinto, etc.)
1-2 teaspoons dried basil
1/2 cup finely chopped beet greens
Salt and ground black pepper to taste

Directions
1) Heat the oil in a large stockpot. Add the garlic and onion and cook until translucent, about 5 minutes.
2) Add the next 8 ingredients (tomatoes through basil), cover with water (about 6 cups), and bring to a boil. Reduce the heat and cook, covered until the vegetables are tender, about 25 minutes.
3) Add the beet greens and cook a bit longer, until the greens are tender, about 5 minutes.
4) Season with salt and pepper.

Arugula Salad with Beets
             and Goat Cheese

Arugula
Beets, sliced and pan fried or roasted
Crumbled Goat Cheese
Walnuts

Dressing:
Balsamic Vinegar
Olive Oil
Scallions, chopped
Honey
Salt and Pepper to taste

Directions
1) Combine Dressing ingredients in bowl.
2) To roast beets, set oven to 450. Dice and toss in dressing. Place on roasting pan and cook until tender, about 20 minutes.
3) To pan fry beets, oil pan and add sliced beets when oil is hot enough. Flip beets to other side and set aside when tender.
4) Prepare arugula, goat cheese and walnuts in bowl and toss with Dressing. Add beets and enjoy!


Potato and Autumn Vegetable Hash: Serves 8
from Bon Appetit November 2009

Herb Oil:
2/3 cup olive oil
1 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh parsley
1Tbsp. chopped fresh rosemary

Hash:
6 small golden beets with greens (about 1 bunch)
6 small Chioggia beets with greens attached (about 1 bunch)
1 2-pound butternut squash , peeled, halved, seeded, cut into 1/2 in. cubes (about 4 cups)
1 1/2 pounds Russet potatoes, cut into 1/2 in. cubes (about 3 cups)
1 pound sweet potatoes, cut into 1/2 in. cubes (about 3 cups)
1/4 cup butter, cut into 1/2 in. cubes

Directions:
1)Herb oil: Whisk all ingredients in a small bowl. Can be made 4 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.
2) Hash: Preheat oven to 350 F. Cut greens and stems off all beets, discard stems. Coarsely chop enough beet greens to measure 4 loosely packed cups. Bring a medium saucepan of salted water to boil. Add greens and cook just until wilted, about 1 minute. Drain well, set aside.
3) Scrub beets; place in a glass baking dish. Pour half of herb oil over beets, sprinkle with salt and pepper. Cover baking dish with foil and roast beets until tender when pierced with small sharp knife, about 1 hour. Remove from oven and let beets stand until cool enough to handle. Peel beets, cut into 1/2 in. pieces and reserve.
4) Increase oven temperature to 375 F. Combine squash, potatoes, and sweet potatoes in large bowl. Add remaining herb oil and toss to coat. Sprinkle generously with salt and pepper. Roast until vegetables are tender when pierced with knife and lightly browned around edges, stirring and turning vegetables occasionally, about 50 minutes. 
5) Stir beets and beet greens into roasted vegetables, dot with butter cubes and continue to roast just until beets are heated through, 5 to 10 minutes. Transfer vegetable mixture to large bowl and serve.

Tricolor Beet Salad with Horseradish Dressing: Serves 10
From Vegetarian Times Nov. 2014

Dressing:
1/2 cup plus 1 tsp. olive oil, divided
1/2 cup sliced mild onion
8 oz. firm or soft silken tofu, drained
1/2 cup peeled, finely diced fresh horseradish
1/3 cup red wine vinegar
1 tsp. salt

Salad:
6 golden, red, and Chioggia beets, trimmed, greens reserved and coarsely chopped
1 cup pecans (optional)
1 lb. green beans, trimmed and cut into 2-inch pieces (3 1/4 cups)
2 Tbsp. olive oil
1 small fennel bulb, trimmed, cored, and thinly sliced
1 apple, cored and thinly sliced
1 cup dried cranberries

Directions:
1) To make dressing: Heat 1 tsp. oil in a large skillet over medium-high heat. Add onion, and cook 5 minutes or until softened. Add tofu, and cook 2 minutes. Remove from heat, and cool. Transfer mixture to blender and add remaining 1/2 cup oil, horseradish, vinegar, and salt, and blend until smooth. Add a little water if it seems too thick. Chill.
2) To make salad: Preheat oven to 350. Wrap each beet in foil, and roast on baking sheet for 1 hour or until tender. Cool. Peel and dice beets. 
3) While beets are roasting, spread pecans on a baking sheet, and toast 5 minutes on a separate oven rack, or until golden brown, shaking pan once or twice. Transfer to plate to cool.
4) Cook green beans in boiling, salted water for 5 minutes. Drain, rinse under cold water, and drain again. Set aside.
5) Heat oil in large skillet over medium-high heat. Add reserved beet greens, and cook 2 minutes, or until tender.
6) Transfer beet greens to large salad bowl. Add beets, green beans, and fennel, and toss together. Add 1 cup dressing, and toss to coat. Serve topped with pecans, apples, and cranberries.

Roasted Beet and Carrot Salad with Arugula
from Cook's Illustrated March/April 2008

1 pound beets, cut into 1/2 in. thick wedges, wedges cut in half crosswise if beets are large
1 pound carrots, peeled and cut on bias into 1/4 in. thick slices
3 Tbsp. olive oil
salt and pepper
1/4 tsp. sugar
2 Tbsp. white wine vinegar
1 tsp. honey
1 medium mild onion, minced
4 cups of washed and trimmed arugula

Direction
1) Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss beets and carrots with 2 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer beets and carrots to sheet and spread in even layer. Do not wash bowl. Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes. Do not stir during during roasting. 
2) Meanwhile, whisk remaining oil, vinegar, honey, onion, 1/4 tsp. salt, and 1/8 tsp. pepper in now empty bowl. 
3) Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in arugula, transfer to serving platter, and serve.

Roasted Beet-White Bean Hummus
from Martha Stewart Living December 2014

1 medium beet
1 cup cooked white beans, drained and rinsed
2 Tbsp. lemon juice
1 clove garlic, chopped
1 Tbsp. olive oil
salt and pepper

Directions
1) Preheat oven to 425. Roast the beet until soft, then rub skin off once cool enough to handle.
2) Chop beet, then puree with the white beans, lemon juice, garlic, and olive oil until combined. Season with salt and pepper. 

Chocolate Beet Muffins

1 Cup Whole Flour
1 Cup White Flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 Cup Chocolate Chips

1/4 Cup butter
2/3 Cup Chocolate Chips
3/4 Cup packed brown sugar
2 eggs, lightly beaten
1 Cup beet puree (steamed fresh and then put in a blender or food processor and mix until it is the consistency of applesauce)
2/3 Cup milk
1 teaspoon vanilla

Directions
1) Mix flour, baking powder and soda, salt and 1/2 cup chocolate chips. Set aside. 
2) Melt butter and 2/3 cup chocolate chips in a heavy bottom pan.
3) Whisk together the brown sugar, eggs, beet puree, milk and vanilla and add it to the butter mixture.
4) Add the beet mixture to the flour mixture.
5) Spoon into muffin tin and bake at 375 for 18-24 minutes. The muffins are done when they spring back after pressing on the center. 


Beet Relish: Makes 1/4 Cup
from biggirlssmallkitchen.com

1 tablespoons dill or dill seeds
1 tablespoons pickled garlic (recipe follows)
2 tablespoons finely diced beets 

Combine the ingredients for the relish in a small bowl. 
This relish can be made in advance. Use it as a spread 
on sandwiches, or on top of burgers or other meat.

Pickled Garlic: Makes 1 cup
1 bulb of garlic, peeled and sliced into thin rounds
¼ cup cider vinegar
2 tbsp sugar
½ tsp salt

Combine the vinegar, sugar, and salt in a small saucepan over medium heat. Bring to a boil and simmer for two minutes, until the sugars have dissolved.

In a small bowl, pour the pickling liquid over the garlic. Allow to sit for 10 to 15 minutes. Remove garlic from liquid and pat dry. Transfer to a jar or container, toss with a touch of olive oil and a sprinkle of salt and store until time of serving. Hold onto the liquid for another use.


Roasted Beet Salad with Hazelnuts and Cheese: serves 4-6
From Good Food to Share

3 medium beets of any variety
1/4 cup hazelnuts
2 oz pancetta, cubed
Bibb, Butter, or Romaine lettuce leaves
1/2 lemon
2 oz, Roquefort cheese, crumbled (you can use any blue cheese if you want to)
1 tablespoon chopped fresh parsley

Directions
1) Preheat oven to 450
2) Trim beets and slice. Place in a baking dish and roast until just fork tender (start checking around 30 minutes, but it may take up to an hour depending on how thick your slices are.
3) While the beets are roasting, toast the hazelnuts and fry the pancetta. Place the nuts in a small dry frying pan and cook, stirring constantly, until nuts start ot brown. Remove from heat (they burn quickly). Reserve the fat from the pancetta after removing it from the pan and placing it on a paper towel to drain.
4)Let the beets cool until you can handle them. Add them to the reserved fat from the pancetta and toss them to coat. 
5) Season with salt and pepper. Mound the beets on lettuce and squeeze lemon over top, if desired. Scatter the  cheese over the top and serve right away.



Roasted Vegetable Salad: Serves 4 
from Recipes from the Root Cellar
*When roasting it is important to cut the root vegetables in the same size for even cooking. Use 1/2 inch as a guide.

1 large Beet, peeled and diced
2 Carrots, diced
1 Parsnip, diced 
1 Turnip, diced
1 whole garlic head, cloves separated and peeled
2 tablespoons olive oil
4-6 Cups THINLY sliced mixed tender winter greens (cabbage, kale)
Maple-Soy vinaigrette or Molasses-Mustard Vinaigrette (recipes to follow) 
Salt and freshly ground black pepper

Maple Soy Vinaigrette
 2 tablesppons balsamic vinegar
 2 tablespoons maple syrup (Use the real stuff!!)
 2 tablespoons soy sauce
 2 garlic cloves, minced
 1 (1/2 inch) piece fresh ginger, peeled and minced
 3 tablespoons extra virgin olive oil
 Whisk together first ingredients, then drizzle in oil while whisking. Stores up to 1 week.

Molasses-Mustard Vinaigrette
 1/2 cup dark molasses
 1/3 cup dijon mustard
 1tablespoon whole grain mustard
 2 tablespoons apple cider vinegar
 2 tablespoons olive oil
 Whisk all ingredients together. Stores up to 1 week.

Directions
1) Preheat oven to 450. Lightly oil a half sheet pan or large shallow roasting pan.
2) Combine the carrots, parsnip, turnip, and garlic in large bowl. Add the olive oil and toss well. Transfer to the pan and arrange in a single layer.
3) Put Beets in that same bowl and toss in remaining oil (add more if needed). Transfer to the pan and arrange in single layer. (I do the beets separate because they may bleed on the other veggies)
4) Roast the vegetable for 35 to 40 minutes, shaking pan occasionally for even cooking, until they are tender and lightly browned (this is key!).
5) Just before serving, toss the greens with about 1/4 cup of the vinaigrette in a large salad bowl. Add the roasted vegetables and another 1/4 cup of the dressing and toss again. Season with salt and pepper. Serve at once, passing the remaining vinaigrette at the table. 


Beets in Sour Cream: Serves 4 
from Recipes from the Root Cellar

1 1/2 lbs beets
1 small red onion, minced
1 tablespoon apple cider vinegar, or more to taste
1 cup sour cream
Salt and freshly ground pepper

Directions
1) Preheat the oven to 350 degrees.
2) Wrap the beets in aluminum foil. Roast for 50 to 60 minutes, until fork-tender. Unwrap and let them cool.
3) Peel the beets (if you wish) and cut into small cubes. Transfer to a bowl with the onion. Mix in the vinegar and sour cream. Season generously with salt and pepper.
4) Serve immediately or refrigerate for up to 8 hours.


Baked Beets in Bechamel: Serves 4
from Recipes from the Root Cellar

4 medium beets, peeled and cut into ¼ inch slices
½ cup water
3 tablespoons butter 
1 onion, minced
3 tablespoons all-purpose flour
1 cup milk
¼ cup dry white wine
Salt and freshly ground pepper
Pinch of nutmeg 

Directions
1) Preheat oven to 425 degrees. Lightly oil a 9 by 13 inch dish.
2) Arrange the beets in the baking dish. Pour in the water. Cover tightly.
3) Bake for 45 minutes, until the beets are fork-tender.
4) Meanwhile, melt the butter in a small saucepan over medium heat. Add the onion and sautee until softened, 2 to 3 minutes. Stir in the flour to form a smooth paste.
5) Add the milk and wine and bring just to a boil. The sauce will thicken. Remove from the heat and season with salt, pepper, and nutmeg.
6) Pour the sauce over the beets. Return to the oven and bake, uncovered, for about 10 minutes, until the sauce is bubbling and golden around the edges. Serve hot.






Beets
(above) I keep the beets separate at all stages except at the end when I combine all the ingredients