Beet Recipes

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Beets are great in so many different ways.  If you think you don’t like beets… Try some of these recipes.

Why should you eat Beets?

First of all they’re wildly healthy, to start. Their rich, crimson color comes from the pigment betacyanin, which also happens to be powerful cancer-fighting agent. Several studies suggest that beets are particularly helpful in preventing and fighting colon cancer; beet juice also appears to inhibit mutations in stomach cancer. They protect against inflammation (associated with heart disease, diabetes, depression, allergies, and more), and they help fight birth defects. They are chock full o’ health boosting vitamins A and C, iron, and other minerals, carotenoids, and dietary fiber. It is a natural cleanser that can help clean toxins from your body.n so many ways.

I think simple is best: Oven-Roasted, Whole, in Foil.   Yes, foil.                         It’s very simple: wash the dirt off of the outside of your beets, and trim down to just above the globe. Wrap them up in foil.


Cook them in a pre-heated 400-degree oven until tender. How much time, you ask? It depends on the size of your beets. Try 45 minutes. But it can take 1- 1 1/2 hrs.

When are they done?  You should be able to slice them easily with a knife when done.

But what about those skins, you ask? Simple. Just run unwrap and run under some cold water.  And the skins will slip right off. No peeling necessary.


Roasted Beets
Roasted Beets


And what to do with them at this point?

  • You can mix them with apples and/or oranges, and then drizzle with olive oil, lemon juice, and salt. Delish.
  • You can mix them with a little goat cheese, walnuts, then drizzle with olive oil and balsamic. A flavor punch.
  • You can pour a little orange juice and lemon juice on them, and enjoy them. Simple, easy, lovely.
  • Put them into a velvety chocolate cake – see recipe below.
  • Make beet pesto
  • Add them to any salad

Oven Roasted Golden Beets (not in foil)

2-3 golden beets
2-3 T vegetable oil
salt and pepper to taste

Peel and chop into cubes golden beets. Toss with vegetable oil and put in a baking sheet or tray, making sure the beets are in a single layer. Add salt and pepper to taste. Roast at 400 degrees F for about 25 minutes, or until beets are soft and have golden brown edges.  Serve immediately

Salt Roasted Golden Beets with Anise Seeds 


  • 8 medium sized golden beets, about 2-inches in diameter
  • 4 T olive oil, divided
  • 2 t anise seeds
  • 1 c kosher salt, or more as needed
  • 1 good grinding of black pepper
  • 1 c parmesan cheese, shaved into ribbons

Preheat oven to 450 degrees F

Trim the stem and root ends of the beets. I like to leave a bit of each end still attached for a more rustic presentation, but you may trim them as you like. With a vegetable peeler carefully peel each beet trying to keep its natural shape, then cut the beets in quarters. Place them into a medium bowl and toss with 2 tablespoons olive oil and anise seeds.

In a thin layer spread the kosher salt over the entire surface of a rimmed baking sheet large enough to hold the beets in a single layer. Place the quartered beets, rounded side down, onto the salt covered sheet. Place in the oven and roast until caramelized on the edges and very tender, about 45 minutes.

Remove from the oven and drizzle with remaining 2 tablespoons olive oil. Sprinkle with some of the salt from the baking sheet and give them a good grinding of black pepper. Just before serving shave shards of Parmigiano over the top and serve.   serves 4

Warm Golden Beet Salad with Greens and Almonds

1 bunch beets, both tops and roots
Olive oil
Salt and freshly ground black pepper
4 cloves garlic, minced
4 ounces goat cheese, crumbled
2/3 cup toasted almond slivers

Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool.

Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat.

When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bitesized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)

North African Grated Raw Beet Saladgrated raw beet salad

This is a mixture of grated, uncooked beets dressed with orange and lemon juices and a small amount of olive oil. It makes a great starter when you’re serving something robust as a main course, like a couscous.


  • 1/2 pound beets
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon minced chives, mint or parsley (or a combination)
  • Salt to taste
  • Leaves of 1 romaine heart

Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.  Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with salt. Line a salad bowl or platter with romaine lettuce leaves, top with the grated beets and serve.    Yield: Serves four.

Advance preparation: The grated beets can be dressed and kept in the refrigerator, covered well, for a couple of days. They become more tender but don’t lose their texture, and the mixture becomes even sweeter as the beet juices mingle with the citrus. Toss again before serving.


Chocolate Beet Cake    

beet cake

1 c. margarine, softened, divided
1 1/2 c. packed dark brown sugar
3 eggs at room temp
1 1/2 oz. dark chocolate
5 medium beets or 2 c. pureed beets
1 t. vanilla extract
2 c. all-purpose flour
2 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
confectioners’ sugar for dusting

To make beet puree, trim stems and roots off beets and quarter them.  Place in heavy sauce pan filled with water.  Bring to a boil and reduce to a simmer for 50 mins or until the beets are tender.  Drain off remaining liquid and rinse beets in cold water as they’ll be too hot to handle otherwise.  Slide skins off and place beets in blender.  Pulse until a smooth puree forms.  Let cool slightly before using in cake.  Puree can be made several days in advance.

In a mixing bowl, cream 3/4 cup butter and brown sugar. Add eggs; mix well. Melt chocolate with remaining butter; stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated). Combine flour, baking soda , salt, cinnamon and nutmeg; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. spring form pan or bundt pan. Bake at 375 degrees F for 50-55 minutes  or until a toothpick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack. Cool completely before dusting with confectioners’ sugar.



  • 3 cups cooked quinoa (could use brown rice, couscous, or other grain of your choice)
  • 2 – 3 red beets peeled (greens removed)
  • 2 T olive or coconut oil
  • 1/4 cup olive or coconut oil
  • 1/4 cup lemon, orange, or lime juice
  • 2 tsp soy sauce or Bragg’s Amino Acids
  • 1-2 tsp balsamic, apple cider, or red wine vinegar
  • 1/2 tsp garlic powder (I subbed finely chopped garlic scapes)
  • 1 T raw honey or maple syrup
  • 3-4 handfuls of Greens sliced thin (spinach, arugula, kale, mustard, sorrel, or cabbage)
  • 1/2 cup crumbly cheese (feta, blue, small cubes of white cheddar) – optional
  • 1/2 c chopped nuts – optional
  • 1/2 c thinly sliced tart apples – optional
  • salt and pepper to taste (or your favorite herb blend)

Roast the Beets —  

Oven Method: Preheat oven to 375. Place whole beets on aluminum foil.  Drizzle with the 2 T coconut or olive oil. Sprinkle with sea salt or your favorite herb blend. Roast in the oven for about 45 minutes.

Grill Method:  (To save heating up the house) Heat Grill on High.  Prepare in Foil as above, but do a double layer of foil.  Throw it on the grill and come back 30-40 minutes later and they will be done.

Salad Prep –

While the beets are roasting, you can cook the quinoa according to the package instructions.  If you buy your quinoa in bulk, cook it 2 parts water per 1 part quinoa.  Bring water to boil, add quinoa & turn down to low.  It only takes about 15 minutes.  Once the beets are done roasting, let them cool. Once cooled chop the beets into small pieces.  Combine the beets and quinoa in a large bowl. In a small bowl, combine: olive oil, lemon juice, soy sauce, balsamic vinegar, garlic and honey.  Whisk into a dressing. Pour over the beets and quinoa. Fold in the greens, cheese, nuts, &/or apples.

Now salt to taste and that’s it. Enjoy!