Root Vegetable

39 Beet Recipes for Salads, Pickles, Sandwiches, and More

You've eaten enough beet and goat cheese salads. Here are some other options.
Pink red and yellow beets with dill lime and yogurt on a white plate with a spoon.
Beets with Dill, Lime, and YogurtPhoto by Christopher Testani

The jewel-toned beets at the market were so beautiful you couldn't help yourself. But now you need some beet recipes for actually eating those pretty root vegetables. Beets add earthy-sweet flavor and vibrant color to salads, soups, sandwiches, and more, whether you're starting with red ones or candy-striped Chiogga beets, golden beets, or sweet and tender baby beets of any color. Check out the recipes below, then start pickling, roasting, and slicing to your heart's content.

  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    5/39

    Grilled Beet Salad With Burrata and Cherries

    Take your beets to the grill for this flavorful beet salad, which pairs the charred root vegetables with creamy burrata, sweet cherries, and savory olives.

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  • Photo by Alex Lau
    6/39

    Seared Radicchio and Roasted Beets

    Beets are sweet, so they can take a little bitterness. Here, they're roasted until there's a little char, then partnered with seared radicchio wedges and tangy pomegranate.

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  • Photo by Vanessa Stump
    19/39

    Root Vegetable Hash

    Got a stray beet in your crisper? Throw it in this hash along with diced carrots, turnips, rutabagas, and/or parsnips. Throw an egg on it if you like.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    20/39

    Ice Water Salad

    Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.

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  • Gentl & Hyers
    23/39

    Roasted Eggplant and Pickled Beet Sandwiches

    Meatless doesn't mean dainty. This vegetarian powerhouse from Brooklyn's Saltie balances salty feta and olives with a salad-like mix of fresh herbs. Plenty of pickled, vinegary ingredients (this one uses capers and pickled beets, but any pickled veg would work) keep the full-flavored components bright.

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  • Photo by Chelsea Kyle, prop and food styling by Ali Nardi
    24/39

    Beet Risotto

    This beet-red risotto would be lovely for Valentine's day, but really, it's tasty anytime. The goat cheese on top is optional, but delicious.

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  • Photo by Jennifer Davick
    25/39

    Beet and Fig Salad with Candied Pecans

    Set roasted, jewel-toned beets and fresh figs over creamy, tart labneh and scatter with honeyed pecans for an autumn salad that's both fresh and comforting.

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  • Photo by Peter Frank Edwards
    26/39

    Beet "Poke" Bowl

    Poke—the Hawaiian dish of marinated fish served over rice—goes veggie-centric in this bowl of marinated beets, popular at José Andrés's Beefsteak restaurant.

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  • Photo by Gabriel Cabrera
    35/39

    Beet and Carrot Salad

    You can make this raw root vegetable slaw up to four days before you plan to eat it, so it's perfect for fall lunches.

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  • Photo by Chelsea Kyle, prop and food styling by Ali Nardi
    36/39

    Roasted Beet Salad With Flash-Pickled Radishes and Chard

    Because beets are sweet and earthy, they need a good helping of acidity and salt to brighten them up. Immediately after cooking, dress beets in vinaigrette and salt to let them marinate.

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  • Photo by Peden & Munk
    39/39

    Berry, Beet, Mint, Lime, and Chia Seed Smoothie

    All these beet recipes, but you need a morning drink, too. This smoothie can be made with nut milk, which add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.

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