23 Beet Recipes That Celebrate This Earthy, Vibrant Vegetable
Are you a fan of beets? We think these colorful bundles are a real package deal. Whether you go for gold or red, the roots pack nearly four grams of fiber per cup, and the leaves contain potassium, calcium, and iron. Our recipes bring out the natural flavor of beets and add vibrancy to every dish.
If you're not a fan of beets' famously bright hues, cover your work surfaces. Then start peeling, slicing, and grating. The key to peeling beets is rubbing a towel against their skin soon after they've cooked but are still warm. The skin should come off easily without breaking the beet.
Fresh, flavorful beets are easy to find, especially from late spring through fall. Look for beets that are firm and not too big, with taut, smooth skins and greens that look fresh enough to eat (in fact, beet greens are edible, too). If you can, snap up tender baby beets—they cook faster and taste sweeter. To store, cut the greens from the roots, leaving an inch of stem attached, and place the parts in separate plastic bags and refrigerate. Beet roots will last at least a month, but you should use the greens within three or four days. Once the greens start to wilt, it's a sign you should toss them out (or compost!).
Now get to work! Beets are most popular in savory recipes, but don't underestimate their power to add moistness and a fudgy texture to desserts, too (like this Fudgy Chocolate Beet Cake).
While we usually steer clear of getting too comfortable with beet dye, sometimes it's worth embracing. It can transform the color of ingredients to match its deep purple hue. For example, top wild salmon with shredded red beets, which turn the peach flesh into a deep burgundy hue. It's an absolute show stopper made for a crowd.
Of course, the best and most common ways to use beets are to steam or roast the beets, then slice or dice them for toast, salads, or whirred into a creamy soup. Here are more than 20 spectacular beet recipes.
Raw-Beet and Celery-Root Salad
This colorful salad looks like a sunset with its thin slices of red onion, matchstick beets, fresh parsley leaves, and giant shavings of Parmesan cheese. Beets are a top source of plant-based iron; pairing them with citrus helps your body absorb the nutrient.
Caramelized Beet-Lentil Pilaf
Sautéed Beet Greens
Beet-and-Carrot Juice Salad
Escarole, Beet, and Cherry-Tomato Salad
Beet-and-Dill Roasted Wild Salmon
Here's one impressive main. Layer a mixture of grated beets, dill, horseradish, and lemon zest on top of an entire side of wild salmon for 30 minutes. The resting time infuses the fish with tons of flavor and a rich pinkish-purple hue that is guaranteed to wow guests.
Gingery Beet Soup
Latkes are a classic appetizer or side dish for the Jewish holidays. Here, traditional russet potatoes share the spotlight with peeled red beets, which make the flavor of the latkes a little sweeter and earthier, and, of course, turn them to a stunning shade of purple.