12 beetroot recipes that will make you lick your lips! We have both salty and sweet options

It should definitely not be missing from our table – it is very beneficial for health.

In addition, it is a local and easily available raw material.

Isn’t he tempting you twice? Maybe you just haven’t tasted the right treatment!

Check out these twelve beetroot recipes and you’ll be sure to make a choice.

Beetroot salad with horseradish

Is something bothering you, or do you just need to recharge your batteries? Try this vitamin bomb!


  • 3 medium beets
  • 4 tablespoons vegetable oil (not olive)
  • 2 tablespoons of apple cider vinegar
  • 1 spoon of sugar
  • 2 tablespoons of grated horseradish
  • salt
  • pepper
  • fresh dill


  • Wash the beets carefully
  • Cook with the peel in boiling salted water for 20-25 minutes, until soft
  • Drain and let cool
  • Then peel the beets and cut them into small cubes
  • Add the grated horseradish
  • Mix oil, vinegar, sugar, salt and pepper in a bowl
  • Pour over the vegetables and mix well
  • Serve garnished with fresh dill
  • You can serve it as a separate dish, a salad for the main meal or as a side dish, e.g. with roast meat
Chopped beetroot garnished with dill
Source: venturist.net

Use steam for a healthier way to cook beets. Steam pots from our test can help you with this. See what else they’re good for.

Beet meatballs

Beetroot meatballs are very popular. When you replace part of the meat with vegetables, you get a very tasty, healthier and also cheaper meal.


  • 400 g raw grated beets
  • 600 g of minced meat – a mix of pork and beef
  • 2 teaspoons of salt
  • pepper
  • fresh herbs – coriander/ thyme/ rosemary
  • a pinch of chili


  • Mix all ingredients thoroughly in a large bowl
  • Take part of the mixture on a spoon and shape it into a ball or patty with your hands
  • Gradually form balls/patties from the whole mixture like this and let them rest for a while in the fridge
  • Heat a layer of oil in a large pan and fry the meatballs on both sides until golden
  • If you want a healthier version, bake the meatballs dry in the oven – 30 minutes at 180°
  • Serve with boiled or mashed potatoes or mashed potatoes
Pan-fried beetroot pancakes decorated with parsley
Source: offthespork.com

Beetroot carpaccio

A light, refreshing, healthy, beautifully colored and delicious snack. Delight your eyes, taste buds and your immunity with one meal.


  • 4 smaller beets
  • 2 tablespoons of balsamic vinegar
  • 2 tablespoons of olive oil
  • 1 lemon
  • 2 teaspoons Dijon mustard
  • 1 tablespoon Worcester
  • 2 tablespoons of plain yogurt
  • arugula


  • Wash and peel the beets
  • On a grater or slicer, cut them into very thin slices (approx. 1 mm)
  • Transfer to a large bowl and drizzle with balsamic vinegar, a tablespoon of oil, a pinch of salt and the juice of half a lemon
  • Mix lightly but carefully with your hands, the dressing must get on each slice
  • Leave to marinate for at least an hour, the beets will soften nicely
  • Make the dressing by mixing the mustard, yogurt, Worcestershire sauce, remaining lemon juice and oil.
  • Whisk and season as needed
  • Arrange the pickled beetroot slices on a large serving plate, drizzle with the dressing and garnish with arugula
  • Serve with a fresh baguette
Beet carpaccio with arugula and dressing
Source: thehappyfoodie.co.uk

TIP: Are you looking for a slicing helper in the kitchen? Choose according to the big test of electric food slicers .

Beetroot spread

It is healthy and has an unusual color – you will dazzle the family with a spread made of boiled beets in the form of a snack or dinner. It’s really great on fresh bread.


  • 3 raw beets
  • 3 cloves of garlic
  • 3 spoons of mayonnaise
  • 1 tablespoon of dill
  • pinch of salt


  • Wash the beets and put them in a pot of boiling salted water
  • Cook for 20-30 minutes, until the pulp is completely soft
  • Allow to cool and then peel the beets
  • Grate on a coarse grater
  • Sprinkle chopped garlic and dill
  • Add the mayonnaise and mix everything thoroughly
  • Season with salt and pepper
  • Serve on bread or a toasted baguette
Baguettes smeared with beetroot paste, sprinkled with chives
Source: tatyanaeverydayfood.com

Are you a fan of spreads? Get inspired by other 7 delicious recipes for spreads .

Roasted root vegetables with Balkan cheese

Roasted beetroot and other root vegetables are ideal food for autumn sleet or winter snowstorms. It warms you up beautifully and replenishes your vitamins.


  • 4 carrots
  • 1 celery
  • 2 red beets
  • 3 potatoes
  • 3 tablespoons of olive oil
  • 2 tablespoons of balsamic vinegar
  • 2 cloves of garlic
  • 2 teaspoons of cane sugar
  • salt
  • pepper
  • 200 g of Balkan cheese


  • Heat the oven to 200°
  • Clean the vegetables, remove the skins and cut them into smaller pieces
  • Drizzle with oil, salt, pepper and mix
  • Spread on a baking sheet with baking paper and bake for 30 minutes
  • Mix the balsamic vinegar, sugar, crushed garlic and two tablespoons of oil in a bowl
  • Pour the dressing over the baked vegetables and sprinkle the crumbled Balkan cheese on the plate
Carrots, celery and beets baked on a baking sheet
Source: masandpas.com

Sandwich with goat cheese and beetroot

Raw beetroot goes wonderfully with baked goat cheese. Prepare an original snack for school, work or on the go.


  • 4 buns, bagels or small baguettes
  • 1 package of goat cheese
  • 1 beetroot
  • 2 tablespoons of butter
  • 1 tablespoon balsamic vinegar
  • spinach or arugula


  • Cut the buns lengthwise
  • Place a few rounds of goat cheese on the bottom and bake for ten minutes in an oven heated to 180°
  • Butter the top half
  • Peel the raw beetroot and cut it into very thin slices on a grater or with a potato peeler
  • Remove the lower part of the buns from the oven and let them cool slightly
  • Then put 5 slices of beetroot on top of the goat cheese, drizzle with balsamic vinegar, add a handful of arugula or spinach and cover with the top half of the bun
Two buns filled with goat cheese, arugula and slices of beetroot
Source: dishingupthedirt.com

Beet soup

Beetroot soup does not necessarily mean only borscht. Try this delicious cream. It is irresistible not only because of its color.


  • 2 tablespoons of butter
  • 2 large onions
  • 2 cloves of garlic
  • ¼ small celery
  • 2 carrots
  • 2 large beets
  • 0.5 l vegetable broth
  • 200 ml of cooking cream
  • salt
  • pepper
  • a pinch of chili


  • Let the butter melt in a pot and fry the finely chopped onion on it
  • Add celery and beets cut into pieces and carrots cut into rounds
  • Fry for 10 minutes, then add the finely chopped garlic and let it become fragrant
  • Add the whole pepper, allspice and bay leaf
  • Pour in the stock, bring to a boil and cook for 20 minutes
  • Remove from the heat, remove the spices and blend until smooth with an immersion blender
  • Return it to the stove, cover with cream, stir and cook for another 10 minutes
  • Season with salt and pepper and a pinch of chili
  • You can stir a spoonful of butter into the finished soup to soften it
  • Serve garnished with chopped chives
Beet purple soup sprinkled with herbs
Source: onegreenplanet.org

Pickled beetroot

Pickling, or fermentation, of vegetables is not only a great way to preserve them, but also an amazing process where, under the influence of lactic acid bacteria, vitamin bombs full of antioxidants and probiotics are created. Vegetables prepared in this way are easier to digest and are a real miracle for our immunity.


  • 3 medium-sized beets
  • 1 and ½ spoons of salt
  • 2 tablespoons of apple cider vinegar
  • water
  • favorite herbs – e.g. rosemary, thyme
  • glass resealable jar with a volume of 600 ml


  • Wash and peel the beets really carefully. Any impurities could cause mold to form
  • Cut into smaller pieces and put in a glass
  • Add finely chopped, washed herbs
  • Cover with vinegar
  • Dissolve the salt in half a cup of water and pour over the beets
  • Cover with cold water so that all pieces of vegetables are below the surface
  • Leave to ferment at room temperature for 3-7 days
  • Then move to the refrigerator – the cold will stop the fermentation process and the vegetables will last for several weeks
Pickled beet pieces in a jar
Source: fermentingforfoodies.com

Sweet pancakes with beetroot

Prepare a romantic or festive breakfast in the form of fluffy pink pancakes with fruit.


  • 1 small beetroot
  • 200 g plain flour
  • 400 ml of milk
  • 2 eggs
  • pinch of salt
  • icing sugar
  • 200 ml sour cream
  • fresh fruit
  • vegetable oil for frying


  • Wash the beets and boil them in boiling water
  • Let cool, peel and cut into smaller pieces
  • Put in a bowl, cover with milk and blend until smooth with a stick blender
  • Beat eggs with milk and beets
  • Sprinkle flour and a pinch of salt and mix into a smooth dough
  • Leave to rest for 10-30 minutes in the fridge
  • Heat a few drops of oil in a pan
  • You gradually create pancakes from the dough by pouring the dough onto the pan with a ladle and letting it spread all over the bottom in a circular motion
  • Fry until the dough hardens
  • Then turn the pancakes and fry them on the other side as well
  • Brush the pancakes with cream mixed with powdered sugar and decorate with fruit
Two beet pancake rolls decorated with raspberries
Source: allrecipes.com

Beet pie with orange cream

Like carrots, beets are great for sweet baking. Adds moisture and freshness to the dough. This cake is dietary and at the same time tastes great.


For the cake:

  • 200 g plain flour
  • 1 teaspoon of baking soda
  • ½ teaspoon of baking powder
  • ½ teaspoon of cinnamon
  • 150 g cane sugar
  • 3 eggs
  • pinch of salt
  • ½ teaspoon vanica extract
  • 300 ml of sunflower oil
  • 225 g of raw beetroot

For the cream:

  • 50 g of butter
  • 100 g of powdered sugar
  • orange peel from one orange
  • 125 g of Philadelphia cream cheese


  • Mix the flour, baking soda, baking powder, cinnamon, sugar and a pinch of salt in a bowl
  • Beat the eggs with the vanilla extract and oil
  • Pour over the flour mixture and mix into a smooth dough
  • Grate the raw beets on a coarse grater and mix into the dough
  • Pour into a greased cake pan, baking sheet, or square baking dish
  • Bake for 40 minutes at 180°
  • Beat butter with icing sugar and orange peel until smooth
  • Add the cream cheese and mix again
  • Spread the cream on the cooled body and decorate with orange peel
Beetroot cake with white frosting
Source: womanandhome.com

Chocolate-beet muffins

Muffins are perfect for any occasion – a treat for a celebration, a quick breakfast, a snack in hand or a dessert with coffee. Try these chocolate ones and let the rest of the household guess your secret ingredient – no one knows beetroot.


  • 275 g of pre-cooked beetroot
  • 200 g of sugar
  • 4 eggs
  • 100 g of cooking chocolate
  • 80 g of yogurt
  • 250 g plain flour
  • 2 teaspoons of baking powder
  • ½ teaspoon of baking soda
  • pinch of salt
  • 240 ml of oil
  • 60 g of cocoa


  • Cut the beet and blend completely with a hand blender
  • Add eggs, oil, sugar, yogurt and beat until smooth
  • Mix the flour with salt, baking powder and baking soda and fold into the wet mixture
  • Chop the chocolate into small pieces and carefully mix it into the batter
  • Prepare muffin tins or cups and pour the batter into them
  • Bake in an oven heated to 180° for approximately 25 minutes
Tray with chocolate-beet muffins
Source: themothercooker.com

Did you like this recipe? Check out more delicious sweet muffin recipes .

Vegan chocolate cupcakes with beetroot filling

Did you know that chocolate and beetroot go great together? No? So try it in this simple recipe. It’s gluten-free, vegan and insanely delicious.


  • 200 g of cashew nuts
  • 1 small pre-cooked beetroot
  • 250 g dark chocolate
  • 1 tablespoon of coconut oil


  • Blend the nuts in a powerful mixer until smooth – mix several times, always stop the mixer with a spatula, wipe the nuts from the walls and mix the crumbs from below and mix again. After a while, smooth butter will form
  • Add the beetroot and blend again until the mixture is combined
  • Leave to harden in the fridge
  • Melt the chocolate with the coconut oil in a water bath
  • Prepare 10 muffin cups and fill them halfway with liquid chocolate
  • Put in the fridge for 10 minutes – the chocolate must partially harden, but still remain soft
  • Remove from the fridge and make a small hole in each chocolate cupcake
  • Fill it with peanut-beet butter, press in and cover with another layer of chocolate
  • Repeat with all the chocolate cupcakes
  • Let set in the fridge for 30 minutes to an hour
Chocolate cupcakes filled with beetroot nut butter
Source: veggiedesserts.com

9 reasons to eat beetroot

  • Beetroot is literally loaded with vitamins and minerals – it contains a large amount of vitamin C and E, potassium, manganese, calcium and iron
  • It has a low fat content, its consumption is great during a reduction diet
  • It helps lower blood pressure
  • It has anti-inflammatory effects
  • It is an excellent source of fiber, its consumption helps the intestines to function properly
  • Research shows that it helps prevent the formation of cancer cells
  • It supports the proper detoxification of the body, it is an essential helper for cleaning the liver and blood
  • With regular consumption, it benefits the skin and delays the signs of aging
  • It helps in reducing stress

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

Did you like this article? Give a 5 stars. :)

Write a comment

The email address will not be published and will not be stored in any marketing database. Required fields are marked *.