25 Beet Recipes With Perfectly Balanced Flavor

Beets are one of the most underappreciated root veggies. They’re often overlooked because of their earthy flavor but if you ask us that’s what makes them so special. They come alive when paired with bright, tangy flavors—or when roasted in the oven until tender and subtly sweet. Peel and juice them, toss them into salads, turn them into the prettiest plate of hummus—the possibilities are near endless.

Still not sure? These recipes are sure to make you a believer. They'll show you how to cook beets to perfection, give you ideas for pairing them with other flavors and make them a go-to ingredient during the fall and winter months when produce options are limited.

One of the easiest ways to use beets year-round is to toss them into pasta salad. We make this one often. It's delicious and a great way to use up all your farmers market finds. Paired with radishes, radicchio, al dente corkscrew pasta and a bit of salty cheese, gorgeous jewel-toned beets make for a hearty plate that's just as good to look at as it is to eat.

Bive sweet-and-earthy roasted beets a tangy upgrade with a simple Greek yogurt-based dipping sauce. This easy recipe is one you'll make again and again.

Beets and goat cheese are a classic combo, making them the perfect ingredients for this simple salad. We add buttery walnuts, peppery greens and a simple vinaigrette for a recipe you’re sure to return to.

This creamy, ruby red soup has a touch of ginger and rosemary. It's topped with a dollop of sour cream and toasted walnuts for a simple, yet delicious, finish.

Ina proves you don’t need much to elevate the humble beet. With a little orange juice, raspberry vinegar and fresh thyme, she turns it into a company-worthy side that’s easy enough to make any night of the week.

This brightly-hued dip is packed with fiber, thanks to both red beets and lentils. Canned lentils can be found in most grocery stores and are a great alternative to the ever-popular chickpea. Just make sure to drain them well and give them a good rinse to eliminate extra sodium before using them.

Beet juice stands in for vermouth in this earthy, refreshing take on a Negroni. If your favorite taste is bitter, this is your drink.

Not only is this ruby red side dish a showstopper. It's also packed with betalains, red and yellow pigments that act as antioxidants that search for and stabilize free radicals (which can cause cell damage). It's beautiful, delicious and good for you!

This impressive side dish cooks in a fraction of the time it would take to roast beets in the oven. We use the beet greens, but if you purchase beets without tops, you can substitute 2 cups of other greens such as Swiss chard or kale. To make this a meal, serve alongside juicy slices of grilled flank or skirt steak.

Ina’s summery version of this Eastern European classic features plenty of beets — but gets a nice, refreshing lift from cucumber, sour cream and plain yogurt. After the borscht chills completely, she tops it with an extra dollop of whipped cream and a sprig of fresh dill for a pretty finish.

These crispy potato latkes get a gorgeous jewel tone from shredded beets and carrots. They’re great during the holidays — but we’d gladly eat them year-round!

Give beets the hasselback treatment to ensure tangy dill yogurt sauce in every bite. Worried about making all those perfectly spaced slices? This recipe will walk you through it, step-by-step.

This ruby red juice is a good source of both vitamins C and K. It also contains Beta-carotene, which is converted to vitamin A in the body-good for skin and night vision. Be sure to drink your juice as soon as possible after it's made for the most nutritious bang. Adding chia seeds helps replace the fiber that is lost in the juicing process.

Looking for a new way to dress up roasted beets? Try a mix of cider vinegar, fresh ginger and honey.

The sweet earthiness of beets in this hummus is tempered by hummus tahini and creamy labneh. If you can't find labneh, just substitute full-fat Greek yogurt for the same rich dairy tang. Black sesame seeds and cilantro make a striking garnish on this beautiful dish that comes together easily.

Top these beets with a smooth, Greek-yogurt based dressing for a dish that's both hearty and heart-healthy.

Sweet beets get rolled in a pastrami-inspired spice rub for a quick, vegetarian version of this classic deli favorite.

Need a quick and easy side for pork chops, burgers and more? Toss grated beets and thinly sliced cabbage in a sweet-and-sour caraway vinaigrette.

You can use red or golden beets in this flavorful side. They’re both equally delicious tossed with a simple, herbaceous parsley pesto.

The secret to flavorful beets? Dress them with vinaigrette while they’re still warm — they’ll absorb more of the dressing that way.

Need a break from your routine avocado toast? Spread cream cheese onto bread and top with tender roasted beets for a brunch-worthy dish you’ll want to make every weekend.

If you know someone that says they don’t like beets, it’s only because they haven’t tried this sweet-and-tangy salad. We drizzle fresh apple and beets with a shallot vinaigrette and top with candied walnuts. Who could say no to that?!

When fresh berries aren't in season, use frozen for drinks like this brilliantly colored, high-fiber smoothie. The beet adds a wonderful earthiness, plus antioxidants and fiber.

If you have parchment, you can cook these beets in the microwave in a pouch, a la en papillote. Just lay out a rectangle large enough to hold the beets (say 11 by 14 inches) place the beets in the center and fold one end over to the other, like a book. Start rolling and crimping starting from one edge to the other-as you would a hand pie or empanada-until the beets are sealed inside.