14 Beet Recipes That Will Make You Fall in Love With Beets All Over Again

Beets have a bad reputation, and most of it comes from the sad canned slices many of us were served as kids. Fresh beets are a different story. Roasted, they turn sweet and almost candy like. Raw, they are crisp and earthy. Blended, they paint everything a gorgeous pink. These beet recipes cover salads, sides, dips, soup and even a veggie burger, so there is something here for every skeptic at your table. Love root vegetables? Try these sweet potato recipes next. Which beet dish will win you over..

Roasted Beet Salad With Oranges and Feta, the Prettiest of All Beet Recipes

This is the salad that converts beet haters. Roasting brings out a deep, gentle sweetness that pairs perfectly with juicy orange slices, salty feta and a handful of crunchy walnuts. The colors alone make it a showstopper on a holiday table, and it tastes even better the next day once the beets soak up the dressing. Be honest: were you a beet lover as a kid, or did it take you years to come around?

You will need: You will need: 4 medium beets, 2 oranges, 1/2 cup crumbled feta, 1/3 cup walnuts, 2 cups arugula, 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp honey, salt and pepper.

How to make it: 1. Wrap the beets in foil and roast at 400F for 50 to 60 minutes, until a knife slides in easily. 2. Cool, then rub off the skins with a paper towel and cut into wedges. 3. Peel the oranges and slice into rounds. 4. Whisk oil, vinegar, honey, salt and pepper. 5. Arrange arugula, beets and oranges, then top with feta, walnuts and dressing.

Simple Roasted Beets, the Base of Most Beet Recipes

If you only learn one method, make it this one. Wrapping whole beets in foil lets them steam in their own juices, so they come out tender and sweet with skins that slip right off. Roast a big batch on Sunday and you have a ready ingredient for salads, grain bowls and quick sides all week. Tip: wear gloves or rub the skins off under running water to keep pink stains off your hands.

You will need: You will need: 6 medium beets, 1 tbsp olive oil, salt, pepper, a splash of balsamic vinegar.

How to make it: 1. Heat the oven to 400F. 2. Scrub the beets and trim the stems. 3. Rub with oil and salt, then wrap in foil. 4. Roast 45 to 60 minutes, until tender. 5. Cool slightly, peel and slice. 6. Toss with balsamic and pepper.

Beet and Goat Cheese Salad, a Classic Among Beet Recipes

Creamy goat cheese and sweet beets are one of those pairings that just works, like peanut butter and jelly for grown ups. The tangy cheese softens the earthy flavor, and a few candied pecans add crunch. This salad looks like it came from a fancy bistro, but it takes about ten minutes once your beets are roasted. Quick poll: what is your favorite salad crunch? A) candied pecans B) walnuts C) pumpkin seeds D) crispy croutons.

You will need: You will need: 3 roasted beets, 4 oz goat cheese, 4 cups mixed greens, 1/3 cup candied pecans, 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, salt and pepper.

How to make it: 1. Slice the roasted beets into wedges. 2. Whisk oil, vinegar, mustard, salt and pepper. 3. Toss the greens with half the dressing. 4. Top with beets and crumbled goat cheese. 5. Scatter pecans and drizzle with the rest of the dressing.

Pink Beet Hummus Toast, One of the Most Fun Beet Recipes

Add one roasted beet to a classic hummus and it turns a shocking shade of pink that kids actually get excited about. The flavor stays creamy and garlicky with a gentle sweetness. Spread it thick on toasted sourdough, then pile on avocado, cherry tomatoes and a pinch of flaky salt for a breakfast or lunch that looks like art. Would you try pink hummus, or is it too wild for you?

You will need: You will need: 1 roasted beet, 1 can chickpeas (drained), 3 tbsp tahini, 1 clove garlic, juice of 1 lemon, 3 tbsp olive oil, salt, toast, avocado and cherry tomatoes to serve.

How to make it: 1. Chop the beet. 2. Blend beet, chickpeas, tahini, garlic, lemon and salt. 3. Stream in oil and a splash of water until smooth. 4. Spread on toast. 5. Top with sliced avocado, halved tomatoes and flaky salt.

Classic Borscht for Cold Nights

Borscht is the beet soup that has warmed Eastern European kitchens for generations. Every family has its own version, but most include beets, cabbage, potatoes and carrots simmered in a rich broth, finished with a spoon of sour cream and fresh dill. It tastes even better on day two, which makes it a great make ahead lunch. Did a grandparent ever make borscht for you? Tell us their secret in the comments.

You will need: You will need: 3 beets (peeled and grated), 2 potatoes (cubed), 2 cups shredded cabbage, 1 carrot, 1 onion, 2 tbsp tomato paste, 6 cups broth, 1 tbsp vinegar, sour cream and dill to serve.

How to make it: 1. Saute the onion and carrot in oil for 5 minutes. 2. Add beets and tomato paste and cook 5 minutes. 3. Pour in broth and add potatoes. 4. Simmer 15 minutes, then add cabbage and cook 10 more. 5. Stir in vinegar, season and serve with sour cream and dill.

Crispy Baked Beet Chips, the Crunchiest of All Beet Recipes

Store bought veggie chips are pricey, and half the bag is broken bits. Homemade beet chips are cheap, crunchy and naturally colorful. The trick is slicing them very thin, ideally with a mandoline, and baking low and slow so they dry out instead of burning. They make a fun after school snack or a pretty topping for soups and salads. Which would you snack on first: beet chips or potato chips?

You will need: You will need: 3 medium beets, 1 tbsp olive oil, 1/2 tsp sea salt, pinch of black pepper, optional fresh thyme or rosemary.

How to make it: 1. Heat the oven to 300F. 2. Peel and slice beets as thin as possible. 3. Pat dry with paper towels. 4. Toss with oil, salt and pepper. 5. Spread in one layer on lined trays. 6. Bake 30 to 40 minutes, flipping once, until crisp. 7. Cool on the tray to crisp up more.

Beet Carpaccio With Arugula, Among the Easiest Beet Recipes for Guests

This elegant starter is just paper thin slices of roasted beet fanned on a plate like the classic Italian beef dish. A bright lemon dressing, peppery arugula and shavings of parmesan bring it to life. It is one of the easiest beet recipes to make for guests, because you can slice everything ahead and assemble in two minutes. Serve it before a holiday roast and watch how fast the plates come back clean.

You will need: You will need: 3 roasted beets, 2 cups arugula, 2 tbsp olive oil, juice of 1/2 lemon, parmesan shavings, 2 tbsp toasted pine nuts, flaky salt, black pepper.

How to make it: 1. Chill the roasted beets so they slice cleanly. 2. Slice as thin as possible. 3. Fan the slices over a large plate. 4. Whisk oil, lemon, salt and pepper and drizzle over. 5. Top with arugula, parmesan and pine nuts.

Quick Refrigerator Pickled Beets

Pickled beets are a classic on church potluck tables, and homemade ones taste brighter and less sugary than the jarred kind. You do not need any canning gear. Just pour a hot sweet and sour brine over cooked beet slices, let them cool and chill overnight. They keep for about two weeks in the fridge and are great on salads, sandwiches and cheese boards. Do you like them sweet, or extra tangy?

You will need: You will need: 4 cooked beets (sliced), 1 small onion (sliced), 1 cup apple cider vinegar, 1/2 cup water, 1/3 cup sugar, 1 tsp salt, 4 whole cloves, 1 bay leaf.

How to make it: 1. Layer beets and onion in a clean jar. 2. Simmer vinegar, water, sugar, salt, cloves and bay leaf until the sugar dissolves. 3. Pour the hot brine over the beets. 4. Cool to room temperature. 5. Cover and chill at least 12 hours before eating.

Warm Beet Salad With Toasted Nuts

When the weather turns cold, a warm salad feels just right. Tossing still warm roasted beets with red onion, juicy tomatoes and a handful of toasted hazelnuts lets the dressing soak right in. A splash of sherry vinegar ties it all together. It works as a side for roast chicken or as a light lunch with crusty bread. Would you eat this as a side dish or as the main event?

You will need: You will need: 4 warm roasted beets, 1 cup cherry tomatoes, 1/2 red onion (thinly sliced), 1/3 cup toasted hazelnuts, 3 tbsp olive oil, 1 tbsp sherry vinegar, parsley, salt and pepper.

How to make it: 1. Cut warm beets into chunks. 2. Halve the tomatoes. 3. Whisk oil, vinegar, salt and pepper. 4. Toss beets, tomatoes and onion with the dressing. 5. Top with chopped hazelnuts and parsley and serve warm.

Creamy Pink Beet Risotto

Few dishes get a reaction like a bowl of bright magenta risotto. Grated beet melts into the rice as it cooks, giving it a lovely sweet flavor and a color that makes any weeknight feel special. Finish with a crumble of blue cheese or goat cheese for a salty contrast. It is one of those beet recipes that is perfect for date night or for tricking picky eaters into trying something new.

You will need: You will need: 1 1/2 cups arborio rice, 2 beets (peeled and grated), 1 onion (diced), 2 cloves garlic, 5 cups hot broth, 2 tbsp butter, 1/2 cup parmesan, crumbled blue or goat cheese, salt and pepper.

How to make it: 1. Cook onion and garlic in butter until soft. 2. Add rice and stir 2 minutes. 3. Add grated beet. 4. Add broth one ladle at a time, stirring, until rice is creamy, about 20 minutes. 5. Stir in parmesan and season. 6. Top with crumbled cheese.

Hearty Beet and Black Bean Burger

Beets give veggie burgers a juicy look and a deep, almost meaty color. Mashed black beans, oats and smoked paprika make the patties hold together and taste savory, not sweet. Pile them on toasted buns with avocado, greens and a swipe of spicy mayo. Meat lovers, be honest: would you give a beet burger a fair try at your next cookout? A) yes, gladly B) maybe C) never.

You will need: You will need: 1 cup grated raw beet, 1 can black beans (drained), 3/4 cup quick oats, 1 egg, 2 cloves garlic, 1 tsp smoked paprika, 1 tsp cumin, salt, buns and toppings.

How to make it: 1. Squeeze the grated beet dry in a towel. 2. Mash beans in a bowl. 3. Mix in beet, oats, egg, garlic and spices. 4. Rest 10 minutes, then shape 4 patties. 5. Cook in an oiled skillet 4 to 5 minutes per side. 6. Serve on buns with toppings.

Sauteed Beet Greens, the Zero Waste Hero of Beet Recipes

Do not throw away the leafy tops. Beet greens taste like a tender cross between spinach and chard, and they cook in minutes. A little garlic, a pinch of chili flakes and a squeeze of lemon turn them into a quick side that costs you nothing extra. Using the whole vegetable is good for your budget and cuts down on food waste. Did you know beet greens were edible before today?

You will need: You will need: greens from 1 bunch of beets, 2 tbsp olive oil, 3 cloves garlic (sliced), pinch of chili flakes, squeeze of lemon, salt.

How to make it: 1. Wash the greens well and chop the stems and leaves separately. 2. Heat oil and cook garlic and chili 1 minute. 3. Add stems and cook 3 minutes. 4. Add leaves and toss until wilted, about 2 minutes. 5. Finish with lemon and salt.

Candy Stripe Chioggia Beet Salad

Chioggia beets look like a lollipop inside, with bright pink and white rings that make people stop and stare. They are milder than red beets and do not stain, so they are perfect served raw. Slice them thin, toss with lemon, olive oil and fresh herbs, and you have a crunchy salad that tastes like early fall. Look for them at farmers markets. Have you ever seen these striped beauties in person?

You will need: You will need: 3 chioggia beets, 1 small fennel bulb, juice of 1 lemon, 2 tbsp olive oil, fresh mint or dill, flaky salt, black pepper.

How to make it: 1. Peel and slice the beets paper thin. 2. Shave the fennel thinly. 3. Toss both with lemon juice, oil and salt. 4. Let sit 10 minutes to soften slightly. 5. Top with herbs and pepper and serve.

Rainbow Spiralized Beet Noodle Salad

A spiralizer turns raw beets into curly noodles that are fun to eat and add color to any plate. Mix them with carrot and cucumber ribbons, then toss in a ginger sesame dressing for a crunchy salad that holds up well in a lunch box. It is a light, fresh way to end this list of beet recipes. Which one from this list will you make first? Tell us below.

You will need: You will need: 2 beets, 2 carrots, 1 cucumber, 2 tbsp sesame oil, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp grated ginger, 1 tsp honey, sesame seeds, green onions.

How to make it: 1. Peel and spiralize the beets and carrots. 2. Slice cucumber into ribbons. 3. Whisk sesame oil, vinegar, soy, ginger and honey. 4. Toss vegetables with the dressing. 5. Top with sesame seeds and green onions.