Check out our best ever beetroot recipes. Here you’ll find our top recipes for cooking beets, from roasted beets to recipes for salads, roasts and burgers. Deep red, earthy beetroot adds depth to salads and is a great meat-free alternative for vegetarians and vegans.
Beetroot’s vibrant pink makes an eye-catching, meat-free starter, perfect for a dinner party or as part of a buffet. This vegetarian terrine can be achieved by following our easy step by step picture guide. The sweet candied walnuts and crispy herb leaves make a lovely contrast to the creamy goat’s cheese filling.
In this pasta recipe, beetroot purée turns the pasta dough a glorious dusky pink, as well as adding valuable extra vitamins and fibre. Impress your family and friends with our showstopping beetroot tagliatelle with kalettes, anchovies, walnuts and a creamy lemon parmesan sauce. Khorasan is a wholemeal flour, even though it doesn’t really taste it, and is rather more filling than regular dried pasta. If you’d like to make this recipe vegetarian, simply swap the anchovies for two tbsp of chopped capers.
Executive chef Calum Franklin shares some reimagined British classics from the menu at Holborn Dining Room, including this beetroot and gin cured salmon. This recipe is quick to prepare and is a great make-ahead dinner party starter as the salmon is left to cure for 2 days. The beautiful pink stained, boozy salmon works really well with the pickled cucumbers and some rye bread served on the side.
Beetroot makes a wonderfully pink yoghurt dressing in this vibrant red rice and quinoa salad with courgette and avocado. Packed with flavour, plenty of colour and under 500 calories, this quick and easy dish will fit around a busy working week.
In this gluten free, vegetarian salad, roasted beetroot and butternut squash add a splash of colour to zesty rice and peas, along with salty feta and crunchy mixed seeds. All the flavours come together in a dijon mustard dressing to create a tasty, low calorie yet filling salad, perfect for midweek.
This quick and easy recipe is a great vegetarian, gluten free meal for one, ready in half an hour, and is also low in calories. Dukkah is an aromatic Egyptian blend of nuts, herbs and spices and here is used to flavour a golden crusted tofu steak and beetroot noodles. Any leftover dukkah can be kept, covered, at room temperature for one week, and is great with grilled chicken or steak, or with roasted vegetables. Use a spiralizer or julienne peeler to make the beetroot ‘noodles’ before tossing with clementine zest and juice and a mix of fresh herbs.
This low fat spicy caramlised beetroot salad with marinated ramen eggs, pak choi and sriracha, is a quick and easy summer meal. Raw pak choy gives a delicious crunch, but steam it if you prefer.
This beetroot, feta and thyme tart looks amazing and tastes delicious, too. It requires a bit of time, but the recipe itself is really easy. It’s vegetarian, and serves six, so it’s perfect for summer entertaining. Beetroot’s main season runs from July until January, so you’ve got plenty of time to enjoy them.
These vegetarian sliders made from chickpeas, beetroot and halloumi work great as snacks, starters or even a main course, simply adjust the portion size each time!
A quick and easy salad that takes minutes to prepare. Leave the flavours to mingle then serve with hard-boiled eggs and fresh dill.
The best recipe for roasted beetroot. Pack in salt and bake for two hours, then create a quick and easy yet smart salad with a simple lemon salsa. A perfect light meal for the weekend served with slices of crusty baguette to mop up the juices.
Apero restaurant’s ‘unbeetable burger’ is a delicious mash-up by beet-loving head chef Chris Golding – he even has a beetroot tattoo. Here’s our homage to a great combination.
A celebration of British ingredients, this whipped goat’s cheese is accompanied by an English garden salad of coloured beetroot and British herbs.
Earthy beetroot and roasted parsnips and carrots provide a great contrast to the rich, creamy goat’s cheese in this dish. This is a really simple supper that requires very little hands-on time.
The contrasting sweet and earthy flavours of this dish with the sausages will be a hit with the whole family. Plus, it’s really simple to make and requires minimal ‘hands-on’ time.
A delicious Scandinavian-inspired dinner of salmon with beetroot and dill pickles. The beautiful colours make it special enough for the weekend, but easy for a midweek supper too.
Steak always feels like a treat to us. This steak salad with asparagus and earthy beetroot is perfect for a lighter dinner during the summer months. It’s less than 300 calories per portion and ready in under 30 minutes!
These little veggie pockets are a really healthy way to enjoy fresh produce – beetroot, goat’s cheese and walnuts – without being too fussy. They’re easy to make and ready in just fifteen minutes, perfect for a midweek meat-free meal.
This vibrant red party dip really packs a punch from earthy beets and fiery horseradish. You can put this together in a flash, all it needs is a quick whizz in a food processor.
This smoked mackerel pâté is really easy to make but packs in a lot of flavour. Served with cucumber and pickled beetroot make it a bit more special
You’ve heard of courgetti and cauliflower steaks, but what about beetroot rice? Beetroot rice is set to be the next big vegetable trend – try it as a super-healthy no-cook main for two
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