25+ Irresistible Holidays Diabetic Beet Recipes for Healthy Season

The holiday season is filled with festive feasts, delicious desserts, and savory dishes that bring family and friends together.

However, for those managing diabetes, navigating the holiday spread can be tricky. But don’t worry—beets are here to save the day!

Beets are not only a colorful and flavorful addition to your table, but they are also a diabetic-friendly option.

Rich in fiber, antioxidants, and essential nutrients, beets are a fantastic way to create holiday dishes that are both satisfying and supportive of stable blood sugar levels.

We’ve gathered over 25 holiday diabetic beet recipes that are perfect for every occasion—from appetizers and side dishes to main courses and even drinks.

Whether you’re cooking for yourself or hosting a holiday meal, these beet recipes will add a healthy, vibrant touch to your menu.

So, get ready to impress your guests with these flavorful, easy-to-make beet recipes that everyone can enjoy—without the worry of blood sugar spikes!

25+ Irresistible Holidays Diabetic Beet Recipes for Healthy Season

The holiday season should be about joy, celebration, and good food, and with these 25+ holiday diabetic beet recipes, you can enjoy all of that without compromising your health.

Beets are not only delicious but also provide essential nutrients that help support balanced blood sugar levels, making them a perfect ingredient for those with diabetes.

From savory salads and soups to sweet smoothies and desserts, these recipes offer a wide range of options to keep your holiday meals both festive and healthy.

So, this year, embrace the power of beets and create diabetic-friendly dishes that everyone can savor and enjoy!

Beet and Walnut Holiday Salad

This vibrant salad combines the earthy sweetness of beets with the crunch of walnuts and the creaminess of goat cheese, creating a dish that is as healthy as it is festive. Packed with fiber, vitamins, and healthy fats, this salad is perfect for diabetics looking to enjoy a guilt-free holiday treat. The natural sugars in the beets are balanced by a zesty vinaigrette, making it both flavorful and nutritious.

Ingredients:

• 3 medium beets, roasted and sliced
• 4 cups of mixed greens (spinach, arugula, or baby kale)
• 1/4 cup crumbled goat cheese (optional)
• 1/4 cup walnuts, toasted
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Roast the beets: Preheat the oven to 400°F (200°C). Wrap the beets in foil and bake for 40–50 minutes or until tender. Let them cool, then peel and slice.
2. Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
3. Assemble the salad: Place the mixed greens in a large serving bowl. Top with beet slices, red onion, goat cheese, and walnuts.
4. Drizzle with the dressing just before serving and toss gently to combine.

This salad is a perfect balance of textures and flavors, making it an excellent addition to any holiday table. Not only is it diabetic-friendly, but it’s also packed with antioxidants and heart-healthy ingredients. Enjoy this dish as a starter or a light main course!

Spiced Beet Soup with Greek Yogurt Swirl

Warm, comforting, and slightly spiced, this beet soup is ideal for chilly holiday evenings. The natural sweetness of the beets is enhanced with a blend of holiday spices like cinnamon and nutmeg, while a dollop of Greek yogurt adds creaminess without excess fat or sugar. This soup is low in carbohydrates, making it a delightful and health-conscious option for diabetics.

Ingredients:

• 4 medium beets, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• 1/4 cup plain Greek yogurt
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened.
2. Add the diced beets, cinnamon, nutmeg, and ginger, and stir to coat. Cook for 2–3 minutes.
3. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 25–30 minutes, or until the beets are tender.
4. Use an immersion blender to puree the soup until smooth (or blend in batches in a regular blender). Adjust seasoning with salt and pepper.
5. Serve hot with a dollop of Greek yogurt and a sprinkle of fresh parsley.

This soup is a nutrient powerhouse, offering a comforting holiday option without spiking blood sugar levels. It’s elegant enough for a holiday dinner but easy enough for a weeknight meal.

Beet and Cocoa Holiday Brownies

Who says diabetics can’t enjoy dessert? These beet and cocoa brownies are naturally sweetened with beets and a touch of stevia, offering a rich, fudgy treat without the guilt. The addition of beets not only reduces the need for added sugar but also adds moisture and nutrients, making these brownies a holiday favorite.

Ingredients:

• 1 cup cooked and pureed beets
• 1/2 cup unsweetened cocoa powder
• 1/2 cup almond flour
• 1/4 cup melted coconut oil
• 1/4 cup stevia or other diabetic-friendly sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
2. In a large bowl, whisk together beet puree, coconut oil, eggs, and vanilla extract.
3. In a separate bowl, mix cocoa powder, almond flour, stevia, baking powder, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until well combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool before slicing into squares.

These brownies are a delicious way to indulge in holiday treats without compromising on health. The natural sweetness and moist texture from the beets make them a standout dessert that’s sure to impress guests while keeping blood sugar levels in check.

Beet and Feta Cheese Quinoa Salad

This festive quinoa salad is a perfect mix of nutty quinoa, earthy beets, and tangy feta cheese, making it a satisfying and diabetic-friendly dish. The combination of protein-rich quinoa and fiber-packed beets helps stabilize blood sugar levels, while the feta adds a burst of flavor without overwhelming the dish. It’s a nutritious side or light main course, ideal for holiday gatherings.

Ingredients:

• 1 cup quinoa, rinsed
• 3 medium beets, roasted and diced
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Instructions:

1. Cook the quinoa: Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, reduce heat, and simmer for 15 minutes until the water is absorbed and quinoa is tender. Fluff with a fork.
2. Roast the beets: Preheat the oven to 400°F (200°C). Wrap beets in foil and roast for 40–50 minutes, or until tender. Once cool, peel and dice the beets.
3. Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, honey (if using), salt, and pepper.
4. Assemble the salad: In a large bowl, combine the cooked quinoa, roasted beets, feta cheese, and parsley.
5. Drizzle with the dressing and toss gently to combine.

This colorful salad is both filling and refreshing. The earthiness of the beets, nuttiness of the quinoa, and tanginess of feta make it a perfect addition to your holiday table. This dish is high in protein, fiber, and healthy fats, making it an excellent choice for diabetics looking to enjoy a wholesome, flavorful meal.

Beet and Carrot Ginger Juice

Packed with vitamins, antioxidants, and anti-inflammatory properties, this vibrant juice combines the sweetness of beets and carrots with a zing of fresh ginger. This refreshing beverage is naturally sweet and rich in nutrients, making it a great choice for a holiday morning or as a healthy, energizing snack throughout the day.

Ingredients:

• 2 medium beets, peeled and chopped
• 2 large carrots, peeled and chopped
• 1-inch piece of fresh ginger, peeled
• 1/2 lemon, juiced
• 1-2 teaspoons honey or stevia (optional)
• 2 cups cold water

Instructions:

1. Add the chopped beets, carrots, ginger, lemon juice, and cold water to a blender or juicer.
2. Blend or juice until smooth, adding more water if needed to reach desired consistency.
3. Taste and adjust sweetness with honey or stevia, if desired.
4. Pour into glasses and serve chilled.

This beet and carrot juice is a refreshing way to start your day or as a nutrient-packed snack. The combination of beets and carrots offers a natural sweetness while the ginger adds a spicy kick. It’s rich in vitamins A, C, and potassium, which are great for supporting immune health and maintaining stable blood sugar levels.

Roasted Beet and Avocado Toast

For a quick and nutrient-dense breakfast or snack, this roasted beet and avocado toast is a perfect choice. The creamy avocado pairs wonderfully with the earthy beets, while the whole grain toast offers fiber that helps regulate blood sugar. This dish is easy to prepare and brings vibrant color to your holiday spread.

Ingredients:

• 2 slices whole grain bread, toasted
• 1 ripe avocado
• 2 medium beets, roasted and thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Toast the bread until golden brown.
2. In a small bowl, mash the avocado with olive oil, lemon juice, salt, and pepper until smooth.
3. Spread the mashed avocado evenly on the toasted bread slices.
4. Layer the roasted beet slices on top of the avocado.
5. Garnish with fresh herbs, such as parsley or cilantro, if desired.

This avocado toast with beets is a delightful way to enjoy healthy fats, fiber, and antioxidants in one meal. The creamy avocado helps balance the sweetness of the beets, creating a rich and satisfying flavor. It’s the perfect combination of taste and nutrition to keep you energized and satisfied.

Beet and Sweet Potato Mash

This flavorful, colorful mash combines the sweetness of beets and sweet potatoes, offering a hearty and healthy side dish for the holidays. Packed with vitamins A and C, this mash provides a delicious alternative to traditional mashed potatoes. The combination of beets and sweet potatoes is naturally sweet, so it requires minimal added sugar, making it perfect for diabetics.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 medium beets, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Boil the sweet potatoes and beets: Place the cubed sweet potatoes and beets in a large pot of water and bring to a boil. Cook for 20–25 minutes, or until both vegetables are tender.
2. Drain the vegetables and return them to the pot.
3. Add olive oil, cinnamon, nutmeg, salt, and pepper. Use a potato masher or immersion blender to mash the vegetables until smooth and creamy.
4. Taste and adjust seasoning as needed.
5. Garnish with fresh thyme or parsley before serving.

This mash is a wholesome, delicious alternative to traditional mashed potatoes, offering a boost of nutrients without the added carbs. The sweet and earthy flavors from the sweet potatoes and beets make this dish a unique addition to your holiday menu, providing a satisfying and diabetic-friendly option for everyone to enjoy.

Beet and Chickpea Hummus

This festive, nutrient-packed hummus combines the earthy flavors of beets with the protein-rich goodness of chickpeas, making it a healthy and vibrant holiday dip. The natural sweetness of beets balances perfectly with the creamy texture of chickpeas, creating a satisfying snack that’s perfect for a diabetic-friendly appetizer or party platter.

Ingredients:

• 1 cup cooked beets, peeled and chopped
• 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 garlic clove
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place the beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and pepper into a food processor.
2. Process until smooth, scraping down the sides as needed. If the hummus is too thick, add water 1 tablespoon at a time until you reach the desired consistency.
3. Taste and adjust seasoning as necessary.
4. Transfer to a serving bowl and garnish with fresh parsley. Serve with whole-grain crackers, raw veggies, or pita bread.

This beet and chickpea hummus offers a unique twist on a traditional favorite. The addition of beets gives it a beautiful color and subtle sweetness, while the chickpeas provide protein and fiber, making it a filling, nutritious snack. This delicious and healthy dip is perfect for any holiday gathering!

Beetroot-Infused Coconut Smoothie

This refreshing and creamy beetroot-infused coconut smoothie is an excellent choice for a holiday breakfast or midday snack. The combination of beets, coconut milk, and berries creates a nutrient-dense beverage that’s low in sugar but full of flavor. Rich in antioxidants, vitamins, and fiber, it’s an ideal way to support healthy blood sugar levels during the holidays.

Ingredients:

• 1 small beet, peeled and chopped
• 1/2 cup coconut milk (unsweetened)
• 1/2 cup mixed berries (blueberries, raspberries, or strawberries)
• 1/2 frozen banana
• 1 tablespoon chia seeds
• 1 teaspoon honey or stevia (optional)
• Ice cubes (optional)

Instructions:

1. Add the chopped beet, coconut milk, mixed berries, frozen banana, chia seeds, and honey (if using) to a blender.
2. Blend until smooth, adding ice cubes for a thicker texture or more coconut milk for a thinner consistency.
3. Taste and adjust sweetness with honey or stevia if needed.
4. Pour into a glass and serve chilled.

This smoothie is both refreshing and nourishing. The beets provide natural sweetness and a beautiful color, while the coconut milk adds creaminess without excess sugar. With the added benefits of berries and chia seeds, this smoothie is a great way to energize your day with a healthy, diabetic-friendly option.

Beet and Roasted Red Pepper Soup

This vibrant beet and roasted red pepper soup is packed with flavor, antioxidants, and fiber. The roasted red peppers bring a smoky depth to the soup, while the beets provide natural sweetness and a rich, velvety texture. This soup is a low-calorie, nutrient-dense dish that makes a perfect light starter for holiday meals, especially for those managing diabetes.

Ingredients:

• 3 medium beets, peeled and diced
• 2 red bell peppers, roasted, peeled, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red peppers on a baking sheet and roast for 20–25 minutes, turning halfway through. Once roasted, remove the skin and chop the peppers.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the diced beets, roasted red peppers, cumin, salt, and pepper to the pot. Stir to combine.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 30 minutes, until the beets are tender.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Return the soup to the pot and adjust seasoning with lemon juice, salt, and pepper if desired.
7. Serve garnished with fresh cilantro.

This beet and roasted red pepper soup is both hearty and refreshing, with a rich, smooth texture that is perfect for cozy holiday meals. It’s a great option for anyone managing blood sugar levels, and the addition of cumin and lemon provides a warm, slightly tangy kick to the dish.

Beet and Almond Flour Pancakes

These beet and almond flour pancakes are a healthier twist on a classic breakfast dish, making them perfect for diabetics looking to enjoy a low-carb, high-protein treat during the holidays. The natural sweetness of beets and the richness of almond flour combine to create a fluffy, flavorful pancake that is both satisfying and nourishing.

Ingredients:

• 1/2 cup beet puree (cooked and blended)
• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• Coconut oil or butter for cooking

Instructions:

1. In a large bowl, combine the beet puree, almond flour, eggs, almond milk, vanilla extract, cinnamon, baking powder, and salt. Whisk until smooth and fully combined.
2. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
3. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2–3 minutes, until golden brown.
4. Serve with your favorite sugar-free syrup, fresh berries, or a dollop of Greek yogurt.

These beet pancakes are not only a fun and colorful breakfast option, but they also offer the benefits of beets and almond flour, making them a great choice for anyone looking to stabilize blood sugar levels while enjoying a delicious holiday breakfast. They’re naturally gluten-free and packed with fiber, making them an ideal option for a diabetic-friendly morning meal.

Beetroot and Lentil Stew

This hearty beetroot and lentil stew is a comforting, nutrient-rich dish perfect for a holiday meal. The combination of earthy beets, protein-packed lentils, and aromatic herbs creates a filling, flavorful stew that is both diabetic-friendly and satisfying. The beets add a lovely sweetness, which complements the savory ingredients and makes this stew an excellent choice for those managing blood sugar levels.

Ingredients:

• 2 medium beets, peeled and diced
• 1 cup dry lentils, rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 1 celery stalk, chopped
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté for about 5 minutes until softened.
2. Add the diced beets, lentils, vegetable broth, cumin, turmeric, cinnamon, salt, and pepper to the pot. Stir to combine.
3. Bring the stew to a boil, then reduce heat and simmer for 40–45 minutes, or until the lentils and beets are tender.
4. Taste and adjust seasoning if necessary.
5. Serve hot, garnished with fresh parsley.

This beetroot and lentil stew is a wonderful balance of flavors and nutrients. It’s full of fiber and protein from the lentils and beets, making it a filling and healthy option for anyone managing diabetes. The spices add warmth and depth, while the fresh parsley brings a touch of brightness to the dish.

Beet and Pomegranate Salad with Lemon Tahini Dressing

This festive beet and pomegranate salad is a vibrant, antioxidant-packed dish that adds color and flavor to any holiday spread. The sweetness of the beets pairs beautifully with the tartness of pomegranate seeds, while the lemon tahini dressing ties everything together. This salad is low in carbs and high in fiber, making it a great diabetic-friendly option for holiday meals.

Ingredients:

• 3 medium beets, roasted and sliced
• 1/2 cup pomegranate seeds
• 4 cups arugula or mixed greens
• 1/4 cup crumbled feta cheese (optional)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 40–50 minutes, or until tender. Once cooled, peel and slice the beets.
2. In a small bowl, whisk together olive oil, lemon juice, tahini, cumin, salt, and pepper to make the dressing.
3. Arrange the arugula or mixed greens on a platter. Top with sliced beets, pomegranate seeds, and crumbled feta cheese (if using).
4. Drizzle with the lemon tahini dressing and toss gently to combine.
5. Serve immediately or refrigerate for up to an hour before serving.

This beet and pomegranate salad offers a perfect balance of sweetness, tanginess, and creaminess. It’s rich in antioxidants, vitamins, and healthy fats, making it a perfect holiday dish for anyone looking to maintain stable blood sugar while enjoying a delicious meal.

Beet and Zucchini Noodles with Pesto

For a lighter, low-carb alternative to traditional pasta, try this beet and zucchini noodle dish with a flavorful pesto sauce. The combination of spiralized zucchini and beets provides a crunchy, colorful base, while the pesto adds a rich, herby flavor. This dish is perfect for a diabetic-friendly holiday meal that’s both satisfying and full of nutrients.

Ingredients:

• 2 medium zucchinis, spiralized
• 2 medium beets, spiralized or julienned
• 1/4 cup pine nuts or walnuts
• 1/4 cup fresh basil
• 1/4 cup Parmesan cheese, grated
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions:

1. In a food processor, combine the basil, nuts, Parmesan cheese, garlic, olive oil, salt, and pepper. Process until smooth, scraping down the sides as needed.
2. In a large skillet, heat a small amount of olive oil over medium heat. Add the spiralized zucchini and beets and sauté for 2–3 minutes, until slightly softened.
3. Remove from heat and toss the noodles with the pesto sauce.
4. Serve immediately with a squeeze of fresh lemon juice and extra Parmesan cheese, if desired.

This beet and zucchini noodle dish with pesto is a healthy, refreshing alternative to pasta. It’s loaded with vitamins and antioxidants from the beets and zucchini, while the pesto provides a boost of healthy fats. This is a perfect choice for a light, diabetic-friendly holiday dinner.

Beet and Orange Salad with Honey-Lemon Dressing

This beet and orange salad is a refreshing and sweet side dish perfect for the holiday season. The combination of juicy oranges and earthy beets is complemented by a light, honey-lemon dressing that adds a touch of sweetness and acidity. This salad is a great way to add both flavor and nutrition to your meal while keeping blood sugar levels in check.

Ingredients:

• 3 medium beets, roasted and sliced
• 2 large oranges, peeled and segmented
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil
• 1 tablespoon honey (optional)
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 40–50 minutes, or until tender. Once cooled, peel and slice the beets.
2. In a small bowl, whisk together olive oil, honey (if using), lemon juice, salt, and pepper to create the dressing.
3. In a large bowl or platter, arrange the roasted beet slices and orange segments.
4. Scatter the thinly sliced red onion and fresh mint over the top.
5. Drizzle with the honey-lemon dressing and toss gently to combine.
6. Serve immediately or refrigerate for up to an hour before serving.

This beet and orange salad is both light and satisfying, offering a burst of freshness from the citrus and a richness from the beets. It’s a great diabetic-friendly option for those looking to enjoy a flavorful side dish without the worry of spiking blood sugar levels.

Note: More recipes​ are coming soon!