25+ Tasty Beetroot Lunch Recipes to Warm Your Soul

Beetroots are not only visually striking with their vibrant red hue but are also packed with essential nutrients like fiber, vitamins, and antioxidants.

Incorporating beets into your lunch recipes can be a great way to elevate the nutritional value of your meals while adding natural sweetness and earthy flavor.

Whether you love beets roasted, boiled, or raw, there are endless possibilities to explore in creating delightful and satisfying lunch options.

From hearty salads to wraps, curries, and savory tarts, beetroot is a versatile ingredient that can transform your midday meal.

In this blog, we’ll explore 25+ beetroot lunch recipes that will inspire you to get creative with this colorful root vegetable in your kitchen.

25+ Tasty Beetroot Lunch Recipes to Warm Your Soul

Beetroots are an incredibly versatile and nutritious ingredient that can be used in a variety of lunch recipes, from simple salads to hearty main courses.

Their natural sweetness and earthy flavor pair wonderfully with different vegetables, grains, and proteins, making them an ideal choice for creating vibrant, wholesome meals.

With these 25+ beetroot lunch recipes, you’ll be able to explore new ways to enjoy beets and add a touch of color and nutrition to your lunch routine.

Whether you’re looking for something light and refreshing or rich and comforting, there’s a beetroot dish for every taste and occasion.

So, grab some beets and start experimenting with these tasty recipes!

Beetroot Salad with Feta and Walnuts

This vibrant beetroot salad combines earthy roasted beets with creamy feta cheese and crunchy walnuts, creating a delightful mix of textures and flavors. It’s a perfect light lunch that’s both refreshing and filling. The sweetness of the beets complements the tangy feta and the crunch of the walnuts adds a satisfying contrast. Ideal for meal prep or as a side dish for a larger spread, this salad is a wonderful way to enjoy the health benefits of beets in a delicious and visually appealing form.

Ingredients:

• 4 medium beets, peeled and roasted
• 100g feta cheese, crumbled
• 50g walnuts, toasted
• 2 cups mixed greens (arugula, spinach, or lettuce)
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 40-45 minutes, or until tender. Let them cool, then peel and slice them into rounds or cubes.
2. Toast the walnuts in a dry skillet over medium heat for about 5 minutes, until they are fragrant and slightly golden.
3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
4. In a large salad bowl, toss the roasted beetroot, mixed greens, and red onion. Drizzle with the dressing and toss to coat.
5. Top the salad with crumbled feta and toasted walnuts.

This Beetroot Salad with Feta and Walnuts is a wholesome, nutrient-packed dish that’s full of flavor and texture. The earthy sweetness of the beets pairs beautifully with the salty feta and the toasted walnuts, making each bite a satisfying combination. The simple dressing adds the perfect finishing touch without overwhelming the fresh ingredients. Whether served on its own or as part of a larger meal, this salad is sure to impress with its bold colors and delicious taste.

Beetroot and Quinoa Buddha Bowl

This nourishing Buddha bowl is an excellent way to incorporate beetroot into your lunch routine. Paired with quinoa, roasted vegetables, avocado, and a tangy tahini dressing, it’s a well-balanced, filling meal that’s perfect for busy days. The combination of protein-packed quinoa, creamy avocado, and the earthy flavor of beets makes for a satisfying and healthy lunch. This vibrant, plant-based bowl can be easily customized with your favorite veggies, making it versatile for different dietary needs.

Ingredients:

• 1 cup cooked quinoa
• 2 medium beets, peeled and diced
• 1 avocado, sliced
• 1 cup roasted broccoli or other favorite vegetables
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup or honey
• 1 tsp sesame seeds for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Toss the diced beets in olive oil, salt, and pepper, then spread them on a baking sheet and roast for 25-30 minutes, or until tender.
2. Cook quinoa according to package instructions, then set aside.
3. For the tahini dressing, whisk together tahini, lemon juice, maple syrup, and a little water to reach a creamy consistency.
4. To assemble the bowl, start with a base of quinoa, then add roasted beets, avocado slices, and roasted vegetables.
5. Drizzle with tahini dressing and sprinkle with sesame seeds for garnish.

The Beetroot and Quinoa Buddha Bowl is an incredibly versatile and nutrient-dense meal. Packed with protein, healthy fats, and fiber, this bowl offers a satisfying combination of tastes and textures. The roasted beets bring a natural sweetness that complements the creamy avocado and the richness of the tahini dressing. This dish not only makes for a vibrant and visually stunning lunch, but it’s also a powerhouse of nutrients that will leave you feeling energized and full throughout the day.

Beetroot and Chickpea Wraps

These Beetroot and Chickpea Wraps are a delicious and hearty lunch option that’s packed with plant-based protein, fiber, and essential nutrients. Roasted beets and crispy chickpeas are wrapped in soft whole wheat tortillas and paired with a tangy yogurt dressing for a flavorful and satisfying meal. This recipe is perfect for anyone looking for a quick, healthy lunch that’s both tasty and filling, and it’s a great way to enjoy beets in a more portable form.

Ingredients:

• 2 medium beets, peeled and roasted
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 2 whole wheat tortillas
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 tsp cumin powder
• 1 tsp paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the beets into rounds and toss with olive oil, salt, pepper, cumin, and paprika. Roast for 25-30 minutes or until tender.
2. In a separate pan, heat olive oil over medium heat and sauté the chickpeas for 5-7 minutes until crispy, seasoning with a pinch of salt and pepper.
3. For the yogurt dressing, mix the yogurt, lemon juice, cumin, and a pinch of salt in a small bowl.
4. To assemble the wraps, spread a layer of yogurt dressing on each tortilla. Add roasted beets and crispy chickpeas, then top with fresh cilantro.
5. Roll up the tortillas and serve immediately.

These Beetroot and Chickpea Wraps are an excellent choice for a quick and nutritious lunch. The combination of roasted beets, crispy chickpeas, and tangy yogurt dressing provides a satisfying blend of flavors and textures. The wraps are not only delicious but also incredibly versatile—add your favorite greens or extra toppings like feta or avocado for even more variety. Packed with fiber, vitamins, and plant-based protein, these wraps are a wholesome and filling lunch option that will keep you energized and satisfied all afternoon.

Beetroot and Hummus Open Sandwiches

These Beetroot and Hummus Open Sandwiches are a vibrant and nutritious lunch option. The earthy flavor of roasted beets pairs perfectly with creamy hummus, creating a satisfying and healthy meal that is both light and filling. This open-faced sandwich offers a fantastic balance of fiber, protein, and healthy fats, making it ideal for a quick lunch or snack. You can easily customize the toppings, making this recipe versatile for different tastes and dietary preferences.

Ingredients:

• 4 slices of whole-grain bread or sourdough
• 2 medium beets, peeled and roasted
• 1/2 cup hummus (store-bought or homemade)
• Fresh parsley, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C). Peel and slice the beets into thin rounds, then drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes or until tender.
2. Toast the slices of bread until golden and crispy.
3. Spread a generous amount of hummus on each slice of toast.
4. Top with roasted beet slices, then drizzle with lemon juice and garnish with fresh parsley.
5. Serve immediately and enjoy!

These Beetroot and Hummus Open Sandwiches are not only visually appealing but also incredibly nutritious. The sweetness of the roasted beets blends beautifully with the creamy texture of the hummus, creating a delightful flavor combination. The addition of lemon juice and parsley enhances the freshness of the dish, making it a perfect light lunch option. With the heartiness of the whole-grain bread and the goodness of beets and hummus, these open sandwiches offer a satisfying and wholesome meal that’s packed with flavor.

Beetroot and Avocado Toast

Beetroot and Avocado Toast is a trendy and nutritious lunch choice that’s as delicious as it is colorful. The creaminess of the avocado contrasts wonderfully with the tender sweetness of the roasted beets, making each bite a perfect harmony of flavors. Topped with a sprinkle of seeds or nuts, this toast offers a satisfying meal that’s full of healthy fats, fiber, and essential nutrients. It’s easy to make and perfect for busy days when you need something filling but quick.

Ingredients:

• 2 slices of whole-grain bread or rye bread
• 1 ripe avocado
• 1 medium beetroot, peeled and roasted
• 1 tbsp olive oil
• Salt and pepper to taste
• Lemon juice
• A handful of sunflower or pumpkin seeds (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Peel and slice the beetroot into thin rounds. Toss with olive oil, salt, and pepper and roast for 25-30 minutes until tender.
2. Toast the bread slices until golden and crisp.
3. Mash the avocado with a fork, adding a squeeze of lemon juice, salt, and pepper to taste.
4. Spread the mashed avocado evenly on each slice of toast.
5. Layer the roasted beetroot slices on top of the avocado.
6. Garnish with seeds for extra crunch, and serve immediately.

Beetroot and Avocado Toast is a delicious, healthy, and satisfying lunch that’s simple to prepare yet feels indulgent. The creamy avocado and sweet, earthy beets create a wonderful contrast of textures and flavors. The addition of seeds provides a nice crunch, making the toast more filling and enjoyable. This recipe is packed with healthy fats, fiber, and essential vitamins, making it the perfect dish for a quick lunch that will keep you feeling full and energized throughout the day.

Beetroot and Sweet Potato Buddha Bowl

This Beetroot and Sweet Potato Buddha Bowl is a wholesome, vibrant, and filling lunch that combines roasted beets and sweet potatoes with fresh greens, quinoa, and a zesty tahini dressing. The natural sweetness of the roasted sweet potatoes and beets is balanced by the tangy dressing and the earthiness of quinoa. This bowl is packed with nutrients, providing a great balance of protein, fiber, vitamins, and healthy fats. It’s perfect for meal prep or a satisfying lunch to enjoy anytime.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 medium beets, peeled and cubed
• 1 cup cooked quinoa
• 2 cups mixed greens (spinach, arugula, or kale)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional)

For the Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1 tbsp water (to thin)
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes and beetroot cubes in olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 30-35 minutes or until tender.
2. Cook quinoa according to package instructions, then set aside to cool.
3. For the tahini dressing, whisk together tahini, lemon juice, maple syrup, and water until smooth. Adjust the consistency by adding more water if needed.
4. To assemble the bowl, start with a base of quinoa, then add the roasted sweet potatoes, beets, and mixed greens.
5. Drizzle with the tahini dressing and sprinkle with sesame seeds for added crunch.

The Beetroot and Sweet Potato Buddha Bowl is a nourishing and satisfying lunch that’s perfect for any day of the week. The roasted vegetables bring out a natural sweetness, which pairs beautifully with the earthy quinoa and the creamy, tangy tahini dressing. This bowl is not only delicious but also a powerhouse of nutrients, making it an ideal choice for those looking for a balanced, plant-based meal. It’s a great option for meal prep and can easily be customized to suit your tastes, ensuring you’ll enjoy a fresh, flavorful lunch each time.

Beetroot and Ricotta Stuffed Portobello Mushrooms

These Beetroot and Ricotta Stuffed Portobello Mushrooms are a hearty and flavorful vegetarian lunch option. The earthy taste of roasted beetroot pairs perfectly with creamy ricotta cheese, creating a delicious filling for tender Portobello mushrooms. Baked until golden and bubbly, these mushrooms are not only satisfying but also visually appealing. Packed with protein and fiber, this dish is perfect for a light yet filling lunch and makes a fantastic option for those looking for a low-carb, gluten-free meal.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 medium beets, peeled and roasted
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the Portobello mushrooms on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 10-15 minutes to soften them.
2. Peel and roast the beets until tender (about 25-30 minutes). Let them cool, then grate them or chop them into small pieces.
3. In a bowl, combine the grated beetroot, ricotta cheese, Parmesan, garlic, and thyme. Season with salt and pepper to taste.
4. Stuff the roasted mushrooms with the beet and ricotta mixture, pressing it down gently.
5. Bake for an additional 15-20 minutes, until the mushrooms are fully cooked and the filling is golden on top.

These Beetroot and Ricotta Stuffed Portobello Mushrooms are a comforting and nutritious lunch option. The combination of roasted beetroot, creamy ricotta, and savory Parmesan cheese creates a rich and satisfying filling, while the Portobello mushrooms provide the perfect base. This dish is not only delicious but also visually stunning, with its vibrant colors and textures. It’s an excellent low-carb, gluten-free meal that’s sure to impress at any lunch gathering or be enjoyed as a light meal at home.

Beetroot, Lentil, and Spinach Curry

Beetroot, Lentil, and Spinach Curry is a vibrant and flavorful dish that combines the earthy sweetness of beets with the hearty texture of lentils. This curry is packed with nutrients, thanks to the addition of fresh spinach, and the rich, aromatic spices provide a satisfying depth of flavor. Perfect for a wholesome lunch, this dish is warming, filling, and makes for great leftovers. Served with rice or naan, it’s a delightful way to enjoy beets in a comforting curry form.

Ingredients:

• 2 medium beets, peeled and diced
• 1 cup dried red lentils, rinsed
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 tbsp curry powder
• 1 tsp cumin powder
• 1/2 tsp turmeric
• 2 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
2. Add the garlic and grated ginger, then sauté for another minute.
3. Stir in the curry powder, cumin, and turmeric, cooking for 1-2 minutes to release the spices’ aromas.
4. Add the diced beets, lentils, diced tomatoes, and vegetable broth. Bring to a simmer, then cover and cook for 30-35 minutes, or until the lentils and beets are tender.
5. Stir in the fresh spinach and cook for an additional 5 minutes until wilted.
6. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

This Beetroot, Lentil, and Spinach Curry is a flavorful, nourishing, and filling lunch option. The natural sweetness of the beets balances beautifully with the earthy lentils, while the fresh spinach adds a vibrant green touch. The aromatic spices infuse the dish with warmth and depth, making it a comforting choice for any time of year. This curry is not only satisfying but also incredibly nutritious, providing a great source of plant-based protein, fiber, and vitamins. Serve it with rice or naan for a complete, wholesome meal.

Beetroot and Goat Cheese Salad with Walnuts

The Beetroot and Goat Cheese Salad with Walnuts is a simple yet sophisticated lunch option that brings together the earthy sweetness of beets, the tangy creaminess of goat cheese, and the crunch of toasted walnuts. With a light balsamic dressing to tie everything together, this salad is perfect for those looking for a healthy, satisfying meal that’s quick to prepare. The combination of flavors and textures in this salad makes it a standout choice for a refreshing and wholesome lunch.

Ingredients:

• 3 medium beets, peeled and roasted
• 100g goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 4 cups mixed greens (arugula, spinach, or lettuce)
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roast the beets wrapped in foil for 30-40 minutes, or until tender. Let them cool, then peel and slice into rounds.
2. Toast the walnuts in a dry skillet over medium heat for 5-7 minutes, until golden and fragrant.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
4. In a large bowl, combine the mixed greens, red onion slices, and roasted beetroot.
5. Drizzle the salad with the dressing and toss gently to combine.
6. Top with crumbled goat cheese and toasted walnuts before serving.

This Beetroot and Goat Cheese Salad with Walnuts is a perfect combination of flavors and textures, making it a delicious and visually stunning lunch. The roasted beets add a natural sweetness, which complements the tangy goat cheese, while the toasted walnuts offer a satisfying crunch. The simple balsamic dressing ties the whole dish together with a touch of acidity. Light yet filling, this salad is not only nutritious but also incredibly versatile—ideal for a quick lunch or a more formal gathering. It’s a great way to enjoy the rich flavor of beets in a refreshing, healthy meal.

Beetroot and Chickpea Salad with Tahini Dressing

This Beetroot and Chickpea Salad with Tahini Dressing is a colorful, nutrient-packed meal that combines earthy roasted beets, protein-rich chickpeas, and creamy tahini for a hearty and satisfying lunch. The addition of fresh herbs and a zesty lemon dressing elevates the flavors, creating a perfect balance of savory, sweet, and tangy notes. This salad is filling, full of fiber and healthy fats, and can be served as a light lunch or a side dish.

Ingredients:

• 2 medium beets, peeled and roasted
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 red onion, thinly sliced
• 2 cups mixed greens (spinach, arugula, or lettuce)
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

For the Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp water (or more to adjust consistency)
• 1 tsp maple syrup (optional)
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roast the beets wrapped in foil for 30-40 minutes until tender. Once cool, peel and slice them into bite-sized pieces.
2. In a large bowl, combine the roasted beets, chickpeas, sliced red onion, and mixed greens.
3. In a small bowl, whisk together all the ingredients for the tahini dressing until smooth. Adjust with water to reach your desired consistency.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley and serve immediately.

The Beetroot and Chickpea Salad with Tahini Dressing is a wholesome, vibrant meal that’s both satisfying and nourishing. The roasted beets provide a natural sweetness, while the chickpeas add protein and fiber, making this salad a well-rounded dish. The creamy tahini dressing ties everything together with a smooth, nutty flavor and a hint of lemon. This salad is easy to prepare and perfect for a nutritious lunch that will keep you energized throughout the day.

Beetroot and Quinoa Buddha Bowl

This Beetroot and Quinoa Buddha Bowl is a nourishing, wholesome lunch option that combines the earthy sweetness of roasted beets with the protein-packed goodness of quinoa. Paired with avocado, greens, and a tangy lemon-tahini dressing, this bowl is a perfect balance of flavors and textures. The dish is full of fiber, vitamins, and healthy fats, making it an ideal option for those looking for a light yet filling meal.

Ingredients:

• 2 medium beets, peeled and roasted
• 1 cup quinoa, cooked
• 1 avocado, sliced
• 2 cups mixed greens (spinach, kale, or arugula)
• 1 tbsp sesame seeds
• 1 tbsp olive oil
• Salt and pepper to taste

For the Lemon-Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup (optional)
• Salt and pepper to taste
• Water to thin the dressing

Instructions:

1. Preheat the oven to 375°F (190°C). Roast the beets wrapped in foil for 30-40 minutes until tender. Let them cool, then peel and slice them into rounds or cubes.
2. Cook the quinoa according to package instructions, and fluff with a fork.
3. For the dressing, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water to achieve the desired consistency.
4. In a bowl, layer the quinoa, mixed greens, roasted beets, and sliced avocado.
5. Drizzle with the lemon-tahini dressing and sprinkle with sesame seeds before serving.

The Beetroot and Quinoa Buddha Bowl is a satisfying and nutrient-dense lunch option that’s easy to prepare and full of wholesome ingredients. The roasted beets bring a natural sweetness, while the quinoa provides a hearty base, and the avocado adds creaminess. The tangy lemon-tahini dressing brings it all together, creating a flavorful and fresh meal. This bowl is versatile, and you can add other vegetables or toppings as desired, making it a customizable and delicious lunch option.

Beetroot and Feta Cheese Pita Wraps

Beetroot and Feta Cheese Pita Wraps are a simple yet flavorful lunch idea that combines roasted beets with creamy feta cheese, wrapped in a soft pita. The sweetness of the beets pairs wonderfully with the tangy feta, and the addition of fresh greens and a light yogurt dressing makes this wrap a fresh and filling meal. Quick to assemble and perfect for a lunch on-the-go, these pita wraps are a tasty way to enjoy beets in a handheld form.

Ingredients:

• 2 medium beets, peeled and roasted
• 2 whole-wheat pita breads
• 1/2 cup feta cheese, crumbled
• 1/2 cup mixed greens (spinach, arugula, or lettuce)
• 1/4 red onion, thinly sliced
• 1/4 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roast the beets wrapped in foil for 30-40 minutes, until tender. Once cool, peel and slice them into thin rounds.
2. In a small bowl, mix the Greek yogurt with lemon juice, olive oil, salt, and pepper to make the dressing.
3. Warm the pita breads in the oven or on a skillet for a few minutes.
4. Assemble the wraps by placing roasted beet slices, crumbled feta, mixed greens, and red onion in the center of each pita.
5. Drizzle with the yogurt dressing and wrap it up tightly. Serve immediately.

Beetroot and Feta Cheese Pita Wraps offer a delicious and satisfying lunch that’s quick to prepare and easy to enjoy. The sweet roasted beets and tangy feta create a perfect flavor combination, while the fresh greens and yogurt dressing add a refreshing touch. This recipe is not only nutritious but also incredibly versatile—you can add other veggies or herbs to suit your taste. Whether enjoyed at home or packed for lunch, these pita wraps are a convenient and flavorful meal option that’s both healthy and satisfying.

Beetroot and Lentil Curry

This Beetroot and Lentil Curry is a rich, aromatic dish that combines the earthy flavors of beetroot with protein-packed lentils in a spiced tomato-based sauce. It’s a hearty, plant-based lunch that’s warming, satisfying, and full of nutrients. The vibrant color and depth of flavor make it a standout dish, perfect for meal prep or a comforting midday meal.

Ingredients:

• 2 medium beets, peeled and diced
• 1 cup red lentils, rinsed
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 cups diced tomatoes (fresh or canned)
• 2 cups vegetable broth
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp garam masala
• 1/2 tsp chili powder (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion until softened, then add garlic and ginger, cooking for 1-2 minutes.
2. Stir in turmeric, cumin, garam masala, and chili powder, and cook for 30 seconds until fragrant.
3. Add diced beets, lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat to a simmer.
4. Cover and cook for 25-30 minutes, stirring occasionally, until the lentils are tender and the beets are cooked through.
5. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

The Beetroot and Lentil Curry is a delightful lunch option that’s both hearty and nourishing. The earthy sweetness of the beets blends beautifully with the warm spices and creamy lentils, creating a flavorful dish that’s perfect for chilly days or when you need a satisfying meal. Serve it with rice, naan, or on its own for a comforting and vibrant lunch.

Beetroot and Goat Cheese Tart

This Beetroot and Goat Cheese Tart is a sophisticated yet simple lunch idea that combines the sweet, earthy flavor of roasted beets with tangy, creamy goat cheese. Encased in a flaky pastry crust and topped with a hint of thyme, this tart is perfect for a light meal or paired with a side salad for a complete lunch. Its stunning presentation makes it a great choice for entertaining as well.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 medium beets, roasted and sliced thin
• 4 oz goat cheese, crumbled
• 1/4 cup heavy cream
• 1 egg, beaten
• 1 tsp fresh thyme leaves
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Roll out the puff pastry on a baking sheet lined with parchment paper.
2. In a small bowl, whisk the heavy cream, egg, salt, and pepper.
3. Arrange the beet slices on the puff pastry, leaving a 1-inch border. Sprinkle goat cheese evenly over the beets.
4. Drizzle the egg mixture over the tart and top with fresh thyme.
5. Fold the edges of the puff pastry inward to create a border. Brush the edges with olive oil.
6. Bake for 20-25 minutes, or until the pastry is golden and crisp. Serve warm or at room temperature.

The Beetroot and Goat Cheese Tart is a visually stunning and deliciously savory dish that’s perfect for a mid-day meal. The combination of sweet roasted beets, tangy goat cheese, and flaky pastry creates a luxurious balance of textures and flavors. It’s a quick way to elevate your lunch game, offering both elegance and ease in one dish.

Beetroot Hummus Wraps

Beetroot Hummus Wraps are a vibrant and nutritious lunch option, packed with creamy, earthy beetroot hummus, fresh vegetables, and greens. These wraps are not only visually stunning but also rich in fiber, vitamins, and plant-based protein. Perfect for a quick lunch or a meal on the go, these wraps are easy to customize with your favorite veggies and fillings.

Ingredients:

• 2 large whole-wheat tortillas
• 1 cup beetroot hummus (store-bought or homemade)
• 1 cup shredded carrots
• 1/2 cucumber, sliced into matchsticks
• 1/4 red onion, thinly sliced
• 1 cup mixed greens (spinach, arugula, or lettuce)
• 1/4 cup crumbled feta cheese (optional)
• Salt and pepper to taste

Instructions:

1. Spread a generous layer of beetroot hummus over each tortilla, leaving a 1-inch border.
2. Layer the shredded carrots, cucumber matchsticks, red onion, and mixed greens on top of the hummus.
3. Sprinkle with crumbled feta cheese if desired, and season with salt and pepper.
4. Roll up the wraps tightly, tucking in the sides as you go. Slice in half and serve immediately.

Beetroot Hummus Wraps are a quick, colorful, and healthy lunch solution that’s as tasty as it is convenient. The creamy beet hummus provides a vibrant base, while the fresh vegetables and greens add crunch and nutrition. Whether you enjoy these wraps at home or on-the-go, they’re a delicious way to incorporate more plant-based goodness into your day.

Note: More recipes are coming soon!