30+ Hearty & Healthy February Beet Recipes to Warm You

February is the perfect time to cozy up with hearty, nutrient-rich dishes that bring warmth and color to the table.

Beets, with their earthy flavor and vibrant hue, are an excellent vegetable to incorporate into your meals this month.

Whether roasted, blended into soups, added to salads, or baked into delicious treats, beets can elevate your February dishes while providing a host of health benefits.

Packed with fiber, antioxidants, and essential vitamins, beets are not only a nutritious choice but also a versatile ingredient that can be used in a variety of ways.

In this blog, we’ve gathered over 30 creative beet recipes to help you make the most of this root vegetable during the colder months.

From savory to sweet, there’s a beet recipe for every craving. Let’s dive in and discover how to bring the deep, rich flavor of beets into your February meals!

30+ Hearty & Healthy February Beet Recipes to Warm You

Beets are a true winter vegetable that adds both nutrition and flavor to any dish.

Their natural sweetness and rich color make them an ideal addition to everything from soups and salads to roasts and desserts.

With the 30+ February beet recipes shared in this blog, you can enjoy a variety of ways to incorporate this powerhouse vegetable into your meals throughout the month.

Whether you’re looking to warm up with a hearty stew, brighten up your salad with vibrant beets, or even indulge in a sweet beet dessert, there’s no shortage of options.

So, embrace the goodness of beets this February and enjoy delicious, healthy meals all month long!

Roasted Beet and Citrus Salad with Honey Dressing

This vibrant and refreshing salad pairs earthy roasted beets with the bright flavors of fresh citrus and a sweet honey dressing. Perfect for a February pick-me-up, this recipe is a feast for both the eyes and the palate. It’s packed with antioxidants and vitamin C, making it a healthy addition to your winter menu.

Ingredients:

• 3 medium beets, peeled and sliced into wedges
• 2 oranges, peeled and sliced into rounds
• 1 grapefruit, peeled and segmented
• 3 cups mixed greens (arugula, spinach, or kale)
• ¼ cup crumbled feta cheese
• 2 tablespoons chopped walnuts

Honey Dressing:

• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon white balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange beet wedges on the baking sheet and drizzle with olive oil. Roast for 30-35 minutes or until tender. Let them cool.
3. Arrange the greens on a serving platter. Layer with roasted beets, orange slices, grapefruit segments, feta cheese, and walnuts.
4. In a small bowl, whisk together olive oil, honey, vinegar, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad just before serving.

This Roasted Beet and Citrus Salad is a light yet satisfying dish that will brighten up any winter day. The interplay of sweet, tangy, and savory flavors creates a harmonious balance, making it ideal as a starter or a main course when paired with crusty bread.

Creamy Beet and Goat Cheese Pasta

Indulge in the luxurious flavors of this creamy beet and goat cheese pasta, a delightful way to enjoy February’s bounty of beets. This dish combines earthy beet purée with the tang of goat cheese, creating a luscious sauce that beautifully coats your favorite pasta.

Ingredients:

• 2 medium beets, cooked and peeled
• 8 ounces pasta (linguine or spaghetti works well)
• 3 ounces goat cheese
• 2 cloves garlic, minced
• ¼ cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Cook pasta according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
2. In a blender or food processor, purée the cooked beets until smooth.
3. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
4. Stir in the beet purée and heavy cream. Cook for 3-4 minutes, then add the goat cheese, stirring until melted and combined.
5. Add the cooked pasta to the skillet, tossing to coat. Use the reserved pasta water to adjust the consistency of the sauce if needed.
6. Season with salt and pepper to taste. Garnish with fresh parsley or basil before serving.

Creamy Beet and Goat Cheese Pasta is a stunning and decadent dish that brings a pop of color to your dinner table. The creamy sauce is rich yet balanced, and the vibrant hue makes it a showstopper for romantic dinners or cozy nights in.

Beet and Chocolate Muffins

Transform your February baking routine with these moist and decadent beet and chocolate muffins. The natural sweetness and moisture from beets blend seamlessly with rich cocoa, creating a healthier take on indulgent chocolate muffins.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup puréed cooked beets
• ½ cup buttermilk
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together beet purée, buttermilk, vegetable oil, and vanilla extract.
4. Combine the wet and dry ingredients, mixing until just incorporated. Fold in chocolate chips.
5. Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
6. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool before serving.

These Beet and Chocolate Muffins are a delightful way to satisfy your sweet tooth while sneaking in some extra nutrition. Perfect for breakfast, snacks, or dessert, they’ll have everyone asking for seconds—and the secret ingredient will be your little surprise!

Beet and Sweet Potato Hash

This Beet and Sweet Potato Hash is a hearty, colorful dish that combines the earthy sweetness of beets with the warm comfort of roasted sweet potatoes. Perfect for a February brunch or dinner, it’s packed with nutrients, flavor, and vibrant color that will brighten up your winter meal.

Ingredients:

• 2 medium beets, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 1 red onion, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish
• 2 eggs (optional, for serving)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced beets and sweet potatoes with 1 tablespoon of olive oil, paprika, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
3. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
4. While the vegetables are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté for 5-7 minutes until softened.
5. Add the roasted beets and sweet potatoes to the skillet, tossing gently to combine. Cook for an additional 3-4 minutes to allow the flavors to meld.
6. If desired, fry eggs in a separate pan and serve on top of the hash. Garnish with fresh parsley before serving.

This Beet and Sweet Potato Hash is a flavorful and filling dish, perfect for any time of the day. The earthy beets and sweet potatoes offer a satisfying contrast, while the smoky paprika and fresh parsley add depth and freshness. If you’re looking for a versatile dish that can be enjoyed for brunch, lunch, or dinner, this recipe will not disappoint.

Beet, Kale, and Quinoa Bowl

A healthy and satisfying meal in a bowl, this Beet, Kale, and Quinoa Bowl combines earthy roasted beets, nutrient-packed kale, and protein-rich quinoa. Topped with a tangy lemon-tahini dressing, it’s a wholesome dish that will keep you feeling full and nourished throughout the day.

Ingredients:

• 2 medium beets, roasted and diced
• 1 cup cooked quinoa
• 2 cups kale, chopped
• 1 avocado, sliced
• ¼ cup feta cheese, crumbled
• 2 tablespoons sunflower seeds (optional)

Lemon-Tahini Dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for 40-45 minutes until tender. Let cool, then peel and dice.
2. In a small bowl, whisk together tahini, lemon juice, maple syrup, olive oil, garlic, salt, and pepper until smooth.
3. In a large bowl, layer the cooked quinoa, roasted beets, chopped kale, avocado slices, and crumbled feta cheese.
4. Drizzle the lemon-tahini dressing over the bowl and sprinkle with sunflower seeds if using.
5. Toss gently and serve immediately.

This Beet, Kale, and Quinoa Bowl is a vibrant and nutritious dish that is as satisfying as it is flavorful. With a balance of plant-based protein, healthy fats, and colorful vegetables, it’s a perfect option for a light lunch or dinner. The tangy lemon-tahini dressing ties everything together, making it a meal that you’ll want to enjoy again and again.

Beet and Lentil Soup

This Beet and Lentil Soup is a warm, comforting bowl of goodness that combines the earthy flavor of beets with the hearty texture of lentils. Ideal for chilly February days, it’s packed with protein, fiber, and antioxidants, making it a nourishing and satisfying meal.

Ingredients:

• 3 medium beets, peeled and diced
• 1 cup dried green lentils, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and garlic, sautéing for 5-7 minutes until softened.
2. Stir in the cumin and coriander, cooking for an additional 1-2 minutes to bloom the spices.
3. Add the diced beets, lentils, and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer and cook for 30-35 minutes, or until the lentils and beets are tender.
4. Season with salt and pepper to taste.
5. If desired, blend a portion of the soup using an immersion blender for a smoother texture, or leave it chunky for more texture.
6. Serve the soup hot, garnished with fresh cilantro if desired.

This Beet and Lentil Soup is the perfect comfort food for the colder months. The earthy sweetness of the beets pairs beautifully with the hearty lentils, and the spices add warmth and depth of flavor. Whether served as a main dish or as a starter, this soup is a delicious way to enjoy the benefits of beets while keeping you full and satisfied.

Beetroot Hummus

This vibrant Beetroot Hummus offers a creative twist on the traditional recipe, infusing earthy beets into the creamy blend of chickpeas, tahini, and garlic. It’s not only visually stunning with its rich magenta hue but also packed with nutrients, making it a perfect appetizer or dip for your next gathering or snack time.

Ingredients:

• 1 medium beet, peeled and roasted
• 1 can (15 ounces) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beet in foil and roast for 45-50 minutes until tender. Once done, allow it to cool before peeling and chopping it into chunks.
2. In a food processor, combine the roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, and cumin. Blend until smooth and creamy.
3. Taste and season with salt and pepper as needed.
4. Transfer the hummus to a serving bowl and drizzle with a little extra olive oil. Garnish with fresh parsley if desired.
5. Serve with pita, crackers, or vegetable sticks.

This Beetroot Hummus is an eye-catching and delicious dip that adds a healthy, colorful twist to your usual snacks. The creamy texture of the chickpeas is perfectly complemented by the sweetness of roasted beets and the richness of tahini, making it a nutritious and flavorful option that will leave your guests impressed.

Beet and Feta Cheese Tart

This Beet and Feta Cheese Tart is a savory, elegant dish that’s perfect for a winter dinner or a festive brunch. The roasted beets pair beautifully with the tangy feta cheese, creating a balanced flavor profile that’s both hearty and light. Served on a crisp puff pastry crust, this tart is a delightful treat that’s as stunning as it is delicious.

Ingredients:

• 2 medium beets, roasted and sliced
• 1 sheet puff pastry, thawed
• 3 ounces feta cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• 1 tablespoon balsamic glaze
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Roll out the puff pastry on a baking sheet lined with parchment paper.
2. Roast the beets by wrapping them in foil and baking for 45-50 minutes, then peel and slice them into rounds once cool.
3. Arrange the sliced beets in a single layer on the puff pastry, leaving a border around the edges.
4. Sprinkle crumbled feta cheese and fresh thyme over the beets. Drizzle with olive oil and season with salt and pepper.
5. Bake the tart in the oven for 20-25 minutes, or until the pastry is golden and puffed.
6. Once out of the oven, drizzle with balsamic glaze and serve immediately.

This Beet and Feta Cheese Tart is a perfect blend of sweet, savory, and tangy flavors, encased in a flaky puff pastry. The roasted beets provide a lovely depth, while the feta cheese adds a creamy and salty contrast. Ideal for both casual and formal gatherings, it’s a dish that will surely impress.

Beetroot and Apple Smoothie

This refreshing Beetroot and Apple Smoothie is an invigorating way to enjoy beets in a drinkable form. The natural sweetness of apples combined with the earthy flavor of beets creates a balanced smoothie that’s packed with vitamins, fiber, and antioxidants. It’s the perfect beverage to start your day or to enjoy as a healthy snack.

Ingredients:

• 1 small beet, peeled and chopped
• 1 large apple, cored and chopped
• 1 cup unsweetened almond milk (or your preferred milk)
• ½ cup Greek yogurt
• 1 tablespoon honey or maple syrup (optional)
• ½ teaspoon ground cinnamon
• Ice cubes (optional)

Instructions:

1. In a blender, combine the chopped beet, apple, almond milk, Greek yogurt, honey or maple syrup, and cinnamon.
2. Blend until smooth. If the smoothie is too thick, add a little more almond milk to reach your desired consistency.
3. For a colder smoothie, add a few ice cubes and blend again.
4. Taste and adjust sweetness if necessary by adding more honey or maple syrup.
5. Pour into a glass and serve immediately.

This Beetroot and Apple Smoothie is a delicious and nutrient-dense drink that delivers a boost of energy and vitamins. The natural sweetness of apples and the subtle earthiness of beets create a refreshing and invigorating flavor combination. It’s a great way to kick-start your morning or to enjoy a refreshing snack that nourishes both your body and taste buds.

Roasted Beet and Carrot Salad

This Roasted Beet and Carrot Salad is a vibrant, nutrient-packed dish perfect for February. The sweetness of roasted beets and carrots pairs beautifully with the tangy dressing, making this salad both satisfying and refreshing. It’s a wonderful side dish or light main course, offering a burst of color and flavor to any meal.

Ingredients:

• 2 medium beets, peeled and diced
• 2 large carrots, peeled and sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 2 cups mixed greens (arugula or spinach works well)
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced beets and carrots with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 25-30 minutes, or until tender, stirring halfway through.
3. While the vegetables are roasting, whisk together the balsamic vinegar, honey, and the remaining tablespoon of olive oil to make the dressing.
4. Once the beets and carrots are roasted and slightly cooled, arrange the mixed greens on a plate. Top with the roasted vegetables, crumbled goat cheese, and toasted walnuts.
5. Drizzle the balsamic dressing over the salad and serve immediately.

This Roasted Beet and Carrot Salad is a delicious and nourishing option that showcases the sweet and earthy flavors of beets and carrots. The tangy balsamic dressing and creamy goat cheese elevate the dish, while the toasted walnuts add a lovely crunch. It’s an ideal side dish or a standalone meal for those looking for a light yet satisfying option during the winter months.

Beet and Coconut Curry Soup

This Beet and Coconut Curry Soup is a warm, spicy, and comforting dish that combines the earthiness of beets with the richness of coconut milk. The aromatic curry spices and velvety coconut broth create a hearty soup that is perfect for February’s chilly evenings. It’s an excellent way to enjoy beets in a flavorful and satisfying way.

Ingredients:

• 2 medium beets, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 can (14 ounces) coconut milk
• 3 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, cooking for 5-7 minutes until softened.
2. Stir in the curry powder and turmeric, cooking for an additional 1-2 minutes to release the flavors.
3. Add the diced beets, vegetable broth, and coconut milk to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Simmer the soup for 30-35 minutes, or until the beets are tender.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Season with salt and pepper to taste.
7. Serve the soup garnished with fresh cilantro and enjoy.

This Beet and Coconut Curry Soup is a comforting and flavorful dish that perfectly balances the sweetness of the beets with the warmth of curry spices. The coconut milk adds a creamy richness, making the soup both indulgent and nourishing. It’s a perfect option for warming up on a cold day or impressing guests with a unique beet-based dish.

Beet and Avocado Toast

This Beet and Avocado Toast is a quick and healthy way to enjoy beets while giving your toast a fresh, vibrant twist. The creamy avocado pairs wonderfully with the earthy, slightly sweet flavor of the roasted beets, and the toppings of feta cheese and sesame seeds add depth and texture. Perfect for a nutritious breakfast or a light lunch.

Ingredients:

• 2 small beets, roasted and sliced
• 2 slices whole grain bread, toasted
• 1 ripe avocado, mashed
• 2 tablespoons feta cheese, crumbled
• 1 tablespoon sesame seeds (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for 40-45 minutes, or until tender. Once cooled, peel and slice the beets into rounds.
2. Toast the slices of whole grain bread until golden and crisp.
3. Mash the avocado in a small bowl and season with salt, pepper, and a squeeze of fresh lemon juice, if desired.
4. Spread the mashed avocado evenly on the toasted bread slices.
5. Top with the roasted beet slices, crumbled feta cheese, and sesame seeds. Drizzle with olive oil and season with additional salt and pepper to taste.
6. Serve immediately and enjoy!

This Beet and Avocado Toast is a perfect balance of flavors, combining the creamy richness of avocado with the earthy sweetness of roasted beets. The addition of feta cheese adds a tangy contrast, while the sesame seeds give it a crunchy finish. It’s an easy, nutritious, and delicious option for a light meal or snack, and it’s sure to become a favorite in your kitchen.

Beet and Spinach Quinoa Salad

This Beet and Spinach Quinoa Salad is a hearty, protein-packed dish that’s perfect for a healthy lunch or dinner. The combination of roasted beets, fresh spinach, and nutrient-rich quinoa creates a delicious, well-rounded meal. With the addition of a tangy lemon dressing and crunchy pumpkin seeds, this salad is both satisfying and full of vibrant flavors.

Ingredients:

• 2 medium beets, peeled and roasted
• 1 cup quinoa, cooked
• 2 cups fresh spinach leaves
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup crumbled feta cheese (optional)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 40-45 minutes, until tender. Once cool, peel and dice the beets.
2. Cook the quinoa according to package instructions and set aside.
3. In a large bowl, combine the cooked quinoa, roasted beets, and spinach.
4. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
5. Pour the dressing over the salad and toss to combine.
6. Top with toasted pumpkin seeds and crumbled feta cheese, if using.
7. Serve immediately or refrigerate for later use.

This Beet and Spinach Quinoa Salad is a refreshing and nutritious dish that combines the earthiness of beets with the lightness of fresh spinach and the protein-packed quinoa. The tangy lemon dressing and crunchy pumpkin seeds add extra depth and texture, making it a well-rounded and flavorful meal. It’s ideal for meal prep, a light lunch, or a side dish to complement any main course.

Beetroot and Goat Cheese Risotto

This Beetroot and Goat Cheese Risotto is a creamy, indulgent dish that beautifully combines the sweet, earthy flavor of beets with the rich tang of goat cheese. The beets not only add flavor but also a stunning pop of color to the creamy risotto. It’s perfect for a special dinner or as a comforting, elegant side dish.

Ingredients:

• 2 medium beets, peeled and grated
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 3/4 cup crumbled goat cheese
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• Parmesan cheese, for serving (optional)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the grated beets and cook for another 3-4 minutes until they start to soften.
3. Add the Arborio rice and cook, stirring frequently, for 2 minutes until the rice is lightly toasted.
4. Pour in the white wine and stir until it’s mostly absorbed.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is tender, about 18-20 minutes.
6. Stir in the crumbled goat cheese, fresh thyme, salt, and pepper.
7. Serve with a sprinkle of Parmesan cheese, if desired, and enjoy!

This Beetroot and Goat Cheese Risotto is a creamy, flavorful dish that celebrates the earthy sweetness of beets, complemented by the creamy tang of goat cheese. The dish is rich, satisfying, and visually striking, making it a great choice for a special occasion or a cozy dinner at home. It’s a fantastic way to incorporate beets into a classic risotto with a twist.

Beetroot and Lentil Stew

This Beetroot and Lentil Stew is a warming, hearty dish that combines the rich, earthy flavor of beets with the protein-packed lentils, creating a filling and nourishing meal. It’s a perfect winter dish, ideal for meal prepping or enjoying on a chilly evening. The blend of spices adds depth, making this stew a comforting and flavorful option for any occasion.

Ingredients:

• 2 medium beets, peeled and diced
• 1 cup dried lentils, rinsed
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, and cook for 5-7 minutes until softened.
2. Stir in the cumin, coriander, and smoked paprika, and cook for another minute until fragrant.
3. Add the diced beets, lentils, diced tomatoes, and vegetable broth to the pot. Stir to combine.
4. Bring the stew to a boil, then reduce the heat and let it simmer for 30-35 minutes, or until the lentils are tender and the beets are cooked through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This Beetroot and Lentil Stew is a hearty and nutritious meal that’s perfect for warming up on a cold day. The earthy sweetness of beets pairs wonderfully with the protein-rich lentils, creating a filling and wholesome dish. The spices add a lovely depth of flavor, making this stew both comforting and satisfying. It’s a great dish for meal prep or enjoying on a chilly evening.

Note: More recipes are coming soon!