25+ Easy and Flavorful Friday Vegan Beet Recipes to Savor This Weekend

Fridays are the perfect time to unwind, relax, and indulge in a flavorful, nourishing meal that can kick-start your weekend.

If you’re looking for vibrant, healthy, and satisfying dishes to make the most of your Friday dinner or brunch, look no further than beets!

Not only are they packed with nutrients, but their earthy sweetness and striking color can elevate any dish.

We’ve curated a list of 25+ vegan beet recipes that are perfect for a Friday feast.

From hearty salads and refreshing slaws to savory fritters and creamy risottos, there’s something for every palate.

Whether you’re a beet enthusiast or a newbie to this root vegetable, these recipes will show you just how versatile and delicious beets can be in vegan cooking.

So grab your apron and get ready to explore the best vegan beet dishes that will make your Friday meals both vibrant and nutritious.

25+ Easy and Flavorful Friday Vegan Beet Recipes to Savor This Weekend

Beets are more than just a colorful addition to your plate—they’re a powerhouse of nutrients that can elevate any meal, especially on Fridays when you’re looking for something both nourishing and delicious.

With these 25+ vegan beet recipes, you’ll never run out of exciting ways to enjoy this versatile root vegetable.

Whether you’re preparing a light salad, a hearty bowl, or crispy fritters, these recipes offer a perfect balance of flavors and textures that will make your Friday meal a standout.

So, next time Friday rolls around, embrace the natural sweetness of beets and enjoy a meal that’s both healthy and satisfying.

Let these vegan beet recipes inspire your next Friday feast and make your weekend a little bit brighter.

Beetroot & Chickpea Patties with Tahini Drizzle

Earthy, vibrant, and satisfying, these beetroot and chickpea patties are a protein-packed delight perfect for a casual Friday meal. Their vibrant color makes them a feast for the eyes, while the subtle spices and creamy tahini drizzle make every bite irresistible.

Ingredients:

• 2 medium beets, grated
• 1 cup canned chickpeas, rinsed and mashed
• 1/2 cup rolled oats
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

For the Tahini Drizzle:

• 2 tbsp tahini
• Juice of 1/2 lemon
• 2 tbsp water
• Pinch of salt

Instructions:

1. Combine the grated beetroot, mashed chickpeas, rolled oats, onion, garlic, cumin, smoked paprika, salt, and pepper in a mixing bowl. Mix well to form a sticky dough.
2. Shape the mixture into small patties.
3. Heat olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side until golden brown.
4. For the tahini drizzle, whisk together tahini, lemon juice, water, and salt in a small bowl until smooth.
5. Serve the patties warm, drizzled with tahini sauce and paired with a fresh green salad.

A hearty and flavorful choice, these patties are ideal for sharing with friends or enjoying solo. Their combination of textures and flavors will leave you feeling nourished and energized.

Creamy Beet & Coconut Soup

Comforting and elegant, this beet and coconut soup combines the earthy sweetness of beets with the creamy richness of coconut milk. It’s a velvety dish that’s perfect for winding down after a busy Friday, offering warmth and nourishment in every spoonful.

Ingredients:

• 3 medium beets, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1 cup coconut milk
• 1/2 tsp ground coriander
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until soft and fragrant.
2. Add the diced beets and ground coriander. Stir well and cook for 2 minutes.
3. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer until the beets are tender (about 25 minutes).
4. Blend the soup using an immersion blender or in batches in a blender until smooth.
5. Stir in the coconut milk and season with salt and pepper. Heat gently until warm.
6. Serve hot, garnished with fresh parsley or dill.

This soup is a perfect balance of flavors and textures, making it an ideal meal to relax with. The vibrant color and comforting taste will make Friday feel extra special.

Beetroot & Walnut Pasta

This beetroot and walnut pasta is a rich and creamy dish with a hint of earthiness and nuttiness. Its bright pink color is striking and adds a fun, unique twist to your typical pasta night. Perfect for a casual or date-night dinner on a Friday.

Ingredients:

• 2 medium beets, roasted and peeled
• 1/2 cup walnuts, toasted
• 2 cloves garlic
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• 250g spaghetti or pasta of choice
• Vegan Parmesan or nutritional yeast (optional)

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
2. In a food processor, combine roasted beets, walnuts, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth, adding reserved pasta water as needed for a creamy consistency.
3. Toss the cooked pasta with the beetroot sauce until well coated.
4. Serve immediately, garnished with vegan Parmesan or nutritional yeast if desired.

This pasta dish is as satisfying to eat as it is to prepare. Its vibrant flavors and beautiful presentation make it a crowd-pleaser and a treat to end the week on a high note.

Beetroot and Avocado Salad with Lemon Dressing

A refreshing and nutrient-packed salad, this beetroot and avocado combination is both vibrant and wholesome. The creamy texture of avocado complements the earthy sweetness of the beets, creating a balanced dish that’s perfect for a light yet satisfying Friday meal.

Ingredients:

• 2 medium beets, boiled or roasted, peeled, and sliced
• 1 ripe avocado, sliced
• 1/4 red onion, thinly sliced
• 1/2 cup fresh arugula or mixed greens
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• 1 tbsp pumpkin seeds (optional)

Instructions:

1. Arrange the beet slices, avocado slices, and red onion on a large plate or bowl.
2. Top with fresh arugula or mixed greens.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with pumpkin seeds for an added crunch.

This salad is a perfect balance of flavors and textures, with the smooth avocado and crisp beets complementing the zesty lemon dressing. It’s a quick and easy meal that offers a refreshing break while still being nourishing and satisfying.

Beetroot and Lentil Vegan Tacos

These vegan tacos filled with beetroot and lentils offer a smoky, savory twist on a traditional favorite. The beets give the filling a hearty texture while the lentils provide protein, making this an energizing dish perfect for a Friday night dinner with friends.

Ingredients:

• 2 medium beets, peeled and grated
• 1 cup cooked lentils (green or brown)
• 1/2 tsp cumin powder
• 1/2 tsp chili powder
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 6 small soft corn tortillas
• Toppings: sliced avocado, fresh cilantro, salsa, lime wedges

Instructions:

1. In a pan, heat olive oil over medium heat. Add grated beets and sauté for 3-4 minutes until they begin to soften.
2. Stir in cooked lentils, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally.
3. While the filling cooks, warm the tortillas in a separate pan or microwave.
4. Spoon the beet and lentil mixture onto the tortillas and top with avocado, fresh cilantro, salsa, and a squeeze of lime.
5. Serve immediately for a fresh and flavorful taco experience.

These tacos are not only delicious but also versatile. They can easily be customized with your favorite toppings and sauces, making them a fun and festive way to celebrate the end of the week.

Beetroot and Sweet Potato Hash

This vibrant hash made with roasted beets and sweet potatoes is a filling and flavorful dish perfect for a Friday brunch or dinner. The natural sweetness of the vegetables pairs wonderfully with savory seasonings, making it a cozy yet hearty meal.

Ingredients:

• 2 medium beets, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 1 small red onion, diced
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced beets, sweet potatoes, and red onion with olive oil, paprika, garlic powder, salt, and pepper. Spread the mixture in a single layer on a baking sheet.
3. Roast for 30-35 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
4. Remove from the oven and garnish with fresh parsley. Serve warm.

This dish is perfect for a cozy Friday meal, with the roasted beets and sweet potatoes offering natural sweetness and the paprika adding a smoky touch. It’s versatile enough to be served on its own or as a side with your favorite plant-based protein.

Beetroot and Carrot Vegan Burger Patties

These colorful and delicious vegan beetroot and carrot burger patties are packed with nutrients and flavor. The earthy beets and sweet carrots combine to create a satisfying and hearty patty that will make any burger lover go vegan for a night.

Ingredients:

• 2 medium beets, peeled and grated
• 2 medium carrots, peeled and grated
• 1 cup cooked quinoa
• 1/2 cup breadcrumbs
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 2 tbsp soy sauce or tamari
• 1/2 tsp cumin powder
• 1/2 tsp ground coriander
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine the grated beets, grated carrots, cooked quinoa, breadcrumbs, flax egg, soy sauce, cumin, coriander, salt, and pepper. Mix well to form a dough-like mixture.
2. Shape the mixture into burger patties.
3. Heat olive oil in a frying pan over medium heat. Fry the patties for 4-5 minutes on each side until crispy and golden brown.
4. Serve the patties on burger buns with your favorite toppings such as avocado, lettuce, tomato, and vegan mayo.

These burgers are not only delicious but also packed with nutrients, making them a healthy yet indulgent option for a Friday night feast. Their hearty texture and vibrant colors will make them the star of any meal.

Beetroot and Coconut Curry

This vibrant beetroot and coconut curry is a rich and fragrant dish that combines earthy beets with creamy coconut milk. Infused with aromatic spices, it’s a comforting, hearty meal perfect for a cozy Friday dinner. Serve it over rice or with flatbread for a complete experience.

Ingredients:

• 3 medium beets, peeled and diced
• 1 can (400ml) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp curry powder
• 1/2 tsp cumin powder
• 1/4 tsp turmeric
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Rice or flatbread for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the garlic, ginger, curry powder, cumin, and turmeric, and cook for another 1-2 minutes until fragrant.
3. Add the diced beets and coconut milk to the pot. Stir well and bring to a boil.
4. Reduce the heat, cover, and simmer for 25-30 minutes, or until the beets are tender.
5. Season with salt and pepper to taste.
6. Serve the curry hot, garnished with fresh cilantro and paired with rice or flatbread.

This curry is a wonderful combination of sweet and savory flavors, with the coconut milk adding a rich creaminess that balances the earthy beets. It’s perfect for warming up on a chilly evening and makes a satisfying, plant-based meal for your Friday.

Beetroot and Hummus Toasts

These simple yet flavorful beetroot and hummus toasts are perfect for a quick and light Friday snack or brunch. The creamy hummus complements the sweet, earthy beets, and the crispy toast adds crunch, making this dish both satisfying and nutritious.

Ingredients:

• 2 medium beets, roasted and sliced
• 4 slices of whole grain bread, toasted
• 1/2 cup hummus
• 1 tbsp olive oil
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Toast the bread slices to your desired crispiness.
2. Spread a generous layer of hummus on each toast.
3. Arrange the roasted beet slices on top of the hummus.
4. Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper.
5. Garnish with fresh dill or parsley before serving.

These toasts are an easy and quick meal that packs a punch of flavor and nutrients. The creamy hummus and earthy beets come together to create a satisfying and visually stunning dish that’s perfect for a light Friday lunch or as an appetizer.

Beetroot and Spinach Vegan Frittata

A delicious, savory frittata made with beets, spinach, and a chickpea flour base, this vegan recipe is a perfect way to enjoy a hearty breakfast or brunch on a Friday. Packed with protein and greens, it’s a nutrient-dense dish that will keep you feeling full and energized.

Ingredients:

• 2 medium beets, roasted and diced
• 1 cup fresh spinach, chopped
• 1/2 cup chickpea flour
• 1/4 cup water
• 1/4 tsp turmeric
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together chickpea flour, water, turmeric, garlic powder, salt, and pepper until smooth.
3. Heat olive oil in a skillet over medium heat. Add the diced beets and chopped spinach and sauté for 2-3 minutes until the spinach wilts.
4. Pour the chickpea flour mixture over the beets and spinach, ensuring it’s evenly spread.
5. Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is firm and golden on top.
6. Remove from the oven and let cool for a few minutes before slicing.

This vegan frittata is a great way to start your Friday morning or enjoy a light meal. The earthy beets and savory spinach, combined with the chickpea flour base, offer a nutritious and flavorful dish that’s sure to satisfy.

Beetroot and Tofu Stir-Fry

This beetroot and tofu stir-fry is a quick, vibrant, and filling dish that brings together crispy tofu and tender beets with fresh vegetables and an umami-packed sauce. It’s perfect for a Friday night dinner when you want something light but full of flavor and texture.

Ingredients:

• 2 medium beets, peeled and julienned
• 1 block firm tofu, pressed and cubed
• 1 bell pepper, sliced
• 1 small carrot, julienned
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• Fresh cilantro for garnish

Instructions:

1. In a skillet or wok, heat sesame oil over medium heat. Add the cubed tofu and cook for 4-5 minutes, turning occasionally until golden and crispy.
2. Add the julienned beets, bell pepper, and carrot to the pan. Stir-fry for another 5 minutes until the vegetables are tender but still crisp.
3. In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup. Pour the sauce over the stir-fry and toss to coat evenly.
4. Cook for another 2-3 minutes, allowing the sauce to slightly reduce.
5. Garnish with sesame seeds and fresh cilantro before serving.

This stir-fry is a perfect way to enjoy the earthy flavors of beets while adding the crunch of fresh veggies and the richness of crispy tofu. It’s an easy, balanced meal that will energize you for the weekend.

Beetroot and Apple Slaw

This fresh and vibrant beetroot and apple slaw is a perfect addition to any Friday meal. The combination of crunchy beets, sweet apples, and tangy dressing creates a refreshing and nourishing dish that can serve as a side or a light main.

Ingredients:

• 2 medium beets, peeled and grated
• 2 medium apples, cored and grated
• 1/4 cup red onion, finely sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the grated beets, apples, red onion, and parsley.
2. In a separate small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper.
3. Pour the dressing over the beet and apple mixture and toss well to combine.
4. Let the slaw sit for 10-15 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature as a refreshing side dish.

This slaw is both light and satisfying, offering a great balance of sweetness and tang. It’s a wonderful way to enjoy beets in a fresh and crisp form, making it a perfect accompaniment to any meal on a relaxed Friday evening.

Beetroot and Mushroom Vegan Risotto

A rich and creamy beetroot and mushroom risotto that’s perfect for a cozy Friday dinner. The earthy sweetness of the beets pairs wonderfully with the umami of the mushrooms, and the creamy texture of the risotto creates a warming, satisfying meal.

Ingredients:

• 2 medium beets, peeled and grated
• 1 cup Arborio rice
• 1/2 cup sliced mushrooms (shiitake, cremini, or button)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (warm)
• 1/2 cup dry white wine (optional)
• 2 tbsp olive oil
• 1 tbsp nutritional yeast (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the onions and garlic and sauté until softened, about 5 minutes.
2. Add the mushrooms and cook for another 3-4 minutes until they begin to release their moisture.
3. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast.
4. Pour in the white wine (if using) and cook until mostly absorbed.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and letting the liquid absorb before adding more. Continue until the rice is tender and creamy, about 20 minutes.
6. Stir in the grated beets, nutritional yeast (if using), salt, and pepper. Cook for an additional 5 minutes until the beets are fully integrated into the risotto.
7. Serve the risotto hot, garnished with fresh parsley.

This beetroot and mushroom risotto is a rich, satisfying dish with the perfect balance of flavors. The beets lend a beautiful color and natural sweetness to the creamy risotto, while the mushrooms add depth and umami. It’s a comforting dish that’s perfect for winding down your Friday.

Beetroot and Cauliflower Vegan Tacos

These vibrant and flavorful beetroot and cauliflower tacos are packed with textures and bold flavors. The roasted beets and cauliflower provide a satisfying base, while the toppings and avocado add freshness and creaminess to each bite.

Ingredients:

• 2 medium beets, peeled and diced
• 1 small head cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp cumin powder
• 1/2 tsp chili powder
• Salt and pepper to taste
• 6 small corn tortillas
• 1 ripe avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving
• Salsa (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced beets and cauliflower florets with olive oil, cumin, chili powder, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
4. Warm the corn tortillas in a dry skillet or microwave.
5. Assemble the tacos by filling each tortilla with the roasted beets and cauliflower, topped with sliced avocado, cilantro, and a squeeze of lime juice.
6. Serve with salsa on the side for an extra kick.

These tacos are a perfect combination of earthy, smoky, and creamy flavors, making them an exciting and nutritious meal for a Friday night. The roasted beets and cauliflower are a healthy and hearty base, while the avocado adds a creamy touch, making each taco satisfying and full of flavor.

Beetroot and Zucchini Vegan Fritters

These crispy and savory beetroot and zucchini fritters are a perfect snack or light meal for a Friday evening. They are easy to make, full of nutrients, and pair wonderfully with a simple dipping sauce or salad.

Ingredients:

• 2 medium beets, peeled and grated
• 1 medium zucchini, grated
• 1/2 cup chickpea flour
• 1/4 cup breadcrumbs
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• 2 tbsp fresh parsley, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine the grated beets, grated zucchini, chickpea flour, breadcrumbs, flax egg, parsley, garlic powder, salt, and pepper. Mix well until the mixture holds together.
2. Heat olive oil in a frying pan over medium heat.
3. Scoop small amounts of the mixture and shape them into patties. Fry the patties in batches for 3-4 minutes on each side, or until golden and crispy.
4. Remove from the pan and drain on a paper towel.
5. Serve the fritters warm with a dipping sauce or salad on the side.

These fritters are crispy on the outside and tender on the inside, making them a satisfying and healthy snack or meal. The combination of beets and zucchini brings both texture and flavor, and they are perfect for a light Friday meal or as an appetizer for a gathering.

Note: More recipes​ are coming soon!