35+ Delicious Gluten-Free Beet Recipes for Every Meal

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Beets are not only a colorful addition to your meals but also a powerhouse of nutrients, offering vitamins, fiber, and antioxidants.

For those following a gluten-free lifestyle, beets make the perfect base for a variety of dishes that are both delicious and nourishing.

From savory salads and hearty stews to smoothies and snacks, the versatility of beets is bound to inspire any home cook.

In this blog article, we’ve compiled 35+ gluten-free beet recipes that will bring vibrant color and wholesome nutrition to your plate.

Whether you’re a beet lover or a newcomer to this root vegetable, these recipes offer something for everyone.

35+ Delicious Gluten-Free Beet Recipes for Every Meal

With so many ways to prepare beets, these 35+ gluten-free beet recipes prove that this humble vegetable can be a key ingredient in both savory and sweet dishes.

From roasted beets to smoothies and even desserts, the possibilities are endless.

Whether you’re looking to enhance your health, explore new flavors, or impress guests with a beautiful dish, beets can do it all.

Try out some of these recipes and discover how easily you can incorporate more gluten-free, nutrient-dense meals into your daily routine.

Gluten-Free Roasted Beet and Quinoa Salad

This Gluten-Free Roasted Beet and Quinoa Salad is a vibrant, nutrient-packed dish that combines earthy roasted beets with fluffy quinoa, crunchy nuts, and tangy feta cheese.

It’s perfect for a light lunch, a refreshing side dish, or even a meal prep option for the week.

The combination of sweet roasted beets and the nutty flavor of quinoa creates a delicious and hearty gluten-free salad that’s both satisfying and full of flavor.

Ingredients

3 medium beets, peeled and chopped
1 cup cooked quinoa
1/4 cup chopped walnuts or pecans
1/4 cup crumbled feta cheese (or dairy-free alternative)
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey or maple syrup
Salt and pepper, to taste
Fresh parsley or arugula for garnish

Instructions

Roast the Beets: Preheat the oven to 400°F (200°C). Toss the chopped beets with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30-35 minutes until tender.
Cook the Quinoa: While the beets are roasting, cook quinoa according to package instructions. Let it cool.
Prepare the Dressing: In a small bowl, whisk together balsamic vinegar, honey (or maple syrup), and the remaining tablespoon of olive oil.
Assemble the Salad: In a large bowl, combine the cooked quinoa, roasted beets, walnuts, and feta cheese. Drizzle with the dressing and toss gently to combine.
Garnish and Serve: Sprinkle fresh parsley or arugula on top before serving.

This Gluten-Free Roasted Beet and Quinoa Salad is a beautiful, nutritious, and delicious dish that can be served warm or cold.

It’s packed with fiber, protein, and healthy fats, making it a well-balanced meal or side.

The earthy sweetness of the beets pairs wonderfully with the nutty quinoa and tangy feta, creating a perfect harmony of flavors.

Whether for a quick lunch or a potluck dish, this salad is a winning choice!

Gluten-Free Beet and Chickpea Hummus

This Gluten-Free Beet and Chickpea Hummus is a vibrant, creamy, and nutrient-rich dip that makes a perfect appetizer or snack.

The natural sweetness of the beets pairs beautifully with the earthy chickpeas, creating a hummus that’s both flavorful and packed with antioxidants.

Serve it with gluten-free crackers, fresh veggies, or as a spread for sandwiches and wraps.

Ingredients

1 medium beet, roasted and peeled
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp tahini
2 tbsp lemon juice
1 clove garlic, minced
2 tbsp olive oil
1/2 tsp cumin
Salt and pepper, to taste
1-2 tbsp water (if needed for consistency)

Instructions

Prepare the Beets: Roast the beet at 400°F (200°C) for 30-40 minutes until tender. Let it cool, then peel and chop.
Blend the Ingredients: In a food processor, combine the roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper. Blend until smooth.
Adjust Consistency: If the hummus is too thick, add 1-2 tablespoons of water and blend again until creamy.
Serve: Transfer to a bowl, drizzle with olive oil, and sprinkle with sesame seeds or fresh herbs for garnish.

This Gluten-Free Beet and Chickpea Hummus is a delicious twist on traditional hummus, adding a hint of natural sweetness and a stunning pink hue.

It’s not only visually appealing but also rich in fiber, vitamins, and plant-based protein.

Serve it with gluten-free pita chips, fresh veggies, or use it as a spread for a colorful, healthy addition to sandwiches.

This dip is sure to impress guests and add a pop of flavor to your meals!

Gluten-Free Beet and Coconut Soup

This Gluten-Free Beet and Coconut Soup is a creamy, comforting, and nutritious dish that’s packed with flavor.

The natural sweetness of beets pairs beautifully with the richness of coconut milk, while a touch of ginger adds warmth and depth.

This soup is not only delicious but also full of antioxidants, making it a perfect meal for any season.

Ingredients

3 medium beets, peeled and chopped
1 small onion, chopped
2 cloves garlic, minced
1-inch piece ginger, grated
2 tbsp olive oil
3 cups vegetable broth
1 cup coconut milk
Salt and pepper, to taste
Fresh cilantro or toasted coconut flakes for garnish

Instructions

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing for 2-3 minutes until fragrant.
Cook the Beets: Add the chopped beets and grated ginger to the pot. Stir well and cook for another 5 minutes.
Simmer: Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 25-30 minutes until the beets are tender.
Blend the Soup: Use an immersion blender (or a regular blender) to blend the soup until smooth.
Add Coconut Milk: Stir in the coconut milk and season with salt and pepper. Simmer for an additional 5 minutes.
Serve: Garnish with fresh cilantro or toasted coconut flakes before serving.

This Gluten-Free Beet and Coconut Soup is a delightful, nourishing dish with a smooth and velvety texture.

The combination of beets, ginger, and coconut milk creates a unique balance of earthy, sweet, and warming flavors.

It’s a perfect gluten-free meal to enjoy as a light lunch or as an elegant starter for dinner.

Serve it with gluten-free bread or a side salad for a complete meal that’s both beautiful and delicious.

Gluten-Free Beet and Sweet Potato Hash

This Gluten-Free Beet and Sweet Potato Hash is a colorful, nutrient-dense dish that makes a fantastic breakfast, brunch, or even a light dinner.

The natural sweetness of beets and sweet potatoes is balanced by the savory flavors of onions and garlic, while a perfectly cooked egg on top adds richness.

This hearty, gluten-free recipe is packed with fiber, vitamins, and antioxidants, making it a delicious and healthy choice.

Ingredients

2 medium beets, peeled and diced
1 large sweet potato, peeled and diced
1 small onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
4 eggs (optional, for serving)
Fresh parsley for garnish

Instructions

Prepare the Ingredients: Dice the beets and sweet potatoes into small cubes for even cooking.
Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing until fragrant.
Cook the Hash: Add the diced beets and sweet potatoes to the skillet. Sprinkle with smoked paprika, salt, and pepper. Stir well and cook for about 15-20 minutes, stirring occasionally, until the vegetables are tender.
Add Eggs (Optional): If using eggs, make small wells in the hash and crack an egg into each. Cover the skillet and cook for another 3-5 minutes until the eggs are set to your preference.
Serve and Garnish: Remove from heat and sprinkle with fresh parsley before serving.

This Gluten-Free Beet and Sweet Potato Hash is a flavorful and wholesome dish that’s perfect for any time of day.

The combination of sweet and savory ingredients creates a satisfying meal that’s both nutritious and filling.

Whether you enjoy it on its own or topped with eggs, this hash is a fantastic way to start your day with a boost of energy and flavor.

Gluten-Free Beet and Chocolate Muffins

Yes, you read that right—beets and chocolate make an incredible combination!

These Gluten-Free Beet and Chocolate Muffins are rich, moist, and naturally sweetened with the earthy sweetness of beets.

The beets not only add nutrients but also create a deep, velvety texture that makes these muffins irresistible.

These are perfect for breakfast, snacks, or even a healthy dessert!

Ingredients

1 cup cooked and pureed beets
1/2 cup coconut oil, melted
2 eggs (or flax eggs for vegan)
1/2 cup maple syrup or honey
1 tsp vanilla extract
1 1/2 cups almond flour
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup dark chocolate chips (gluten-free)

Instructions

Preheat the Oven: Set the oven to 350°F (175°C). Line a muffin tin with liners.
Mix the Wet Ingredients: In a large bowl, whisk together the beet puree, coconut oil, eggs, maple syrup, and vanilla extract until smooth.
Combine Dry Ingredients: In another bowl, mix almond flour, cocoa powder, baking soda, and salt.
Mix Everything Together: Gradually add the dry ingredients to the wet ingredients, stirring until well combined. Fold in the chocolate chips.
Bake the Muffins: Fill muffin cups about 3/4 full and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Enjoy: Let the muffins cool before serving.

These Gluten-Free Beet and Chocolate Muffins are a delightful treat that’s both indulgent and nutritious.

The beets add moisture and natural sweetness, while the chocolate makes them rich and satisfying.

They’re perfect for a guilt-free dessert or a wholesome breakfast on the go.

Try them out—you’ll be amazed at how delicious beets can be in baked goods!

Gluten-Free Beet and Avocado Toast

Give your regular avocado toast a fresh and nutritious twist with this Gluten-Free Beet and Avocado Toast!

The creamy avocado pairs perfectly with thinly sliced roasted beets, creating a delicious and visually stunning combination.

Topped with feta cheese, lemon zest, and a drizzle of honey, this gluten-free dish is a perfect balance of creamy, tangy, and earthy flavors.

Ingredients

2 medium beets, roasted and thinly sliced
1 ripe avocado
2 slices gluten-free bread
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp feta cheese (or dairy-free alternative)
1/2 tsp salt
1/4 tsp black pepper
Drizzle of honey (optional)
Fresh microgreens or arugula for garnish

Instructions

Roast the Beets: If not already roasted, wrap whole beets in foil and roast at 400°F (200°C) for 40-50 minutes until tender. Let cool, then slice thinly.
Mash the Avocado: In a small bowl, mash the avocado with lemon juice, salt, and pepper.
Toast the Bread: Toast the gluten-free bread until golden and crispy.
Assemble the Toast: Spread mashed avocado on the toasted bread, layer with roasted beet slices, and sprinkle with feta cheese.
Add Final Touches: Drizzle with olive oil and honey (if using), then garnish with microgreens or arugula.
Serve Immediately: Enjoy fresh for the best taste and texture.

This Gluten-Free Beet and Avocado Toast is a creative, healthy, and flavorful alternative to classic avocado toast.

The combination of creamy avocado and earthy beets, along with the tangy feta and hint of sweetness from honey, creates a well-balanced dish.

Whether for breakfast, brunch, or a light snack, this vibrant toast will leave you feeling satisfied and energized!

Gluten-Free Beet and Carrot Slaw

This Gluten-Free Beet and Carrot Slaw is a refreshing and crunchy salad that’s bursting with natural sweetness and tangy flavors.

The combination of beets and carrots provides a beautiful color contrast while also offering a boost of vitamins, fiber, and antioxidants.

Tossed in a light citrus dressing, this slaw is perfect as a side dish for grilled meats, sandwiches, or even on its own as a healthy snack.

Ingredients

2 medium beets, peeled and grated
2 large carrots, peeled and grated
1/4 cup chopped fresh parsley
1/4 cup chopped walnuts or sunflower seeds
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp honey or maple syrup
Salt and pepper, to taste

Instructions

Prepare the Vegetables: Peel and grate the beets and carrots using a box grater or food processor.
Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, honey, salt, and pepper.
Toss Everything Together: In a large bowl, combine the grated beets, carrots, and chopped parsley. Drizzle the dressing over the slaw and mix well.
Add Crunch: Sprinkle in the walnuts or sunflower seeds for extra texture and flavor.
Serve and Enjoy: Let the slaw sit for 10-15 minutes to allow the flavors to meld before serving.

This Gluten-Free Beet and Carrot Slaw is a bright and flavorful dish that’s perfect for any occasion.

It’s naturally sweet, slightly tangy, and full of crunch, making it a refreshing addition to your meals.

Serve it with grilled chicken, fish, or as a topping for tacos and sandwiches for an extra burst of freshness!

Gluten-Free Beet and Black Bean Burgers

These Gluten-Free Beet and Black Bean Burgers are a delicious and hearty alternative to traditional meat burgers.

The beets add moisture and a slightly sweet, earthy flavor, while the black beans provide a protein boost.

Seasoned with spices and bound together with gluten-free ingredients, these burgers are perfect for a healthy, plant-based meal that’s packed with nutrients and flavor.

Ingredients

1 cup cooked and mashed beets
1 can (15 oz) black beans, drained and rinsed
1/2 cup gluten-free oats or almond flour
1/2 small onion, finely chopped
1 clove garlic, minced
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (for cooking)

Instructions

Mash the Ingredients: In a large bowl, mash the black beans until mostly smooth, leaving some texture. Add the mashed beets, onion, garlic, oats (or almond flour), and spices.
Form the Patties: Mix everything together and shape the mixture into 4-6 burger patties.
Cook the Burgers: Heat olive oil in a skillet over medium heat. Cook each patty for about 4-5 minutes per side, until lightly crispy on the outside.
Serve: Enjoy the burgers on gluten-free buns with your favorite toppings, such as avocado, lettuce, tomato, and a dollop of hummus or dairy-free mayo.

These Gluten-Free Beet and Black Bean Burgers are a flavorful, satisfying, and nutritious alternative to traditional burgers.

They’re packed with fiber, protein, and antioxidants, making them a great option for both vegetarians and meat-lovers alike.

Serve them with a side of roasted sweet potatoes or a fresh salad for a complete, delicious meal!

Gluten-Free Beet and Chia Pudding

For a unique and nutritious dessert, this Gluten-Free Beet and Chia Pudding is a must-try!

The natural sweetness of beets blends beautifully with coconut milk and vanilla, creating a creamy and vibrant pudding packed with fiber, healthy fats, and antioxidants.

It’s perfect for a healthy breakfast, snack, or dessert that feels indulgent while still being incredibly nutritious.

Ingredients

1/2 cup cooked and pureed beets
1 cup coconut milk (or any dairy-free milk)
3 tbsp chia seeds
1 tbsp maple syrup or honey
1/2 tsp vanilla extract
1/4 tsp cinnamon
Fresh berries or shredded coconut for topping

Instructions

Blend the Base: In a blender, mix the beet puree, coconut milk, maple syrup, vanilla extract, and cinnamon until smooth.
Add Chia Seeds: Pour the mixture into a bowl or jar and stir in the chia seeds.
Let it Set: Cover and refrigerate for at least 4 hours (or overnight) to allow the chia seeds to absorb the liquid and thicken into a pudding.
Serve and Enjoy: Stir the pudding before serving and top with fresh berries or shredded coconut for extra flavor and texture.

This Gluten-Free Beet and Chia Pudding is a unique and healthy treat that’s both delicious and packed with nutrients.

The natural sweetness of the beets pairs perfectly with the creamy texture of coconut milk, creating a pudding that’s rich, vibrant, and satisfying.

Whether enjoyed as a breakfast, snack, or dessert, this pudding is a great way to add more superfoods to your diet in a fun and flavorful way!

Gluten-Free Roasted Beet Hummus

This Gluten-Free Roasted Beet Hummus is a vibrant, healthy, and flavorful twist on traditional hummus.

The roasted beets add a slightly sweet and earthy taste, complementing the creamy texture of chickpeas and tahini.

Not only is this hummus naturally gluten-free, but it’s also packed with fiber, antioxidants, and essential vitamins.

Serve it with fresh veggies, gluten-free crackers, or as a spread for sandwiches and wraps.

Ingredients

1 medium beet, roasted and peeled
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp tahini
2 tbsp lemon juice
1 clove garlic
2 tbsp olive oil
1/2 tsp salt
1/4 tsp cumin
2 tbsp water (if needed for consistency)
Fresh parsley and sesame seeds for garnish

Instructions

Roast the Beet: Preheat oven to 400°F (200°C). Wrap the beet in foil and roast for 40-50 minutes until tender. Let it cool, then peel and chop.
Blend Ingredients: In a food processor, combine the roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, salt, and cumin. Blend until smooth.
Adjust Consistency: If the hummus is too thick, add a little water until it reaches your desired consistency.
Serve and Garnish: Transfer to a serving bowl and sprinkle with fresh parsley and sesame seeds.

This Gluten-Free Roasted Beet Hummus is a delicious, nutritious, and eye-catching dip that adds a burst of color and flavor to any meal.

The combination of creamy chickpeas and naturally sweet beets makes for a perfect balance of taste and texture.

Enjoy it as a dip, spread, or side dish to elevate your gluten-free meals.

Gluten-Free Beet and Goat Cheese Salad

This Gluten-Free Beet and Goat Cheese Salad is a perfect mix of flavors and textures.

The natural sweetness of roasted beets pairs beautifully with tangy goat cheese, crunchy walnuts, and a simple balsamic dressing.

It’s a fresh and healthy dish that works as an appetizer, side salad, or even a light meal.

Ingredients

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

Instructions

Roast the Beets: Preheat oven to 400°F (200°C). Wrap beets in foil and roast for about 40-50 minutes until tender. Let them cool, then peel and slice.
Prepare the Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper.
Assemble the Salad: In a large bowl, toss the mixed greens with the dressing. Top with sliced beets, crumbled goat cheese, and walnuts.
Serve and Enjoy: Toss gently to combine and serve immediately.

This Gluten-Free Beet and Goat Cheese Salad is a refreshing and elegant dish that’s easy to prepare and full of nutrients.

The combination of sweet beets, creamy goat cheese, and crunchy walnuts makes each bite satisfying and delicious.

It’s a great choice for a light and healthy meal or a sophisticated side dish for any occasion.

Gluten-Free Beet and Coconut Soup

This Gluten-Free Beet and Coconut Soup is a creamy, nutrient-dense dish that’s both comforting and unique.

The natural sweetness of beets blends beautifully with rich coconut milk, creating a smooth, velvety soup with a hint of warmth from ginger and spices.

It’s perfect as a starter or a light main course, providing a beautiful, deep pink color and a wealth of health benefits.

Ingredients

3 medium beets, peeled and chopped
1 small onion, diced
2 cloves garlic, minced
1-inch piece of ginger, grated
1 tbsp olive oil
3 cups vegetable broth
1 can (14 oz) coconut milk
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp cumin
Fresh cilantro or toasted coconut for garnish

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger, and sauté until fragrant.
Cook the Beets: Add the chopped beets, vegetable broth, salt, pepper, and cumin. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until the beets are tender.
Blend Until Smooth: Use an immersion blender (or a regular blender in batches) to puree the soup until smooth.
Add Coconut Milk: Stir in the coconut milk and heat for another 5 minutes. Adjust seasoning if needed.
Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro or toasted coconut flakes.

This Gluten-Free Beet and Coconut Soup is a beautiful, nourishing dish that’s creamy, flavorful, and packed with antioxidants.

The combination of beets and coconut milk creates a rich and slightly sweet taste with a hint of spice from the ginger.

It’s a perfect soup for any season—warming in the winter and refreshing when served chilled in the summer!

Gluten-Free Beet Pancakes

These Gluten-Free Beet Pancakes are a fun and nutritious way to start your day!

Made with naturally sweet beets, gluten-free flour, and warm spices, these pancakes are fluffy, colorful, and packed with vitamins and antioxidants.

Whether you serve them for breakfast or brunch, they make a delicious and vibrant meal that both kids and adults will love.

Ingredients

1 cup cooked and pureed beets
1 cup gluten-free flour blend
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 large egg
3/4 cup milk (dairy or dairy-free)
1 tbsp maple syrup or honey
1/2 tsp vanilla extract
1 tbsp melted coconut oil or butter

Instructions

Prepare the Batter: In a large bowl, whisk together gluten-free flour, baking powder, cinnamon, and salt.
Mix Wet Ingredients: In another bowl, mix beet puree, egg, milk, maple syrup, vanilla extract, and melted coconut oil.
Combine: Gradually stir the wet ingredients into the dry ingredients until smooth.
Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease with oil. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook for another minute.
Serve and Enjoy: Serve warm with maple syrup, yogurt, or fresh fruit.

These Gluten-Free Beet Pancakes are a colorful and nutritious twist on classic pancakes.

They’re slightly sweet, fluffy, and perfect for a weekend breakfast or a fun weekday treat.

Plus, they’re packed with fiber and essential nutrients, making them a great way to sneak extra veggies into your diet!

Gluten-Free Beet and Quinoa Bowl

This Gluten-Free Beet and Quinoa Bowl is a powerhouse of nutrition, packed with protein, fiber, and antioxidants.

Roasted beets, quinoa, avocado, and a tangy lemon dressing create a vibrant and satisfying meal.

It’s perfect for lunch, dinner, or meal prep, offering a healthy and delicious combination of flavors and textures.

Ingredients

1 cup cooked quinoa
2 medium beets, roasted and diced
1/2 avocado, sliced
1/4 cup crumbled feta cheese (optional)
1/4 cup chopped almonds or pumpkin seeds
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper, to taste

Instructions

Prepare the Quinoa: Cook quinoa according to package instructions and let it cool slightly.
Roast the Beets: Wrap beets in foil and roast at 400°F (200°C) for 40-50 minutes. Let them cool, then peel and dice.
Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
Assemble the Bowl: In a large bowl, combine quinoa, roasted beets, avocado, feta cheese, and chopped almonds. Drizzle with the dressing and toss gently.
Serve and Enjoy: Enjoy warm or chilled as a nutritious meal.

This Gluten-Free Beet and Quinoa Bowl is a delicious and wholesome meal that’s packed with protein, healthy fats, and vibrant flavors.

It’s perfect for meal prep, keeping you full and energized throughout the day.

Whether enjoyed as a light lunch or hearty dinner, this bowl is a must-try for beet lovers!

Gluten-Free Beet and Chocolate Brownies

Who knew beets and chocolate could make the perfect pair?

These Gluten-Free Beet and Chocolate Brownies are rich, fudgy, and naturally sweetened with beet puree.

The beets keep the brownies moist while adding a boost of nutrients and antioxidants.

A delicious way to enjoy a healthier dessert without compromising on flavor!

Ingredients

1 cup cooked and pureed beets
1/2 cup almond flour (or gluten-free flour blend)
1/3 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup maple syrup or honey
1/4 cup melted coconut oil or butter
1 large egg
1 tsp vanilla extract
1/3 cup dark chocolate chips

Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and grease a baking dish.
Mix Dry Ingredients: In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
Mix Wet Ingredients: In another bowl, combine beet puree, maple syrup, melted coconut oil, egg, and vanilla extract.
Combine and Add Chocolate: Stir the dry ingredients into the wet mixture until smooth. Fold in chocolate chips.
Bake: Pour the batter into the prepared dish and bake for 20-25 minutes or until set. Let cool before slicing.

These Gluten-Free Beet and Chocolate Brownies are a decadent and healthy treat, perfect for satisfying your chocolate cravings.

The beets add moisture and natural sweetness while keeping the brownies fudgy and rich.

They’re a great way to sneak in extra nutrients while indulging in a guilt-free dessert!

Gluten-Free Beet Falafel

These Gluten-Free Beet Falafels are a vibrant twist on the classic Middle Eastern dish.

Made with chickpeas, roasted beets, and flavorful spices, they are crispy on the outside and tender on the inside.

Naturally gluten-free, these falafels are a nutritious and protein-packed option that can be served in wraps, salads, or as a delicious appetizer.

Ingredients

1 medium beet, roasted and peeled
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup gluten-free oat flour
2 cloves garlic
1/2 small onion, chopped
1/2 cup fresh parsley
1 tsp cumin
1/2 tsp coriander
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp baking soda
2 tbsp sesame seeds (optional)

Instructions

Preheat Oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Blend Ingredients: In a food processor, combine the roasted beet, chickpeas, onion, garlic, parsley, cumin, coriander, salt, pepper, lemon juice, and olive oil. Pulse until well combined but not completely smooth.
Add Flour and Baking Soda: Mix in the gluten-free oat flour and baking soda. Stir until the mixture forms a dough.
Shape and Bake: Form small balls or patties and place them on the baking sheet. Sprinkle with sesame seeds if desired. Bake for 25-30 minutes, flipping halfway through.
Serve and Enjoy: Serve warm with tahini sauce, gluten-free pita, or a fresh salad.

These Gluten-Free Beet Falafels are a fantastic alternative to traditional falafel, offering a boost of color, nutrients, and earthy sweetness from the beets.

They are crispy, flavorful, and perfect for meal prep or a healthy snack.

Enjoy them in wraps, bowls, or as a fun party appetizer!

Gluten-Free Beet and Carrot Slaw

This Gluten-Free Beet and Carrot Slaw is a refreshing and crunchy side dish that’s packed with color and flavor.

The natural sweetness of beets and carrots pairs beautifully with a tangy citrus dressing, making it the perfect accompaniment to grilled meats, sandwiches, or a light meal on its own.

It’s quick to prepare and loaded with vitamins, fiber, and antioxidants.

Ingredients

2 medium beets, peeled and grated
2 large carrots, peeled and grated
1/4 cup chopped fresh cilantro or parsley
2 tbsp lemon juice
1 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp honey or maple syrup
1/2 tsp salt
1/4 tsp black pepper
1 tbsp sesame seeds or sunflower seeds (optional)

Instructions

Prepare the Vegetables: Grate the beets and carrots using a box grater or food processor. Place them in a large bowl.
Make the Dressing: In a small bowl, whisk together lemon juice, apple cider vinegar, olive oil, honey, salt, and black pepper.
Toss and Combine: Pour the dressing over the grated beets and carrots. Toss well to coat evenly.
Garnish and Serve: Sprinkle with fresh herbs and sesame seeds before serving. Enjoy immediately or let it sit in the fridge for 30 minutes for enhanced flavor.

This Gluten-Free Beet and Carrot Slaw is a simple, nutritious, and delicious way to enjoy fresh vegetables.

The crisp texture and tangy dressing make it a perfect side dish for any meal, adding color and vibrancy to your plate.

Plus, it’s a great way to incorporate more raw veggies into your diet!

Gluten-Free Beet Gnocchi

These Gluten-Free Beet Gnocchi are a stunning and delicious twist on traditional gnocchi.

The beets add a subtle sweetness and an eye-catching pink hue, making them a fun and elegant dish.

Made with gluten-free flour and potatoes, these pillowy gnocchi are perfect when paired with a light butter sauce or a creamy goat cheese topping.

Ingredients

1 medium beet, roasted and pureed
2 medium potatoes, boiled and mashed
1 1/2 cups gluten-free flour blend (plus extra for dusting)
1/2 tsp salt
1/4 tsp black pepper
1 egg (or flax egg for vegan option)
1/2 tsp garlic powder (optional)
1 tbsp olive oil (for serving)
1/4 cup grated Parmesan or crumbled goat cheese (for serving)

Instructions

Prepare the Dough: In a large bowl, combine mashed potatoes, beet puree, gluten-free flour, salt, pepper, garlic powder, and egg. Mix until a soft dough forms.
Shape the Gnocchi: Lightly flour a surface and roll the dough into long ropes. Cut into small bite-sized pieces and press with a fork for texture.
Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop in the gnocchi and cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon.
Serve and Enjoy: Toss with olive oil, butter, or a light sauce of your choice. Top with grated Parmesan or goat cheese for extra flavor.

These Gluten-Free Beet Gnocchi are a show-stopping dish that’s both delicious and nutritious.

The natural sweetness of beets and soft, pillowy texture make them a perfect comfort food.

Whether served with a simple sauce or a gourmet topping, this beet-infused gnocchi is sure to impress at any meal!

Gluten-Free Beet Hummus

This Gluten-Free Beet Hummus is a vibrant and healthy dip packed with flavor, color, and nutrients.

The combination of roasted beets and creamy chickpeas creates a smooth, slightly sweet, and earthy spread perfect for dipping gluten-free crackers, veggies, or using as a sandwich spread.

It’s a great way to add extra vitamins and antioxidants to your meals!

Ingredients

1 medium beet, roasted and peeled
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp tahini
2 tbsp lemon juice
1 clove garlic
2 tbsp olive oil
1/2 tsp cumin
1/2 tsp salt
2-3 tbsp water (as needed for consistency)

Instructions

Roast the Beet: Preheat oven to 400°F (200°C). Wrap the beet in foil and roast for 40-50 minutes until soft. Let it cool, then peel.
Blend the Ingredients: In a food processor, combine roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth.
Adjust Consistency: Add water, one tablespoon at a time, until the hummus reaches your desired consistency.
Serve and Enjoy: Transfer to a bowl and drizzle with extra olive oil. Serve with gluten-free crackers, pita, or fresh veggies.

This Gluten-Free Beet Hummus is not only beautiful but also nutritious and delicious.

The natural sweetness of beets balances perfectly with the creamy texture of chickpeas and tahini.

It’s a fantastic appetizer or snack that will brighten up any meal while being packed with vitamins and fiber!

Gluten-Free Beet and Black Bean Burgers

These Gluten-Free Beet and Black Bean Burgers are a hearty and flavorful plant-based option that’s both satisfying and nutritious.

The beets add a touch of natural sweetness, while black beans and gluten-free breadcrumbs create a sturdy, protein-rich patty.

Perfect for serving on gluten-free buns or as a protein-packed salad topper!

Ingredients

1 cup cooked and mashed black beans
1 medium beet, grated
1/2 cup gluten-free breadcrumbs
1/4 cup chopped onion
1 clove garlic, minced
1 tbsp flaxseed meal (mixed with 3 tbsp water)
1 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (for cooking)

Instructions

Prepare the Flax Egg: In a small bowl, mix flaxseed meal with water and let it sit for 5 minutes.
Mix the Ingredients: In a large bowl, combine black beans, grated beet, breadcrumbs, onion, garlic, flax egg, and spices. Mix well until a dough-like consistency forms.
Shape the Patties: Divide the mixture into 4 equal portions and shape into patties.
Cook the Burgers: Heat olive oil in a pan over medium heat. Cook the patties for 4-5 minutes per side until crispy.
Serve and Enjoy: Serve on a gluten-free bun with your favorite toppings, or enjoy over a salad.

These Gluten-Free Beet and Black Bean Burgers are a delicious, nutrient-packed alternative to traditional meat burgers.

They’re high in fiber, protein, and antioxidants, making them a great choice for a healthy, plant-based meal.

Serve them with your favorite condiments and enjoy a flavorful, satisfying bite!

Gluten-Free Beet and Goat Cheese Tart

This Gluten-Free Beet and Goat Cheese Tart is a stunning and flavorful dish perfect for brunch, lunch, or as an elegant appetizer.

The sweet roasted beets pair beautifully with creamy goat cheese and a crispy gluten-free crust, creating a balance of earthy and tangy flavors. A must-try for beet lovers!

Ingredients

For the Crust:

1 1/2 cups gluten-free flour blend
1/2 tsp salt
1/4 cup cold butter or coconut oil
1 egg
2-3 tbsp cold water

For the Filling:

2 medium beets, roasted and sliced
1/2 cup goat cheese, crumbled
1/4 cup chopped walnuts (optional)
2 eggs
1/2 cup milk (dairy or dairy-free)
1/2 tsp thyme
Salt and pepper, to taste

Instructions

Prepare the Crust: In a bowl, mix gluten-free flour and salt. Cut in the butter until crumbly. Add the egg and cold water, mixing until a dough forms. Roll out and press into a tart pan. Pre-bake at 375°F (190°C) for 10 minutes.
Prepare the Filling: Whisk eggs, milk, thyme, salt, and pepper.
Assemble the Tart: Arrange beet slices over the pre-baked crust. Sprinkle with goat cheese and walnuts. Pour the egg mixture over the top.
Bake: Bake for 25-30 minutes until the filling is set.
Serve and Enjoy: Let cool slightly before slicing. Serve warm or at room temperature.

This Gluten-Free Beet and Goat Cheese Tart is a sophisticated and flavorful dish that’s perfect for entertaining or enjoying as a light meal.

The combination of sweet beets, tangy goat cheese, and a flaky gluten-free crust makes it a unique and delicious recipe worth adding to your collection!

Gluten-Free Roasted Beet and Quinoa Salad

This Gluten-Free Roasted Beet and Quinoa Salad is a vibrant and nutrient-packed dish that’s perfect as a light meal or a side dish.

The natural sweetness of roasted beets pairs beautifully with fluffy quinoa, crunchy nuts, and a tangy citrus dressing.

It’s a refreshing, protein-rich, and gluten-free option that’s great for meal prep or entertaining guests.

Ingredients

2 medium beets, roasted and diced
1 cup cooked quinoa
1/4 cup crumbled feta cheese (or dairy-free alternative)
1/4 cup chopped walnuts or pecans
1/4 cup chopped fresh parsley
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey or maple syrup
Salt and black pepper, to taste

Instructions

Roast the Beets: Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 40-50 minutes. Let them cool, then peel and dice.
Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
Combine the Ingredients: In a large bowl, toss the roasted beets, cooked quinoa, feta cheese, walnuts, and parsley. Drizzle with the dressing and mix well.
Serve and Enjoy: Serve immediately or let the flavors meld in the fridge for an hour before serving.

This Gluten-Free Roasted Beet and Quinoa Salad is a delicious, wholesome, and colorful dish that can be enjoyed warm or cold.

Packed with fiber, protein, and healthy fats, it’s a well-balanced meal or side that’s perfect for any occasion.

Try it as a healthy lunch, a side for grilled meats, or a nutritious meal-prep option!

Gluten-Free Beet Pancakes

These Gluten-Free Beet Pancakes are a fun and healthy way to start your day.

The beets add a natural sweetness and a gorgeous pink color, while gluten-free flour keeps them light and fluffy.

Perfect for breakfast, brunch, or even a sweet treat, these pancakes are kid-friendly and packed with nutrients!

Ingredients

1 medium beet, roasted and pureed
1 1/2 cups gluten-free flour blend
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg (or flax egg for vegan option)
1 cup milk (dairy or non-dairy)
1 tbsp maple syrup or honey
1/2 tsp vanilla extract
1 tbsp melted butter or coconut oil

Instructions

Prepare the Beet Puree: Roast, peel, and puree the beet until smooth.
Mix Dry Ingredients: In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk the egg, milk, maple syrup, vanilla extract, and beet puree. Mix in the melted butter.
Make the Batter: Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
Cook the Pancakes: Heat a non-stick pan over medium heat. Pour small amounts of batter onto the pan and cook for 2-3 minutes per side.
Serve and Enjoy: Stack the pancakes and top with syrup, fruit, or yogurt.

These Gluten-Free Beet Pancakes are a fun, nutritious, and delicious way to enjoy beets in a sweet dish.

The bright color makes them especially appealing to kids, and they’re packed with vitamins and fiber.

Enjoy them with your favorite toppings for a breakfast that’s as beautiful as it is tasty!

Gluten-Free Beet and Chocolate Muffins

These Gluten-Free Beet and Chocolate Muffins are a deliciously rich and moist treat with a hidden boost of nutrition.

The beets add natural sweetness and moisture, while cocoa powder enhances the chocolatey goodness.

Perfect as a healthy dessert or snack, these muffins are gluten-free, dairy-free, and packed with antioxidants!

Ingredients

1 medium beet, roasted and pureed
1 1/4 cups gluten-free flour blend
1/3 cup cocoa powder
1/2 cup coconut sugar or brown sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsweetened applesauce
1/4 cup melted coconut oil
2 eggs (or flax eggs for vegan option)
1 tsp vanilla extract
1/3 cup dairy-free chocolate chips (optional)

Instructions

Preheat Oven: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
Mix Dry Ingredients: In a bowl, whisk together gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
Prepare Wet Ingredients: In another bowl, mix beet puree, applesauce, coconut oil, eggs, vanilla extract, and sugar.
Combine and Fold: Gradually mix the dry ingredients into the wet ingredients. Fold in chocolate chips if using.
Bake: Pour the batter into the muffin tin, filling each cup about 3/4 full. Bake for 18-22 minutes until a toothpick inserted comes out clean.
Cool and Enjoy: Let muffins cool before enjoying.

These Gluten-Free Beet and Chocolate Muffins are the perfect balance of indulgence and health.

The beets keep them moist and naturally sweet, while the chocolate provides a rich, satisfying flavor.

Whether you enjoy them as a snack, dessert, or breakfast treat, they are a must-try for beet lovers!

Gluten-Free Beet and Carrot Slaw

This Gluten-Free Beet and Carrot Slaw is a crunchy, colorful, and refreshing dish that’s perfect as a side or a light salad.

The natural sweetness of beets and carrots pairs wonderfully with a tangy citrus dressing, creating a vibrant dish full of antioxidants, fiber, and vitamins. It’s quick to make and great for meal prep!

Ingredients

2 medium beets, peeled and grated
2 medium carrots, peeled and grated
2 tbsp chopped fresh parsley
2 tbsp chopped walnuts or sunflower seeds (optional)
1 tbsp olive oil
1 tbsp lemon juice
1 tsp honey or maple syrup
1/4 tsp salt
1/4 tsp black pepper

Instructions

Prepare the Vegetables: Grate the beets and carrots using a box grater or food processor.
Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
Combine Everything: In a large bowl, toss the grated beets, carrots, and parsley with the dressing. Mix well.
Serve and Enjoy: Let the slaw sit for 10 minutes to absorb the flavors. Garnish with nuts or seeds before serving.

This Gluten-Free Beet and Carrot Slaw is a deliciously fresh and nutrient-dense dish that can be enjoyed as a side or a light lunch.

The natural crunch and sweetness, combined with the citrusy dressing, make it a fantastic addition to any meal.

Try it as a topping for grilled meats or as a refreshing summer salad!

Gluten-Free Beet and Avocado Toast

This Gluten-Free Beet and Avocado Toast is a creative and nutritious twist on the classic avocado toast.

Creamy avocado meets earthy roasted beets, topped with tangy feta and a drizzle of balsamic glaze for an irresistible flavor combination.

It’s perfect for breakfast, brunch, or a light snack!

Ingredients

1 medium beet, roasted and sliced
1 ripe avocado
2 slices gluten-free bread
1 tbsp crumbled feta cheese (or dairy-free alternative)
1 tsp lemon juice
1/2 tsp olive oil
Salt and black pepper, to taste
1 tsp balsamic glaze (optional)

Instructions

Roast the Beet: Preheat oven to 400°F (200°C). Wrap the beet in foil and roast for 40-50 minutes. Let it cool, then peel and slice.
Prepare the Avocado Spread: Mash the avocado with lemon juice, salt, and pepper.
Assemble the Toast: Toast the gluten-free bread. Spread the avocado mixture evenly on each slice.
Add the Beets: Arrange beet slices on top of the avocado. Sprinkle with feta cheese and drizzle with olive oil or balsamic glaze.
Serve and Enjoy: Eat immediately while the toast is warm and crispy!

This Gluten-Free Beet and Avocado Toast is a delicious, vibrant, and nutrient-packed way to start your day.

The creamy avocado pairs beautifully with the earthy sweetness of beets, and the balsamic glaze adds a gourmet touch.

Whether for breakfast or a snack, it’s a must-try for beet lovers!

Gluten-Free Beet and Coconut Soup

This Gluten-Free Beet and Coconut Soup is a creamy, velvety soup with a hint of natural sweetness from beets and richness from coconut milk.

It’s a perfect comfort food that’s both nourishing and satisfying.

Packed with antioxidants and healthy fats, this soup is great for boosting your immune system while indulging in a flavorful, warming dish.

Ingredients

3 medium beets, roasted and chopped
1 small onion, chopped
2 cloves garlic, minced
1 can (14 oz) coconut milk
2 cups vegetable broth
1 tbsp olive oil
1 tsp ginger, grated
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice
Fresh cilantro for garnish

Instructions

Roast the Beets: Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 40-50 minutes. Let them cool, then peel and chop.
Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Sauté the onion, garlic, and ginger until fragrant.
Cook the Soup: Add the roasted beets, vegetable broth, salt, and pepper. Simmer for 10 minutes.
Blend Until Smooth: Use an immersion blender (or regular blender) to blend the soup until smooth. Stir in coconut milk and lemon juice.
Serve and Enjoy: Ladle the soup into bowls and garnish with fresh cilantro.

This Gluten-Free Beet and Coconut Soup is a rich, creamy, and comforting dish that’s both healthy and satisfying.

The combination of beets and coconut milk creates a beautifully smooth texture and a slightly sweet, earthy flavor.

It’s perfect for chilly days or when you need a nutritious boost. Try it as a starter or a light meal!

Gluten-Free Beet and Sweet Potato Hash

This Gluten-Free Beet and Sweet Potato Hash is a delicious and filling breakfast or brunch dish that’s both savory and sweet.

Roasted beets and sweet potatoes are sautéed with onions and garlic for a hearty, nutrient-packed meal.

It’s an excellent way to start your day with a healthy dose of antioxidants, vitamins, and fiber, and can be easily customized with your favorite herbs and spices.

Ingredients

2 medium beets, peeled and diced
1 large sweet potato, peeled and diced
1/2 onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp cumin
Salt and black pepper, to taste
Fresh parsley or cilantro, for garnish

Instructions

Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss diced beets and sweet potatoes with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread them evenly on a baking sheet and roast for 30-35 minutes, or until tender and golden.
Sauté the Onions and Garlic: In a large pan, heat the remaining olive oil over medium heat. Add the onions and garlic and sauté for 2-3 minutes until fragrant.
Combine the Veggies: Add the roasted beets and sweet potatoes to the pan with the onions and garlic. Sauté for 5-7 minutes, stirring occasionally, until everything is well-mixed and heated through.
Serve and Enjoy: Garnish with fresh parsley or cilantro and serve hot.

This Gluten-Free Beet and Sweet Potato Hash is a hearty, flavorful, and colorful dish that’s perfect for breakfast or brunch.

The combination of sweet potatoes and beets provides a satisfying balance of sweet and savory flavors, while the spices enhance the overall taste.

Try it as a filling meal to energize your morning or enjoy it as a healthy side for lunch or dinner.

Gluten-Free Beetroot and Orange Salad

This Gluten-Free Beetroot and Orange Salad is a refreshing and tangy dish that pairs the earthy flavor of beets with the bright, citrusy zing of oranges.

The sweetness of the oranges complements the beets perfectly, while the added crunch from walnuts and a tangy dressing ties everything together.

It’s an easy-to-make, nutrient-packed salad that’s perfect for a light meal or a beautiful side dish.

Ingredients

2 medium beets, roasted and sliced
2 large oranges, peeled and segmented
1/4 cup walnuts, toasted
2 cups mixed greens (arugula or spinach work well)
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp honey or maple syrup
Salt and black pepper, to taste

Instructions

Prepare the Beets and Oranges: Roast the beets as per the previous instructions or use pre-cooked beets. Peel and segment the oranges.
Toast the Walnuts: In a small pan, toast the walnuts over medium heat for 3-4 minutes until fragrant and slightly browned.
Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper.
Assemble the Salad: In a large bowl, toss the roasted beets, orange segments, mixed greens, and walnuts. Drizzle with the dressing and toss to combine.
Serve and Enjoy: Serve immediately as a refreshing salad.

This Gluten-Free Beetroot and Orange Saladis a light, colorful dish that combines earthy and citrus flavors for a refreshing experience.

The addition of walnuts adds crunch and healthy fats, making this salad not only delicious but also nutritious.

It’s the perfect side dish for any meal or a bright and healthy main for lunch.

Gluten-Free Beet and Lentil Stew

This Gluten-Free Beet and Lentil Stew is a warming and hearty dish that’s perfect for cold days or when you’re craving a comforting, plant-based meal.

The beets add natural sweetness and color to the stew, while the lentils provide protein and fiber, making it a well-rounded, satisfying dish.

Full of flavor, this stew is easy to prepare and a great way to enjoy beets in a savory dish.

Ingredients

2 medium beets, peeled and diced
1 cup dried green or brown lentils, rinsed
1 large carrot, chopped
1 celery stalk, chopped
1 onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 tsp dried thyme
1 tsp cumin
Salt and black pepper, to taste
2 tbsp olive oil

Instructions

Prepare the Vegetables: In a large pot, heat olive oil over medium heat. Add the onions, carrots, celery, and garlic, and sauté for 5-7 minutes until softened.
Cook the Stew: Add the diced beets, lentils, diced tomatoes, vegetable broth, thyme, cumin, salt, and pepper to the pot. Bring to a boil.
Simmer: Reduce the heat to low and let the stew simmer for 35-40 minutes, or until the lentils and beets are tender.
Serve and Enjoy: Taste and adjust seasoning as needed. Serve hot with crusty gluten-free bread for a hearty meal.

This Gluten-Free Beet and Lentil Stew is the ultimate comfort food for chilly evenings or anytime you crave a filling, nutritious meal.

The combination of earthy beets, protein-packed lentils, and aromatic spices makes this stew satisfying and flavorful.

It’s easy to prepare, budget-friendly, and perfect for meal prep, making it a go-to for busy weeks.