50+ Healthy Holiday Beetroot Recipes to Brighten Your Table

The holiday season is a time for indulgent foods, vibrant flavors, and festive feasts.

While classics like turkey, mashed potatoes, and pumpkin pie are often at the center of attention, there’s one underrated vegetable that can bring an unexpected burst of color, flavor, and nutrition to your holiday table: the beetroot.

Known for its earthy sweetness and striking crimson hue, beetroot can be transformed into a wide array of dishes, from savory sides to decadent desserts.

Whether you’re looking for a vibrant salad, a comforting soup, or a creative appetizer, there are countless ways to incorporate beetroot into your holiday meals.

In this blog, we’ve curated over 50 holiday beetroot recipes that are sure to impress your guests.

These recipes celebrate the versatility of beetroot, showing how it can elevate every part of your festive spread.

Whether you’re planning a traditional dinner or seeking healthier alternatives, beetroot will shine as a star ingredient in your holiday cooking.

50+ Healthy Holiday Beetroot Recipes to Brighten Your Table

Beetroot is the perfect vegetable to incorporate into your holiday cooking, thanks to its ability to add both color and flavor to any dish.

From roasted beet salads to beet-infused desserts, the possibilities are endless.

These 50+ holiday beetroot recipes offer something for every taste and occasion, helping you craft a memorable holiday menu that showcases this versatile root vegetable in new and exciting ways.

Whether you’re hosting a large family dinner or preparing a cozy meal for a few, beetroot will bring a festive touch to your holiday spread.

So, grab some beets and get cooking—your guests will be amazed at how such a humble vegetable can shine during the most wonderful time of the year!

Roasted Beetroot Salad with Orange and Goat Cheese

This vibrant Roasted Beetroot Salad with Orange and Goat Cheese is a perfect side dish for any festive holiday meal. The sweetness of roasted beets pairs beautifully with the citrusy zing of fresh orange, while the tangy goat cheese adds a creamy richness. Topped with crunchy walnuts and a balsamic glaze, this salad is not only a feast for the eyes but also for the taste buds.

Ingredients

• 4 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 oranges, peeled and segmented
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• Fresh mint leaves, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the diced beets in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender.
3. While the beets roast, segment the oranges and set them aside. Toast the walnuts in a dry pan over medium heat for 3-4 minutes, then set them aside.
4. In a small bowl, whisk together the balsamic vinegar and honey.
5. Once the beets are done roasting, let them cool slightly.
6. To assemble the salad, arrange the roasted beets, orange segments, goat cheese, and walnuts on a serving platter.
7. Drizzle the balsamic glaze over the top and garnish with fresh mint leaves.
8. Serve immediately and enjoy!

This Roasted Beetroot Salad with Orange and Goat Cheese offers a delightful combination of sweet, tangy, and savory flavors that brighten up any holiday table. The contrasting textures of tender beets, creamy cheese, and crunchy walnuts make every bite a memorable experience. Perfect for a festive dinner or as a light and nutritious side dish, this recipe is guaranteed to be a crowd-pleaser.

Beetroot and Pecan Stuffed Pork Tenderloin

Impress your guests with this elegant and delicious Beetroot and Pecan Stuffed Pork Tenderloin. The earthy flavor of beetroot and the richness of toasted pecans create a delightful stuffing that pairs perfectly with the tender pork. This dish is as visually stunning as it is delicious, making it an excellent choice for a holiday main course.

Ingredients

• 1 pork tenderloin (about 1 1/2 pounds)
• 1 cup cooked beetroot, finely chopped
• 1/2 cup pecans, toasted and chopped
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 1/4 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 2 tablespoons balsamic vinegar

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat 1 tablespoon of olive oil in a pan over medium heat and sauté the onion and garlic until softened, about 3-4 minutes.
3. In a large bowl, combine the cooked beetroot, toasted pecans, sautéed onion and garlic, breadcrumbs, parsley, salt, and pepper.
4. Slice the pork tenderloin lengthwise down the center, being careful not to cut all the way through. Open it up like a book.
5. Spread the beetroot and pecan mixture evenly over the tenderloin.
6. Roll the pork back up and secure it with kitchen twine or toothpicks.
7. Heat the remaining olive oil in an ovenproof skillet over medium-high heat and sear the stuffed tenderloin on all sides until browned.
8. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
9. Remove from the oven and let it rest for 5 minutes before slicing.
10. While the pork rests, deglaze the skillet with chicken broth and balsamic vinegar to make a quick sauce.
11. Slice the pork into medallions and serve with the pan sauce drizzled over the top.

The Beetroot and Pecan Stuffed Pork Tenderloin is an impressive and flavorful holiday centerpiece. The combination of earthy beets, crunchy pecans, and tender pork makes this dish a standout. The homemade balsamic sauce adds a perfect finishing touch. Whether served at a festive dinner or a special gathering, this dish will leave your guests savoring every bite and asking for the recipe.

Beetroot and Chocolate Cake with Spiced Cream Cheese Frosting

This indulgent Beetroot and Chocolate Cake is a deliciously rich dessert that combines the earthy flavor of beets with the sweetness of chocolate. The cake is incredibly moist, and the spiced cream cheese frosting adds a hint of warmth, making it the perfect dessert for a holiday feast. This unique cake is sure to be a hit with family and friends!

Ingredients
For the cake:

• 2 medium beets, peeled and grated
• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

For the frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together the oil, sugar, eggs, and vanilla. Add the grated beets and buttermilk, and mix well.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely in the pan before transferring it to a wire rack.
7. For the frosting, beat the cream cheese and butter together in a bowl until smooth. Gradually add the powdered sugar, cinnamon, allspice, and vanilla, and continue beating until fluffy.
8. Once the cake is completely cool, frost it with the cream cheese frosting.
9. Slice and serve!

This Beetroot and Chocolate Cake is a show-stopping dessert for any holiday celebration. The beets give the cake an incredibly moist texture and subtle earthy flavor, which pairs perfectly with the rich chocolate. The spiced cream cheese frosting adds a festive touch, making this cake a delightful treat for both the eyes and the palate. Whether you’re hosting a holiday dinner or simply looking to indulge in a special dessert, this cake will be sure to impress and satisfy everyone’s sweet tooth.

Beetroot and Apple Soup

This Beetroot and Apple Soup is a warming, vibrant dish perfect for cozy holiday gatherings. The combination of sweet apples and earthy beets creates a harmonious balance, while the creamy texture makes it indulgent yet light. The addition of a hint of ginger and fresh thyme brings depth and aromatic warmth, making this soup a festive treat.

Ingredients

• 3 medium beets, peeled and chopped
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 1 carrot, chopped
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon fresh thyme, chopped
• Salt and pepper, to taste
• 1/4 cup heavy cream (optional, for richness)
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and carrot and sauté for about 5 minutes, until softened.
2. Add the chopped beets and apples to the pot, and sauté for another 5 minutes.
3. Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat and simmer for 25-30 minutes, or until the beets and apples are tender.
4. Add the grated ginger and thyme, then season with salt and pepper to taste.
5. Use an immersion blender or a regular blender to puree the soup until smooth.
6. If desired, stir in the heavy cream for added richness and adjust seasoning as needed.
7. Serve the soup hot, garnished with fresh parsley.

This Beetroot and Apple Soup is a comforting and colorful addition to any holiday meal. The natural sweetness of the apples balances the earthiness of the beets, while the spices add just the right amount of warmth. It’s a simple yet elegant starter that pairs beautifully with a light salad or crusty bread. This soup not only brings flavor but also vibrant color to your holiday table, making it a great choice for festive occasions.

Beetroot and Feta Tart

The Beetroot and Feta Tart is a show-stopping holiday appetizer that blends the earthy richness of beets with the tangy creaminess of feta cheese. Set in a crisp, buttery pastry shell, the flavors meld perfectly when baked, creating a savory and satisfying bite. This dish is perfect for a holiday party or as a main dish served alongside a green salad.

Ingredients

• 1 sheet of puff pastry
• 2 medium beets, roasted and sliced
• 1/2 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• 1 tablespoon balsamic glaze
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a baking sheet lined with parchment paper. Prick the center with a fork to prevent puffing during baking.
3. Roast the beets by wrapping them in foil and baking at 400°F (200°C) for 40-45 minutes, or until tender. Let them cool before peeling and slicing.
4. Arrange the sliced beets evenly over the puff pastry, leaving a border around the edges.
5. Sprinkle the crumbled feta cheese and fresh thyme over the beets, then drizzle with olive oil.
6. Bake the tart for 20-25 minutes, or until the pastry is golden and the cheese is slightly melted.
7. Remove from the oven and drizzle with balsamic glaze. Season with salt and pepper, and garnish with fresh parsley.
8. Serve warm or at room temperature.

The Beetroot and Feta Tart is a stunning and flavorful addition to any holiday spread. The rich, earthy beets pair perfectly with the salty feta, while the crispy puff pastry offers the ideal texture contrast. Whether served as an appetizer or as a light main dish, this tart is sure to be a hit at your holiday gathering. The bright colors and bold flavors make it a festive choice that will impress your guests.

Beetroot and Chickpea Patties

These Beetroot and Chickpea Patties are a hearty, flavorful vegetarian dish that makes for a perfect holiday side or main course. The combination of roasted beets and chickpeas creates a satisfying texture, while the spices—such as cumin and coriander—bring warmth and depth to each bite. Paired with a yogurt sauce, these patties will be a hit at any festive table.

Ingredients

• 2 medium beets, roasted and peeled
• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 1/2 cup breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper, to taste
• 1 tablespoon olive oil (for frying)

For the yogurt sauce:

• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• 1/2 teaspoon cumin
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Roast the beets wrapped in foil for 40-45 minutes, or until tender. Let them cool before peeling and mashing.
2. In a large bowl, mash the roasted beets and chickpeas together until mostly smooth, leaving some chunks for texture.
3. Add the breadcrumbs, parsley, cumin, coriander, salt, and pepper. Mix until everything is well combined.
4. Shape the mixture into small patties, about 1/2 inch thick.
5. Heat olive oil in a skillet over medium heat. Cook the patties in batches for about 4-5 minutes per side, or until golden brown and crispy.
6. While the patties cook, prepare the yogurt sauce by combining Greek yogurt, lemon juice, cumin, salt, and pepper in a small bowl.
7. Serve the patties warm with a drizzle of yogurt sauce.

These Beetroot and Chickpea Patties are an excellent choice for a flavorful and healthy addition to your holiday spread. The roasted beets lend a natural sweetness to the patties, while the chickpeas provide a hearty base. Paired with a tangy yogurt sauce, these patties offer a satisfying vegetarian option that will delight your guests. Whether served as an appetizer, side dish, or light main course, these patties will be a standout at any holiday meal.

Roasted Beetroot and Walnut Salad

This Roasted Beetroot and Walnut Salad is a colorful and nutritious addition to any holiday feast. The earthy sweetness of roasted beets pairs perfectly with the crunchy walnuts and tangy goat cheese. Dressed with a simple balsamic vinaigrette, this salad is a delightful balance of textures and flavors, making it a perfect starter or side dish for a festive meal.

Ingredients

• 4 medium beets, peeled and chopped
• 1/2 cup walnuts, toasted
• 1/4 cup goat cheese, crumbled
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the chopped beets with olive oil, salt, and pepper, then place them on a baking sheet lined with parchment paper. Roast the beets for 25-30 minutes, turning halfway through, until tender and caramelized.
3. While the beets roast, toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant.
4. In a small bowl, whisk together the balsamic vinegar, honey, salt, and pepper to make the dressing.
5. In a large bowl, combine the roasted beets, mixed greens, and toasted walnuts.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Top the salad with crumbled goat cheese and serve immediately.

This Roasted Beetroot and Walnut Salad is a perfect holiday dish that is both visually stunning and full of flavor. The roasted beets add a sweetness that complements the tang of the goat cheese, while the walnuts provide a satisfying crunch. The balsamic vinaigrette ties everything together, creating a dish that feels both light and indulgent. It’s an excellent choice for holiday gatherings, adding a fresh, vibrant touch to your meal.

Beetroot and Orange Relish

Beetroot and Orange Relish is a bright, tangy condiment that pairs wonderfully with roasted meats or as an accompaniment to your holiday cheese board. The sweetness of the beets and oranges balances perfectly with the zing of vinegar and mustard, creating a relish that is both savory and sweet. This dish is a great way to add a burst of color and flavor to your holiday spreads.

Ingredients

• 2 medium beets, peeled and grated
• 2 oranges, peeled and segmented
• 1/4 cup red onion, finely chopped
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions

1. In a medium saucepan, heat olive oil over medium heat. Add the chopped red onion and sauté for 2-3 minutes, until softened.
2. Add the grated beets to the pan and cook for another 5-7 minutes, stirring occasionally, until the beets begin to soften.
3. Stir in the orange segments, apple cider vinegar, Dijon mustard, and honey. Cook for an additional 5 minutes, allowing the flavors to meld together.
4. Season with salt and pepper to taste.
5. Remove from heat and let the relish cool to room temperature.
6. Serve chilled or at room temperature as a side to roasted meats or as a topping for crackers and cheese.

The Beetroot and Orange Relish is an aromatic and vibrant addition to your holiday table. Its bright color and balance of sweet and tangy flavors make it a perfect complement to a variety of dishes, from roasted meats to cheese platters. This relish can be made ahead of time, allowing the flavors to develop even further. It’s a versatile and beautiful condiment that will impress your guests and add a festive touch to your holiday spread.

Beetroot and Quinoa Stuffed Squash

This Beetroot and Quinoa Stuffed Squash is a visually striking and hearty vegetarian main dish that makes an excellent centerpiece for any holiday meal. The combination of roasted squash, earthy beets, and nutty quinoa creates a balanced dish that is both comforting and healthy. With a sprinkle of feta and fresh herbs, this dish is full of flavor and perfect for a festive gathering.

Ingredients

• 2 small acorn or butternut squashes, halved and seeded
• 2 medium beets, roasted and diced
• 1 cup quinoa, cooked
• 1/2 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• Fresh parsley or mint, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until tender.
3. While the squash roasts, cook the quinoa according to package instructions.
4. In a large bowl, combine the roasted and diced beets, cooked quinoa, cumin, fresh thyme, salt, and pepper.
5. When the squash is done, remove from the oven and flip the halves over.
6. Stuff each squash half with the beet and quinoa mixture, pressing it down gently.
7. Sprinkle crumbled feta cheese over the top of each stuffed squash.
8. Return the stuffed squashes to the oven and bake for another 10 minutes, until the feta is slightly melted.
9. Garnish with fresh parsley or mint before serving.

The Beetroot and Quinoa Stuffed Squash is an elegant and wholesome dish that is perfect for a festive main course or side. The sweetness of the roasted squash complements the earthy beets, while the quinoa adds a nutty texture. Topped with feta cheese and fresh herbs, this dish offers a delightful blend of flavors that will leave your guests asking for the recipe. This dish is as satisfying as it is beautiful, making it a great choice for your holiday table.

Beetroot and Goat Cheese Crostini

Beetroot and Goat Cheese Crostini is an elegant appetizer that combines the earthy sweetness of beets with the creamy tang of goat cheese, all atop a crispy slice of toasted baguette. This simple yet sophisticated dish is perfect for holiday parties, offering a wonderful balance of textures and flavors in every bite. A drizzle of honey and a sprinkle of fresh herbs elevate this dish, making it an ideal starter for any celebration.

Ingredients

• 1 loaf baguette, sliced into 1/2-inch thick slices
• 2 medium beets, roasted and sliced
• 4 oz goat cheese, softened
• 2 tablespoons honey
• Fresh thyme, for garnish
• Olive oil, for brushing
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the sliced baguette on a baking sheet and brush lightly with olive oil. Toast in the oven for 5-7 minutes, or until golden and crisp.
3. While the crostini are toasting, roast the beets by wrapping them in foil and baking for 40-45 minutes, or until tender. Let them cool, then peel and slice them.
4. In a small bowl, mix the goat cheese with a pinch of salt and pepper.
5. Once the crostini are ready, spread a generous layer of goat cheese on each slice.
6. Top with roasted beet slices and drizzle with honey.
7. Garnish with fresh thyme and serve immediately.

Beetroot and Goat Cheese Crostini offers a delightful mix of savory and sweet flavors, making it a perfect bite-sized treat for holiday gatherings. The crisp crostini provides the ideal base for the creamy goat cheese and earthy beets, while the honey adds a touch of sweetness that makes each bite truly special. This appetizer is quick to assemble and will be a standout on your holiday appetizer platter, impressing your guests with its fresh, festive flavors.

Beetroot and Lentil Salad with Tahini Dressing

This Beetroot and Lentil Salad with Tahini Dressing is a vibrant and healthy holiday dish that combines tender lentils, roasted beets, and a creamy tahini dressing. The earthy beets and nutty lentils are complemented by the rich, tangy dressing, making it a filling yet refreshing salad. It’s a perfect dish for any holiday meal, whether as a side or a light main course for vegetarian guests.

Ingredients

• 2 medium beets, roasted and diced
• 1 cup cooked green or brown lentils
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the tahini dressing:

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

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roast the beets by wrapping them in foil and baking for 40-45 minutes, or until tender. Once roasted, peel and dice the beets.
3. In a large bowl, combine the roasted beets, cooked lentils, sliced red onion, and fresh parsley.
4. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, garlic powder, salt, and pepper until smooth and creamy.
5. Drizzle the tahini dressing over the salad and toss gently to combine.
6. Serve the salad at room temperature or chilled, garnished with additional parsley if desired.

The Beetroot and Lentil Salad with Tahini Dressing is a wonderfully flavorful and nutritious dish that’s perfect for any holiday spread. The hearty lentils and sweet roasted beets provide a satisfying base, while the tahini dressing adds richness and depth to the flavors. This salad can be served as a light main course for vegetarians or as a side dish to complement roasted meats. It’s a beautiful and healthy way to enjoy the earthy flavors of beets during the holidays.

Beetroot and Chocolate Brownies

Beetroot and Chocolate Brownies are a delicious and indulgent dessert that takes a healthy twist by incorporating the natural sweetness and moisture of beets. The result is a rich, fudgy brownie with a subtle earthy flavor that complements the deep chocolate. These brownies are perfect for a holiday treat, offering a unique way to enjoy beets in a sweet dish that everyone will love.

Ingredients

• 2 medium beets, peeled and grated
• 1/2 cup unsalted butter, melted
• 1 cup dark chocolate (70% cocoa), melted
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cocoa powder

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper.
2. In a medium bowl, combine the melted butter, melted dark chocolate, sugar, eggs, and vanilla extract. Whisk until smooth.
3. Stir in the grated beets until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared baking pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the brownies to cool in the pan before slicing into squares and serving.

These Beetroot and Chocolate Brownies are a rich, decadent treat that will surprise your guests with the subtle addition of beets. The natural sweetness and moisture from the beets enhance the chocolate flavor, making these brownies incredibly fudgy and indulgent. Perfect for holiday dessert tables, these brownies are a unique way to incorporate beets into a sweet dish, and they’re sure to be a hit with both adults and children alike.

Beetroot and Feta Tart

This Beetroot and Feta Tart is an elegant holiday appetizer or light main course, featuring a buttery pastry crust filled with roasted beets and tangy feta cheese. The combination of sweet, earthy beets with the creamy feta creates a balanced and flavorful dish, while the crispy crust adds a satisfying crunch. It’s a stunning addition to any festive spread, sure to impress both in taste and presentation.

Ingredients

• 1 sheet puff pastry, thawed
• 3 medium beets, roasted and thinly sliced
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry on a lightly floured surface to fit a tart pan or baking sheet. Prick the pastry with a fork and brush with a beaten egg for a golden finish.
3. Arrange the roasted beet slices evenly over the puff pastry, leaving a small 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 in the preheated oven for 25-30 minutes, or until the pastry is golden and crispy.
6. Slice and serve warm as a starter or side dish.

This Beetroot and Feta Tart is a perfect choice for holiday gatherings, with its beautiful layers of roasted beets and creamy feta on a flaky pastry base. The balance of sweet and savory flavors, along with the hint of thyme, makes each bite a delightful experience. Whether served as an appetizer, side, or light meal, this tart is guaranteed to be a showstopper on your holiday table.

Beetroot and Carrot Soup

Beetroot and Carrot Soup is a vibrant, nutritious, and comforting soup perfect for the winter holidays. The sweetness of the carrots and beets is enhanced by the savory base of onions and garlic, making this soup a deeply flavorful and satisfying dish. It’s an easy-to-make vegetarian option that’s both hearty and visually stunning, with a beautiful crimson hue. This soup can be served as a starter or light main course.

Ingredients

• 2 medium beets, peeled and diced
• 2 large carrots, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 5 minutes.
2. Add the diced beets, carrots, and cumin to the pot. Stir to coat the vegetables with the spices and sauté for an additional 3-4 minutes.
3. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the vegetables are tender.
4. Use an immersion blender or transfer the soup to a blender in batches to puree the soup until smooth.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh parsley before serving.

Beetroot and Carrot Soup is a wonderfully warm and satisfying dish that brings both comfort and color to your holiday table. The natural sweetness of the beets and carrots creates a rich, velvety texture, while the cumin adds a hint of warmth. This soup is perfect for a cozy winter meal or as a festive starter, and it’s easy to make in advance. Its bright, vibrant color and wholesome flavors will surely make it a crowd favorite.

Beetroot and Apple Chutney

Beetroot and Apple Chutney is a delightful and tangy condiment that pairs perfectly with roasted meats, cheeses, and sandwiches. The sweetness of the beets and apples combined with the acidity of vinegar and spices creates a beautifully balanced chutney that will enhance any holiday meal. This recipe is simple to make and can be prepared ahead of time, making it an ideal addition to your holiday entertaining menu.

Ingredients

• 2 medium beets, peeled and grated
• 2 apples, peeled, cored, and diced
• 1/2 cup onion, finely chopped
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine the grated beets, diced apples, chopped onion, apple cider vinegar, brown sugar, ginger, cinnamon, and cloves.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 45-50 minutes, stirring occasionally, until the chutney thickens and becomes jam-like in consistency.
3. Season with salt and pepper to taste.
4. Let the chutney cool to room temperature, then transfer it to an airtight container.
5. Refrigerate for at least 2 hours before serving to allow the flavors to meld.

This Beetroot and Apple Chutney is a perfect addition to your holiday spread, offering a tangy and sweet contrast to rich meats and cheeses. The earthy beets and crisp apples, combined with the warming spices, make this chutney a truly festive condiment. It’s easy to make in advance and can be stored for several weeks, allowing you to prepare it well ahead of your holiday gathering. This chutney will surely be a hit and a delightful way to elevate your holiday meals.

Note: More recipes are coming soon!