25+ Delicious Holiday Vegan Beet Recipes to Celebrate the in Style

The holiday season is all about indulgence, celebration, and, of course, delicious food.

But this year, why not try something a little different with vibrant and nutritious vegan beet recipes?

Beets, with their earthy flavor and bold color, make the perfect ingredient to elevate any festive meal.

Whether you’re hosting a holiday dinner, preparing a cozy family gathering, or simply looking for a beautiful dish to share with loved ones, these 25+ holiday vegan beet recipes are sure to impress.

From hearty salads to savory stews and refreshing slaws, the versatility of beets makes them an ideal choice for creating plant-based dishes that are both healthy and festive.

Beets also pack a nutritional punch, providing plenty of fiber, vitamins, and antioxidants, which makes them a great addition to your holiday table.

So, if you’re ready to explore the magic of beets this season, keep reading for over 25 irresistible vegan beet recipes that will make your holiday meals extra special.

25+ Delicious Holiday Vegan Beet Recipes to Celebrate the in Style

As you prepare for the holiday season, don’t forget the humble beetroot!

These 25+ holiday vegan beet recipes showcase the perfect balance of flavor, nutrition, and festive cheer.

Whether you prefer roasted, pickled, or raw beets, there is a recipe for everyone in this collection.

These dishes not only bring stunning color to your table but also deliver an abundance of flavor that’s sure to satisfy your guests.

So, why not switch up your usual holiday menu this year and add the vibrant, earthy goodness of beets to your lineup?

With these easy and delicious vegan recipes, you can make this holiday season healthier, more colorful, and packed with flavors everyone will love.

Whether as a side dish, salad, or main course, these beet recipes will become a new tradition in your festive celebrations.

Holiday Vegan Beet Salad with Citrus Dressing

This vibrant holiday beet salad is a delightful mix of earthy, sweet, and tangy flavors. Perfect for festive gatherings, it pairs roasted beets with zesty citrus dressing and crunchy walnuts for a dish that is both elegant and delicious.

Ingredients

• 4 medium beets, roasted and peeled
• 2 cups mixed greens (spinach, arugula, or spring mix)
• 1 orange, segmented
• 1/4 cup walnuts, toasted
• 1/4 cup pomegranate seeds
• 1/4 cup vegan feta (optional)

For the Dressing

• 2 tbsp olive oil
• 2 tbsp freshly squeezed orange juice
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45–60 minutes, or until tender. Allow them to cool, then peel and slice into wedges.
2. In a small bowl, whisk together olive oil, orange juice, apple cider vinegar, maple syrup, salt, and pepper.
3. Arrange the mixed greens on a serving platter. Top with beet wedges, orange segments, walnuts, pomegranate seeds, and vegan feta.
4. Drizzle the salad with the citrus dressing and toss lightly before serving.

The harmonious blend of roasted beets with the tangy citrus dressing creates a perfect balance of flavors. This salad adds color and vibrancy to your holiday spread while offering a nutritious, plant-based option.

Vegan Beet Wellington

This holiday-inspired vegan beet Wellington is a stunning centerpiece for your festive table. Encased in golden puff pastry, the roasted beet filling is complemented by savory mushroom duxelles and fragrant herbs, making it a show-stopping dish.

Ingredients

• 3 large beets, roasted and peeled
• 1 sheet vegan puff pastry, thawed
• 2 cups mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh parsley, chopped
• 1/4 cup breadcrumbs
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• Plant-based milk, for brushing

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté the onions, garlic, and mushrooms until softened and most of the liquid has evaporated, about 8–10 minutes. Stir in thyme, parsley, breadcrumbs, salt, and pepper, then set aside to cool.
3. Roll out the puff pastry slightly. Spread the mushroom mixture in the center, then place the roasted beets on top.
4. Carefully wrap the puff pastry around the beets, sealing the edges. Brush with plant-based milk for a golden finish.
5. Bake for 25–30 minutes, or until the pastry is golden brown.
6. Slice and serve warm with your favorite vegan gravy.

This beet Wellington is as impressive as it is delicious. The buttery puff pastry and savory filling make it a festive and satisfying choice for a holiday main course.

Vegan Beet Chocolate Cake

Indulge in the magic of beets with this decadent vegan beet chocolate cake. Moist, rich, and subtly sweet, it combines the earthy tones of beets with the deep flavor of chocolate, making it an unforgettable holiday dessert.

Ingredients

• 2 medium beets, cooked and pureed
• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup plant-based milk
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

For the Frosting

• 1/2 cup vegan butter
• 2 cups powdered sugar
• 1/4 cup cocoa powder
• 2 tbsp plant-based milk
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine beet puree, plant-based milk, vegetable oil, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until smooth.
5. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
6. For the frosting, beat vegan butter, powdered sugar, cocoa powder, plant-based milk, and vanilla extract until fluffy. Spread evenly over the cooled cake.

This beet chocolate cake is an extraordinary blend of health and indulgence. The natural sweetness and moisture from the beets elevate the texture, making it a perfect ending to any holiday meal.

Vegan Beet and Apple Slaw

This vegan beet and apple slaw is a refreshing and crunchy addition to any holiday spread. With its tangy dressing, crisp beets, and sweet apples, it offers a perfect balance of flavors and textures, making it a delightful side dish for your festive table.

Ingredients

• 2 medium beets, peeled and shredded
• 2 apples, julienned (preferably tart apples like Granny Smith)
• 1/2 cup shredded cabbage
• 1/4 cup fresh parsley, chopped
• 1/4 cup walnuts, chopped (optional)

For the Dressing

• 3 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the shredded beets, apples, cabbage, and parsley.
2. In a separate small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper until smooth.
3. Pour the dressing over the beet mixture and toss everything together until evenly coated.
4. Garnish with chopped walnuts, if using, and serve chilled.

This slaw is not only beautiful to look at with its vibrant color, but it also offers a burst of freshness that complements heavier holiday dishes. The sweet and tangy dressing enhances the natural flavors of the beets and apples, making it a unique and festive side salad.

Vegan Beet Hummus

This vegan beet hummus is a colorful twist on the classic dip. The earthy flavor of beets pairs wonderfully with creamy tahini and garlic, making it a perfect appetizer or snack for your holiday gatherings.

Ingredients

• 2 medium beets, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp tahini
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a food processor, combine the roasted beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and pepper.
2. Blend until smooth, adding water if necessary to reach your desired consistency.
3. Transfer the hummus to a serving bowl and garnish with chopped parsley.
4. Serve with fresh vegetables, pita bread, or crackers.

This beet hummus is not only visually stunning but also packed with flavor. The sweetness of the beets pairs beautifully with the richness of tahini, while the garlic and cumin give it a savory depth. It’s a perfect holiday appetizer that will impress your guests.

Vegan Beet and Lentil Stew

A hearty and comforting stew, this vegan beet and lentil dish is a warming addition to any holiday meal. Packed with earthy beets, protein-rich lentils, and aromatic spices, it’s a nourishing option for those looking for a plant-based meal to enjoy during the colder months.

Ingredients

• 2 medium beets, peeled and cubed
• 1 cup dry lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery, and sauté until softened, about 5–7 minutes.
2. Stir in the cumin, smoked paprika, salt, and pepper, and cook for an additional 1–2 minutes until fragrant.
3. Add the beets, lentils, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 30–35 minutes, or until the lentils and beets are tender.
4. Taste and adjust seasoning, adding more salt, pepper, or spices as needed.
5. Serve hot, garnished with fresh thyme or parsley.

This stew is a cozy, filling dish that showcases the earthy sweetness of beets alongside hearty lentils and vegetables. The spices add a warm, comforting flavor that is perfect for a winter holiday meal.

Vegan Beetroot Falafel

These crispy, golden vegan beetroot falafel are a delightful twist on the traditional recipe. The earthy sweetness of the beets blends beautifully with the spices and chickpeas, making these falafel the perfect finger food for holiday parties or gatherings.

Ingredients

• 2 medium beets, cooked and grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh cilantro, chopped
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp paprika
• 2 tbsp flour (or chickpea flour for a gluten-free option)
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. In a food processor, combine the grated beets, chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, flour, salt, and pepper. Pulse until the mixture is combined but still slightly chunky.
2. Shape the mixture into small balls or patties, about 1.5 inches in diameter.
3. Heat a little olive oil in a pan over medium heat. Fry the falafel in batches for about 4–5 minutes per side, until golden and crispy.
4. Remove from the pan and drain on a paper towel.
5. Serve warm with a side of tahini or your favorite dipping sauce.

These beetroot falafel are a fun and flavorful holiday appetizer. The combination of beets and chickpeas creates a perfect texture, while the spices add a savory kick. Serve them with a dipping sauce for an irresistible treat!

Vegan Beetroot Risotto

This creamy and vibrant vegan beetroot risotto is a showstopper for any holiday meal. The earthy sweetness of roasted beets paired with the rich, creamy texture of arborio rice creates a comforting and sophisticated dish that’s both filling and flavorful.

Ingredients

• 2 medium beets, roasted and pureed
• 1 1/2 cups arborio rice
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth, kept warm
• 2 tbsp olive oil
• 1 tbsp vegan butter
• 1/4 cup nutritional yeast (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45–60 minutes, until tender. Once cooled, peel and puree the beets in a blender or food processor.
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5–7 minutes.
3. Stir in the arborio rice and cook for 2 minutes, allowing the rice to toast lightly.
4. If using, add the white wine and cook until the liquid has evaporated.
5. Gradually add the warm vegetable broth, one ladleful at a time, stirring constantly. Allow the liquid to absorb before adding the next ladle of broth. Continue until the rice is cooked and creamy, about 18–20 minutes.
6. Stir in the beet puree, vegan butter, and nutritional yeast. Season with salt and pepper to taste.
7. Garnish with fresh parsley and serve hot.

This beetroot risotto is a stunning addition to any holiday table, providing a beautiful pop of color and a rich, comforting flavor. The creaminess of the risotto and the natural sweetness of the beets create a perfect balance for the perfect festive dish.

Vegan Beet and Quinoa Stuffed Squash

This vegan beet and quinoa stuffed squash is a hearty and nutritious dish, ideal for a festive holiday dinner. The combination of roasted beets, quinoa, and savory spices, all stuffed inside a tender roasted squash, makes for a visually appealing and delicious main course.

Ingredients

• 2 medium acorn squashes, halved and seeded
• 2 medium beets, roasted and diced
• 1 cup cooked quinoa
• 1/4 cup walnuts, chopped
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt, pepper, cinnamon, and nutmeg. Roast for 35–40 minutes, until tender.
2. In a large bowl, combine the roasted beets, cooked quinoa, walnuts, and cranberries.
3. Once the squash is done, fill the center of each half with the beet and quinoa mixture.
4. Return the stuffed squash to the oven for an additional 10 minutes to heat through.
5. Garnish with fresh thyme and serve hot.

This stuffed squash is not only a flavorful holiday dish but also a beautiful centerpiece. The earthy beets, nutty quinoa, and sweet cranberries combine to create a satisfying, nutrient-packed filling that perfectly complements the roasted squash.

Vegan Beetroot and Carrot Soup

This warm, creamy vegan beetroot and carrot soup is an ideal choice for a cozy holiday meal. The natural sweetness of the beets and carrots, along with the subtle earthiness of the root vegetables, makes this soup both comforting and nourishing.

Ingredients

• 2 medium beets, peeled and chopped
• 3 large carrots, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp ground ginger
• Salt and pepper to taste
• 1/4 cup coconut milk (optional for creaminess)
• Fresh dill or parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the chopped beets, carrots, cumin, and ginger. Stir to coat the vegetables with the spices.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 25–30 minutes, or until the beets and carrots are tender.
4. Use an immersion blender to blend the soup until smooth. (Alternatively, blend in batches in a regular blender.)
5. Stir in coconut milk for added creaminess, if desired, and season with salt and pepper.
6. Garnish with fresh dill or parsley and serve hot.

This soup is a beautifully colored dish that offers a smooth, creamy texture with a naturally sweet flavor. The addition of cumin and ginger adds a touch of warmth, making it perfect for the holiday season.

Vegan Beetroot Tacos

These vibrant vegan beetroot tacos are a festive and flavorful way to celebrate the holidays with a twist on traditional flavors. The roasted beets are paired with a zesty avocado crema and topped with fresh veggies, creating a perfect balance of earthy, creamy, and tangy flavors.

Ingredients

• 2 medium beets, peeled and roasted
• 8 small corn tortillas
• 1 avocado, peeled and pitted
• 1/4 cup fresh lime juice
• 1 tbsp olive oil
• 1/4 cup cilantro, chopped
• 1/2 red onion, thinly sliced
• 1 cup shredded cabbage
• 1/2 cup salsa (optional)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45–60 minutes, or until tender. Once cooled, peel and slice into thin strips.
2. In a small blender or food processor, combine the avocado, lime juice, cilantro, and olive oil. Blend until smooth, adding salt and pepper to taste.
3. Warm the tortillas in a dry skillet over medium heat for about 1 minute per side.
4. Assemble the tacos by placing the roasted beet slices in the center of each tortilla. Top with shredded cabbage, red onion, a dollop of avocado crema, and salsa, if desired.
5. Serve immediately and enjoy!

These beetroot tacos are a vibrant and satisfying holiday dish that’s both nutritious and delicious. The roasted beets provide a rich, earthy base, while the avocado crema adds a refreshing creaminess, making these tacos an ideal festive meal.

Vegan Beetroot and Walnut Salad

This festive vegan beetroot and walnut salad is a beautiful and refreshing dish perfect for holiday gatherings. Roasted beets, combined with crunchy walnuts, fresh greens, and a tangy citrus dressing, offer a satisfying balance of flavors and textures that will impress your guests.

Ingredients

• 2 medium beets, roasted and sliced
• 1/2 cup walnuts, toasted
• 4 cups mixed greens (arugula, spinach, or lettuce)
• 1 orange, segmented
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45–60 minutes, or until tender. Once cooled, peel and slice the beets.
2. Toast the walnuts in a dry pan over medium heat for 5 minutes until fragrant and lightly browned.
3. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. In a large bowl, combine the mixed greens, roasted beets, toasted walnuts, orange segments, and red onion.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Garnish with fresh parsley and serve.

This beetroot and walnut salad is a light yet filling holiday side dish. The sweetness of the beets and orange segments is perfectly complemented by the crunch of the walnuts and the tangy dressing. It’s an excellent addition to any festive spread and offers a burst of color and flavor.

Vegan Beetroot and Sweet Potato Stew

A hearty and flavorful vegan beetroot and sweet potato stew that is ideal for holiday dinners or cold winter nights. The combination of earthy beets, sweet potatoes, and aromatic spices makes this stew both comforting and full of rich flavor.

Ingredients

• 2 medium beets, peeled and diced
• 2 large sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
2. Stir in the diced beets and sweet potatoes. Cook for another 5 minutes, allowing them to lightly brown.
3. Add the diced tomatoes, vegetable broth, cumin, paprika, cinnamon, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat and simmer, uncovered, for 30–40 minutes, or until the vegetables are tender and the stew has thickened.
5. Adjust seasoning to taste and garnish with fresh cilantro.
6. Serve hot and enjoy!

This beetroot and sweet potato stew is a comforting dish filled with earthy flavors, perfect for cozy holiday meals. The sweet potatoes add a subtle sweetness while the beets offer a hearty, satisfying base, making it a nutritious and filling choice for any occasion.

Vegan Beetroot and Tofu Stir-fry

This vibrant vegan beetroot and tofu stir-fry is packed with flavors and nutrients, making it a fantastic holiday dinner option. The combination of beets and crispy tofu, paired with a savory stir-fry sauce, creates a tasty, filling dish that’s easy to prepare and perfect for the season.

Ingredients

• 2 medium beets, peeled and julienned
• 1 block firm tofu, drained and cubed
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 1/4 cup green onions, chopped
• 1/4 cup sesame seeds
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• Salt and pepper to taste

Instructions

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden and crispy, about 7–10 minutes. Remove the tofu from the skillet and set it aside.
3. In the same skillet, add the sesame oil, garlic, and ginger. Stir-fry for 1–2 minutes until fragrant.
4. Add the julienned beets and cook for 5–7 minutes, until slightly tender but still crisp.
5. Add the cooked tofu back to the skillet, along with the soy sauce and rice vinegar. Stir well to combine.
6. Cook for an additional 2–3 minutes, allowing the sauce to coat the tofu and beets.
7. Sprinkle with green onions and sesame seeds before serving.

This vegan beetroot and tofu stir-fry is a colorful and flavorful dish, making it a perfect holiday main or side. The earthy beets pair beautifully with the crispy tofu, and the savory stir-fry sauce brings everything together for a deliciously satisfying meal.

Vegan Beetroot and Apple Slaw

A crunchy, refreshing vegan beetroot and apple slaw that adds a zesty touch to any holiday meal. The sweetness of the apples and the earthiness of the beets come together in this light, vibrant slaw that’s both tangy and satisfying.

Ingredients

• 2 medium beets, peeled and shredded
• 2 apples, shredded (Granny Smith or Fuji work well)
• 1/4 cup shredded cabbage
• 1/4 cup raisins or dried cranberries
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tbsp maple syrup
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large bowl, combine the shredded beets, apples, cabbage, and raisins.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper until smooth.
3. Pour the dressing over the beet and apple mixture, tossing gently to coat.
4. Garnish with fresh parsley and serve chilled.

This beetroot and apple slaw is a delightful addition to any holiday spread. The bright, fresh flavors of the apples and beets, paired with the tangy dressing, create a crunchy, sweet, and savory slaw that balances heavier dishes beautifully. It’s easy to prepare and can be made in advance for convenience.

Note: More recipes​ are coming soon!