35+ Delicious Italian Beet Recipes to Add Color and Flavor to Your Meals

When it comes to vibrant, hearty, and healthy dishes, Italian cuisine always seems to have a recipe up its sleeve.

One vegetable that may not get the attention it deserves but shines in a multitude of Italian recipes is the beetroot.

Known for its earthy flavor and vibrant color, beets are a versatile ingredient that can elevate both savory and sweet Italian dishes.

Whether roasted, boiled, or pickled, the beetroot is at home in everything from salads to pasta sauces, and even desserts. .

In this article, we’ll explore 35+ Italian beet recipes that will not only surprise your taste buds but also add a burst of color to your kitchen.

35+ Delicious Italian Beet Recipes to Add Color and Flavor to Your Meals

Italian beet recipes provide an exciting and delicious way to enjoy this nutrient-packed vegetable. From classic antipasti to rich, flavorful risottos, the possibilities are endless.

Whether you prefer the sweetness of roasted beets or the tangy flavor of beet greens, there’s a dish that suits every palate.

So, the next time you’re looking to experiment with beets in your cooking, turn to these Italian-inspired recipes to create meals that are as beautiful as they are flavorful.

Roasted Italian Beet Salad with Goat Cheese and Walnuts

This roasted Italian beet salad is a perfect low-carb option for a keto lunch. The earthy sweetness of the beets pairs wonderfully with tangy goat cheese and crunchy walnuts, all drizzled with a balsamic glaze. It’s a flavorful and nutrient-dense dish, full of antioxidants and healthy fats, ideal for a light lunch.

Ingredients:

• 4 medium-sized beets, peeled and cut into wedges
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 ounces goat cheese, crumbled
• 1/4 cup walnuts, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the beet wedges in olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 30-35 minutes, or until tender.
3. While the beets roast, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning.
4. In a small bowl, mix together balsamic vinegar and olive oil for the dressing.
5. Once the beets are roasted, arrange them on a plate. Sprinkle with crumbled goat cheese, toasted walnuts, and fresh parsley.
6. Drizzle the balsamic dressing over the top before serving.

This roasted beet salad is a delightful combination of flavors and textures, making it the perfect low-carb option for anyone following a keto diet. The richness of the goat cheese and the crunchiness of the walnuts complement the tender sweetness of the roasted beets. Whether served as a light lunch or a side dish, it’s a nutritious and satisfying meal.

Italian Beet and Zucchini Noodles with Pesto

This Italian beet and zucchini noodle dish offers a refreshing and low-carb twist on traditional pasta. The vibrant beets and zucchini are spiralized into noodles and then tossed with a fragrant basil pesto sauce. It’s an aromatic and refreshing lunch that’s keto-friendly, satisfying, and full of fresh Italian flavors.

Ingredients:

• 2 medium-sized beets, peeled and spiralized
• 2 medium-sized zucchinis, spiralized
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper, to taste
• 1 tablespoon olive oil (for cooking)

Instructions:

1. To make the pesto, blend the basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil in a food processor until smooth. Season with salt and pepper to taste.
2. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the spiralized beets and zucchini and sauté for 5-7 minutes until they soften but still maintain some crunch.
3. Once the noodles are cooked, remove the skillet from heat and toss the noodles with the prepared pesto until evenly coated.
4. Serve immediately with additional grated Parmesan cheese if desired.

This Italian-inspired beet and zucchini noodle dish is a wonderful keto lunch, combining fresh vegetables with a zesty pesto sauce. It’s light yet filling and delivers a burst of Mediterranean flavors. The vibrant colors and fresh ingredients make it both visually appealing and incredibly satisfying, providing a guilt-free alternative to traditional pasta.

talian Beet Carpaccio with Arugula and Parmesan

Beet carpaccio is a light and sophisticated Italian dish that makes an excellent keto-friendly lunch. Thinly sliced raw beets are dressed in olive oil and lemon, then topped with peppery arugula and shaved Parmesan. This dish is a healthy, refreshing, and visually stunning way to enjoy beets in their natural state while keeping carbs low.

Ingredients:

• 3 medium-sized raw beets, peeled and thinly sliced
• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper, to taste
• 2 cups fresh arugula
• 1/4 cup Parmesan cheese, shaved
• 1 teaspoon fresh thyme (optional)

Instructions:

1. Arrange the thin beet slices on a large serving plate, overlapping them slightly to create a fan shape.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
3. Drizzle the dressing over the beet slices, ensuring they are well coated.
4. Top the beets with fresh arugula and shave Parmesan cheese over the top.
5. Garnish with fresh thyme, if desired, and serve immediately.

This Italian beet carpaccio is a wonderfully elegant dish that highlights the earthy sweetness of raw beets. The freshness of the arugula and the sharpness of the Parmesan complement the beets perfectly, making it a delightful low-carb meal. It’s a light and refreshing option that’s ideal for a keto lunch, offering a beautiful, nutrient-packed dish full of flavor.

Sautéed Italian Beets with Garlic and Spinach

This sautéed beet dish combines tender cooked beets with garlicky sautéed spinach for a delicious and satisfying low-carb lunch. With the earthy flavor of the beets and the savory richness of garlic and olive oil, this dish embodies classic Italian simplicity while being keto-friendly and full of flavor.

Ingredients:

• 4 medium-sized beets, peeled and chopped into small cubes
• 2 cups fresh spinach leaves
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated Parmesan cheese (optional)

Instructions:

1. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the chopped beets and sauté for 10-12 minutes, stirring occasionally, until tender and lightly caramelized.
2. Add the minced garlic to the pan and cook for 1-2 minutes, or until fragrant.
3. Toss in the fresh spinach and sauté for another 3-4 minutes until the spinach wilts down.
4. Season with salt, pepper, and lemon juice. Stir well to combine.
5. If desired, sprinkle grated Parmesan cheese over the top before serving.

This sautéed beet and spinach dish is a wonderful, savory option for anyone following a keto diet. The natural sweetness of the beets balances the savory, garlicky spinach, while the lemon juice adds a refreshing brightness to the dish. It’s a quick, simple, and nutrient-dense meal that works perfectly for a light lunch or a side dish.

Italian Beet and Ricotta Frittata

This Italian-inspired frittata features roasted beets and creamy ricotta cheese. Packed with protein and healthy fats, this frittata makes a satisfying low-carb, keto lunch that is both flavorful and filling. The combination of roasted beets, ricotta, and fresh herbs creates a savory, slightly sweet flavor profile that is unique and delicious.

Ingredients:

• 2 medium-sized beets, roasted and diced
• 6 large eggs
• 1/4 cup ricotta cheese
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the roasted beet cubes and sauté for 3-4 minutes until they are slightly crisped.
3. In a mixing bowl, whisk the eggs with salt, pepper, ricotta cheese, fresh basil, and thyme until well combined.
4. Pour the egg mixture over the sautéed beets in the skillet and cook on the stovetop for 3-4 minutes until the edges begin to set.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and golden brown on top.
6. Allow the frittata to cool for a few minutes before slicing and serving.

This beet and ricotta frittata is a wonderfully satisfying and hearty dish. The creamy ricotta pairs beautifully with the sweetness of the beets, while the fresh herbs bring a touch of brightness. This dish works well as a keto lunch, providing plenty of protein and healthy fats to keep you full and energized throughout the day.

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6. Italian Beet and Tuna Salad with Lemon Vinaigrette

Recipe Summary: This Italian-inspired beet and tuna salad offers a refreshing, low-carb, keto-friendly lunch option. The earthy roasted beets combine perfectly with the rich tuna and a tangy lemon vinaigrette. This protein-packed salad is full of healthy fats and fiber, making it a delicious and satisfying choice for anyone on a keto diet.

Ingredients:

• 2 medium-sized beets, roasted and sliced
• 1 can (5 oz) tuna in olive oil, drained
• 1/2 red onion, thinly sliced
• 2 cups mixed salad greens (arugula, spinach, or lettuce)
• 1/4 cup Kalamata olives, pitted and chopped
• 1 tablespoon olive oil (for vinaigrette)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. To make the vinaigrette, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
2. In a large bowl, combine the roasted beet slices, drained tuna, red onion, salad greens, and olives.
3. Drizzle the lemon vinaigrette over the salad and toss gently to combine.
4. Serve immediately, garnished with additional black pepper or fresh herbs if desired.

This beet and tuna salad is a light yet filling lunch option, perfect for anyone following a keto or low-carb diet. The earthy flavor of the beets contrasts beautifully with the richness of the tuna, and the lemon vinaigrette adds a zesty freshness that ties everything together. It’s a quick and easy salad that’s high in protein and healthy fats, making it a satisfying meal for any time of the day.

Italian Beet and Caprese Salad

vibrant Italian beet and Caprese salad is a fresh and low-carb keto option that combines the sweetness of roasted beets with the creamy richness of fresh mozzarella and the bright flavor of tomatoes. Tossed in a simple balsamic vinaigrette, this salad captures the essence of Italian flavors while keeping carbs low.

Ingredients:

• 3 medium-sized beets, roasted and sliced
• 2 large tomatoes, sliced
• 8 ounces fresh mozzarella, sliced
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• Salt and pepper, to taste

Instructions:

1. Arrange the roasted beet slices, tomato slices, and fresh mozzarella on a large serving platter, alternating them in a circle.
2. Sprinkle the fresh basil leaves over the top.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper to create the dressing.
4. Drizzle the balsamic dressing over the salad and serve immediately.

Italian beet and Caprese salad is a refreshing and elegant dish that combines the natural sweetness of beets with the rich flavor of mozzarella and the tanginess of balsamic vinegar. It’s a simple yet beautiful salad that’s perfect for a keto lunch or as a light appetizer. The balance of flavors and textures makes it a satisfying meal that feels both indulgent and healthy.

Italian Beet and Shrimp Stir-Fry

This Italian-inspired beet and shrimp stir-fry is a quick and delicious low-carb dish. The sweetness of the beets complements the delicate shrimp, while garlic, fresh herbs, and a splash of lemon juice elevate the dish with bright, aromatic flavors. It’s a nutrient-packed, keto-friendly lunch that’s both satisfying and easy to prepare.

Ingredients:

• 2 medium-sized beets, peeled and julienned
• 1 lb (450g) shrimp, peeled and deveined
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• 1/2 teaspoon dried oregano

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
2. Add the shrimp to the pan and cook for 3-4 minutes on each side, or until they turn pink and are fully cooked.
3. Remove the shrimp from the skillet and set them aside.
4. In the same skillet, add the julienned beets and sauté for 5-7 minutes until they soften slightly but remain crisp.
5. Return the shrimp to the skillet and toss with the beets. Add the lemon juice, parsley, oregano, salt, and pepper. Stir well to combine and cook for another 1-2 minutes.
6. Serve immediately, garnished with additional fresh parsley.

This beet and shrimp stir-fry is a perfect blend of sweet and savory flavors. The beets provide a subtle earthiness, while the shrimp add protein and a delicate seafood taste. The fresh lemon juice and parsley bring brightness and freshness, making this dish a satisfying and keto-friendly lunch. It’s quick to prepare and packed with flavor, making it ideal for a busy day.

Italian Beet and Bacon Soup

This Italian beet and bacon soup is a hearty and comforting low-carb keto meal. The rich, smoky flavor of the bacon pairs perfectly with the earthy sweetness of the beets. This soup is not only satisfying but also packed with nutrients, offering a delicious alternative to heavier soups while still adhering to a keto diet.

Ingredients:

• 4 medium-sized beets, peeled and diced
• 6 slices bacon, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving a little of the bacon fat in the pot.
2. In the same pot, add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
3. Add the diced beets to the pot and stir to combine. Pour in the broth, and add the thyme, rosemary, salt, and pepper.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the beets are tender.
5. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
6. Stir in the cooked bacon and adjust seasoning if needed. Garnish with fresh parsley before serving.

This beet and bacon soup is a rich, savory dish that’s perfect for a cozy lunch on a keto diet. The smoky bacon enhances the natural sweetness of the beets, while the herbs add depth and complexity to the flavor. It’s a warming, comforting meal that’s both filling and low in carbs, making it an ideal choice for those looking for a hearty, keto-friendly option.

Italian Beet and Chicken Skewers

These Italian beet and chicken skewers are a fun and flavorful low-carb option for a keto lunch. Tender chicken pieces are marinated in Italian herbs, then grilled alongside sweet roasted beet chunks. The combination of savory chicken and earthy beets makes for a perfectly balanced meal, served on skewers for an easy, portable lunch.

Ingredients:

• 2 medium-sized beets, peeled and cut into cubes
• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. In a small bowl, mix together olive oil, balsamic vinegar, oregano, basil, garlic powder, salt, and pepper. Toss the chicken cubes in this marinade and let them sit for at least 15 minutes.
3. Thread the chicken and beet cubes onto skewers, alternating between the two.
4. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and the beets are tender.
5. Remove the skewers from the grill and garnish with fresh parsley before serving.

These Italian beet and chicken skewers are a flavorful and keto-friendly meal that’s easy to make and perfect for a light lunch. The marinated chicken is tender and savory, while the roasted beets provide a natural sweetness. The grilling process brings out the smoky flavors of both the chicken and beets, making this a satisfying and portable option for any keto enthusiast.

Italian Beet and Broccoli Rabe Sauté

This Italian beet and broccoli rabe sauté is a simple yet flavorful low-carb keto dish. The bitterness of the broccoli rabe complements the natural sweetness of the beets, while garlic and olive oil add richness. It’s a healthy, satisfying dish that’s perfect as a side or a light lunch option.

Ingredients:

• 3 medium-sized beets, peeled and diced
• 2 cups broccoli rabe, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced beets and sauté for 10-12 minutes until they begin to soften.
2. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add the broccoli rabe to the pan and sauté for 4-5 minutes, until wilted and tender.
4. Season with salt, pepper, and lemon juice. Stir to combine and cook for another 2 minutes.
5. Garnish with grated Parmesan cheese, if desired, and serve immediately.

This beet and broccoli rabe sauté is a light yet flavorful dish that highlights the vibrant flavors of both vegetables. The bitterness of the broccoli rabe is perfectly balanced by the sweetness of the beets, creating a delightful contrast. The addition of garlic and lemon juice elevates the dish, making it a satisfying, nutrient-packed keto meal that’s both healthy and delicious.

Italian Beet and Almond Pesto Zoodles

This Italian beet and almond pesto zoodles dish is a creative, low-carb twist on traditional pasta. Spiralized zucchini (zoodles) serve as the base, topped with a flavorful beet and almond pesto that adds both color and richness. It’s a quick, keto-friendly meal that’s perfect for anyone craving a light and refreshing lunch.

Ingredients:

• 2 medium-sized zucchinis, spiralized into noodles (zoodles)
• 2 medium-sized beets, roasted and chopped
• 1/4 cup almonds, toasted
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 garlic clove
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. To make the pesto, blend the roasted beets, toasted almonds, fresh basil, olive oil, lemon juice, garlic, salt, and pepper in a food processor until smooth.
2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the spiralized zucchini and sauté for 3-4 minutes until the zoodles are tender but still slightly crisp.
3. Remove the zoodles from the pan and toss with the beet and almond pesto until evenly coated.
4. Serve the zoodles topped with grated Parmesan cheese if desired.

This beet and almond pesto zoodles dish is a flavorful, creative low-carb option for a keto lunch. The pesto, made from roasted beets and almonds, adds richness and depth to the zucchini noodles. It’s a refreshing, nutrient-packed meal that’s perfect for a light yet satisfying lunch. The dish offers a great way to enjoy the natural sweetness of beets while keeping the carb count low.

talian Beet and Eggplant Parmesan

This Italian beet and eggplant Parmesan is a keto-friendly twist on the classic dish. Roasted beets and thinly sliced eggplant replace traditional breaded components while still providing a satisfying texture. Layered with marinara sauce and topped with mozzarella and Parmesan cheese, this dish delivers all the rich, comforting flavors of eggplant Parmesan without the carbs.

Ingredients:

• 2 medium-sized beets, peeled and sliced into rounds
• 1 medium eggplant, sliced into rounds
• 1 1/2 cups marinara sauce (sugar-free)
• 1 1/2 cups mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the beet and eggplant slices in olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
3. In a baking dish, layer the roasted beets and eggplants. Spoon marinara sauce over the layers and top with shredded mozzarella and grated Parmesan cheese.
4. Return the dish to the oven and bake for 10-15 minutes, until the cheese is melted and bubbly.
5. Garnish with fresh basil leaves before serving.

his Italian beet and eggplant Parmesan offers a delicious, low-carb alternative to the traditional dish. The roasted beets and eggplant provide a hearty base, while the marinara sauce and melty cheese create a comforting, satisfying flavor. It’s a keto-friendly option that captures the essence of Italian cooking without the carbs, making it perfect for a flavorful lunch or dinner.

Italian Beet and Cucumber Salad with Feta

refrshing Italian beet and cucumber salad is perfect for a light, keto-friendly lunch. The earthy beets complement the crispness of the cucumber, while the tangy feta cheese and a simple lemon-oregano vinaigrette bring everything together. It’s a quick, easy, and nutritious dish that combines fresh, vibrant ingredients for a satisfying meal.

Ingredients:

• 3 medium-sized beets, roasted and sliced
• 1 cucumber, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large mixing bowl, combine the roasted beet slices and thinly sliced cucumber.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
3. Pour the dressing over the beets and cucumbers and toss to combine.
4. Sprinkle crumbled feta cheese on top and garnish with fresh parsley.
5. This Italian beet and cucumber salad with feta is a light, refreshing option that’s perfect for a keto lunch. The beets add an earthy sweetness, while the cucumber provides a crisp contrast. The feta cheese adds a tangy richness, and the lemon-oregano vinaigrette brings everything together in a harmonious way. This salad is simple, vibrant, and full of flavor, making it an ideal choice for a healthy, low-carb meal.

Italian Beet and Sausage Stuffed Peppers

These Italian beet and sausage stuffed peppers are a hearty, low-carb keto dish. The bell peppers are filled with a savory mixture of crumbled sausage, roasted beets, and a blend of Italian seasonings, then baked until tender. Topped with mozzarella cheese, this dish combines the flavors of classic Italian cuisine in a keto-friendly format.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 2 medium-sized beets, roasted and diced
• 1 lb (450g) Italian sausage, casings removed
• 1/2 cup marinara sauce (sugar-free)
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, cook the Italian sausage over medium heat until browned and crumbled, about 5-7 minutes. Add the diced roasted beets and marinara sauce to the skillet, and stir to combine. Season with oregano, salt, and pepper.
3. Stuff the bell peppers with the sausage and beet mixture, packing them tightly.
4. Place the stuffed peppers in a baking dish and top with shredded mozzarella and grated Parmesan.
5. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

These Italian beet and sausage stuffed peppers are a flavorful and filling keto lunch option. The roasted beets add sweetness and depth to the savory sausage, while the melted cheese creates a rich, comforting finish. The bell peppers provide a satisfying, low-carb vessel for this delicious stuffing. This dish is perfect for a hearty and satisfying meal that still keeps carbs in check.]

Note: More recipes are coming soon