25+ Flavorful Saturday Vegan Beet Recipes to Brighten Your Weekend

Beets are a powerhouse of nutrients and flavor, and they make the perfect addition to any vegan dish.

If you’re looking to experiment with new flavors and enjoy a satisfying, healthy weekend meal, look no further!

We’ve curated a collection of over 25 vegan beet recipes, perfect for Saturdays when you have a little more time to explore in the kitchen.

From savory salads and hearty stews to vibrant smoothies and crispy fritters, these beet-based dishes are sure to add color, depth, and nutrition to your day.

Whether you’re a long-time beet lover or new to their earthy flavor, this collection is packed with diverse recipes to suit any taste.

Get ready to dive into a world of beetroot goodness and bring more vibrant, plant-based meals to your Saturday.

25+ Flavorful Saturday Vegan Beet Recipes to Brighten Your Weekend

With over 25 unique vegan beet recipes, there’s no reason not to make beets a staple in your weekly meal rotation.

These recipes not only offer a burst of color and flavor but also pack in nutrients that are perfect for boosting energy and overall health.

Whether you’re preparing a quick beet salad, a comforting stew, or a flavorful smoothie, these recipes are designed to make your Saturdays fun, flavorful, and plant-powered.

So, gather your ingredients, get creative, and let the humble beetroot shine in your kitchen.

Beet and Coconut Soup

This creamy beet and coconut soup is a vibrant and comforting dish perfect for a relaxing Saturday meal. The earthy sweetness of beets pairs harmoniously with the richness of coconut milk, while the hint of ginger adds a warm and spicy kick. A dish that not only looks stunning but also nourishes your body with vitamins and antioxidants.

Ingredients:

• 4 medium beets, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp olive oil
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 tsp ground cumin
• Salt and black pepper to taste
• Fresh cilantro leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Stir in garlic and ginger, cooking until fragrant, 1-2 minutes.
3. Add the diced beets, ground cumin, salt, and pepper, and cook for 5 minutes.
4. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until the beets are tender.
5. Blend the soup until smooth using an immersion blender or transfer it to a blender.
6. Return the soup to the pot and stir in coconut milk. Simmer for 5 more minutes.
7. Adjust seasoning as needed and serve hot, garnished with fresh cilantro.

This soup is an ideal start or centerpiece to your day, warming both your heart and stomach with its wholesome and vibrant flavors. It’s a reminder of the simple joys of cooking with fresh, plant-based ingredients.

Beet and Chickpea Salad

Bright and refreshing, this beet and chickpea salad is a celebration of color and flavor. Perfect for a light lunch or a side dish, it combines the earthy beets with the nuttiness of chickpeas, balanced by a tangy lemon dressing. It’s easy to prepare, packed with protein, and full of textures that make every bite exciting.

Ingredients:

• 3 medium beets, roasted and diced
• 1 can (15 oz) chickpeas, rinsed and drained
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Instructions:

1. Roast the beets by wrapping them in foil and baking at 400°F (200°C) for 45-60 minutes or until tender. Let them cool, peel, and dice.
2. In a large bowl, combine the roasted beets, chickpeas, red onion, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss until evenly coated.
5. Serve immediately or let it sit in the fridge for 30 minutes to allow the flavors to meld.

This salad is a testament to how simple ingredients can come together to create a dish that’s both satisfying and nourishing. It’s a colorful addition to your table, ideal for sharing or savoring on your own.

Vegan Beet Brownies

Indulge your sweet tooth with these rich and fudgy vegan beet brownies. The natural sweetness and moisture from the beets make these treats incredibly decadent while also boosting their nutritional value. Perfect for a Saturday evening dessert or snack, they prove that healthy and delicious can go hand in hand.

Ingredients:

• 1 cup cooked and pureed beets
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large mixing bowl, combine beet puree, maple syrup, coconut oil, and vanilla extract until smooth.
3. In another bowl, whisk together flour, cocoa powder, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
5. Pour the batter into the prepared pan, spreading it evenly.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean.
7. Let the brownies cool completely before slicing into squares.

These brownies are a delightful way to satisfy your chocolate cravings while sneaking in some extra veggies. Their deep, rich flavor and moist texture will make them a favorite addition to your weekend repertoire.

Beet and Avocado Toast

This beet and avocado toast is a perfect balance of creamy, earthy, and fresh flavors. It’s a light yet filling meal that’s ideal for a Saturday morning or brunch. The vibrant color of beets paired with the smoothness of avocado creates a dish that’s not only beautiful but also packed with nutrients to energize your day.

Ingredients:

• 2 slices whole-grain bread, toasted
• 1 medium beet, cooked and thinly sliced
• 1 ripe avocado
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Cook the beet by boiling, roasting, or steaming it until tender, then slice it thinly.
2. In a small bowl, mash the avocado with lemon juice, olive oil, salt, and pepper until creamy.
3. Spread the mashed avocado evenly on the toasted bread slices.
4. Top with the sliced beets, layering them attractively on the avocado toast.
5. Garnish with fresh dill or parsley and a pinch of salt and pepper.
6. Serve immediately and enjoy your colorful and nutritious meal!

This beet and avocado toast is not only delicious but also a great way to start the day with a boost of healthy fats, fiber, and antioxidants. It’s quick to make yet feels like a gourmet treat that will leave you feeling satisfied and nourished.

Beetroot Hummus

This vibrant beetroot hummus adds a twist to the classic hummus recipe, with the earthy sweetness of roasted beets enriching the flavor and giving it a beautiful pink hue. It’s perfect as a dip for vegetables, pita, or crackers, or as a spread on sandwiches and wraps. Full of plant-based protein, it’s both satisfying and healthful.

Ingredients:

• 2 medium beets, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic
• Salt and black pepper to taste
• 1 tsp cumin (optional)

Instructions:

1. Roast the beets by wrapping them in foil and baking at 400°F (200°C) for 45-60 minutes until tender. Peel and set aside.
2. In a food processor, combine the roasted beets, chickpeas, tahini, olive oil, lemon juice, garlic, salt, pepper, and cumin if using.
3. Process until smooth, scraping down the sides as needed. If the hummus is too thick, add a little water to reach your desired consistency.
4. Taste and adjust seasoning if necessary.
5. Serve with your favorite veggies, crackers, or as a spread on bread.

This beetroot hummus is a fun and nutritious twist on the traditional hummus, offering a burst of flavor and color. It’s perfect for a snack or an appetizer, and it’s packed with plant-based protein, making it an excellent choice for a satisfying and healthy bite.

Beetroot & Sweet Potato Curry

This beetroot and sweet potato curry is a comforting, hearty dish that’s full of warming spices and earthy flavors. The combination of sweet potatoes and beets provides a balance of sweetness and depth, while the coconut milk adds richness and smoothness to the curry. It’s a vegan-friendly, nutrient-dense meal that’s perfect for a cozy Saturday evening.

Ingredients:

• 2 medium beets, peeled and diced
• 1 large sweet potato, peeled and diced
• 1 can (13.5 oz) coconut milk
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cumin
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder, turmeric, cumin, salt, and pepper, and cook for 1 minute.
4. Add the diced beets and sweet potatoes to the pot, stirring to coat in the spices.
5. Pour in the coconut milk and bring the mixture to a boil. Reduce the heat and simmer, covered, for 30-40 minutes, or until the beets and sweet potatoes are tender.
6. Adjust seasoning as needed, then garnish with fresh cilantro.
7. Serve hot with rice or naan for a full meal.

This beetroot and sweet potato curry is perfect for a warming and filling meal. The earthy, natural sweetness of the beets and sweet potatoes, combined with the creamy coconut milk, makes for a deeply satisfying dish. It’s a wonderful way to enjoy a wholesome vegan meal that’s rich in flavor and nutrients.

Beetroot and Quinoa Patties

These beetroot and quinoa patties are a perfect combination of protein-packed quinoa, fiber-rich beets, and savory herbs. They make for a delicious, crunchy snack or a satisfying main dish, served on their own or in a burger bun with your favorite toppings. Vegan-friendly and loaded with nutrients, they are as healthy as they are tasty.

Ingredients:

• 2 medium beets, grated
• 1 cup cooked quinoa
• 1/2 cup breadcrumbs
• 2 tbsp ground flaxseed
• 1 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the grated beets, cooked quinoa, breadcrumbs, ground flaxseed, olive oil, parsley, cumin, paprika, salt, and pepper.
2. Mix everything together until well combined. If the mixture is too wet, add more breadcrumbs.
3. Shape the mixture into small patties.
4. Heat a non-stick pan over medium heat and lightly oil it. Fry the patties for about 4-5 minutes on each side, or until golden brown and crispy.
5. Remove from the pan and place on a paper towel to drain excess oil.
6. Serve warm, garnished with additional parsley or as part of a salad or sandwich.

These beetroot and quinoa patties are a great way to incorporate beets into a savory dish. The crispy texture and hearty ingredients make them a fantastic option for lunch or dinner. They’re filling, flavorful, and a fun twist on traditional veggie patties.

Beetroot and Spinach Vegan Pizza

This beetroot and spinach vegan pizza is a unique, colorful take on a classic favorite. The natural sweetness of beets pairs perfectly with the earthiness of spinach, while the crunchy crust and creamy vegan cheese bring everything together. It’s a great dish for a Saturday night when you want a comforting yet healthy pizza alternative.

Ingredients:

• 1 pizza crust (store-bought or homemade)
• 1 medium beet, thinly sliced
• 1 cup fresh spinach, chopped
• 1/2 cup vegan mozzarella cheese
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 garlic clove, minced
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven according to the pizza crust package instructions (usually 425°F/220°C).
2. Roll out your pizza dough on a baking sheet and brush with olive oil.
3. In a small bowl, mix the balsamic vinegar, minced garlic, salt, and pepper. Drizzle the mixture over the pizza dough.
4. Spread the chopped spinach evenly on the crust.
5. Arrange the beet slices in a circular pattern over the spinach.
6. Sprinkle the vegan mozzarella cheese evenly over the top.
7. Bake the pizza for 15-20 minutes, or until the crust is golden and the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

This beetroot and spinach vegan pizza is a flavorful and vibrant twist on the traditional pizza, offering a balance of textures and flavors that make it a crowd-pleaser. The sweetness of beets, combined with the richness of spinach and the meltiness of vegan cheese, creates a delightful dish for any pizza lover.

Beetroot and Lentil Stew

This beetroot and lentil stew is a hearty, warming dish perfect for a cold Saturday evening. The combination of protein-rich lentils and sweet, tender beets creates a filling and nutritious meal, while the blend of spices and vegetable broth adds depth and flavor. It’s vegan, gluten-free, and full of goodness to keep you satisfied and nourished.

Ingredients:

• 2 medium beets, peeled and diced
• 1 cup green or brown lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 1 tbsp olive oil
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery and sauté until softened, about 5 minutes.
2. Add the garlic, cumin, coriander, and turmeric, cooking for another minute until fragrant.
3. Stir in the diced beets, lentils, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce the heat and simmer, uncovered, for 30-40 minutes, or until the lentils and beets are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This beetroot and lentil stew is a filling and flavorful dish, perfect for a nourishing dinner. The combination of earthy beets, hearty lentils, and aromatic spices creates a comforting stew that is both satisfying and rich in nutrients. It’s an ideal option for meal prep or a cozy weekend meal.

Beetroot and Carrot Fritters

These beetroot and carrot fritters are crispy on the outside, tender on the inside, and packed with flavor. The combination of sweet beets and carrots, with a hint of fresh herbs and spices, makes these fritters a delicious addition to any meal. They can be served with a tangy dipping sauce or added to a salad for a light lunch or dinner.

Ingredients:

• 2 medium beets, grated
• 2 medium carrots, grated
• 1/2 cup chickpea flour (or all-purpose flour)
• 1/4 cup breadcrumbs
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1 tbsp fresh parsley, chopped
• Salt and black pepper to taste
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine the grated beets, carrots, chickpea flour, breadcrumbs, cumin, paprika, parsley, salt, and pepper. Mix well.
2. Shape the mixture into small fritters, pressing lightly to flatten them.
3. Heat the olive oil in a non-stick skillet over medium heat.
4. Fry the fritters in batches for about 3-4 minutes on each side, or until golden brown and crispy.
5. Remove from the skillet and drain on a paper towel.
6. Serve warm with a side of vegan yogurt, tahini sauce, or a simple squeeze of lemon.

These beetroot and carrot fritters are a great snack or side dish, offering a nice crunch and a burst of flavors. They’re not only delicious but also packed with nutrients, making them a healthy option for any meal. Serve them with your favorite dipping sauce or enjoy them on their own!

Beetroot and Apple Smoothie

This beetroot and apple smoothie is a refreshing and energizing drink that’s packed with vitamins and antioxidants. The earthiness of beets pairs perfectly with the crisp sweetness of apples, creating a balanced and nourishing smoothie that’s perfect for a Saturday morning boost.

Ingredients:

• 1 medium beet, peeled and diced
• 1 apple, cored and chopped
• 1/2 banana (optional, for sweetness)
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1 tbsp chia seeds (optional)
• 1 tsp lemon juice
• Ice cubes (optional)

Instructions:

1. In a blender, combine the diced beet, apple, banana (if using), almond milk, chia seeds, and lemon juice.
2. Blend until smooth and creamy.
3. Add ice cubes if you prefer a colder, thicker smoothie and blend again.
4. Pour into a glass and serve immediately.

This beetroot and apple smoothie is a delightful and nutritious way to start your day. The earthy beets and sweet apples combine beautifully to provide a smoothie that’s rich in vitamins, fiber, and antioxidants. It’s the perfect drink to energize you and keep you feeling refreshed throughout the day!

Beetroot and Cashew Stir-Fry

This beetroot and cashew stir-fry is a quick and flavorful dish that combines the earthiness of beets with the rich, nutty taste of cashews. The crunch of the cashews adds texture and contrast to the tender beets, while a light soy sauce and sesame oil dressing brings everything together with savory depth. It’s a simple yet vibrant dish that’s perfect for a healthy lunch or dinner.

Ingredients:

• 2 medium beets, peeled and thinly sliced
• 1/2 cup raw cashews
• 1 tbsp sesame oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• 1 tsp rice vinegar
• 1 clove garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp chopped green onions (for garnish)
• Sesame seeds for garnish

Instructions:

1. Heat a non-stick skillet or wok over medium heat and toast the cashews for 2-3 minutes, stirring frequently, until lightly browned and fragrant. Remove them from the skillet and set aside.
2. In the same skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
3. Add the sliced beets to the skillet and cook, stirring occasionally, for about 10 minutes or until they are tender but still slightly crisp.
4. In a small bowl, whisk together soy sauce, maple syrup, and rice vinegar. Pour this mixture over the beets and stir well to coat.
5. Stir in the toasted cashews and cook for an additional 2-3 minutes to allow the flavors to meld together.
6. Garnish with chopped green onions and sesame seeds before serving.

This beetroot and cashew stir-fry is a wonderful fusion of sweet, savory, and nutty flavors. The tender beets and crunchy cashews make for a satisfying and nutritious meal that’s quick to prepare and packed with flavor. Perfect for when you need a healthy meal on the go!

Beetroot Vegan Tacos

These beetroot vegan tacos are a creative, plant-based twist on traditional tacos, with roasted beets taking center stage. The earthy flavor of the beets pairs wonderfully with fresh, tangy toppings like avocado, cilantro, and lime. The combination of textures and flavors makes these tacos a fresh and satisfying meal that’s perfect for a weekend treat.

Ingredients:

• 2 medium beets, peeled and diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and black pepper to taste
• 6 small corn tortillas
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced beets in olive oil, cumin, paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. While the beets are roasting, warm the tortillas on a skillet or in the oven until soft and pliable.
4. Once the beets are ready, assemble the tacos by placing a spoonful of roasted beets onto each tortilla.
5. Top with sliced avocado, red onion, and chopped cilantro.
6. Serve with lime wedges for a burst of freshness and extra flavor.

These beetroot vegan tacos are a delicious and healthy twist on a Mexican classic. The sweetness of the roasted beets combined with the creamy avocado and tangy lime creates a satisfying and flavorful taco that’s perfect for any time of the day. They’re quick to make, full of vibrant colors, and absolutely delicious!

Beetroot and Chickpea Vegan Burgers

These beetroot and chickpea vegan burgers are a hearty, satisfying option for anyone craving a plant-based alternative to traditional burgers. The combination of beets and chickpeas gives the burgers a wonderful texture, while the spices and herbs create a flavorful patty that’s perfect for grilling or pan-frying. Serve them with your favorite toppings for a healthy and filling meal.

Ingredients:

• 2 medium beets, cooked and grated
• 1 can (15 oz) chickpeas, drained and mashed
• 1/4 cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 tbsp tahini
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and black pepper to taste
• 1 tbsp olive oil (for frying)
• 4 burger buns
• Lettuce, tomato, and other preferred toppings

Instructions:

1. In a large bowl, combine the grated beets, mashed chickpeas, breadcrumbs, parsley, tahini, cumin, paprika, salt, and pepper. Mix well until everything is evenly incorporated.
2. Shape the mixture into 4 equal-sized patties.
3. Heat olive oil in a non-stick skillet over medium heat.
4. Cook the patties for 4-5 minutes on each side, or until golden brown and crispy on the outside.
5. Toast the burger buns and assemble the burgers by placing each patty on a bun and adding your favorite toppings.
6. Serve hot and enjoy!

These beetroot and chickpea vegan burgers are not only delicious but also a great source of plant-based protein and fiber. The earthy flavor of the beets paired with the creamy chickpeas makes for a satisfying and filling burger that’s perfect for a weekend BBQ or a simple weeknight dinner.

Beetroot and Sweet Corn Salad

This beetroot and sweet corn salad is a light, refreshing dish that’s bursting with color and flavor. The sweet, juicy corn complements the earthy, tender beets, while the tangy dressing adds a perfect balance of acidity. This salad is easy to make, packed with nutrients, and makes a perfect side dish or light lunch.

Ingredients:

• 2 medium beets, roasted and diced
• 1 cup fresh or frozen sweet corn kernels
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 40-50 minutes, or until tender. Let them cool before peeling and dicing.
2. While the beets are roasting, cook the sweet corn in a skillet over medium heat for 5-7 minutes, or until heated through and slightly charred.
3. In a large bowl, combine the roasted beets, sweet corn, red onion, and cilantro.
4. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper.
5. Pour the dressing over the salad and toss to combine.
6. Serve immediately or refrigerate for 30 minutes for a chilled version.

This beetroot and sweet corn salad is a vibrant and nutrient-dense dish that’s perfect for a light, refreshing meal. The combination of sweet corn and earthy beets, with the tangy dressing, creates a balanced salad that’s both satisfying and full of flavor. It’s a great addition to any meal or can be enjoyed on its own!

Note: More recipes​ are coming soon!