25+ Delicious Summer Beet Recipes to Brighten Up Your Plates

As the summer sun heats up, it’s the perfect time to embrace fresh, colorful produce—and beets are one of the most versatile and vibrant vegetables you can enjoy during the warmer months.

Packed with nutrients and a natural sweetness, beets are not only great for your health but also make for stunning additions to any dish.

Whether you’re looking for salads, smoothies, roasted dishes, or even desserts, there’s a beet recipe for every occasion.

In this blog post, we’ve compiled over 25+ creative and mouthwatering summer beet recipes that showcase the versatility of this root vegetable.

From refreshing salads to flavorful roasted beet dishes, these recipes will make beets your go-to ingredient for the season.

25+ Delicious Summer Beet Recipes to Brighten Up Your Plates

Summer is all about enjoying fresh, vibrant flavors, and beets fit perfectly into this theme.

From their naturally sweet flavor to their vibrant hues, beets can elevate any dish, whether it’s a simple salad, a hearty main course, or a refreshing drink.

The 25+ summer beet recipes shared here are a great way to experiment with this nutrient-rich vegetable while adding color and nutrition to your meals.

Whether you’re a longtime beet lover or new to the beet game, these recipes will inspire you to get creative in the kitchen this summer.

So, grab your beets and start cooking—your taste buds and body will thank you!

Chilled Beet Gazpacho

A bold and refreshing twist on the classic Spanish cold soup, this Chilled Beet Gazpacho is perfect for hot summer days.

The earthiness of roasted beets pairs beautifully with the brightness of cucumber, red bell pepper, and a hint of citrus. This colorful, silky-smooth soup is light, hydrating, and packed with nutrients, making it a perfect first course or light lunch.

Ingredients:

• 4 medium beets, roasted and peeled
• 1 large cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 2 garlic cloves
• 2 cups vegetable broth, chilled
• Juice of 1 lime
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional toppings: chopped herbs, yogurt drizzle, diced cucumber

Instructions:

1. Roast the beets at 400°F (200°C) for 40–45 minutes, or until tender. Let cool, then peel and roughly chop.
2. In a blender, combine roasted beets, cucumber, bell pepper, onion, garlic, broth, lime juice, vinegar, and olive oil.
3. Blend until smooth. Season with salt and pepper to taste.
4. Chill for at least 2 hours before serving.
5. Serve cold with your favorite garnishes on top.

This beet gazpacho is a celebration of color and flavor.

It’s easy to make ahead, travel-friendly for picnics, and light enough to enjoy even on the hottest days. Plus, the blend of raw and roasted vegetables makes each spoonful complex and satisfying.

Summer Beet and Citrus Salad with Goat Cheese

This beet and citrus salad is an elegant yet simple dish that balances sweetness, acidity, and creaminess.

Roasted beets are paired with juicy orange segments, tangy goat cheese, and crunchy walnuts, all drizzled with a citrus vinaigrette. It’s as beautiful as it is delicious—a refreshing, no-fuss side dish or light entrée for summer dinners or al fresco lunches.

Ingredients:

• 3 medium beets, roasted, peeled, and sliced
• 2 navel oranges, peeled and segmented
• ¼ cup crumbled goat cheese
• ¼ cup toasted walnuts, chopped
• 4 cups arugula or mixed greens
• 2 tbsp olive oil
• 1 tbsp orange juice
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Whisk together olive oil, orange juice, honey, mustard, salt, and pepper to make the vinaigrette.
2. Arrange greens on a platter or individual plates.
3. Top with sliced beets, orange segments, goat cheese, and walnuts.
4. Drizzle the vinaigrette over the top right before serving.

Every bite of this salad brings a perfect mix of flavors and textures.

The sweet citrus and earthy beets are enhanced by the tangy goat cheese and crunchy nuts. It’s a dish that feels gourmet but comes together with minimal effort—ideal for hosting or just treating yourself.

Grilled Beet and Halloumi Skewers

These grilled beet and halloumi skewers are a bold and savory way to enjoy beets in the summer.

The natural sweetness of beets caramelizes beautifully on the grill, while the halloumi gets crispy and golden on the outside and gooey inside. Add some red onion and a touch of herbs for an irresistible vegetarian grill favorite.

Ingredients:

• 3 medium beets, cooked until just tender and cut into 1-inch cubes
• 8 oz halloumi cheese, cut into 1-inch cubes
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tsp fresh thyme or oregano
• Salt and pepper to taste
• Skewers, soaked if wooden

Instructions:

1. Preheat grill to medium heat.
2. In a bowl, toss beet cubes, halloumi, and onion with olive oil, lemon zest, lemon juice, herbs, salt, and pepper.
3. Thread the ingredients onto skewers, alternating beet, halloumi, and onion.
4. Grill for 8–10 minutes, turning occasionally, until halloumi is golden and beets are lightly charred.
5. Serve warm with extra herbs or a yogurt-tahini sauce if desired.

These skewers are perfect for a backyard BBQ or weeknight dinner on the patio.

They’re colorful, hearty, and packed with Mediterranean flavor. Whether served on their own or over couscous or quinoa, they offer a unique and satisfying way to enjoy beets beyond the salad bowl.

Beet and Avocado Tartine

This Beet and Avocado Tartine is a simple yet sophisticated open-faced sandwich that combines earthy beets with creamy avocado and a drizzle of olive oil.

Perfect for a light lunch or brunch, the crisp bread base and fresh toppings create a harmonious balance of flavors and textures. The addition of microgreens or fresh herbs can elevate it further for a gourmet touch.

Ingredients:

• 2 medium beets, roasted and thinly sliced
• 1 ripe avocado, sliced
• 4 slices of crusty sourdough bread, toasted
• 1 tbsp olive oil
• Juice of ½ lemon
• Salt and pepper to taste
• A handful of microgreens or fresh basil (optional)
• 1 tbsp pumpkin seeds (optional)

Instructions:

1. Roast the beets by wrapping them in foil and baking at 400°F (200°C) for 40 minutes or until tender. Once cooled, peel and slice thinly.
2. Toast slices of sourdough bread until golden and crisp.
3. In a small bowl, toss avocado slices with lemon juice, salt, and pepper.
4. To assemble, layer roasted beet slices on top of the toasted bread, followed by avocado slices.
5. Drizzle with olive oil and top with microgreens or herbs and pumpkin seeds.

This tartine is an easy yet impressive dish that’s perfect for a light lunch or as an appetizer.

The creamy avocado pairs wonderfully with the sweet, roasted beets, while the toasted bread gives it a satisfying crunch. You’ll love the fresh, vibrant flavors that come together in just minutes.

Roasted Beet and Quinoa Stuffed Bell Peppers

These Roasted Beet and Quinoa Stuffed Bell Peppers are a healthy, nutrient-packed meal that combines the rich flavor of beets with protein-rich quinoa and fresh vegetables.

This dish is great for meal prepping or serving at a family dinner. The earthy beets and quinoa fill the bell peppers beautifully, making each bite flavorful and satisfying.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 2 medium beets, roasted and diced
• 1 cup cooked quinoa
• 1 small red onion, diced
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• ¼ cup fresh cilantro, chopped
• ¼ cup crumbled feta cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat and sauté onion and garlic until softened (about 5 minutes). Add cumin, salt, and pepper, and cook for another minute.
3. Add roasted beets, cooked quinoa, and chopped cilantro to the skillet, and stir to combine. Cook for another 2–3 minutes, then remove from heat.
4. Stuff each bell pepper with the beet-quinoa mixture, pressing it down gently to pack it tightly.
5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are tender.
6. Remove foil and sprinkle feta cheese on top if using. Bake for an additional 5 minutes to melt the cheese.

These stuffed peppers are a great way to enjoy beets in a heartier, meal-worthy dish.

The combination of beets, quinoa, and spices creates a savory, earthy filling that’s balanced with the sweet bell peppers. It’s a crowd-pleasing dish that works well for both vegetarians and meat lovers alike.

Beet and Berry Smoothie Bowl

This Beet and Berry Smoothie Bowl is the ultimate vibrant, nutrient-dense breakfast or snack to kick off your summer day.

The combination of sweet berries and roasted beets creates a naturally sweet and refreshing base, while toppings like granola, chia seeds, and coconut flakes add texture and crunch. It’s a perfect way to get your veggies in without sacrificing flavor.

Ingredients:

• 1 small beet, roasted and peeled
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• ½ banana
• ½ cup almond milk (or any plant-based milk)
• 1 tbsp honey or maple syrup (optional)
• ¼ cup granola
• 1 tbsp chia seeds
• 1 tbsp shredded coconut (optional)

Instructions:

1. Roast the beet by wrapping it in foil and baking at 400°F (200°C) for 40 minutes or until tender. Allow it to cool, then peel and chop into pieces.
2. In a blender, combine roasted beet, mixed berries, banana, almond milk, and honey (if using). Blend until smooth and creamy.
3. Pour the smoothie mixture into a bowl and top with granola, chia seeds, coconut flakes, or any other toppings of your choice.

This smoothie bowl is an excellent way to start the day with a burst of color and antioxidants.

The roasted beets provide natural sweetness and a rich, earthy flavor that pairs wonderfully with the tangy berries. It’s refreshing, filling, and packed with essential vitamins and minerals.

Pickled Beets with Red Onion

Pickled beets are a tangy, sweet, and colorful side dish that’s perfect for summer.

The beets are marinated in a brine made with vinegar, sugar, and spices, creating a flavorful contrast to their natural earthiness. Pair them with salads, grilled meats, or enjoy them on their own for a refreshing bite. The red onions add extra depth and flavor to this simple recipe.

Ingredients:

• 4 medium beets, peeled and sliced into rounds
• 1 small red onion, thinly sliced
• 1 cup white vinegar
• 1 cup water
• 2 tbsp sugar
• 1 tbsp salt
• 1 tsp mustard seeds
• 1 tsp peppercorns
• 2 cloves garlic, peeled
• 2 sprigs fresh dill (optional)

Instructions:

1. Boil the beets in salted water for 30–40 minutes, or until tender. Drain and set aside to cool slightly before slicing them into rounds.
2. In a saucepan, combine the vinegar, water, sugar, salt, mustard seeds, peppercorns, and garlic. Bring to a boil, then reduce heat and simmer for 5–7 minutes, allowing the flavors to meld.
3. In a jar or container, layer the sliced beets and red onions. Pour the hot brine over the vegetables, ensuring they are fully submerged.
4. Let the pickled beets cool to room temperature before sealing the jar and refrigerating. Allow them to pickle for at least 24 hours before serving, though they’re even better after 2–3 days.

Pickled beets are a fantastic way to preserve beets and enjoy their flavor long after they’re in season.

The brine balances the natural sweetness of the beets with a tangy punch, making it the perfect side dish for BBQs or a unique addition to a charcuterie board.

Beetroot and Feta Dip

This Beetroot and Feta Dip is creamy, tangy, and packed with flavor.

The roasted beets provide the dip with a beautiful rich color and earthy taste, while the feta adds a tangy, creamy element that balances out the sweetness of the beets. Perfect for a party appetizer, this dip is easy to make and pairs wonderfully with pita, crackers, or fresh veggies.

Ingredients:

• 2 medium beets, roasted and peeled
• ½ cup crumbled feta cheese
• 2 tbsp Greek yogurt
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Roast the beets by wrapping them in foil and baking at 400°F (200°C) for 40 minutes or until tender. Once cooled, peel and chop them into chunks.
2. In a food processor, combine the roasted beets, feta, Greek yogurt, olive oil, garlic, and lemon juice. Blend until smooth and creamy.
3. Taste and adjust seasoning with salt and pepper as needed.
4. Transfer the dip to a bowl, garnish with fresh parsley, and serve with pita, crackers, or sliced veggies.

This dip is a delicious way to enjoy beets in a creamy, savory form.

The combination of roasted beets and feta creates a tangy, smooth dip with a vibrant color that’s sure to impress your guests. It’s an easy and delicious way to get more beets into your diet!

Beet and Corn Tacos

These Beet and Corn Tacos are a fresh, colorful, and satisfying vegetarian option for taco night.

The roasted beets add an earthy flavor that pairs perfectly with the sweetness of the corn and the spiciness of a homemade chili-lime dressing. Wrapped in soft tortillas, these tacos are vibrant and packed with texture, making them a great alternative to traditional meat tacos.

Ingredients:

• 2 medium beets, roasted and diced
• 1 cup fresh or frozen corn kernels
• 1 tbsp olive oil
• 1 tsp chili powder
• Juice of 1 lime
• 4 small flour tortillas
• 1 avocado, sliced
• ¼ cup crumbled queso fresco or cotija cheese
• Fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Roast the beets wrapped in foil for 40–45 minutes, or until tender. Once cooled, peel and dice them into bite-sized pieces.
2. Heat olive oil in a pan over medium heat and sauté the corn for 4–5 minutes until lightly charred. Season with chili powder, salt, and pepper, and toss to combine.
3. In a small bowl, whisk together the lime juice, a pinch of salt, and chili powder to create a dressing.
4. Warm the tortillas in a dry skillet or microwave.
5. To assemble, spoon a few pieces of roasted beets and sautéed corn onto each tortilla. Top with avocado slices, queso fresco, cilantro, and drizzle with the chili-lime dressing.
6. Serve immediately, garnished with extra cilantro.

These Beet and Corn Tacos are a delightful and creative way to incorporate beets into a light and fun meal.

he combination of roasted beets, sweet corn, and creamy avocado creates a satisfying bite, while the chili-lime dressing adds a zesty kick. Perfect for a summer taco night with friends or a quick weeknight dinner.

Beetroot, Orange, and Walnut Salad

This Beetroot, Orange, and Walnut Salad is a refreshing, nutrient-packed dish that combines earthy roasted beets with the sweet, juicy citrus of oranges and the crunch of toasted walnuts.

The addition of a tangy vinaigrette enhances the flavors, making it the perfect side salad for any summer meal. This salad is not only light but also a beautiful, colorful addition to your plate.

Ingredients:

• 3 medium beets, roasted and peeled
• 2 oranges, peeled and segmented
• ¼ cup toasted walnuts
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C) and roast the beets wrapped in foil for 40–45 minutes, until tender. Once cooled, peel and slice them into rounds.
2. In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper to make the vinaigrette.
3. On a serving platter, arrange the roasted beet slices and orange segments. Sprinkle with toasted walnuts and drizzle the vinaigrette over the top.
4. Garnish with freshly chopped parsley and serve immediately.

This salad is a beautiful and vibrant way to enjoy beets.

The combination of beets, oranges, and walnuts gives the dish a perfect balance of sweetness, tang, and crunch. It pairs wonderfully with grilled meats, seafood, or can be enjoyed on its own as a light, refreshing meal.

Beet and Spinach Pesto Pasta

This Beet and Spinach Pesto Pasta brings a healthy twist to your classic pesto. The beets add a rich, earthy depth to the pesto, while the spinach and garlic provide a fresh, vibrant flavor. Tossed with your favorite pasta, this dish is quick, easy, and packed with nutrients.

The addition of Parmesan cheese gives the pesto a creamy finish that will make you reach for seconds.

Ingredients:

• 2 medium beets, roasted and peeled
• 2 cups fresh spinach
• 1/4 cup Parmesan cheese, grated
• 1/4 cup olive oil
• 2 cloves garlic
• Juice of ½ lemon
• Salt and pepper to taste
• 8 oz pasta of your choice
• Extra Parmesan for serving

Instructions:

1. Roast the beets by wrapping them in foil and baking at 400°F (200°C) for about 40 minutes until soft. Allow them to cool, then peel and chop into chunks.
2. In a food processor, combine the roasted beets, spinach, Parmesan cheese, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Cook the pasta according to package instructions. Reserve a cup of pasta water and drain the rest.
4. Toss the cooked pasta with the beet pesto, adding reserved pasta water a little at a time until the pesto coats the pasta evenly.
5. Serve with extra Parmesan cheese and fresh ground pepper.

This Beet and Spinach Pesto Pasta is a vibrant, healthful dish that’s packed with flavor and nutrients.

The earthy beets bring a sweetness to the pesto that pairs beautifully with the spinach, creating a unique and colorful sauce for your pasta. It’s a great vegetarian meal that is both hearty and light.

Beetroot and Sweet Potato Hash

This Beetroot and Sweet Potato Hash is a hearty, savory dish that makes for a fantastic breakfast, brunch, or even dinner.

The natural sweetness of the roasted beets and sweet potatoes is balanced by the savory garlic and thyme, creating a perfect combination. Topped with a fried egg, this dish is filling and bursting with flavor—ideal for a lazy weekend morning or an easy meal any day of the week.

Ingredients:

• 2 medium beets, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 1 red onion, diced
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 eggs (optional, for serving)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets and sweet potatoes with olive oil, thyme, salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes, or until tender and lightly browned.
2. In a large skillet, sauté the diced onion over medium heat with a little olive oil until softened (about 5 minutes).
3. Add the roasted beets and sweet potatoes to the skillet, stirring to combine. Cook for an additional 5 minutes to allow the flavors to meld together.
4. While the hash is cooking, fry the eggs in a separate skillet to your liking.
5. Serve the hash topped with a fried egg and garnish with fresh parsley.

This Beetroot and Sweet Potato Hash is a satisfying, flavorful meal that can be enjoyed at any time of day.

The combination of sweet, earthy beets and sweet potatoes, along with the savory garlic and thyme, creates a comforting and wholesome dish. It’s a great way to start your day with a burst of color and nutrients!

Beetroot and Cucumber Raita

This Beetroot and Cucumber Raita is a cooling and tangy Indian-style yogurt dip that pairs wonderfully with grilled meats, curries, or as a refreshing side for any summer meal.

The earthy sweetness of beets combines with the crisp, fresh flavor of cucumber, while yogurt provides a creamy, tangy base. This dip is light, refreshing, and adds a vibrant pop of color to your table.

Ingredients:

• 2 medium beets, roasted and grated
• 1 cucumber, peeled and grated
• 1 cup plain Greek yogurt
• 1 tbsp olive oil
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• Salt and pepper to taste
• 1 tbsp lemon juice

Instructions:

1. Roast the beets by wrapping them in foil and baking at 400°F (200°C) for 40 minutes, or until tender. Once cooled, grate the beets.
2. Grate the cucumber and place it in a clean kitchen towel to squeeze out excess water.
3. In a bowl, combine the grated beets, cucumber, yogurt, olive oil, cumin powder, mint, salt, pepper, and lemon juice.
4. Stir well to combine and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled with your favorite grilled dishes or as a cooling dip for pita or veggies.

This raita is a perfect side dish for spicy curries or grilled dishes, offering a cooling contrast with its creamy yogurt base.

It’s simple to prepare and full of flavor, making it a fantastic addition to any summer meal.

Beetroot and Ricotta Stuffed Pasta Shells

These Beetroot and Ricotta Stuffed Pasta Shells are a deliciously comforting, vegetarian twist on classic stuffed pasta.

The creamy ricotta filling is enriched with roasted beets, creating a vibrant and flavorful filling that pairs perfectly with tomato sauce. These stuffed shells are hearty enough for a main course yet light enough for a summer dinner.

Ingredients:

• 12 large pasta shells, cooked according to package instructions
• 2 medium beets, roasted and peeled
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tbsp fresh basil, chopped
• 1 cup marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roast the beets at 400°F (200°C) for 40 minutes, then peel and chop them into small pieces.
3. In a bowl, combine the roasted beets, ricotta cheese, Parmesan, minced garlic, fresh basil, salt, and pepper. Stir well until the mixture is smooth and combined.
4. Stuff each cooked pasta shell with the beet and ricotta mixture and arrange them in a baking dish.
5. Pour marinara sauce over the stuffed shells and bake, covered with foil, for 20 minutes.
6. Uncover the dish and bake for an additional 10 minutes until the shells are heated through and the sauce is bubbling.
7. Serve with extra Parmesan and fresh basil for garnish.

These beet and ricotta stuffed shells are a flavorful and unique way to enjoy beets in a pasta dish.

The sweet beets add a rich color and depth of flavor that contrasts beautifully with the creamy ricotta filling. This dish is sure to impress at any summer dinner gathering.

Beetroot and Carrot Slaw

This Beetroot and Carrot Slaw is a crunchy, vibrant side dish that’s perfect for summer cookouts, BBQs, or as a topping for sandwiches and tacos.

The sweet, earthy beets and carrots are tossed in a tangy vinaigrette, making this slaw fresh, flavorful, and colorful. It’s a great alternative to traditional cabbage slaw and brings a wonderful pop of color to any meal.

Ingredients:

• 2 medium beets, peeled and grated
• 2 large carrots, peeled and grated
• 1/2 red onion, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey or maple syrup
• 3 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Grate the beets and carrots using a box grater or food processor.
2. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, salt, and pepper to create the dressing.
3. In a large bowl, combine the grated beets, carrots, and sliced red onion. Pour the dressing over the vegetables and toss well to coat.
4. Let the slaw sit for at least 30 minutes to allow the flavors to meld. Garnish with fresh parsley before serving.

This beet and carrot slaw is an easy-to-make, healthy side dish that adds a satisfying crunch to any summer meal.

The natural sweetness of the beets and carrots is balanced by the tangy dressing, making this slaw a refreshing addition to burgers, grilled meats, or even as a stand-alone snack.

Beetroot and Goat Cheese Tart

This Beetroot and Goat Cheese Tart is a savory, sophisticated dish that makes an elegant addition to any summer gathering.

The earthy sweetness of the roasted beets pairs beautifully with the tangy richness of goat cheese, all nestled on a flaky puff pastry. It’s perfect for a light lunch, appetizer, or brunch, offering a delicious balance of flavors and textures.

Ingredients:

• 2 medium beets, roasted and thinly sliced
• 1 sheet puff pastry, thawed
• 4 oz goat cheese, crumbled
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh arugula for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Roll out the puff pastry on a parchment-lined baking sheet.
2. Roast the beets wrapped in foil at 400°F (200°C) for 40 minutes, or until tender. Once cooled, peel and thinly slice.
3. Brush the puff pastry with olive oil and sprinkle with fresh thyme leaves, salt, and pepper.
4. Arrange the beet slices evenly on top of the puff pastry, leaving a border around the edges.
5. Scatter the crumbled goat cheese over the beets and drizzle with balsamic vinegar.
6. Bake for 25–30 minutes, or until the pastry is golden and puffed.
7. Serve the tart warm, garnished with fresh arugula.

This Beetroot and Goat Cheese Tart is an ideal dish for summer picnics or gatherings.

The richness of the goat cheese complements the sweetness of the roasted beets, and the balsamic vinegar adds a delightful tang. It’s light, savory, and beautiful, making it a showstopper at any occasion.

Beetroot and Chickpea Buddha Bowl

This Beetroot and Chickpea Buddha Bowl is a colorful, hearty, and nutritious meal that’s perfect for a light lunch or dinner.

The roasted beets and chickpeas provide a satisfying, earthy base, while the quinoa adds protein and the tahini dressing brings everything together. You can customize it with your favorite grains, vegetables, and toppings for a personalized, feel-good meal.

Ingredients:

• 2 medium beets, roasted and diced
• 1 cup cooked quinoa
• 1 cup cooked chickpeas (or canned, drained, and rinsed)
• 1 avocado, sliced
• 1 tbsp olive oil
• 1 tbsp ground cumin
• Salt and pepper to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin dressing)
• Fresh parsley or cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced beets and chickpeas in olive oil, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes, or until the beets are tender and the chickpeas are slightly crispy.
2. While the beets and chickpeas are roasting, cook quinoa according to package instructions and set aside.
3. In a small bowl, whisk together tahini, lemon juice, water, salt, and pepper to make the dressing. Adjust the water to your desired consistency.
4. To assemble the bowls, divide the quinoa between bowls, then top with the roasted beets, chickpeas, avocado slices, and a drizzle of tahini dressing.
5. Garnish with fresh parsley or cilantro and serve immediately.

This Beetroot and Chickpea Buddha Bowl is packed with flavor and nutrients.

The roasted beets and chickpeas provide earthy, savory notes, while the avocado adds creaminess and the tahini dressing ties everything together with a zesty touch. It’s a great way to enjoy a healthy, satisfying meal that’s both filling and refreshing.

Beetroot Sorbet

Beetroot Sorbet is a vibrant, refreshing frozen dessert that’s perfect for hot summer days.

The natural sweetness of beets is enhanced by citrus and a touch of honey, creating a naturally sweet and refreshing sorbet. It’s a great way to enjoy beets in a dessert form, offering a unique twist to traditional sorbet flavors.

Ingredients:

• 2 medium beets, peeled and chopped
• 1 cup fresh orange juice
• 1/4 cup lemon juice
• 2 tbsp honey or maple syrup
• 1 cup water
• 1 tbsp lemon zest (optional)

Instructions:

1. Steam or boil the chopped beets until tender (about 30 minutes). Let them cool slightly, then blend them in a food processor or blender with the orange juice, lemon juice, honey, and water until smooth.
2. Strain the beet mixture through a fine mesh sieve to remove any pulp and ensure a smooth sorbet texture.
3. Pour the strained beet juice into an ice cream maker and follow the manufacturer’s instructions to churn until it reaches a sorbet consistency.
4. If you don’t have an ice cream maker, pour the beet mixture into a shallow dish and freeze. Every 30 minutes, scrape with a fork to break up the ice crystals until the mixture becomes a slushy, sorbet-like texture.
5. Once the sorbet is fully frozen, serve in bowls or cones and garnish with a sprinkle of lemon zest if desired.

This Beetroot Sorbet is a refreshing and slightly tangy way to enjoy the natural sweetness of beets.

It’s an unexpected and unique summer dessert that will surprise and delight your guests with its vibrant color and refreshing taste.

Beetroot and Apple Smoothie

This Beetroot and Apple Smoothie is a refreshing, nutrient-packed drink that combines the earthy sweetness of beets with the crisp, tart flavor of apples.

The addition of yogurt gives it a creamy texture, making it a perfect breakfast or snack to start your day with a healthy boost. Packed with vitamins, fiber, and antioxidants, this smoothie is as delicious as it is nutritious.

Ingredients:

• 1 medium beet, peeled and chopped
• 1 apple, cored and chopped
• ½ cup Greek yogurt
• 1 cup almond milk (or any milk of choice)
• 1 tbsp honey or maple syrup (optional)
• Ice cubes (optional)

Instructions:

1. In a blender, combine the chopped beet, apple, Greek yogurt, almond milk, and honey (if using). Blend until smooth.
2. If you prefer a colder, thicker smoothie, add a few ice cubes and blend again.
3. Pour into a glass and enjoy immediately.

This Beetroot and Apple Smoothie is a refreshing, vibrant drink that’s perfect for hot summer days.

The earthy beets balance out the sweetness of the apple, creating a deliciously smooth and satisfying beverage. It’s a great way to get more beets into your diet!

Grilled Beetroot Salad with Feta and Mint

This Grilled Beetroot Salad with Feta and Mint is a light and flavorful dish, perfect for a summer meal or a side at a BBQ.

Grilling the beets intensifies their sweetness and adds a smoky flavor, which pairs wonderfully with the creamy feta and fresh mint. Tossed with a lemony dressing, this salad is a delightful combination of sweet, savory, and tangy flavors.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and pepper to taste
• ½ cup crumbled feta cheese
• 1 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil (for dressing)

Instructions:

1. Preheat your grill to medium-high heat. Toss the beet wedges with olive oil, salt, and pepper.
2. Grill the beets for 10-12 minutes, turning occasionally, until they are tender and slightly charred.
3. While the beets are grilling, prepare the dressing by whisking together lemon juice, olive oil, salt, and pepper in a small bowl.
4. Once the beets are grilled and slightly cooled, toss them in a bowl with the feta cheese and fresh mint.
5. Drizzle the dressing over the salad and serve immediately.

This Grilled Beetroot Salad is a beautiful, refreshing dish that combines smoky grilled beets with creamy feta and the bright flavor of fresh mint.

The tangy lemon dressing pulls it all together, making it the perfect side for grilled meats or as a light main dish.

Beetroot and Avocado Toast

Beetroot and Avocado Toast is a vibrant and healthy twist on the classic avocado toast.

The earthy beets pair beautifully with creamy avocado and are topped with a dash of lemon and herbs for added freshness. This simple yet satisfying recipe makes for a great breakfast, brunch, or light lunch, offering a burst of color and nutrients.

Ingredients:

• 2 slices whole-grain bread, toasted
• 1 ripe avocado, mashed
• 1 medium beet, cooked, peeled, and thinly sliced
• Juice of ½ lemon
• Salt and pepper to taste
• Fresh dill or parsley for garnish (optional)

Instructions:

1. Toast the bread slices to your desired crispness.
2. Mash the ripe avocado in a small bowl, adding a squeeze of lemon juice, salt, and pepper.
3. Spread the mashed avocado evenly over the toasted bread.
4. Layer the thin beet slices on top of the avocado.
5. Garnish with fresh dill or parsley, and a sprinkle of salt and pepper.
6. Serve immediately as a light meal or snack.

Beetroot and Avocado Toast is a healthy, satisfying option that’s as delicious as it is nutritious.

The combination of creamy avocado and earthy beets on crispy whole-grain toast makes for a vibrant and filling dish that’s perfect for any time of day.

Beetroot and Sweet Corn Salad

This Beetroot and Sweet Corn Salad is a fresh and vibrant dish that combines the earthy sweetness of beets with the natural sweetness of corn.

Tossed in a light vinaigrette with fresh herbs, this salad is a perfect side dish for summer BBQs or as a light lunch. The addition of crunchy vegetables and a squeeze of lime makes it refreshing and full of flavor.

Ingredients:

• 2 medium beets, roasted, peeled, and diced
• 1 cup fresh or frozen corn kernels (cooked)
• 1 small red bell pepper, diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp cumin powder
• Salt and pepper to taste
• 1/2 red onion, finely chopped

Instructions:

1. Roast the beets at 400°F (200°C) for 40 minutes, then peel and dice them.
2. In a large bowl, combine the diced beets, cooked corn, diced bell pepper, and red onion.
3. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
4. Drizzle the dressing over the salad and toss well to combine.
5. Garnish with chopped fresh cilantro and serve chilled.

This Beetroot and Sweet Corn Salad is a sweet and savory delight that’s packed with color and flavor.

The earthy beets complement the sweetness of the corn, while the lime and cumin dressing adds a refreshing kick. It’s a perfect side for summer parties or as a light, satisfying meal on its own.

Beetroot and Ricotta Flatbreads

These Beetroot and Ricotta Flatbreads are a quick and easy way to enjoy beets in a warm, comforting way.

The soft, pillowy flatbreads are topped with roasted beets, creamy ricotta, and a sprinkle of fresh herbs. This dish is ideal as a snack, appetizer, or light meal, and is great for a casual summer gathering.

Ingredients:

• 1 package of store-bought or homemade flatbread
• 2 medium beets, roasted and thinly sliced
• 1/2 cup ricotta cheese
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• Fresh thyme or rosemary for garnish
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Roast the beets for about 40 minutes, then peel and slice them thinly.
2. Heat the flatbreads in the oven or on a stovetop griddle until slightly crispy.
3. Spread a thin layer of ricotta cheese over each flatbread.
4. Arrange the roasted beet slices over the ricotta and drizzle with olive oil and balsamic glaze.
5. Season with salt and pepper, then garnish with fresh thyme or rosemary.
6. Serve immediately, warm from the oven.

These Beetroot and Ricotta Flatbreads are a simple, savory dish that’s full of flavor and color.

The creamy ricotta pairs perfectly with the sweet roasted beets, and the balsamic glaze adds a beautiful, tangy finish. It’s a delicious and easy way to enjoy beets during the summer.

Beetroot and Lemon Quinoa Pilaf

Beetroot and Lemon Quinoa Pilaf is a healthy, light, and flavorful dish that’s perfect as a side or light meal. The quinoa provides a nutty base, while the roasted beets add an earthy sweetness.

The lemon zest and juice give the dish a refreshing citrusy brightness, making it the ideal accompaniment to grilled meats or as a vegan main dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium beets, roasted and diced
• 1 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1/2 cup toasted almonds (optional for crunch)

Instructions:

1. Cook the quinoa according to the package instructions. Set aside.
2. Roast the beets at 400°F (200°C) for 40 minutes, then peel and dice them.
3. In a large bowl, combine the cooked quinoa, roasted beets, lemon zest, and lemon juice.
4. Drizzle with olive oil and toss gently to combine. Season with salt and pepper.
5. Garnish with fresh parsley and toasted almonds for added texture.
6. Serve warm or at room temperature.

The Beetroot and Lemon Quinoa Pilaf is light, nutritious, and bursting with flavor.

The earthy beets are beautifully balanced by the bright citrus notes from the lemon, while the toasted almonds add a delightful crunch. This dish is perfect for summer picnics, barbecues, or as a standalone meal.