25+ Mouthwatering Sunday Beetroot Recipes to Elevate Your Menu

Sundays are a time for relaxation, gathering with loved ones, and indulging in hearty meals that nourish both the body and soul.

What better way to enhance your Sunday menu than with the vibrant, earthy goodness of beetroot?

Packed with essential nutrients, fiber, and antioxidants, beetroot is an underrated superfood that brings a unique sweetness and stunning color to a wide range of dishes.

Whether you’re in the mood for a refreshing salad, a comforting stew, a filling main course, or a light snack, beetroot can fit the bill.

In this article, we’ve compiled 25+ beetroot recipes that are perfect for making your Sundays unforgettable, bringing flavor and wellness to the heart of your weekend.

25+ Mouthwatering Sunday Beetroot Recipes to Elevate Your Menu

Beetroot is more than just a root vegetable—it’s a versatile ingredient that can transform your Sunday meals into something truly special.

From zesty salads and creamy soups to hearty stews and healthy smoothies, these 25+ beetroot recipes are sure to become staples in your culinary repertoire.

Packed with nutrients and vibrant in color, each dish will not only taste incredible but also offer a nourishing boost to start your week off right.

So, gather your ingredients, get inspired, and bring a touch of beetroot magic to your next Sunday gathering.

Roasted Beetroot and Goat Cheese Salad

A vibrant and nutritious salad perfect for a Sunday lunch, combining the earthy sweetness of roasted beetroot with creamy goat cheese, crunchy walnuts, and a zesty balsamic dressing. This dish is both visually stunning and packed with wholesome flavors.

Ingredients

• 3 medium beetroots, washed and peeled
• 2 tbsp olive oil
• Salt and black pepper to taste
• 4 cups mixed greens (spinach, arugula, and lettuce)
• 1/2 cup crumbled goat cheese
• 1/3 cup walnuts, toasted
• 2 tbsp balsamic vinegar
• 1 tsp honey

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the beetroots into wedges, toss with olive oil, salt, and pepper, and spread on a baking sheet.
3. Roast for 30-35 minutes until tender, turning halfway through.
4. In a small bowl, whisk together balsamic vinegar, honey, and a pinch of salt.
5. Arrange mixed greens on a platter, top with roasted beetroot, goat cheese, and toasted walnuts.
6. Drizzle with the balsamic dressing and serve immediately.

The combination of earthy, sweet beetroot and tangy goat cheese creates a flavor-packed salad that’s ideal for a healthy and refreshing Sunday treat. The crunch from walnuts adds texture, making every bite delightful and satisfying.

Beetroot and Ginger Soup

This warm and vibrant beetroot soup is infused with the spicy kick of ginger, perfect for cozy Sunday evenings. Rich in nutrients and naturally creamy, it’s a comforting dish to prepare and savor.

Ingredients

• 4 medium beetroots, peeled and chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1/2 cup coconut milk (optional)
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions

1. Heat olive oil in a pot over medium heat. Add onion and garlic; sauté until soft.
2. Add chopped beetroot and grated ginger; cook for 5 minutes.
3. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 25-30 minutes until the beetroot is tender.
4. Blend the soup using an immersion blender until smooth. Stir in coconut milk for extra creaminess if desired.
5. Season with salt and pepper to taste. Serve warm, garnished with fresh herbs.

This soup offers a perfect balance of sweetness from the beetroot and spice from the ginger. Its velvety texture and bold flavor make it a standout dish for Sundays, comforting both the body and soul.

Beetroot Hummus Quesadilla

A creative twist on the classic quesadilla, this recipe combines creamy beetroot hummus with melted cheese and fresh veggies. It’s an easy-to-make, colorful Sunday snack or light lunch.

Ingredients

• 2 medium flour tortillas
• 1/2 cup beetroot hummus (store-bought or homemade)
• 1/2 cup shredded mozzarella or feta cheese
• 1/4 cup spinach leaves
• 1/4 cup thinly sliced red onion
• 1 tbsp olive oil

Instructions

1. Spread beetroot hummus evenly over one tortilla.
2. Layer with shredded cheese, spinach leaves, and red onion slices. Place the second tortilla on top.
3. Heat olive oil in a non-stick skillet over medium heat. Cook the quesadilla for 2-3 minutes on each side until golden brown and the cheese is melted.
4. Remove from heat, cut into wedges, and serve warm.

This quesadilla is a delightful way to use beetroot in a fun, finger-food style dish. The creamy hummus and melted cheese blend beautifully, while the fresh veggies add crunch and nutrients, making it a flavorful Sunday treat.

Beetroot and Feta Pasta

This vibrant beetroot and feta pasta is a delightful dish, perfect for a relaxed Sunday meal. The creamy beetroot sauce coats the pasta beautifully, while the feta adds a tangy richness, creating a comforting yet refreshing combination.

Ingredients

• 2 medium beetroots, roasted and peeled
• 2 garlic cloves, minced
• 1/2 cup heavy cream or Greek yogurt
• 1/3 cup crumbled feta cheese
• 250g pasta of your choice (spaghetti or penne work well)
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Roast the beetroots in a preheated oven at 400°F (200°C) for 40 minutes or until tender. Once cooled, blend them into a smooth puree.
2. Cook pasta according to package instructions, reserving 1/2 cup of pasta water.
3. Heat olive oil in a pan, sauté minced garlic, and stir in the beetroot puree. Add heavy cream and season with salt and pepper.
4. Toss the cooked pasta in the sauce, adding a splash of pasta water for a silky consistency.
5. Serve hot, topped with crumbled feta and garnished with parsley.

The earthy beetroot sauce transforms simple pasta into a gourmet meal. The creamy texture and tangy feta balance beautifully, making this dish both visually appealing and delicious for a cozy Sunday dinner.

Beetroot and Carrot Smoothie Bowl

Start your Sunday with a refreshing and nutrient-packed smoothie bowl. This beetroot and carrot combination is naturally sweet, energizing, and filled with vitamins, making it a great way to fuel your day.

Ingredients

• 1 medium beetroot, peeled and boiled
• 2 medium carrots, peeled and chopped
• 1 banana, frozen
• 1/2 cup orange juice
• 1/2 cup Greek yogurt
• 1/4 tsp ground cinnamon
• Toppings: granola, chia seeds, sliced fruit, or nuts

Instructions

1. Blend the cooked beetroot, carrots, banana, orange juice, Greek yogurt, and cinnamon until smooth.
2. Pour the smoothie into a bowl and top with granola, chia seeds, sliced fruit, or your favorite nuts.
3. Serve immediately and enjoy with a spoon.

This smoothie bowl is a feast for the eyes and the taste buds. Its vibrant color and fresh flavor make it the ideal healthy treat, while the toppings add a satisfying crunch to every bite.

Beetroot Falafel Wraps

Beetroot falafels bring a colorful twist to the classic Middle Eastern favorite. These wraps are loaded with vibrant flavors and textures, perfect for a light yet filling Sunday lunch or dinner.

Ingredients

• 1 cup cooked chickpeas
• 1 medium beetroot, grated
• 2 garlic cloves
• 1/4 cup chopped parsley
• 1/4 cup all-purpose flour or breadcrumbs
• 1 tsp ground cumin
• 1/2 tsp salt
• 2 tbsp olive oil
• 4 large tortillas or flatbreads
• Toppings: shredded lettuce, cucumber slices, yogurt sauce, or hummus

Instructions

1. Blend chickpeas, grated beetroot, garlic, parsley, flour, cumin, and salt into a coarse mixture. Shape into small patties or balls.
2. Heat olive oil in a pan and fry the falafel for 2-3 minutes on each side until golden brown.
3. Warm the tortillas, spread a layer of hummus or yogurt sauce, and add shredded lettuce and cucumber slices.
4. Place the falafel on top, wrap tightly, and serve.

These beetroot falafel wraps are bursting with flavor and nutrients. The sweetness of the beetroot pairs perfectly with the earthy chickpeas and aromatic spices, making this a colorful and satisfying Sunday meal.

Beetroot and Potato Gratin

This creamy and rich beetroot and potato gratin is the perfect Sunday comfort food. Layers of tender potato and beetroot slices are baked with a luscious, cheesy cream sauce, creating a dish that’s hearty, flavorful, and visually stunning.

Ingredients

• 3 medium potatoes, peeled and thinly sliced
• 2 medium beetroots, peeled and thinly sliced
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 garlic clove, minced
• 1 tsp thyme leaves
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter or oil.
2. In a small saucepan, heat the cream, milk, garlic, thyme, salt, and pepper until warm but not boiling.
3. Layer the potato and beetroot slices alternately in the baking dish, slightly overlapping.
4. Pour the warm cream mixture evenly over the layers and sprinkle Parmesan cheese on top.
5. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 15 minutes until golden and bubbly.
6. Let cool slightly before serving.

This dish is a wonderful blend of creamy textures and earthy flavors, making it a standout side or main dish for your Sunday table. The vibrant beetroot adds a pop of color, while the potatoes make it irresistibly satisfying.

Beetroot Pancakes

These fluffy and vibrant beetroot pancakes are a fun and healthy way to brighten up your Sunday breakfast or brunch. Slightly sweet with a hint of earthiness, they’re both kid-friendly and packed with nutrients.

Ingredients

• 1 medium beetroot, boiled and pureed
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1 cup milk
• 1 tsp vanilla extract
• Butter or oil for cooking

Instructions

1. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk beetroot puree, egg, milk, and vanilla extract until smooth.
3. Combine wet and dry ingredients, stirring just until blended.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side until bubbles form and edges are set.
6. Serve with maple syrup, fresh fruits, or yogurt.

These beetroot pancakes are a feast for the eyes and a delight for the palate. Their vibrant hue and soft texture make them perfect for a special Sunday breakfast, and they’re as nutritious as they are delicious.

Beetroot and Lentil Curry

This hearty and flavorful beetroot and lentil curry is perfect for a cozy Sunday dinner. Packed with protein and earthy spices, it’s a wholesome dish that pairs beautifully with rice or flatbread.

Ingredients

• 2 medium beetroots, peeled and diced
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 2 cups vegetable broth
• 1 can coconut milk (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add curry powder, cumin, and turmeric; cook for 1 minute.
3. Stir in diced beetroot and lentils. Add vegetable broth and bring to a boil.
4. Reduce heat, cover, and simmer for 20-25 minutes until the lentils and beetroot are tender.
5. Stir in coconut milk for a creamier texture and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

This beetroot and lentil curry is a nourishing dish filled with bold flavors and warm spices. The sweetness of the beetroot complements the earthiness of the lentils, creating a satisfying and hearty Sunday meal.

Beetroot and Walnut Salad

This beetroot and walnut salad is a perfect blend of earthy, sweet, and tangy flavors, making it a great addition to any Sunday lunch or dinner. The roasted beets add a rich sweetness, while the toasted walnuts provide a satisfying crunch and depth.

Ingredients

• 2 medium beetroots, peeled and roasted
• 2 cups mixed salad greens
• 1/2 cup crumbled goat cheese or feta
• 1/4 cup chopped walnuts, toasted
• 1/4 cup sliced red onion
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp honey
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Wrap the beetroots in foil and roast for about 40 minutes or until tender. Peel and cut them into bite-sized pieces once cooled.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and black pepper to create the dressing.
3. In a large mixing bowl, combine the salad greens, roasted beetroots, sliced onion, crumbled cheese, and toasted walnuts.
4. Drizzle with the dressing and toss gently until everything is evenly coated.
5. Serve chilled or at room temperature.

This beetroot and walnut salad is both visually stunning and delicious. The combination of sweet, tangy, and crunchy elements makes it an elegant and refreshing choice for a Sunday meal, perfect as a side or a light main course.

Beetroot Risotto

This beetroot risotto is a showstopper with its vivid color and rich, comforting flavor. It’s a hearty dish perfect for a Sunday dinner that feels a little special but is still easy to prepare.

Ingredients

• 1 medium beetroot, peeled and grated
• 1 1/2 cups Arborio rice
• 1 small onion, finely chopped
• 3 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp butter
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pan, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the grated beetroot and cook for another 2 minutes.
3. Add the Arborio rice and toast for 1-2 minutes until lightly golden.
4. Pour in the white wine and let it simmer until mostly absorbed.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly and letting each addition be absorbed before adding the next. Continue until the rice is creamy and cooked al dente, which should take about 18-20 minutes.
6. Stir in the Parmesan cheese, season with salt and black pepper, and garnish with fresh parsley.

This beetroot risotto is rich and velvety, with the earthy sweetness of the beetroot infusing the rice. It’s perfect for a leisurely Sunday dinner that feels both comforting and sophisticated.

Beetroot Hummus

Beetroot hummus is a creative twist on the classic chickpea dip, adding color and a slightly sweet flavor that pairs perfectly with fresh veggies, pita bread, or as a spread for sandwiches. This vibrant appetizer is a great addition to any Sunday gathering.

Ingredients

• 1 medium beetroot, peeled and boiled until tender
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp tahini
• 1 lemon, juiced
• 2 garlic cloves
• 1/4 cup olive oil
• 1/2 tsp ground cumin
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. In a food processor, combine the boiled beetroot, chickpeas, tahini, lemon juice, garlic, cumin, and a pinch of salt. Blend until smooth.
2. Gradually drizzle in the olive oil while blending until you achieve the desired creamy consistency.
3. Taste and adjust seasoning as needed.
4. Transfer to a bowl and garnish with fresh cilantro. Serve with pita chips, sliced vegetables, or spread on sandwiches.

This beetroot hummus is not only visually appealing but also bursting with flavor. The earthiness of the beetroot pairs beautifully with the creamy texture of chickpeas and the nutty tahini, making it a delightful addition to any Sunday brunch or snack spread.

Beetroot and Chickpea Stew

This beetroot and chickpea stew is a warm, hearty dish perfect for a cozy Sunday evening. With rich spices and the earthiness of beets, it’s both comforting and nutritious.

Ingredients

• 2 medium beetroots, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in the ground cumin, coriander, and smoked paprika. Cook for 1 minute to bloom the spices.
4. Add the diced beetroots, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the beets are tender and the flavors meld together.
5. Season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro.

This beetroot and chickpea stew is full of hearty, warm flavors with a subtle sweetness from the beets. It’s perfect for a relaxing Sunday dinner that’s both nourishing and full of satisfying textures.

Beetroot Smoothie Bowl

Start your Sunday with this vibrant and refreshing beetroot smoothie bowl. It’s loaded with nutrients and natural sweetness, making it a nutritious breakfast option that’s as visually appealing as it is tasty.

Ingredients

• 1 small beetroot, peeled and cooked
• 1 frozen banana
• 1/2 cup Greek yogurt
• 1/2 cup almond milk (or any plant-based milk)
• 1 tbsp chia seeds
• 1 tbsp honey or maple syrup
• Fresh fruit, granola, and coconut flakes for toppings

Instructions

1. Place the beetroot, frozen banana, Greek yogurt, almond milk, and honey in a blender. Blend until smooth and creamy.
2. Pour the smoothie into a bowl and spread it evenly.
3. Top with fresh fruit slices, granola, coconut flakes, and a sprinkle of chia seeds for added texture.

This beetroot smoothie bowl is a healthy and indulgent breakfast that’s perfect for a lazy Sunday morning. The natural sweetness of the beetroot and banana, combined with the creamy texture of the yogurt, makes this a delicious way to start the day.

Beetroot and Feta Fritters

These beetroot and feta fritters are crispy on the outside and tender on the inside, making them a delightful snack or side dish for your Sunday spread. The combination of beets and feta creates a wonderful balance of earthy and tangy flavors.

Ingredients

• 2 medium beetroots, peeled and grated
• 1/2 cup crumbled feta cheese
• 1/4 cup all-purpose flour
• 2 tbsp chopped fresh parsley
• 2 eggs, beaten
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Olive oil for frying

Instructions

1. In a large mixing bowl, combine the grated beetroot, crumbled feta, chopped parsley, flour, garlic powder, beaten eggs, salt, and pepper. Mix until all the ingredients are well combined.
2. Heat a thin layer of olive oil in a frying pan over medium heat.
3. Scoop tablespoon-sized portions of the mixture and drop them into the pan, pressing down slightly to form patties.
4. Cook for 2-3 minutes on each side or until golden brown and crispy. Remove from the pan and place on a paper towel to drain excess oil.
5. Serve warm with a dollop of yogurt or a side of tzatziki.

These beetroot and feta fritters are perfect for Sunday lunch or as an appetizer. They’re crispy on the outside and tender inside, making them irresistible. The sweet, earthy flavor of the beets pairs perfectly with the tangy, creamy feta, creating a dish that’s both flavorful and satisfying.

Note: More recipes​ are coming soon!