25+ Mouthwatering Sunday Vegan Beet Recipes for Every Palate

Beets are a versatile, vibrant, and nutrient-packed vegetable that can elevate any meal, making them the perfect addition to your Sunday vegan menu.

Whether you’re looking for a hearty stew, a refreshing salad, or a flavorful snack, beets offer an earthy sweetness that complements a wide range of dishes.

Packed with antioxidants, vitamins, and minerals, they’re not only good for your body but also great for your taste buds.

In this article, we’ve curated a list of 25+ delicious and easy vegan beet recipes that will make your Sundays even more enjoyable.

From savory meals to light snacks and sweet treats, these recipes are sure to inspire you to incorporate more beets into your plant-based diet.

Perfect for casual family meals or an elegant Sunday dinner, these recipes showcase the full potential of this colorful root vegetable.

25+ Mouthwatering Sunday Vegan Beet Recipes for Every Palate

Beets truly deserve a spot in every vegan kitchen, especially on Sundays when you have the time to experiment with new flavors.

Their versatility, natural sweetness, and rich color make them ideal for a variety of recipes, whether you’re in the mood for a comforting stew or a fresh salad.

By trying out these 25+ Sunday vegan beet recipes, you’ll discover just how delicious and nutritious this humble vegetable can be.

From appetizers to desserts, there’s no shortage of creative ways to enjoy beets—making your Sundays both healthy and delicious.

Don’t hesitate to mix and match these recipes and make them your own for a fun, flavorful Sunday feast!

Vegan Roasted Beet Salad with Orange Dressing

This vibrant vegan roasted beet salad features sweet roasted beets paired with fresh arugula, creamy avocado, and a zesty orange dressing. A nutritious and satisfying dish perfect for a relaxing Sunday meal.

• Ingredients:
  • 3 medium beets, peeled and cut into wedges
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 4 cups arugula
  • 1 ripe avocado, sliced
  • 1/4 cup walnut pieces, toasted (optional)
  • 1 tablespoon fresh parsley, chopped (for garnish)
  For the Orange Dressing:
  • 1/4 cup fresh orange juice
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the beet wedges with olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for 30–35 minutes, or until tender.
  2. While the beets are roasting, prepare the dressing by whisking together the orange juice, olive oil, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
  3. In a large salad bowl, toss the arugula with the roasted beets, avocado slices, and toasted walnut pieces (if using).
  4. Drizzle the orange dressing over the salad and toss gently. Garnish with fresh parsley before serving.

This Vegan Roasted Beet Salad with Orange Dressing is a delicious and visually stunning way to enjoy beets. The earthy sweetness of the roasted beets, combined with the creamy avocado and citrusy dressing, creates a harmonious balance of flavors. Perfect for a light, refreshing meal on a Sunday or as a side dish for larger gatherings, this salad will have everyone coming back for more.

Vegan Beetroot and Chickpea Patties

These crispy and flavorful vegan beetroot and chickpea patties are made from wholesome ingredients like chickpeas, grated beets, and a variety of herbs and spices. They’re easy to make, packed with protein, and make an excellent option for a filling and nutritious Sunday meal.

• Ingredients:
  • 2 medium beets, peeled and grated
  • 1 can (15 oz) chickpeas, drained and mashed
  • 1/4 cup breadcrumbs
  • 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (for frying)
• Instructions:
  1. In a large bowl, combine the grated beets, mashed chickpeas, breadcrumbs, flax egg, garlic powder, cumin, smoked paprika, salt, and pepper. Mix until fully combined.
  2. Shape the mixture into small patties (about 8–10 patties).
  3. Heat olive oil in a large skillet over medium heat. Fry the patties for 4–5 minutes on each side, or until golden brown and crispy.
  4. Remove from the skillet and place on a paper towel to drain excess oil.

These Vegan Beetroot and Chickpea Patties are not only full of flavor but also packed with plant-based protein. The combination of earthy beets and hearty chickpeas provides a satisfying texture that will satisfy your cravings. Serve them with a simple side salad or in a bun as a vegan burger alternative. These patties are perfect for meal prep and can be enjoyed throughout the week.

Vegan Beet and Quinoa Soup

This nourishing and vibrant vegan beet and quinoa soup is the perfect comfort food for a cozy Sunday. The earthy beets blend beautifully with the quinoa, providing both a rich flavor and a filling, high-protein meal. It’s an excellent choice for a hearty lunch or dinner.

• Ingredients:
  • 3 medium beets, peeled and diced
  • 1 cup quinoa, rinsed
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • Fresh parsley, chopped (for garnish)
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and garlic, and sauté for 5–7 minutes, until softened.
  2. Add the diced beets, quinoa, vegetable broth, thyme, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, or until the beets are tender and the quinoa is fully cooked.
  3. Taste and adjust seasoning, if needed. Serve the soup hot, garnished with fresh parsley.

This Vegan Beet and Quinoa Soup is an incredibly satisfying and wholesome dish. The earthy beets pair wonderfully with the protein-packed quinoa, creating a comforting, filling soup that’s perfect for Sunday evenings. Whether you enjoy it as a standalone meal or alongside a warm slice of bread, this soup is the ultimate way to enjoy the health benefits of beets while savoring a rich, flavorful broth. It’s a great addition to your vegan recipe repertoire!

Vegan Beet and Avocado Tacos

These vibrant and refreshing vegan beet and avocado tacos are a quick and delicious meal for a Sunday lunch or dinner. The earthy roasted beets are paired with creamy avocado and a tangy cilantro-lime sauce, making them a satisfying option for taco lovers.

• Ingredients:
  • 2 medium beets, peeled and diced
  • 8 small corn tortillas
  • 1 ripe avocado, sliced
  • 1/4 cup red cabbage, thinly sliced (for topping)
  • 2 tablespoons fresh cilantro, chopped (for garnish)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  For the Cilantro-Lime Sauce:
  • 1/2 cup vegan sour cream
  • 2 tablespoons fresh lime juice
  • 1 tablespoon cilantro, finely chopped
  • 1 teaspoon agave syrup or maple syrup
  • Salt, to taste
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper, and roast on a baking sheet for 25–30 minutes, until tender.
  2. While the beets are roasting, prepare the cilantro-lime sauce by mixing together the vegan sour cream, lime juice, chopped cilantro, agave syrup, and salt in a small bowl. Set aside.
  3. Warm the tortillas on a skillet over medium heat for 1–2 minutes, flipping to heat both sides.
  4. Assemble the tacos by placing roasted beets on each tortilla, topping with avocado slices, red cabbage, and a drizzle of cilantro-lime sauce.
  5. Garnish with fresh cilantro and serve immediately.

These Vegan Beet and Avocado Tacos are a fun and flavorful way to enjoy beets in a light yet satisfying meal. The sweetness of the roasted beets and the creaminess of the avocado are complemented by the tangy cilantro-lime sauce, making these tacos a delightful choice for any taco night. They are fresh, vibrant, and full of textures that will leave you craving more!

Vegan Beetroot Hummus

This creamy and vibrant vegan beetroot hummus is a twist on the classic chickpea dip. The roasted beets add a sweet, earthy flavor and a beautiful color to the hummus, making it a visually stunning and delicious addition to any Sunday spread.

• Ingredients:
  • 2 medium beets, peeled and diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • Water, as needed (for desired consistency)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper, and roast for 25–30 minutes, until tender.
  2. In a food processor, combine the roasted beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and pepper. Process until smooth.
  3. If the hummus is too thick, add a little water, 1 tablespoon at a time, until you reach your desired consistency.
  4. Taste and adjust seasoning, adding more salt, lemon juice, or garlic if needed.
  5. Serve with fresh veggies, pita bread, or crackers.

This Vegan Beetroot Hummus is a visually appealing and delicious twist on traditional hummus. The sweetness of the beets perfectly balances the richness of the tahini, while the cumin adds a subtle warmth. It’s a great addition to any Sunday brunch or snack spread, providing a healthy, nutrient-packed dip that everyone will love.

Vegan Beet and Sweet Potato Hash

This hearty and satisfying vegan beet and sweet potato hash is perfect for a Sunday brunch or dinner. Packed with colorful beets, sweet potatoes, and hearty veggies, it’s a one-pan dish that’s easy to make and full of flavor.

• Ingredients:
  • 2 medium beets, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 1 red bell pepper, chopped
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the diced beets and sweet potatoes with olive oil, smoked paprika, turmeric, salt, and pepper. Spread the mixture in a single layer on a baking sheet and roast for 25–30 minutes, or until tender and slightly crispy.
  2. While the vegetables are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the onion and bell pepper, and sauté for 5–7 minutes, until softened.
  3. Once the roasted beets and sweet potatoes are done, add them to the skillet with the sautéed onion and bell pepper. Stir to combine and cook for an additional 5 minutes to heat everything through.
  4. Garnish with fresh parsley and serve.

This Vegan Beet and Sweet Potato Hash is a wholesome, savory dish that’s perfect for any Sunday morning. The combination of earthy beets and sweet potatoes, along with the vibrant bell pepper and onion, creates a satisfying and flavorful meal. It’s easy to make, full of nutrients, and can be enjoyed on its own or with a side of avocado or tofu for extra protein.

Vegan Beetroot and Lentil Shepherd’s Pie

This vegan beetroot and lentil shepherd’s pie is a hearty and comforting dish, perfect for a Sunday dinner. The earthy beets pair wonderfully with protein-packed lentils, topped with a creamy mashed potato layer. This recipe is a great twist on the classic shepherd’s pie, and it’s completely plant-based.

• Ingredients:
  • 2 medium beets, peeled and grated
  • 1 cup cooked lentils (green or brown)
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 4 large potatoes, peeled and cubed
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons vegan butter
  • Fresh parsley, chopped (for garnish)
• Instructions:
  1. In a large pot, boil the potatoes in salted water for about 15 minutes, or until tender. Drain and mash with almond milk, vegan butter, salt, and pepper. Set aside.
  2. In a large skillet, sauté the onion, garlic, and carrots in a little olive oil for 5–7 minutes, until softened.
  3. Add the grated beets, cooked lentils, vegetable broth, tomato paste, thyme, salt, and pepper. Stir to combine, then simmer for 10–15 minutes, allowing the flavors to meld together and the liquid to reduce.
  4. Preheat the oven to 375°F (190°C). Spread the lentil and beet mixture into a baking dish and top with the mashed potatoes. Use a spatula to smooth the potatoes evenly.
  5. Bake for 20–25 minutes, until the top is golden brown. Garnish with fresh parsley and serve.

This Vegan Beetroot and Lentil Shepherd’s Pie is the ultimate comfort food with a twist. The combination of tender lentils, sweet roasted beets, and creamy mashed potatoes makes this dish both hearty and satisfying. It’s a perfect meal for family gatherings, a cozy Sunday dinner, or even meal prepping for the week ahead. The earthy flavors of beets and lentils are beautifully complemented by the smooth mashed potatoes, making each bite a delight.

Vegan Beetroot and Cucumber Salad

This fresh and tangy vegan beetroot and cucumber salad is a light yet satisfying dish, perfect for a Sunday lunch or as a side dish to complement your main meal. The crisp cucumber and the earthy roasted beets are tossed in a lemony dressing with a touch of dill, making for a refreshing and flavorful salad.

• Ingredients:
  • 2 medium beets, peeled and sliced thin
  • 1 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
• Instructions:
  1. Roast the beets by wrapping them in foil and baking at 400°F (200°C) for 25–30 minutes until tender. Let them cool, then peel and slice them into thin rounds.
  2. In a large bowl, combine the sliced beets, cucumber, and red onion.
  3. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to create the dressing.
  4. Pour the dressing over the salad, tossing gently to combine.
  5. Garnish with fresh dill and serve immediately.

This Vegan Beetroot and Cucumber Salad is the epitome of fresh, light, and healthy. The sweet, earthy flavor of the roasted beets complements the crisp, cool cucumber, while the tangy dressing elevates the dish to a whole new level of flavor. This salad is perfect as a side dish to any meal or as a standalone light lunch. It’s not only a colorful addition to your table but also a nutritious one!

Vegan Beet and Mushroom Risotto

This vegan beet and mushroom risotto is rich, creamy, and full of flavor. The earthy sweetness of the beets pairs beautifully with the umami-rich mushrooms, while the creamy arborio rice creates a satisfying texture. This dish is perfect for a Sunday evening when you’re craving something cozy yet elegant.

• Ingredients:
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 cup arborio rice
  • 1/2 cup dry white wine (optional)
  • 4 cups vegetable broth, kept warm
  • 1 cup beets, roasted and grated
  • 1 cup mushrooms, sliced (such as cremini or button)
  • 1/4 cup nutritional yeast
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
• Instructions:
  1. In a large skillet or saucepan, heat olive oil over medium heat. Add the onion and garlic, and sauté for 3–4 minutes, until soft.
  2. Add the arborio rice and cook for 1–2 minutes, stirring constantly, until lightly toasted.
  3. Pour in the white wine (if using) and stir until it’s absorbed by the rice.
  4. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy, about 18–20 minutes.
  5. In a separate pan, sauté the sliced mushrooms in a little olive oil until soft and browned, about 5–7 minutes.
  6. Once the risotto is cooked, stir in the grated beets, sautéed mushrooms, nutritional yeast, salt, and pepper. Stir until well combined and heated through.
  7. Garnish with fresh parsley and serve immediately.

This Vegan Beet and Mushroom Risotto is a showstopper with its creamy texture and earthy, savory flavors. The roasted beets provide a natural sweetness that pairs perfectly with the umami of the mushrooms, creating a rich and satisfying dish. Ideal for a Sunday evening meal, this risotto is a comforting and elegant option that will impress everyone at the table. Plus, it’s a great way to showcase the versatility of beets in a classic dish!

Vegan Beetroot and Chickpea Buddha Bowl

This vibrant vegan beetroot and chickpea Buddha bowl is a healthy, nutrient-packed meal that combines roasted beets with protein-rich chickpeas, fresh veggies, and a tangy tahini dressing. It’s a perfect Sunday dish that’s easy to assemble, customizable, and perfect for meal prep throughout the week.

• Ingredients:
  • 2 medium beets, peeled and cubed
  • 1 cup cooked chickpeas (or canned, drained, and rinsed)
  • 1 cup cooked quinoa or brown rice
  • 1 avocado, sliced
  • 1 cup baby spinach or mixed greens
  • 1/4 red cabbage, thinly sliced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  For the Tahini Dressing:
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon water (or more for desired consistency)
  • 1 clove garlic, minced
  • Salt and pepper, to taste
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25–30 minutes, until tender.
  2. While the beets are roasting, prepare the chickpeas. If using canned chickpeas, dry them on a paper towel, then sauté them in a pan over medium heat with a little olive oil, salt, and pepper for 5–7 minutes until crispy.
  3. Prepare the quinoa or rice according to package instructions and set aside.
  4. To make the tahini dressing, whisk together the tahini, lemon juice, maple syrup, garlic, water, salt, and pepper in a small bowl until smooth and creamy.
  5. To assemble the Buddha bowl, place the quinoa or rice in the base of each bowl. Top with roasted beets, crispy chickpeas, avocado slices, spinach, and red cabbage.
  6. Drizzle with tahini dressing and serve immediately.

This Vegan Beetroot and Chickpea Buddha Bowl is a perfect balance of flavors, textures, and nutrients. The sweetness of the roasted beets pairs beautifully with the crispy chickpeas and creamy avocado. The tahini dressing adds a rich, tangy finish, making each bite refreshing and satisfying. It’s a great option for meal prepping, and it can be customized with your favorite vegetables or grains. This bowl is not only delicious but also a powerhouse of nutrients to keep you feeling energized throughout the day.

Vegan Beetroot and Spinach Vegan Quiche

This vegan beetroot and spinach quiche is a savory, flavorful dish that’s perfect for Sunday brunch or a light dinner. It features a crunchy, gluten-free crust and a rich, egg-free filling made with silken tofu, roasted beets, spinach, and nutritional yeast for that classic cheesy flavor.

• Ingredients:
  • 1 pre-baked gluten-free pie crust (or homemade)
  • 2 medium beets, peeled and grated
  • 2 cups spinach, sautéed
  • 1 block (12 oz) silken tofu
  • 1/4 cup nutritional yeast
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground turmeric
  • Salt and pepper, to taste
• Instructions:
  1. Preheat the oven to 375°F (190°C). If using raw pie dough, blind-bake it for 10–12 minutes before assembling the quiche.
  2. In a large skillet, sauté the spinach with olive oil until wilted, about 3–4 minutes. Set aside to cool.
  3. In a blender or food processor, combine the silken tofu, nutritional yeast, turmeric, lemon juice, salt, and pepper. Blend until smooth and creamy.
  4. Stir in the grated beets and sautéed spinach into the tofu mixture, ensuring everything is evenly mixed.
  5. Pour the filling into the pre-baked pie crust and smooth the top with a spatula.
  6. Bake for 35–40 minutes, or until the top is slightly golden and the filling is firm.
  7. Let the quiche cool for 5–10 minutes before slicing. Serve warm or at room temperature.

This Vegan Beetroot and Spinach Quiche is a perfect combination of savory, creamy, and earthy flavors. The roasted beets provide natural sweetness, while the spinach adds a burst of freshness, and the tofu filling delivers that rich, custard-like texture without any eggs. It’s a great dish to serve at a Sunday brunch or as part of a light dinner. With its colorful appearance and delicious flavors, it’s sure to impress both vegans and non-vegans alike!

Vegan Beetroot, Carrot, and Apple Slaw

This vibrant vegan beetroot, carrot, and apple slaw is a crunchy, refreshing salad that pairs perfectly with any Sunday meal. The beets, carrots, and apples provide a naturally sweet and earthy flavor, while the tangy dressing ties everything together. It’s the perfect side dish for barbecues, sandwiches, or as a healthy snack.

• Ingredients:
  • 2 medium beets, peeled and shredded
  • 2 large carrots, peeled and shredded
  • 1 apple, cored and shredded
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • Salt and pepper, to taste
• Instructions:
  1. In a large bowl, combine the shredded beets, carrots, and apple.
  2. In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
  3. Pour the dressing over the shredded vegetables and toss to coat evenly.
  4. Garnish with fresh parsley and serve immediately, or chill in the fridge for 30 minutes before serving for extra flavor.

This Vegan Beetroot, Carrot, and Apple Slaw is the perfect combination of sweet, savory, and tangy flavors. The raw, crunchy vegetables offer a refreshing contrast to the creamy dressing, while the sweetness from the beets and apple makes this slaw stand out. It’s an easy and healthy dish to add to your Sunday meal lineup, and it also works great as a make-ahead salad for lunches throughout the week. The vibrant colors and fresh flavors make this slaw a crowd-pleaser for any occasion!

Vegan Beetroot and Lentil Stew

This hearty and nourishing Vegan Beetroot and Lentil Stew is the perfect comfort food for a Sunday meal. With earthy beets, protein-packed lentils, and a rich broth, it’s a filling dish that will warm you up from the inside out. The combination of spices and vegetables adds depth and flavor, making it a satisfying and wholesome meal.

• Ingredients:
  • 2 medium beets, peeled and diced
  • 1 cup dry lentils (green or brown)
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
• Instructions:
  1. In a large pot, sauté the onion, garlic, carrots, and celery in a little olive oil over medium heat for about 5 minutes until the vegetables begin to soften.
  2. Add the diced beets, cumin, paprika, and turmeric. Stir for 1–2 minutes to allow the spices to bloom.
  3. Pour in the vegetable broth, diced tomatoes, and bay leaf. Stir in the lentils and bring the mixture to a boil.
  4. Lower the heat and let the stew simmer, uncovered, for 25–30 minutes, or until the lentils and beets are tender.
  5. Season with salt and pepper to taste. Remove the bay leaf before serving.
  6. Garnish with fresh parsley and serve warm.

This Vegan Beetroot and Lentil Stew is a wholesome and filling dish, packed with fiber and plant-based protein. The earthy sweetness of the beets pairs beautifully with the nutty lentils, creating a comforting and satisfying stew. The combination of spices adds warmth and depth to the flavor profile, making it perfect for a chilly Sunday afternoon. It’s also great for meal prep, as the flavors deepen over time. This stew will nourish both your body and soul, and it’s a great way to enjoy beets in a hearty, savory form.

Vegan Beetroot and Avocado Tacos

These Vegan Beetroot and Avocado Tacos are a fresh and vibrant twist on traditional tacos. The roasted beets provide a meaty texture, while the creamy avocado adds richness. Paired with a tangy lime dressing and a few simple toppings, these tacos are perfect for a light yet flavorful Sunday lunch or dinner.

• Ingredients:
  • 2 medium beets, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 8 small corn tortillas
  • 1 avocado, sliced
  • 1/4 red cabbage, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges, for serving
  For the Lime Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon agave syrup
  • Salt and pepper, to taste
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the beet cubes with olive oil, cumin, salt, and pepper, and spread them out on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender.
  2. While the beets are roasting, prepare the lime dressing by whisking together olive oil, lime juice, apple cider vinegar, agave syrup, salt, and pepper in a small bowl.
  3. Warm the corn tortillas in a dry skillet over medium heat for 1–2 minutes on each side.
  4. To assemble the tacos, divide the roasted beets evenly among the tortillas. Top with avocado slices, red cabbage, and fresh cilantro.
  5. Drizzle the lime dressing over the top, add a squeeze of lime juice, and serve immediately.

These Vegan Beetroot and Avocado Tacos are a delightful and refreshing twist on traditional tacos. The roasted beets offer a satisfying, earthy flavor, while the creamy avocado provides richness and balance. The tangy lime dressing and crunchy cabbage add a burst of freshness that perfectly complements the tacos. These tacos are quick to prepare, making them an ideal choice for a fun Sunday dinner. Whether served for a casual weeknight meal or as part of a gathering, they are sure to be a hit with everyone!

Vegan Beetroot and Sweet Potato Salad

This Vegan Beetroot and Sweet Potato Salad is a vibrant, nutritious dish that is perfect for a Sunday picnic or as a hearty side for your main meal. Roasted beets and sweet potatoes bring natural sweetness and a rich, earthy flavor, while the tangy lemon dressing ties everything together for a refreshing and satisfying salad.

• Ingredients:
  • 2 medium beets, peeled and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup roasted pumpkin seeds (optional)
  • 2 tablespoons tahini
  For the Lemon Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup
  • Salt and pepper, to taste
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the cubed beets and sweet potatoes with olive oil, cinnamon, cumin, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 30–35 minutes, or until tender.
  2. While the vegetables roast, whisk together the lemon dressing ingredients in a small bowl.
  3. Once the beets and sweet potatoes are done, remove them from the oven and let them cool slightly.
  4. In a large bowl, combine the roasted beets and sweet potatoes, fresh parsley, and roasted pumpkin seeds (if using). Drizzle the lemon dressing over the top and toss gently to combine.
  5. Serve the salad warm or at room temperature.

This Vegan Beetroot and Sweet Potato Salad is a wholesome, filling dish that’s as beautiful as it is delicious. The roasted beets and sweet potatoes offer a natural sweetness that is enhanced by the warm spices, while the tangy lemon dressing adds a refreshing contrast. This salad makes a great side for Sunday dinner or a satisfying light meal on its own. The combination of textures and flavors, from the creamy tahini to the crunch of pumpkin seeds, ensures every bite is a delight. It’s a great way to enjoy beets in a vibrant and savory way!

Note: More recipes are coming soon!