As the Thanksgiving holiday approaches, it’s time to think about how to elevate your holiday feast with vibrant and nutritious dishes. Beets, with their rich color and earthy flavor, are an often-overlooked ingredient that can transform your Thanksgiving table.
From appetizers to side dishes and even desserts, beets offer versatility and a plethora of health benefits that can enhance any meal. In this blog post, we’ve compiled 50+ Thanksgiving beet recipes that cater to all tastes and preferences.
Whether you’re a beet enthusiast or simply looking to incorporate more seasonal vegetables into your holiday spread, these recipes will inspire creativity and delight your guests.
Prepare to impress your loved ones with innovative dishes that showcase the natural beauty and flavor of beets this Thanksgiving!
50+ Delicious Thanksgiving Beet Recipes to Brighten Your Holiday Table
Incorporating beets into your Thanksgiving menu is a fantastic way to add both flavor and nutrition to your holiday spread. With over 50+ Thanksgiving beet recipes at your disposal, you can explore a diverse array of dishes that cater to every palate.
From the earthy richness of roasted beets to the refreshing crunch of beet salads and the comforting warmth of beet soups, there’s something for everyone to enjoy.
Not only do these recipes celebrate the essence of autumn, but they also introduce your guests to unique flavor combinations that will make your Thanksgiving feast unforgettable.
This holiday season, let beets take center stage and brighten your table with their stunning colors and delicious tastes. Happy cooking and happy Thanksgiving!
Roasted Beet Salad with Goat Cheese and Walnuts
This Roasted Beet Salad is a stunning addition to any Thanksgiving feast, combining the earthy sweetness of roasted beets with the tanginess of goat cheese and the crunch of walnuts. Tossed in a light balsamic vinaigrette, this dish not only looks beautiful but also brings a refreshing contrast to richer holiday dishes. It’s a perfect way to start your meal, highlighting the flavors of fall with every bite.
Ingredients:
- 4 medium beets
- 4 oz goat cheese, crumbled
- 1 cup walnuts, toasted
- 5 cups mixed greens (arugula, spinach, and kale)
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions:
- Prepare the Beets: Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap them in aluminum foil. Place them on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork. Once cooked, let them cool, then peel and slice them into wedges.
- Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts for 5-7 minutes until fragrant and lightly browned. Stir frequently to avoid burning.
- Make the Vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper until well combined.
- Assemble the Salad: In a large salad bowl, toss the mixed greens with the roasted beet wedges, toasted walnuts, and crumbled goat cheese. Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve: Garnish with fresh herbs if desired, and serve immediately.
This Roasted Beet Salad with Goat Cheese and Walnuts is not just a feast for the eyes; it’s also a delightful combination of flavors and textures that elevate your Thanksgiving spread. The sweetness of the beets complements the creamy goat cheese, while the walnuts add a satisfying crunch. This dish not only offers a vibrant color palette but also a nutritious boost, making it a wholesome option for your holiday meal. It’s sure to impress your guests and leave them craving more.
Beet and Sweet Potato Mash
This Beet and Sweet Potato Mash is a delightful twist on traditional mashed potatoes, offering a vibrant pink hue that’s perfect for Thanksgiving. The natural sweetness of the sweet potatoes pairs beautifully with the earthiness of the beets, creating a creamy, flavorful side dish that will be a hit with both kids and adults. It’s a nutritious option packed with vitamins and minerals, ideal for adding variety to your holiday table.
Ingredients:
- 2 medium beets, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1/4 cup milk (or plant-based alternative)
- 2 tbsp butter (or olive oil)
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
Instructions:
- Cook the Vegetables: In a large pot, bring water to a boil. Add the cubed beets and sweet potatoes, cooking until both are tender (about 15-20 minutes). Drain the vegetables and return them to the pot.
- Mash the Mixture: Add the milk and butter to the pot. Using a potato masher or a hand mixer, mash the beets and sweet potatoes until smooth and creamy.
- Season: Season the mash with salt and pepper to taste. Adjust the consistency by adding more milk if necessary.
- Serve: Transfer the mash to a serving dish and garnish with chopped chives.
The Beet and Sweet Potato Mash not only adds a pop of color to your Thanksgiving meal but also introduces a unique flavor profile that distinguishes it from traditional sides. The creaminess of the mash, combined with the earthy notes of the beets and the sweetness of the sweet potatoes, makes this dish incredibly comforting. Plus, it’s a great way to sneak in some extra nutrients while still indulging in the holiday spirit. This mash is bound to become a new family favorite, making it an essential dish for your Thanksgiving celebration.
Pickled Beets with Dill
These Pickled Beets with Dill are a tangy and flavorful addition to your Thanksgiving table. The process of pickling brings out the beets’ natural sweetness while adding a delightful acidity, making them a perfect contrast to heavier dishes. This side dish is not only simple to prepare but also adds a homemade touch to your holiday spread. They can be made ahead of time, allowing for a stress-free holiday meal.
Ingredients:
- 4 medium beets
- 1 cup apple cider vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tsp salt
- 1 tsp mustard seeds
- 1 tsp dill seeds
- 1-2 sprigs fresh dill
Instructions:
- Cook the Beets: In a pot of boiling water, cook the beets for 30-40 minutes until tender. Drain and let them cool. Once cooled, peel and slice them into rounds or wedges.
- Prepare the Pickling Liquid: In a saucepan, combine apple cider vinegar, water, sugar, salt, mustard seeds, and dill seeds. Bring the mixture to a boil, stirring until the sugar dissolves.
- Pickle the Beets: Place the sliced beets in a clean glass jar or container. Pour the hot pickling liquid over the beets, ensuring they are fully submerged. Add the fresh dill sprigs.
- Cool and Refrigerate: Allow the pickled beets to cool to room temperature, then seal the jar and refrigerate for at least 24 hours before serving.
These Pickled Beets with Dill are not just a vibrant addition to your Thanksgiving spread; they also offer a burst of flavor that can elevate any dish. Their tangy sweetness makes them a perfect palate cleanser between bites of richer foods, ensuring a balanced dining experience. Plus, the fact that they can be prepared in advance adds convenience to your holiday preparations. Serve these pickled beets as a side dish or as part of a charcuterie board, and enjoy the compliments from your guests who will appreciate the thoughtful addition to the meal.
Beetroot Hummus
This Beetroot Hummus is a stunning twist on the traditional chickpea dip, offering a beautiful fuchsia color and a sweet, earthy flavor. It’s perfect for serving as an appetizer or a colorful spread on your Thanksgiving table. Packed with nutrients and flavor, this dish is not only eye-catching but also a healthier alternative to heavier dips. Serve it with an assortment of veggies, pita chips, or even as a spread for your holiday sandwiches.
Ingredients:
- 2 medium beets, roasted and peeled
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- Water (as needed for consistency)
- Fresh parsley (for garnish)
Instructions:
- Prepare the Beets: Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes until tender. Once cooled, peel and cut them into chunks.
- Blend Ingredients: In a food processor, combine the roasted beets, chickpeas, tahini, olive oil, lemon juice, and garlic. Blend until smooth.
- Adjust Consistency: If the hummus is too thick, add water, one tablespoon at a time, until you reach the desired consistency.
- Season: Taste and season with salt and pepper as needed. Blend again to mix the seasonings thoroughly.
- Serve: Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with fresh parsley. Serve with pita chips or fresh vegetables.
This Beetroot Hummus is not only a feast for the eyes but also a nutritious and flavorful addition to your Thanksgiving spread. Its creamy texture and vibrant color make it an appealing appetizer that will captivate your guests. The combination of earthy beets and creamy chickpeas creates a delightful flavor profile, ensuring this dish will be a standout at your holiday gathering. Plus, it’s easy to prepare in advance, allowing you to enjoy more time with your loved ones on Thanksgiving.
Beet and Citrus Salad
This Beet and Citrus Salad is a refreshing and vibrant dish that perfectly balances the sweetness of beets with the tartness of citrus. The addition of toasted nuts and a simple vinaigrette elevates this salad, making it a delightful side that complements richer Thanksgiving dishes. It’s not only visually appealing but also packed with vitamins and antioxidants, making it a wholesome choice for your holiday menu.
Ingredients:
- 2 medium beets, roasted and sliced
- 2 oranges, segmented
- 1 grapefruit, segmented
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, toasted
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- Fresh mint leaves for garnish
Instructions:
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes until tender. Allow them to cool, then peel and slice.
- Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl, combine the roasted beet slices, orange segments, grapefruit segments, and toasted walnuts. Drizzle the vinaigrette over the salad and gently toss to combine.
- Add Cheese and Serve: Transfer the salad to a serving dish, sprinkle with crumbled feta cheese, and garnish with fresh mint leaves.
This Beet and Citrus Salad is a delightful addition to your Thanksgiving meal, offering a refreshing contrast to heavier dishes. The combination of sweet, earthy beets and tangy citrus creates a unique flavor experience that your guests will love. It’s not only a delicious salad but also a beautiful centerpiece on your table, showcasing the colors of fall. The healthy ingredients ensure that everyone can enjoy a nutritious option during the holiday feast, making it a must-try dish for your Thanksgiving gathering.
Beet and Apple Slaw
This Beet and Apple Slaw is a crunchy, colorful side dish that brings a fresh and zesty element to your Thanksgiving table. The combination of earthy beets and sweet apples, tossed in a tangy dressing, creates a delightful contrast in flavors and textures. This slaw is not only visually appealing but also a great way to incorporate seasonal produce into your meal. It’s a perfect accompaniment to roasted meats and can be made ahead for convenience.
Ingredients:
- 2 medium beets, peeled and grated
- 2 apples (such as Granny Smith or Honeycrisp), cored and grated
- 1/4 cup shredded carrots
- 1/4 cup raisins or cranberries
- 1/4 cup chopped walnuts (optional)
- 1/4 cup apple cider vinegar
- 2 tbsp honey or maple syrup
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions:
- Prepare the Slaw Ingredients: In a large mixing bowl, combine the grated beets, grated apples, shredded carrots, raisins (or cranberries), and chopped walnuts.
- Make the Dressing: In a separate small bowl, whisk together the apple cider vinegar, honey (or maple syrup), olive oil, salt, and pepper until well combined.
- Combine: Pour the dressing over the beet and apple mixture and toss until everything is evenly coated.
- Chill: Let the slaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve: Garnish with fresh cilantro or parsley before serving.
This Beet and Apple Slaw is not only a vibrant addition to your Thanksgiving table but also a healthy and delicious way to incorporate seasonal flavors into your meal. The crunchiness of the slaw, combined with the sweetness of apples and the earthiness of beets, creates a refreshing dish that complements heavier Thanksgiving fare. Plus, its colorful presentation is sure to catch the eye of your guests. This slaw can be prepared in advance, making it a convenient and tasty option for your holiday feast.
Roasted Beet and Goat Cheese Tart
This Roasted Beet and Goat Cheese Tart is a delightful centerpiece for your Thanksgiving table. The flaky pastry crust combined with sweet roasted beets and creamy goat cheese creates a perfect balance of flavors. Enhanced by fresh herbs and a drizzle of balsamic glaze, this tart is not only visually stunning but also a delicious option for a holiday appetizer or light main dish. It’s an elegant way to showcase seasonal ingredients while impressing your guests with your culinary skills.
Ingredients:
- 1 sheet puff pastry, thawed
- 2 medium beets, roasted and sliced
- 4 oz goat cheese, crumbled
- 1/4 cup ricotta cheese
- 2 tbsp fresh thyme leaves (or other fresh herbs)
- 2 tbsp balsamic glaze
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Pastry: Roll out the puff pastry on a lightly floured surface to fit a tart pan. Place the pastry in the pan and trim the edges. Prick the bottom with a fork to prevent puffing.
- Mix the Filling: In a bowl, combine the crumbled goat cheese, ricotta cheese, fresh thyme, salt, and pepper. Spread this mixture evenly over the pastry base.
- Arrange the Beets: Layer the roasted beet slices over the cheese mixture in an overlapping pattern.
- Add the Egg Wash: Beat the egg and brush it over the edges of the pastry for a golden finish.
- Bake: Bake the tart in the preheated oven for about 25-30 minutes or until the pastry is golden and puffed.
- Drizzle and Serve: Once out of the oven, drizzle the tart with balsamic glaze and let it cool slightly before slicing.
This Roasted Beet and Goat Cheese Tart is not only a feast for the eyes but also a delicious way to enjoy the earthy flavors of beets during Thanksgiving. The combination of the flaky pastry, sweet roasted beets, and tangy goat cheese creates a harmonious dish that will delight your guests. It can be served warm or at room temperature, making it a versatile option for your holiday menu. This elegant tart is sure to be a conversation starter and a memorable part of your Thanksgiving feast.
Beetroot and Walnut Dip
This Beetroot and Walnut Dip is a creamy and flavorful spread that makes for a perfect Thanksgiving appetizer. The rich, earthy flavors of beets combined with the nuttiness of walnuts create a deliciously unique dip that can be enjoyed with fresh vegetables, crackers, or pita bread. Not only is this dip easy to prepare, but it also packs a nutritious punch, making it an ideal option for health-conscious holiday gatherings.
Ingredients:
- 2 medium beets, roasted and peeled
- 1/2 cup walnuts, toasted
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 garlic clove
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions:
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes until tender. Let them cool before peeling.
- Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes until fragrant, stirring frequently to avoid burning.
- Blend the Dip: In a food processor, combine the roasted beets, toasted walnuts, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed.
- Taste and Adjust: Adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to taste.
- Serve: Transfer the dip to a serving bowl and garnish with fresh herbs if desired. Serve with fresh vegetables, pita chips, or crackers.
This Beetroot and Walnut Dip is a deliciously creamy addition to your Thanksgiving appetizer spread. The vibrant color and unique flavor profile are sure to impress your guests and make for a memorable start to your holiday meal. This dip not only adds variety to your appetizers but also provides a nutritious option that can be enjoyed by everyone. Easy to make ahead of time, it allows you to enjoy more time with your loved ones while still offering a delightful dish at your Thanksgiving gathering.
Pickled Beets with Thyme
These Pickled Beets with Thyme are a tangy and flavorful addition to your Thanksgiving spread. The sweet and earthy beets are enhanced by a simple pickling brine, resulting in a dish that is both delicious and visually appealing. This side dish can be made in advance and served as a bright contrast to richer dishes on your holiday table. They add a lovely burst of color and flavor to salads, sandwiches, or even as a standalone side.
Ingredients:
- 4 medium beets, peeled and cut into wedges
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tbsp salt
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- Fresh thyme sprigs
Instructions:
- Cook the Beets: In a large pot, bring salted water to a boil. Add the beet wedges and cook for about 20-25 minutes until tender. Drain and let cool.
- Prepare the Pickling Brine: In a saucepan, combine the apple cider vinegar, water, sugar, salt, mustard seeds, and black peppercorns. Bring to a boil, stirring until the sugar and salt dissolve.
- Pack the Jars: Place the cooked beet wedges into sterilized jars, packing them tightly. Add fresh thyme sprigs to each jar.
- Pour the Brine: Carefully pour the hot pickling brine over the beets, ensuring they are fully submerged. Seal the jars with lids.
- Cool and Refrigerate: Allow the jars to cool to room temperature before placing them in the refrigerator. Let them pickle for at least 24 hours before serving for the best flavor.
These Pickled Beets with Thyme are a simple yet sophisticated addition to your Thanksgiving feast. Their tangy flavor and vibrant color make them an excellent accompaniment to richer dishes, adding a refreshing contrast that balances the meal. Not only are they easy to prepare, but they can also be made ahead of time, making your holiday preparation stress-free. Whether served on their own or as part of a larger spread, these pickled beets are sure to become a cherished tradition at your Thanksgiving gatherings.
Beet and Feta Salad with Citrus Dressing
This vibrant Beet and Feta Salad with Citrus Dressing is a refreshing addition to any Thanksgiving feast. The combination of roasted beets, creamy feta cheese, and peppery arugula creates a harmonious blend of flavors and textures. Topped with a zesty citrus dressing, this salad is not only visually stunning but also packed with nutrients. It’s the perfect way to balance the richness of traditional Thanksgiving dishes, making it a delightful option for both health-conscious guests and those looking for a delicious side salad.
Ingredients:
- 3 medium beets, roasted and sliced
- 4 cups arugula
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, toasted
- 1 orange, juiced and zested
- 1 lemon, juiced
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender. Let them cool, then peel and slice.
- Prepare the Dressing: In a small bowl, whisk together the orange juice, lemon juice, orange zest, olive oil, salt, and pepper until well combined.
- Assemble the Salad: In a large salad bowl, combine the arugula, roasted beet slices, and crumbled feta cheese. Drizzle with the citrus dressing and gently toss to combine.
- Garnish and Serve: Sprinkle the toasted walnuts on top for added crunch. Serve immediately or let it chill in the refrigerator for about 15 minutes before serving to allow the flavors to meld.
This Beet and Feta Salad with Citrus Dressing is a perfect addition to your Thanksgiving menu, providing a bright and refreshing contrast to heartier dishes. The sweet and earthy flavors of the beets, paired with the tanginess of feta and the citrusy dressing, create a salad that is both satisfying and invigorating. This recipe not only adds color to your plate but also a range of nutrients, making it an excellent choice for a balanced holiday meal. Enjoy the delightful flavors and health benefits that this salad brings to your Thanksgiving table!
Maple-Glazed Beets with Thyme
These Maple-Glazed Beets with Thyme offer a sweet and savory side dish that is perfect for Thanksgiving. The natural sweetness of the beets is enhanced by a maple syrup glaze, while fresh thyme adds an aromatic touch. This dish not only complements turkey and other savory mains but also brings a pop of color to your table. Quick to prepare and full of flavor, these glazed beets are sure to be a hit with guests of all ages, providing a unique twist on a classic vegetable side.
Ingredients:
- 4 medium beets, peeled and cut into wedges
- 1/4 cup maple syrup
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- Salt and pepper to taste
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Toss the Beets: In a large bowl, toss the beet wedges with olive oil, maple syrup, thyme, salt, and pepper until well coated.
- Arrange on a Baking Sheet: Spread the beets in a single layer on a baking sheet lined with parchment paper.
- Roast the Beets: Roast in the preheated oven for about 30-35 minutes, turning halfway through, until the beets are tender and caramelized.
- Serve: Transfer the glazed beets to a serving dish and drizzle with any remaining maple glaze from the baking sheet.
These Maple-Glazed Beets with Thyme are an irresistible addition to your Thanksgiving spread, showcasing the natural sweetness of beets in a deliciously caramelized form. The combination of maple syrup and thyme creates a flavorful profile that complements savory dishes beautifully. Easy to make yet impressive in taste, these glazed beets will quickly become a favorite among your guests. Their vibrant color and rich flavor will not only enhance your holiday meal but also add a touch of warmth and comfort to your Thanksgiving gathering.
Beet and Sweet Potato Mash
This Beet and Sweet Potato Mash is a colorful and nutritious side dish that offers a delightful twist on traditional mashed potatoes. The natural sweetness of the sweet potatoes pairs beautifully with the earthy flavor of beets, creating a creamy and vibrant mash. Enhanced with a touch of butter and a sprinkle of cinnamon, this dish not only provides a comforting accompaniment to your Thanksgiving turkey but also adds a pop of color and nutrition to your plate. It’s a simple yet elegant way to enjoy two nutritious vegetables in one delicious dish.
Ingredients:
- 2 medium beets, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 2 tbsp butter (or olive oil for a vegan option)
- 1/2 cup milk (or plant-based milk)
- 1 tsp cinnamon
- Salt and pepper to taste
Instructions:
- Boil the Vegetables: In a large pot, bring salted water to a boil. Add the diced beets and sweet potatoes and cook for about 15-20 minutes, or until tender.
- Drain and Mash: Drain the cooked vegetables and return them to the pot. Add the butter (or olive oil), milk, cinnamon, salt, and pepper.
- Mash Until Smooth: Using a potato masher or hand mixer, mash the beets and sweet potatoes until smooth and creamy. Adjust the consistency with more milk if needed.
- Taste and Adjust: Taste the mash and adjust the seasoning if necessary.
- Serve: Transfer the mash to a serving bowl and garnish with a sprinkle of cinnamon if desired.
This Beet and Sweet Potato Mash is a deliciously unique and colorful side dish that will surely stand out at your Thanksgiving dinner. The combination of sweet potatoes and beets creates a creamy texture and a vibrant hue that adds visual appeal to your meal. This mash not only satisfies your taste buds but also provides essential nutrients, making it a healthy addition to your holiday feast. Easy to prepare and full of flavor, this dish is a wonderful way to celebrate the bounty of the season and share warmth and love with family and friends at the Thanksgiving table.
Roasted Beet and Goat Cheese Tart
This Roasted Beet and Goat Cheese Tart is a stunning centerpiece for your Thanksgiving table. The flaky pastry crust is filled with a creamy mixture of goat cheese and herbs, topped with beautifully roasted beets that add vibrant color and earthy flavor. This dish not only serves as a delightful appetizer but can also stand alone as a light main course. With its combination of textures and flavors, this tart is perfect for those looking to enjoy something a little different this holiday season.
Ingredients:
- 1 sheet of puff pastry, thawed
- 2 medium beets, roasted and sliced
- 8 oz goat cheese, softened
- 1/2 cup heavy cream
- 2 eggs
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh arugula for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Pastry: Roll out the puff pastry on a floured surface to fit a tart pan. Carefully press the pastry into the pan, trimming any excess. Prick the base with a fork and refrigerate for 15 minutes.
- Bake the Pastry: Line the pastry with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment and bake for another 5-10 minutes until golden brown. Let cool slightly.
- Prepare the Filling: In a bowl, whisk together the goat cheese, heavy cream, eggs, thyme, salt, and pepper until smooth.
- Assemble the Tart: Pour the cheese mixture into the cooled pastry. Layer the roasted beet slices on top, gently pressing them into the mixture. Drizzle with olive oil.
- Bake the Tart: Bake for 30-35 minutes, or until the filling is set and golden.
- Serve: Let cool for a few minutes, then garnish with fresh arugula before slicing and serving.
The Roasted Beet and Goat Cheese Tart is an exquisite addition to your Thanksgiving feast, combining the earthy sweetness of beets with the tanginess of goat cheese. This dish offers a delightful contrast of flavors and textures, ensuring your guests will be both impressed and satisfied. Not only does it serve as a visually striking centerpiece, but it also showcases seasonal ingredients in a refined manner. Whether enjoyed as an appetizer or a light main dish, this tart is a celebration of autumn flavors that will leave everyone craving more.
Beet and Carrot Slaw with Apple Cider Vinaigrette
This Beet and Carrot Slaw with Apple Cider Vinaigrette is a crunchy, colorful side dish that brightens up your Thanksgiving table. The sweet and tangy apple cider dressing complements the earthy flavor of the beets while adding a fresh, zesty note. This slaw not only provides a refreshing contrast to heavier holiday dishes but also brings a wealth of vitamins and antioxidants to your meal. Quick and easy to prepare, it’s a wonderful way to include raw vegetables in your Thanksgiving spread.
Ingredients:
- 2 medium beets, peeled and grated
- 2 medium carrots, peeled and grated
- 1/4 cup chopped fresh parsley
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
Instructions:
- Prepare the Slaw: In a large bowl, combine the grated beets, grated carrots, and chopped parsley.
- Make the Dressing: In a separate bowl, whisk together the apple cider vinegar, olive oil, honey (or maple syrup), salt, and pepper until well combined.
- Combine: Pour the dressing over the slaw and toss to coat the vegetables evenly.
- Chill and Serve: Let the slaw sit in the refrigerator for at least 30 minutes to allow the flavors to meld. Toss again before serving.
This Beet and Carrot Slaw with Apple Cider Vinaigrette is not only a nutritious addition to your Thanksgiving meal but also a vibrant and refreshing choice that balances out richer dishes. The combination of sweet beets and carrots, along with the tangy dressing, creates a delightful contrast that will leave your guests wanting seconds. Easy to prepare and filled with seasonal flavors, this slaw is a fantastic way to celebrate the bounty of autumn and promote a lighter, healthier holiday meal. It’s a dish that embodies the spirit of Thanksgiving, focusing on freshness, color, and balance.
Beetroot Soup with Ginger and Coconut Milk
This Beetroot Soup with Ginger and Coconut Milk is a warm and comforting dish that brings a unique twist to your Thanksgiving menu. The earthiness of the beets is beautifully complemented by the warmth of ginger and the creaminess of coconut milk, resulting in a velvety soup that is both nourishing and flavorful. Perfect as an appetizer or a light main course, this vibrant soup is not only a feast for the eyes but also a delightful way to incorporate beets into your holiday celebration.
Ingredients:
- 4 medium beets, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and grated ginger, cooking for another minute until fragrant.
- Add the Beets and Broth: Stir in the diced beets and vegetable broth. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until the beets are tender.
- Blend the Soup: Remove the pot from the heat. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, being cautious with hot liquids.
- Stir in Coconut Milk: Return the blended soup to the pot and stir in the coconut milk. Heat gently over low heat, seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro.
This Beetroot Soup with Ginger and Coconut Milk is a stunning and delicious option for your Thanksgiving celebration. The vibrant color of the beets combined with the fragrant ginger and rich coconut milk creates a unique and comforting dish that will warm your guests’ hearts. Not only is this soup packed with nutrients, but it also offers a delightful blend of flavors that can be enjoyed by everyone at the table. This recipe is a wonderful way to introduce more plant-based options to your holiday menu while still celebrating the season’s rich bounty. Enjoy the delightful warmth and nourishment this soup brings to your Thanksgiving gathering!
Note: More recipes are coming soon!
