The best way to cook beetroot is to roast it whole in its skin at 200°C (400°F) for 40 to 60 minutes, which concentrates its natural sugars into a deep, sweet, earthy flavor. Boiling, steaming, pickling, and even grating it raw all work well too, depending on the recipe you have in mind. Below you’ll find everything you need to know about prepping beets, plus 19 vegan beetroot recipes that will win over even the biggest skeptics. Most are Ruxandra’s own tried-and-true recipes, rounded out with a handful of favorites from other food blogs.
How to Cook Beetroot and Choose the Best Beets
To choose the best beetroot, look for firm, smooth bulbs that feel heavy for their size, ideally with fresh green tops still attached. Small to medium beets are sweeter and more tender than large, woody ones. Wash them, keep the skin on, and trim the stems before cooking. Roast whole beets wrapped in foil at 200°C (400°F) for 40 to 60 minutes to concentrate their sweetness, or boil them for about 30 minutes with a splash of vinegar to keep the color vivid. Peel after cooking, when the skins slip off easily, and wear gloves to avoid pink-stained hands.
Jump to a category
Beetroot Dips and Hummus
Blend sweet, earthy beets into creamy dips that turn a stunning magenta and steal the show on any snack board.
Roasted Beet Hummus
Roasting beets before blending them into hummus deepens their sweetness and turns this dip a stunning magenta. Creamy, garlicky, and endlessly swirlable, it’s a showstopper on any snack board. Tip: roast the beets until completely soft so they blend perfectly smooth, and add a squeeze of lemon to brighten the earthy flavor.
Get the recipe
Beet Hummus
This vibrant beet hummus blends cooked beetroot with chickpeas, tahini, and lemon for a dip that’s as pretty as it is creamy. Spread it thick on toast or scoop it up with crisp raw veggies. Tip: reserve a little chickpea liquid and drizzle it in while blending to reach that silky, restaurant-smooth texture.
Get the recipe
Hearty Beetroot Mains and Patties
Turn sweet, earthy beets into filling centerpieces with these vibrant patties, burgers, and tarts.
Pink Falafels
Swap the usual chickpea beige for a jaw-dropping pink thanks to grated raw beetroot folded into the falafel mix. They stay crisp outside, tender inside, and make any mezze platter look festive. Tip: chill the shaped balls for 20 minutes before frying or baking so they hold together and keep that vivid color.
Get the recipe
Beet Burgers
These vegan beet burgers get their deep red hue and subtle sweetness from cooked beetroot blended with beans and oats. The patties are satisfying, freezer-friendly, and hold up well on the grill or in a pan. Tip: squeeze the grated beetroot in a clean towel first so the mix isn’t too wet and the patties sear properly.
Get the recipe
Beetroot Galette
A rustic free-form tart layered with thinly sliced beetroot over a flaky pastry base, this galette turns humble roots into a showstopper. It works as a light lunch or an elegant starter. Tip: use a mandoline for even, paper-thin beetroot slices so they cook through and fan out neatly across the pastry.
Get the recipe
Roasted Beetroot and Fresh Salads
From oven-baked beets to crunchy raw slaws, these dishes show off beetroot at its colorful best.
Za’atar Baked Beets / Oven-Roasted Beetroot
This is the foundational recipe every beetroot lover should master: whole beets roasted low and slow until sweet and fork-tender, then finished with fragrant za’atar. Serve them warm as a side or cold in salads. Tip: roast a double batch and keep the extras in the fridge for quick salads throughout the week.
Get the recipe
Grilled Zucchini and Beetroot Salad
Smoky grilled zucchini meets sweet roasted beetroot in this bright, textural spring salad. A simple dressing lets both vegetables shine without overpowering them. Tip: roast the beetroot ahead and grill the zucchini just before serving, so the ribbons stay warm and lightly charred against the cool, earthy beets.
Get the recipe
Quick Chickpeas and Roasted Beetroot Salad
Protein-packed chickpeas and jewel-toned roasted beetroot come together in a salad filling enough for lunch on its own. It’s fast, colorful, and endlessly adaptable. Tip: add the beetroot last and toss gently so it doesn’t bleed pink into the chickpeas before the salad reaches the table.
Get the recipe
Root Vegetables Coleslaw
Raw beetroot, carrot, and celeriac shredded into a crunchy, refreshing slaw that beats any bagged version. It’s a vibrant partner for burgers and grain bowls alike. Tip: dress it just before serving, or keep the beetroot separate until the last moment so the whole bowl doesn’t turn a single shade of pink.
Get the recipe
Roasted Beet Salad
Sweet roasted beets pair with crisp greens and a tangy dressing in this fresh, colorful salad that works as a starter or a light meal. The contrast of warm beets and cool leaves is irresistible. Tip: let the roasted beetroot cool slightly before adding it so the greens stay crisp instead of wilting.
Get the recipe
Cozy Beetroot Soups
Ruby-red bowls that make the most of every part of the beet, from root to leafy green tops.
Beetroot Borscht
Inspired by the traditional Ukrainian classic, this vegan borscht simmers beetroot with cabbage and root vegetables into a ruby-red, comforting bowl. It tastes even better the next day. Tip: finish with a swirl of dairy-free sour cream and a handful of fresh dill to balance the beetroot’s earthy sweetness.
Get the recipe
Beetball Soup | Vegan “Meatball” Soup
These tender beet-and-rice “meatballs” float in a tangy, herby broth that channels the nostalgic meatball soup, minus the meat. It’s hearty, warming, and family-approved. Tip: shape the beetballs small and drop them straight into gently simmering broth so they cook evenly and keep their round shape.
Get the recipe
Beet Greens Soup
Don’t toss those leafy beet tops: this soup puts the whole vegetable to work, simmering the greens into a light, savory bowl. It’s a clever, zero-waste way to use every part of your beets. Tip: rinse the greens well to remove grit, then add them near the end so they stay bright green and tender.
Get the recipe
Vegan Beet Soup with Cardamom and Ginger
This light vegan beet soup gets an aromatic lift from warming cardamom and fresh ginger, and it comes together in almost no time. It’s elegant enough for guests yet easy enough for a weeknight. Tip: blend until silky and finish with a swirl of coconut milk to soften the beetroot’s earthy edge.
Get the recipe
Sweet Treats, Sips and More Beet Inspiration
Proof that beetroot belongs in the dessert and drinks lineup, plus a few beet-packed recipe collections to keep the ideas flowing.
Pink Ginger Beet Lemonade
This ruby lemonade blends beetroot with fresh ginger and lemon for a drink that’s sweet, tangy, and a little spicy. Its color alone makes it a party favorite. Tip: blend the beetroot with a splash of water and strain through a fine sieve for a smooth, sediment-free pour over ice.
Get the recipe
Vegan Beetroot Brownies
Beetroot and dark chocolate are a match made in dessert heaven, keeping these vegan brownies impossibly gooey and rich. Even skeptics will never guess the secret ingredient. Tip: puree cooked beetroot until completely smooth before folding it in, so you get moisture and color without any fibrous texture in the crumb.
Get the recipe
Creative Beet Recipes
If you’ve run out of ways to use up a bunch of beets, this roundup is packed with creative ideas that stretch far beyond the usual salad. Expect unexpected twists that make beetroot the star. Tip: bookmark it for when your veg box arrives, so no earthy root ever goes to waste.
Get the recipe
Beet Recipes Collection
From roasted sides to vibrant mains, this collection gathers beetroot recipes for every part of the meal in one handy place. It’s a go-to when you want inspiration fast. Tip: sort your favorites by cooking method so you can match a recipe to whatever time you have that evening.
Get the recipe
Recipes to Love Beets
Even confirmed beet skeptics may change their minds after browsing this lineup of recipes designed to show off beetroot’s sweeter, friendlier side. There’s something here for every taste. Tip: start with a roasted or blended recipe, since gentle cooking mellows the earthiness that often puts people off.
Get the recipe
Frequently Asked Questions
What is the best way to cook beetroot? Roasting is the most flavorful method. Wrap whole, unpeeled beets in foil with a drizzle of olive oil and roast at 200°C (400°F) for 40 to 60 minutes until fork-tender. Roasting concentrates their natural sugars, giving a sweeter, deeper taste than boiling.
Do you peel beetroot before or after cooking? Cook beetroot with the skin on, then peel afterward. Once roasted, boiled, or steamed, the skins slip off easily when you rub them with a paper towel or your fingers. Keeping the skin on during cooking also helps the beets hold their color.
How long does it take to boil beetroot? A medium beetroot takes about 30 minutes to boil until tender. Keep the peel on and add a splash of vinegar to the water to minimize color bleeding. Larger beets may need 40 minutes or more, so test them with the tip of a knife.
How do you keep beetroot from staining your hands? Wear kitchen gloves when peeling or grating raw or cooked beetroot. If your hands do stain, rub them with lemon juice and a little salt, then rinse. Adding vinegar to the boiling water also reduces how much color leaks out.
Can you eat beetroot raw? Yes. Peel raw beetroot and finely grate it into salads, or use a peeler to make thin ribbons for slaws and Buddha bowls. Raw beets have a crisp texture and a bright, slightly sweeter taste than cooked ones.
Can you eat beetroot leaves? Absolutely. Beet greens are edible and taste similar to chard or a milder kale. Saute them with olive oil, garlic, salt, and pepper for a quick side dish, or simmer them into soup so nothing goes to waste.
