Home/Beetroot/Recipes
Back to Home

Healthy Recipes using Beetroot

Beetroot Quinoa Salad

A vibrant salad combining roasted beetroot with protein-packed quinoa, fresh greens, and a zesty citrus dressing.

Ingredients
  • 1 cup cooked quinoa
  • 2 medium beetroots, roasted and diced
  • 2 cups mixed greens
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup walnuts, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the cooked quinoa, roasted beetroot, mixed greens, feta cheese, and walnuts.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3. Drizzle the dressing over the salad, toss gently, and serve immediately.

Beetroot Hummus

A colorful twist on traditional hummus, this beetroot hummus is creamy, nutritious, and perfect for dipping.

Ingredients
  • 1 cup cooked chickpeas
  • 1 medium beetroot, cooked and peeled
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 garlic clove
  • Salt to taste
Instructions
  1. In a food processor, combine the chickpeas, beetroot, tahini, olive oil, lemon juice, garlic, and salt.
  2. Blend until smooth, adding a little water if necessary to reach desired consistency.
  3. Serve with pita bread or fresh vegetables.

Beetroot and Apple Smoothie

A refreshing smoothie that blends the earthy sweetness of beetroot with crisp apple and creamy yogurt for a nutritious breakfast.

Ingredients
  • 1 medium beetroot, peeled and chopped
  • 1 apple, cored and chopped
  • 1/2 cup Greek yogurt
  • 1 cup almond milk
  • 1 tablespoon honey
  • Ice cubes
Instructions
  1. In a blender, combine the beetroot, apple, Greek yogurt, almond milk, honey, and ice cubes.
  2. Blend until smooth and creamy.
  3. Pour into a glass and enjoy immediately.

Beetroot and Lentil Soup

A hearty and nutritious soup featuring lentils and beetroot, seasoned with herbs for a comforting meal.

Ingredients
  • 1 cup lentils, rinsed
  • 2 medium beetroots, diced
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté the onion, carrots, and garlic until soft.
  2. Add the diced beetroot, lentils, vegetable broth, cumin, salt, and pepper.
  3. Bring to a boil, then reduce heat and simmer for 30 minutes until lentils are tender.

Beetroot and Goat Cheese Tart

A savory tart featuring roasted beetroot and creamy goat cheese, perfect as an appetizer or light meal.

Ingredients
  • 1 pre-made whole wheat tart shell
  • 2 medium beetroots, roasted and sliced
  • 1/2 cup goat cheese, crumbled
  • 2 tablespoons fresh thyme
  • 1 egg
  • 1/2 cup milk
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, whisk together the egg, milk, salt, and pepper.
  3. Layer the roasted beetroot and goat cheese in the tart shell, pour the egg mixture over, and sprinkle with thyme. Bake for 30 minutes.

Beetroot and Spinach Frittata

A protein-packed frittata loaded with beetroot and spinach, perfect for breakfast or brunch.

Ingredients
  • 4 eggs
  • 1 cup spinach, chopped
  • 1 medium beetroot, grated
  • 1/4 cup feta cheese, crumbled
  • Salt and pepper to taste
  • 1 tablespoon olive oil
Instructions
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk the eggs, then stir in spinach, grated beetroot, feta, salt, and pepper.
  3. Heat olive oil in an oven-safe skillet, pour in the egg mixture, and cook for 5 minutes. Transfer to the oven and bake for 15 minutes.

Beetroot and Avocado Toast

A trendy and nutritious toast topped with creamy avocado and thinly sliced beetroot, perfect for a quick meal.

Ingredients
  • 2 slices whole grain bread
  • 1 medium beetroot, thinly sliced
  • 1 ripe avocado
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Microgreens for garnish
Instructions
  1. Toast the whole grain bread until golden brown.
  2. In a bowl, mash the avocado with lemon juice, salt, and pepper.
  3. Spread the avocado on the toast, top with beetroot slices, and garnish with microgreens.

Beetroot Energy Balls

Nutritious energy balls made with beetroot, oats, and nuts, perfect for a healthy snack on the go.

Ingredients
  • 1 cup rolled oats
  • 1/2 cup cooked beetroot, pureed
  • 1/2 cup almond butter
  • 1/4 cup honey
  • 1/4 cup chia seeds
  • 1/4 cup dark chocolate chips
Instructions
  1. In a mixing bowl, combine rolled oats, beetroot puree, almond butter, honey, chia seeds, and chocolate chips.
  2. Mix well until combined, then refrigerate for 30 minutes.
  3. Form into small balls and store in the fridge.

Beetroot and Carrot Slaw

A crunchy and colorful slaw made with fresh beetroot and carrots, dressed in a light vinaigrette.

Ingredients
  • 2 medium beetroots, grated
  • 2 medium carrots, grated
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the grated beetroot and carrots.
  2. In a separate bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper.
  3. Pour the dressing over the slaw, toss well, and let it sit for 15 minutes before serving.