❤️ Beetroot Recipes – 3 Delicious Ways

Beetroot is naturally sweet, earthy, colorful, and works beautifully in salads, side dishes, and dips. Here are 3 easy beetroot recipes you can make at home.

🥗 1. Classic Garlic & Lemon Beetroot Salad

Ingredients

  • 4 medium beetroots
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, finely minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon honey or maple syrup, optional
  • 2 tablespoons crumbled feta, optional
  • 1 tablespoon chopped walnuts, optional

Instructions

1. Cook the beetroot
Wash the beets thoroughly and trim the tops, leaving the skin on.

Place them in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for 35–50 minutes, depending on size.

They’re ready when a knife slides easily into the center.

2. Cool and peel
Drain and allow the beets to cool until comfortable to handle. Rub or peel away the skins.

Cut the beetroot into cubes or thin slices.

3. Make the dressing
Whisk together olive oil, lemon juice, garlic, salt, pepper, and honey or maple syrup.

4. Combine
Place the beetroot in a bowl and pour over the dressing. Toss gently.

5. Finish
Add parsley, feta, and walnuts if desired.

Serve: chilled or slightly warm.

🧄 2. Roasted Garlic Butter Beetroot

Ingredients

  • 5 medium beetroots
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 1 tablespoon fresh parsley
  • 1 teaspoon lemon juice

Instructions

1. Heat the oven
Preheat oven to 400°F (200°C).

2. Prepare the beets
Peel the beetroot and cut into bite-sized wedges or cubes.

Place them on a baking sheet.

3. Season
Drizzle with olive oil and sprinkle with salt, pepper, and thyme. Toss until evenly coated.

4. Roast
Roast for 30–40 minutes, turning once halfway through, until tender and slightly caramelized around the edges.

5. Make the garlic butter
While the beets roast, melt the butter in a small pan over low heat. Add minced garlic and cook for about 30 seconds, just until fragrant.

6. Combine
Transfer the hot roasted beetroot to a bowl. Pour the garlic butter over it and add lemon juice.

Toss gently.

7. Garnish
Sprinkle with fresh parsley and serve warm.

🌱 3. Creamy Beetroot Hummus

Ingredients

  • 2 medium cooked beetroots
  • 1 can (15 oz) chickpeas, drained and rinsed
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • 2 tablespoons olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 2–4 tablespoons cold water, as needed

Instructions

1. Prepare the beetroot
Use cooked, peeled beetroot. Cut into smaller pieces.

2. Blend
Add beetroot, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt to a food processor.

Blend until smooth.

3. Adjust the texture
Add cold water 1 tablespoon at a time, blending after each addition, until the hummus becomes creamy and smooth.

4. Taste and adjust
Add more lemon juice or salt if desired.

5. Serve
Spoon into a serving bowl and drizzle with a little olive oil.

Serve with:

  • Pita bread
  • Crackers
  • Cucumber
  • Carrot sticks
  • Celery
  • Toast
  • Fresh vegetables

⭐ Quick Tip

For the best flavor, roasting beetroot concentrates its natural sweetness, while boiling produces a softer, milder beet. If you’re preparing beets specifically for salads or hummus, either method works well.