Beet Recipes
This page is also available in: deutsch
By Verena Frei · 19 recipes · Last reviewed 29 September 2026
Hello lovelies, in Switzerland they are called Randen, in Germany Rote Bete, and at our house beets land on the table almost every week from fall into spring. My favorite is the beetroot carpaccio, because it glows on every table and takes hardly any work.
Read moreShow less
On cold days I cook the beetroot soup with ginger and orange, which started out as the starter of my Christmas menu. Ginger and orange take away the earthiness and make the soup wonderfully fresh.
Crunchy and fruity, the beetroot salad with oranges and ricotta is a perfect winter salad. If you like a well-stocked pantry, try the fermented beetroot with tofu dip, which brings tang and color to any slice of bread.
Beets look great in a glass too: the beetroot apple smoothie with almond milk is my quick pink breakfast. In the oven, they share the sheet pan with pumpkin and other fall vegetables. For a savory dinner, they even go into a batter with soft goat cheese that bakes into crisp beet waffles.
How to cook, peel and store beets without turning your whole kitchen pink is all in my guide to cooking beets. Below you will find all my beet recipes in one place, raw, boiled, roasted and fermented.
VeganBeetroot carpaccio
VeganChristmas menu Part 1 – beetroot soup with ginger and orange
VeganBeetroot salad with oranges and ricotta
VeganFermented beetroot with tofu dip
VeganAutumnal oven veggies with vegan feta
VeganBeetroot Apple Smoothie with Almond Milk
VegetarianRainbow Tarte Flambée with Autumn Veggies
VegetarianBeet Waffles with Goat Cheese and Arugula
VegetarianLoaded Hummus with Roasted Veggies and Feta
VeganRed Smoothie
VeganPumpkin dumplings with oven vegetables
VeganAutumn rolls with beetroot tahini dip
VeganColorful oven vegetables with bulgur
VeganChristmas menu Part II – sweet potato hummus & beetroot walnut dip
VeganAutumn lasagne with pumpkin
VeganBeetroot-berry smoothie with coconut water
VeganVegan Spätzle - 4 ways
VeganSpinach salad with blood oranges and roasted veggies
VeganPasta with Beets and Flower Sprouts
Frequently asked questions
Not necessarily. Once cooked, the skin slips off almost by itself under cold water. Young beets with thin skin can be eaten unpeeled after a good scrub, raw or roasted. Disposable gloves keep your fingers from turning pink.
Depending on their size, 35 to 75 minutes in simmering salted water, until a knife slides in easily. Wrapped in foil, they need about 45 to 60 minutes in a 350°F (180°C) oven. You will find the cooking times for every size in my guide to cooking beets.
Yes. Raw beets are crunchy, fresh and a little earthier in flavor. Shaved thin or grated, they work in salads, carpaccio and smoothies. Scrub or peel them well first.
There is none. Beets is the usual name in the US, beetroot in the UK, Australia and much of the world, and in Switzerland they are called Randen. Every recipe on this page uses the same round red root.
Rub fresh stains on hands and cutting boards with lemon juice or a little salt. Rinse fabric right away with cold water, before the color dries. The easiest fix is disposable gloves and a board you use only for beets.
Every card shows whether a recipe is vegan or vegetarian, and the filter above lets you show only the vegan dishes. Most of the beet recipes here are fully plant-based.
Raw and unwashed, they keep for several weeks in the crisper drawer if you twist off the greens and leave about 1 inch (2 cm) of stem. Cooked beets stay fresh for 3 to 4 days in the fridge, well wrapped. Fermented or pickled, they last much longer.
Yes. The young leaves and stems taste much like Swiss chard. Sauté them with garlic and olive oil, or add them to a soup or pasta just like spinach.
@frei_style on Instagram
Follow us for daily inspiration from our kitchen.
Instagram content blocked by your cookie settings.