nutritiional root vegetable

Recipes With Beets

3 Favorite Recipes With Beets

Beet, those super nutritious root vegetables, can be used in a multitude of ways. Don’t settle for pickled beets (although I must admit I love them!). I’ve scoured the internet and my recipe file for some recipes with beets to share with you. Some are long time favorites. Others are new to me, but I’m sure going to try them.

After all, when a vegetable is versatile enough to use in desserts, side dishes, pasta sauces and juices – what’s not to love?

When I was still a student, my roomie Jeanette made the best borscht I’ve ever tasted. This isn’t her recipe, but it’s really similar.

Best Borscht

  • 4 cups water or vegetable broth
  • 1 tbsp oil
  • 1/2 large onion, finely chopped
  • 2 medium carrots
  • 2 medium beets
  • 1 medium potato
  • 1 bunch chard, or beet greens
  • 1 stalk celery, sliced thinly
  • 1 clove garlic, finely minced
  • juice of half a lemon
  • 1 bay leaf
  • 1 tsp dried dill

Add the water to a large pot, and set on low heat. Add the oil to a skillet, cook the onion over medium heat until transparent. Add the garlic, and stir together for about a minute.

Add the onion and garlic, and the bay leaf to the water.

Peel the beets and cut them into quarters. Drop them in to the pot.Peel and cut the carrots into half inch rounds, and the potatoes into half inch cubes. Add to the pot. Add the chopped celery and the lemon juice.

Turn up the heat to medium, and cook until the beets are tender enough to pierce with a fork.

Remove the beets, and once they have cooled enough to handle, shred them with a large grater. (You may want to use rubber gloves for this). Place them back in the pot, add the shredded greens, and let the soup cook until all vegetables are soft.

Add the dill, and salt to taste, and simmer another 3 – 4 minutes.

Serve with a dollop of sour cream or yoghurt. Makes 4 servings.

Dark Chocolate Beet Brownies

Beets can be used in desserts, too. These are rich, fudgy and delicious.
Makes 16 brownies.  Adapted from a recipe in Sacramento Magazine by Adrienne Capps who writes the blog Vegetarianized. I’ve cut down the sugar by half, and found these sweet enough.

recipes with beets


2 large beets, cooked and peeled
3 large eggs
2/3 cup brown sugar
1/2 cup butter or oil (I use avocado oil)
2 tsp vanilla extract
1 1/4 cup cocoa powder (the Costco cocoa is my favorite)
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp sea salt
1 cup semi-sweet chocolate chips

Once the beets are cooked and peeled, let them cool. Then puree them in a food processor.  You may need to add a tablespoon or two of water to the beets to get them to puree smoothly,

Preheat your oven to 350 degrees.

In a large bowl whisk together the eggs, oil, and sugars.  Add the vanilla extract and beet puree and whisk to fully combine.  Mix the flour, cocoa powder, baking powder and salt into the wet ingredients.  Stir in the chocolate chips.

Pour the batter into a 9×13 inch baking pan that has been sprayed with cooking spray.  Bake for about 30 minutes or until a toothpick inserted into the center of the brownies comes out clean but still moist.  Cool the brownies completely before cutting.

They could keep in an airtight container for 3 days, but they probably will be gone long before that!

Beet and Carrot Juice

This is one of my favorite fresh juices, slightly sweet, yet a bit earthy. And very very nutritious. We’ve even had just a glass of this as a light lunch, and felt quite satisfied.

  • 1 medium beet, washed and trimmed
  • 3 medium carrots, washed and trimmed
  • 1 long english cucumber, ends trimmed
  • 1 large apple, quartered and cored
  • a handful of spinach leaves

Juice the vegetables, serve over an ice cube and 1 tsp lime juice. Drink immediately. This makes 2 healthy servings.

So there you have it – 3 of my favorite recipes with beets. Do you have one to share? Post it below.

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