805 beet recipes

Grandma's sweet pickled beets made with canned whole beets in a vinegar-sugar brine. Only 5 ingredients, ready to jar in 20 minutes. Let them sit a few days and serve cold.

Tangy beet cabbage relish cooked with cauliflower, red pepper, onion, mustard seeds, and vinegar. A colorful, old-fashioned condiment for sandwiches, roasts, and charcuterie boards.

Spiced beet pickles cooked in a sweet apple cider vinegar syrup with cinnamon, cloves, allspice, and lemon. Old-fashioned home canning recipe for sweet-tart pickled beets.

Quick pickled beets in a sweet-sour vinegar brine with sliced onion and a kick of black pepper. Made with canned beets and ready overnight, no canning equipment required.

Retro beet jelly made with orange Jell-O and a kick of horseradish. A jiggly, tangy side dish that pairs brilliantly with turkey, ham, and holiday roasts.

Baked beets roast whole and unpeeled until tender, then slip out of their skins easy as that. Mash with butter and sour cream, finish with a squeeze of lime, and you have a five-minute side that tastes like Sunday dinner.

Harvard beets in a sweet and tangy cornstarch glaze made in the microwave. Five ingredients, ready in minutes using canned beets. A classic New England side dish.

Beet pesto blends roasted beets and sauteed beet greens with toasted walnuts, garlic, banana pepper, and red onion. Vibrant magenta vegetarian pasta sauce or spread that uses the whole beet, root to leaf.

Moroccan beet appetizer salad with herb-flecked beets and potatoes dressed separately in a chili-spiked olive oil vinaigrette. Composed with diced tomato, onion, and black olives. Vegan and bright.

Quick microwave pickled beets and cucumbers: canned beets, fresh cucumber, and onion in a sweet-tangy pickling spice brine. Refrigerator pickles ready for the table tomorrow.

Gingered beet salad with a warm miso, sesame seed, and fresh ginger dressing tossed over boiled beets. An earthy, umami-rich side dish with Japanese-inspired flavors.

Orange Harvard beets in a glossy, sweet-tart sauce made with fresh orange juice, orange zest, and cornstarch. A sugar-free twist on the classic using sugar substitute.

Cold microwave borscht with grated beets, lemon juice, and a chilled overnight rest. A streamlined Eastern European soup ready in 12 minutes of cook time, finished with cold sour cream.

Cold beet borscht with canned beet juice, tomato juice, lemon, and a yogurt swirl. No-cook chilled summer soup ready in minutes plus a brief chill. Diabetic-friendly and refreshing.

A quick pressure cooker soup with fresh beets, beet greens, and sweet potatoes brightened by ginger and orange zest. Root vegetable comfort in 30 minutes flat.

Traditional Polish cwikla: pickled beets layered with fresh horseradish, whole cloves, and caraway seeds in a tangy vinegar brine. Ready after 24 hours.