please tell me your beet recipes

I have 12 pounds of beets to eat! Do you have any great recipes? Please add them or a link below.

I usually bake beets in foil at 400*F for 40 min or so – until they’re tender. Then cool, peel and slice. The other day I mixed them with other roasted winter root vegetables (potatoes, carrots, celeriac, fennel and parsnips) with lots of fresh thyme and sage. They were delicious. I made a lot for leftovers, which I chopped fine and fried well the next day to make hash. That was even more yummy.

I’d like to try making pickled beets, but have never done this.

29 Comments. Leave new

  • I adore beets.

    I make borscht with cubed beets, carrots, sliced celery, garlic, lots of dill (seed and weed), salt, pepper. You can add cabbage if you like, but I don't. Simmer just until everything is tender. Don't overcook, because it makes the colour less pretty and the flavour less vivid. Serve hot or cold. You can add a spoonful of sourcream or yogurt if desired, and a snip of fresh dill.

    I also do grated beets served with olive oil, lemon juice, salt, and better. Divine, especially when you have small, sweet beets.

    Beets and carrots mashed together are gorgeous and delicious. You can do swedes, too, but I don't care for the flavor as much.


  • Sounds good!

    Do you cook the grated beets?

  • Two favorites-
    From the Farmstead Egg Cookbook: Pickled Beets and Eggs:
    1 1/2 C apple cider Vinegar
    1 1/2 C water
    2 tsp kosher salt
    2 TBSP sugar
    1 tsp mustard seeds 1/2 red onion, sliced
    hardboiled eggs
    Cooked beets cut in 3/4 inch chunks
    (you can roast or boil)

    Put the beets and eggs in a quart mason jar. Boil everything else for 3 minutes, let it cool and then pour over the beets and eggs. Refrigerate at least one day, and eat within 2 weeks. Yummy!!

    Beet Tzatziki
    From Spice cookbook

    Shredded cooked beets (I roast) about 1-2 cups
    1 1/2 C thickened yogurt (I get it from Sophia's Kitchen)
    1 tsp chopped garlic
    2 tsp lemon juice
    1 Tbsp olive oil
    1 tsp salt
    1 Tbsp fresh dill Mix everything but the beets, then add the beets- gorgeous and addictive!

  • We do a version of our favorite at the restaurant Life Alive in Lowell. Steamed beets, kale, and tofu over rice or quinoa with your favorite dressing. We normally use Goddess dressing, but I've also made and used peanut sauce. Carrots and broccoli are good if you want additional veggies. I know it sounds odd, but quite delicious.

  • This is not recipe per se, but Fresh beet juice is very good for you. If you have juicer, juice with carrots, apples, it is smashing! Makes your teeth red though. 🙂


    I haven't tried these yet, but I'm planning on making the cake tommorow!

  • Wow! Sounds great!

  • Hi Kathy,

    No, the grated beets are raw. You can eat them as a side dish, as a cold salad, or put them on a green salad. They are SO YUMMY with fresh sweet beets.

    I also make a fermented drink called beet kvass. It's beets, salt, and a lot of water; you let it sit at room temp until it sours (like sauerkraut only different). The juice is supposed to be therapeutic but I drink it because I love it *g*. I also use the beets in salads after the drink sours.


  • Interesting. Thanks!

  • Oh, I so love pickled beets I have a hard time eating them any other way. I have 30 pints of pickled beets in the basement and we only ate them roasted once. I'd definitely try pickled. The recipes from The Joy of PIckling are great. This year I tried 5 different ones to see which one I liked best.

  • Mustard Honey Beets

    Melt 2 tbls butter in pan
    Add 6 cups diced cooked beets
    Toss to coat
    Add 2 tbks dijon style mustard and 2 tbls honey
    Continue cooking till heated through

    very yummy! serves about 6

    0range Ginger Beets

    same begining process as above
    Add 3/4 cup orange juice
    avd 1 1/2 teaspoon minced fresh ginger root.
    Conyinue cooking till the beets are heated through


  • Reply
  • Delurking (I think) to say that I love reading about your garden and to give my favorite beet recipe.

    Beets with horseradish

    3-4 cups beets, either boiled or baked until tender, skin removed. Cut them into quarters or eighths or whatever you think is a reasonable size. You can also mix in the beet greens if you steam them or add them to the boiling water for a bit to cook them up.

    In a bowl whisk together 1/4 c. olive oil, 1 tbs. red wine vinegar, 1-2 tbs prepared horseradish (or less if you prefer–I love the taste of horseradish), 1/4 tsp salt, one clove crushed garlic.

    Pour dressing over beets, stir so beets are covered and eat warm or at room temperature.

  • Roast beets in olive oil until tender, then dress with a bit of balsamic vinegar and chopped fresh mint. Unexpected and delicious.

  • Harvard Beets, from the Boston Cooking School Cookbook

    (I use cider vinegar. The longer they stand the better.)

    Wash twelve small beets, cook in boiling water until soft, remove skins, and cut beets in thin slices, small cubes, or fancy shapes, using French vegetable cutter.

    Mix one-half cup sugar and one-half tablespoon corn-starch. Add one-half cup vinegar and let boil five minutes. Pour over beets, and let stand on back of range one-half hour. Just before serving add two tablespoons butter.

  • We make a beet risotto. Process one medium beet in the food processor to grate. Saute an onion or leeks, add 1 cup arborio rice, then the beets. Add broth a few ladles at a time. (I think you need 4 cups) When the rice is done, add shredded cheddar cheese. It is a lovely pink color if you make it with red beets. Sometimes I add chopped chard at the end to fleck it with green. I found the recipe somewhere on the internet so you can probably search for more specifics.

  • our wedding cake was a chocolate beet cake! Our friend made it for us from an old family recipe, but the internet abounds with different versions. So, if have a special occasion – try one out!

  • Pickled Beets
    Baby beets are best. Bake 350F in a cocotte with a dash of fresh water and keep the lid on until tender. Toss into cold water & slip the skins. If using large size beets cut them up to fit the jars.
    Broth (enough for 2 half litre jars: 1c turbinado or demerara sugar, half cup of honey or maple syrup, 2c quality red wine vinegar (can include some balsamic), 1c fresh water (not the kind of water found in the Boston area). Plus spices & herbs like star anise, fresh tarragon, etc…and some Angostura bitters. Place beets in jars, cover with broth leaving half inch headroom.
    Boiling Water Bath: The canner water and the broth in the jars should be the same temp. Process 20 min at 212F. Let settle for a month or so. Good as is or make sweet & sour beets etc.

  • Hi – I enjoy beets in rice dishes, like beet risotto. Here are two recipes:

    Also, I peel and cut the beet before roasting – it helps prevent your kitchen and hands from looking like a murder scene!

    I LOVE your garden and blog – I have enjoyed your recent 2010 planning posts – they are really helping me plan my next years garden, thanks!

  • Wow! Thanks! These all sound great. I should start at the top and try them all.

  • Reply
  • Marian(LondonUK)
    October 25, 2009 8:37 PM

    O.k. Beetroot Relish; this in metric so you need to convert or download a convert for measurements; this is for a largeish jar.
    300g raw beetroot
    1 teaspoon cumin seeds
    olive oil
    1 tablespoon grated fresh horseradish (or use pre-preapred or leave out)
    3/4 cm of fresh root ginger peled and grated
    100ml red wine
    100ml red wine vinegar
    grated zest(peel)and juice of 1 orange
    1 1/2 tablespoons of light soft brown sugar

    Peel and grate the Betroot. In a dry frying pan toast the cumin seeds and set aside.

    Over a gentle heat, add a splash of oil to the pan then add the grated beetroot, horseradish and ginger and stir together.

    Add the toasted Cumin seeds and the remaining ingredients, with salt to taste. Cook for 2 to 3 minutes. Lift out the Beetroot with a slotted/draining spoon and into a clean warm jar** If any readers don't know, look up how to sterilise jars for jams and preserves.

    The relish keeps well in the fridge for 2 to 3 weeks.

  • Emily's pink risotto reminds me that I like to put the Harvard Beets over spaghetti with butter. Then you get red spaghetti 🙂

  • Reply
  • Add my vote to Team Borscht!

  • From Beet soup
    3 tbsp. olive oil
    1 medium onion, chopped
    3 cloves garlic, chopped
    6 medium beets, peeled and chopped
    2 cups beef stock
    salt and pepper to taste
    Heavy cream (optional)

    Warm olive oil in large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 mins. Stir in beets, cook for 1 min.

    Stir in stock, season with salt and pepper. Bring to boil;cover and simmer until beets are tender, about 30-40 mins. Remove from heat, allow to cool slightly.

    Puree soup and pour into bowls, add a swirl of cream (optional)

    I personally do not puree as it makes it taste kind of grainy, but a delicous soup that even my 3 year old requests. I also add in some fresh parsley and basil if I have any on hand.

  • Beet Raita (Indian style salad)

    What you need – Boiled and cooked beets, Green chilies, crushed Peanuts, salt and Yogurt

    How to make it – Pressure cook beets (3-4 whistles), alternately bake in oven. Peel and grate. Add chopped green chilies, crushed peanuts, salt to taste. Just before serving, add yogurt and garnish with cilantro.

    I made it just yesterday with my homegrown beets. Your blog is very inspirational for me, thank you.

  • I never used to like beets, although I didn't dislike them either. But when I got married my husband asked me to make them the way his mother did, and now I love them. I cook them, grate them and freeze them. When I want to eat beets I heat until hot. Fry some onions, until they are nice and brown, and serve with the beets. It's very simple, but the onions on top of the beets really make them taste delicious.

  • Beetroot Dauphinoise

    Scald some heavy cream with fresh thyme and crushed garlic. Strain. Spread a dab of cream around the bottom of a baking dish. Arrange alternating layers of thinly sliced raw beets and potatoes. After each layer, add a thin layer of cream, salt & pepper. When you reach the top of the dish, pour over the remaining cream. Bake at 350 until a knife inserted in the center goes through easily.

    This is delicious as a side dish or a main with a salad (my preference). It is also a marvelous hot pink color if you use ordinary red beets.


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