Type what you have

Ingredients

• ✓ beet
• water

Instructions

1. 1 Cut off the top and bottom nubs of the beets and scrub them until the outer skin doesn't have any brown color spots left. Cut large beets in half to keep the beet diameters consistent.
2. 2 Place beets in a single layer on top of a wire rack in the bottom of a multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes for chewy beets and 20 minutes for soft beets. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By coryandlaurel

Ingredients

• ✓ beet
• salad green
• olive oil
• salt

Instructions

1. 1 Place beet in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until beet is cooked through, about 30 minutes. Drain and allow to cool.
2. 2 Peel beet and cut into 1/4-inch thick slices. Cut out red hearts using a heart-shaped cookie cutter.
3. 3 Place salad greens in a bowl. Drizzle with olive oil and season with salt. Add beet hearts to the salad and toss. Arrange a couple of red hearts on top of the salad for serving.

By Nesrine

Ingredients

• ✓ beet
• basil pesto
• salt
• pepper

Instructions

1. 1 Place beets in a large saucepan; cover with 1 inch of water. Bring to a boil over high heat; reduce the heat to medium-low, cover, and simmer until beets are just tender, about 30 minutes. Drain; cool until beets can easily be handled.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. 3 Peel beets; cut into ½-inch thick slices. Toss beets with pesto in a bowl; season with salt and black pepper. Spread beets in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven until beets brown slightly around edges, 10 to 15 minutes.

By Tami Jones

Ingredients

• ✓ beet
• butter
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add beets and cook uncovered until slightly tender, about 20 minutes. Drain, rinse, and cut ends from each beet.
2. 2 Place beets in a saucepan with about 2 inches of water. Cover saucepan and bring water to a boil; cook beets until tender, about 20 minutes. Remove beets from water and immediately immerse in a bowl of ice water to cool. Pull peels off the beets. Slice beets into 1/4-inch-thick slices.
3. 3 Heat butter in a large skillet over medium-high heat; fry beets, flipping occasionally, until lightly blackened, about 20 minutes. Season beets with salt and pepper.

By MRS_GEOMORPH

Ingredients

• ✓ beet
• olive oil
• sea salt
• feta cheese
• chive

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Spread beets on a sheet of aluminum foil; drizzle with olive oil and season with salt. Fold foil over beets, sealing the edges together to create a packet.
3. 3 Cook on the preheated grill, flipping once, until beets are tender, about 30 minutes. Carefully open packet; top beets with feta cheese and chives. Reseal packet; grill until cheese melts, about 5 minutes more.

By LWILCOX45

Ingredients

• ✓ beet
• white vinegar
• white sugar
• cornstarch
• salt

Instructions

1. 1 Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

By Shearyah Hawkins

Ingredients

• ✓ beet
• carrot
• olive oil
• balsamic vinegar
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Wrap beets in aluminum foil; place in a baking dish. Toss carrots with oil; arrange in a single layer on the prepared baking sheet.
3. 3 Roast beets in the preheated oven for 1 ½ hours, adding carrots during the last 30 minutes. Remove beets; set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
4. 4 Peel and chop beets into 1-inch pieces.
5. 5 Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots; simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

By Jen

Ingredients

• ✓ beet
• olive oil
• sea salt
• lemon
• green onion
• goat cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toss chopped beets with olive oil and sprinkle with salt. Spread out in a single layer in a baking dish and squeeze lemon half over top. Cover baking dish tightly with aluminum foil.
3. 3 Bake in the preheated oven until beets are tender, about 1 hour. Remove and allow to cool to room temperature, about 10 minutes.
4. 4 Combine cooled beets and green onion in a bowl; toss to combine. Scatter crumbled goat cheese on top. Drizzle with olive oil and season with more sea salt, if necessary.

By Alicia

Ingredients

• ✓ beet
• brown sugar
• lemon juice
• cornstarch
• salt
• green apple

Instructions

1. 1 Combine ½ cup beet liquid, brown sugar, lemon juice, cornstarch, and salt in a large skillet over medium heat; cook and stir until thickened and clear.
2. 2 Stir in beets and apple. Reduce heat to low; gently simmer for 15 minutes.

By Michele O'Sullivan

Ingredients

• ✓ beet
• cooking spray
• butter
• salt
• pepper

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for high heat.
2. 2 Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper.
3. 3 Wrap foil over beets. Place packet on the grill grate. Cook until beets are very tender, about 30 minutes.
4. 4 Allow beets to cool before serving, about 5 minutes. You don't even need to peel to enjoy!

By MOTTSBELA

Ingredients

• ✓ beet
• turnip
• pearl onion
• olive oil
• rosemary
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place the beets and turnip in a 9x9 inch baking dish. Cut an X in the root end of the onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir to coat the vegetables with oil.
3. 3 Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.

By Gemini

Ingredients

• ✓ beet
• walnut
• maple syrup
• baby salad green
• orange juice concentrate
• balsamic vinegar
• olive oil
• goat cheese

Instructions

1. 1 Place beets into a saucepan; add enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into cubes.
2. 2 While beets are cooking, place walnuts in a skillet over medium-low heat. Heat until warm and starting to toast. Stir in maple syrup; cook and stir until evenly coated, then remove from heat and set aside to cool.
3. 3 To make the dressing: Whisk orange juice concentrate, balsamic vinegar, and olive oil together in a small bowl.
4. 4 Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over greens. Place equal amounts of beets over greens and top with pieces of goat cheese. Drizzle dressing over each salad.

By Donna

Ingredients

• ✓ beet
• golden beet
• mache
• goat cheese
• avocado
• fennel bulb
• basil vinaigrette
• pumpkin seed
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F. Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, and then loosely wrap each one in foil.
2. 2 Transfer the wrapped beets to baking sheet lined with Reynolds Wrap® Aluminum Foil. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a fork or skewer slides easily to the middle of the beet.
3. 3 Cool the beets until they can comfortably be handled. Hold one of the beets in a paper towel and use the edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Slice the peeled beets into wedges.
4. 4 Combine the beet wedges, mache, goat cheese, avocado, and shaved fennel on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ beet
• spinach
• arugula
• goat cheese
• pistachio
• kosher salt
• black pepper

Instructions

1. 1 Neatly arrange spinach in a 10- to 12-inch circle with leaf tips facing outward. Arrange arugula on top of spinach, leaving the outer tips of the spinach exposed. Scatter beets over the arugula. Arrange pieces of goat cheese around the wreath. Sprinkle pistachios on top. Season salad lightly with salt and pepper.

By Jones

Ingredients

• ✓ beet
• green
• olive oil
• garlic
• onion
• salt
• pepper
• red wine vinegar

Instructions

1. 1 Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2. 2 Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3. 3 When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

By BN61079

Ingredients

• ✓ beet
• carrot
• olive oil
• onion
• garlic
• red wine vinegar
• italian seasoning
• bay leaf

Instructions

1. 1 Gather all ingredients.
2. 2 Blend carrots in a blender until smooth. Add beets and blend until smooth.
3. 3 Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
4. 4 Stir in puréed vegetables, vinegar, Italian seasoning, and bay leaf; cover and bring to a boil. Uncover, reduce the heat to low, and simmer for at least 30 minutes, or up to 4 hours.

By Vegan Girl

Ingredients

• ✓ beet
• vegetable oil
• onion
• flour
• chicken broth
• brown sugar
• malt vinegar
• salt
• pepper

Instructions

1. 1 Place beets in a large saucepan, and cover with water. Bring to a boil, and cook for 15 to 20 minutes, depending on the size of the beets. Drain, cool, peel, and dice.
2. 2 Heat oil in a large skillet over medium heat. Sauté onion until tender. Stir in flour, and cook for about 2 minutes. Gradually stir in chicken stock. Add diced beets, and cook for 3 to 4 minutes. Stir in brown sugar and vinegar. Cook for 10 minutes. Season with salt and pepper.

By Fast Wellies

Ingredients

• ✓ beet
• vegetable oil
• chicken
• rutabaga
• carrot
• celery
• red onion
• water

Instructions

1. 1 Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes.
2. 2 Add rutabagas, beets, carrots, celery, and onion to the pot.
3. 3 Pour enough water over the vegetable mixture to cover completely. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetables submerged.

By Britt Gustaveson

Ingredients

• ✓ beet
• white sugar
• cornstarch
• white vinegar
• water
• butter
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sugar, cornstarch, vinegar, and water in a saucepan. Bring to a boil, and cook for 5 minutes.
3. 3 Add beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt, and pepper, and remove from the heat. Serve warm or chilled.

By Pam Maxson Rodriguez

Ingredients

• ✓ beet
• fire-roasted diced tomato
• tomato paste
• beef stock
• white sugar
• dill weed
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
2. 2 Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
3. 3 Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.

By Cindy Sherry-Cassel

Ingredients

• ✓ beet
• butter
• onion
• microgreen
• pecan
• blue cheese
• olive oil
• balsamic vinegar
• dijon mustard
• honey

Instructions

1. 1 Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
2. 2 Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
3. 3 Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
4. 4 Roast in the preheated oven until beets are dark in color and almost fork-tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
5. 5 Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
6. 6 Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
7. 7 Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.

By Susan Elane Berry

Ingredients

• ✓ beet
• red onion
• herbes de provence
• olive oil
• salt
• black pepper
• balsamic vinegar
• butter
• garlic
• spinach

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Trim and wash beets. Set leaves aside; discard stems. Wrap beets in 2 aluminum foil packages (3 beets per foil package); place in a deep baking dish.
3. 3 Roast in the preheated oven until tender, about 45 minutes.
4. 4 Divide onions, herbes de Provence, 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper between packages. Reseal packages; roast 45 minutes more.
5. 5 Divide and drizzle balsamic vinegar between packages. Reseal packages; roast 5 minutes more.
6. 6 Meanwhile, melt butter with remaining 1 tablespoon olive oil in a sauté pan over medium heat. Add garlic; cook until fragrant, about 1 minute. Add spinach and reserved beet greens; cook and stir until wilted, about 5 minutes.
7. 7 Transfer beets, onions, and drippings to a serving bowl; stir in wilted greens. Season with salt and black pepper.

By GhostEXE

Ingredients

• ✓ beet
• eggplant
• rapeseed oil
• salt
• zucchini
• salt
• black pepper
• garlic
• parsley
• burrata
• sourdough bread

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Use a mandoline to thinly slice beets and eggplant into "chips." keeping them separate so eggplant does not turn red. Lightly drizzle with 1 tablespoon rapeseed oil and season with salt flakes. Lay out each vegetable piece on the prepared baking sheet without overlapping them.
3. 3 Bake in the preheated oven for 5 to 7 minutes. Turn each slice over and continue baking until crisp and golden, watching carefully so they don't burn, about 5 minutes.
4. 4 Meanwhile, heat 2 tablespoons oil in a large skillet over high heat. Add sliced zucchini and season with salt and pepper. Cook until zucchini begin to brown lightly. Add garlic and cook until fragrant, 1 to 2 minutes. Sprinkle with 1/2 of the parsley.
5. 5 Lay out burrata and pan-fried zucchini on a serving platter. Add eggplant and beet chips. Sprinkle with remaining parsley and another turn of black pepper.
6. 6 Brush sourdough slices with remaining oil. Heat a griddle pan over medium heat until it begins to smoke. Toast sourdough slices on the hot griddle for 1 minute. Flip and toast for 1 more minute. Serve toasted sourdough with the salad.

By Allrecipes Member

Ingredients

• ✓ beet
• olive oil
• salt
• black pepper
• egg
• all-purpose flour
• bread crumb
• goat cheese
• canola oil
• mixed salad greens
• sunflower seed
• balsamic vinaigrette dressing

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.
3. 3 Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.
4. 4 Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into cubes, and place in a bowl.
5. 5 Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.
6. 6 Toss each goat cheese medallion in egg to coat, move to flour and coat then toss in bread crumbs, coating both sides evenly. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes.
7. 7 Heat canola oil over medium heat in a frying pan until it sizzles. Place goat cheese medallions in hot oil and fry until golden, about 1 minute per side. Remove from oil and transfer to a plate lined with paper towels.
8. 8 Place a bed of mixed greens on a serving platter and top with beets and goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice.

By hannahclevenger

Ingredients

• ✓ beet
• potato
• carrot
• parsley root
• parsley greens
• celery
• white vinegar
• salt
• black pepper
• butter
• all-purpose flour
• vegetable bouillon

Instructions

1. 1 Place beets, potatoes, carrots, parsley root (greens reserved), celery, and vinegar in a large pot; season with salt and pepper. Pour enough water to cover vegetables into the pot; bring to a boil. Reduce heat to low; simmer until vegetables are tender, about 45 minutes.
2. 2 Remove beets with a slotted spoon; set aside to cool slightly, about 10 minutes. Grate beets when they are cool enough to handle.
3. 3 Melt butter in a small saucepan, whisk in flour, and cook and stir until mixture is a light tan color, about 10 minutes; stir mixture into soup. Stir in grated beets and parsley root greens; bring to a simmer and cook until heated through, about 5 minutes. Season soup with vegetable bouillon, salt, and pepper.

By the4taals

Ingredients

• ✓ beet
• water
• quinoa
• olive oil
• red wine vinegar
• white sugar
• garlic
• salt
• black pepper
• goat cheese
• arugula
• green onion

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; cover pan and bring water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
2. 2 Place 2 cups water and quinoa in a saucepan; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, about 15 minutes.
3. 3 Meanwhile, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
4. 4 Remove quinoa from heat, then immediately add 1/2 of the vinegar dressing while fluffing quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
5. 5 Stir goats cheese, arugula, green onions, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

By slmcm

Ingredients

• ✓ beet
• cooking spray
• carrot
• walnut
• onion
• steel-cut oat
• bread crumb
• egg
• parsley
• everything bagel seasoning
• liquid aminos
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with nonstick spray.
2. 2 Combine beets, carrots, walnuts, onions, oats, and bread crumbs in a large bowl.
3. 3 Beat eggs, parsley, bagel seasoning, and liquid aminos in a smaller bowl. Mix into the veggie mixture and stir to combine. Transfer to the prepared casserole dish and top with ketchup.
4. 4 Bake, uncovered, in the preheated oven for 1 to 1 1/2 hours, depending on how moist or dry you want it.

By Allrecipes Member

Ingredients

• ✓ beet
• cooking spray
• salt
• black pepper
• olive oil
• quince vinegar
• salt
• black pepper
• spring salad mix
• blue cheese
• walnut
• chive

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
2. 2 Cut beets into spirals using a spiralizer.
3. 3 Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.
4. 4 Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
5. 5 Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
6. 6 Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.

By Arizona Desert Flower

Ingredients

• ✓ beet
• carrot
• potato
• onion
• garlic
• chickpea
• olive oil
• thyme
• salt
• pepper
• white wine
• beet green

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place carrots, potatoes, beets, onion, garlic, and chickpeas into a 9x13-inch baking dish; drizzle with olive oil, then season with thyme, salt, and pepper. Mix well.
3. 3 Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in wine. Return to the oven, and bake until wine has mostly evaporated and vegetables are tender, about 15 minutes more. Stir in beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

By mgoblue1

Ingredients

• ✓ beet
• cooking spray
• potato
• parsnip
• turnip
• rutabaga
• olive oil
• salt
• black pepper
• vegetable broth
• balsamic vinegar
• italian seasoning
• goat cheese

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C).
2. 2 Spray a baking sheet with cooking spray.
3. 3 Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
4. 4 Spread seasoned vegetables over prepared baking dish.
5. 5 Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
6. 6 Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
7. 7 Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
8. 8 Transfer roasted vegetables to a bowl and toss with goat cheese.

By WillMetz