Top Rated Roasted Beet Recipes

Roasted Beets
Salt-roasting is a fun and different way to cook any vegetable or fish. The salt traps in the moisture and steams the ingredient, while also permeating the outside layer providing an incredibly deep-layered flavor. Use these roasted beets anyway you would normal roasted beets. Try them in this Organic Beet Salad With Oranges and Beet Greens, segmented oranges and herbs, or slice thin for a Salted Beet Carpaccio. Check out all of our best beet recipes here!
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4.5

roasted beets
This simple salad may only have a few ingredients, but it has an absolute abundance of flavor. Tender roasted beets marry perfectly with juicy slices of orange, and black currant glaze adds an extraordinary depth of flavor. Using the best oranges possible is critical for this salad. At Picnic LA, we use a variety of seasonal oranges from many local farms. Pick oranges that are firm without any soft spots, and that smell sweet. Currant juice can be found in many supermarkets and health stores. Fried garlic and star anise are easy to find in a local Asian market. — PICNIC LA Executive Chef, Alex Resnick
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4

Roasted Beets with Balsamic-Orange Glaze
In the summer, I'll serve these beets, dressed with orange zest and juice with balsamic vinegar, at room temperature; when it's cold outside, they're great warm with roasts or baked salmon. Be sure to allow time for roasting the beets, or use the precooked beets available in the produce section of some supermarkets. Once that's done, the final glaze only takes a few minutes. — Rick Rodgers, The Big Book of Sides Click Here to See More Beet Recipes
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4

Roasted Beets with Avocado-Habañero Crema
We keep stalks of sugarcane in a galvanized bucket on the table in front of the wood-burning stove, using them to flavor a roast the way other restaurants might use a few sprigs of thyme or rosemary. We split open a piece and throw it into the pan to highlight whatever natural sweetness will be brought out by the fire. When we get a delivery of sugarcane, we hack the long stalks in 2-foot pieces with a machete; you might be able to find smaller pieces in a Mexican grocery or even at Whole Foods.Excerpted from Hartwood by Eric Werner and Mya Henry with Christine Mulke and Oliver Strand (Artisan Books). Copyright © 2015.
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4

Butterflied Lamb With Roasted Beets and Carrots
We often have grilled lamb on the menu at Spring—in one guise or another. Sometimes we rub the surface with spices to give it a lovely Middle Eastern feel, which works so well with the flavor created from the flames on the grill. Here the lamb is just really well seasoned on the outside, allowing the sweet, earthy flavors of young carrots and beets to shine through.Excerpted from SPRING by Skye Gyngell by arrangement with Quadrille Publishing, distributed by Chronicle Books, Copyright © 2016 by Skye Gyngell.
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4

Roasted Beet and Orange Salsa
Here's an interesting twist on the usual pico de gallo. There aren't any tomatoes! Spoon this beautiful and tasty salsa over fish, tacos, chicken, and just about anything else that might be considered the main course. It's a great way to use beets at their peak.
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4

Roasted Beet and Arugula Salad with Toasted Pumpkin Seeds
Roasting beets accentuates their natural sweetness, while toasted pumpkin seeds and arugula bring forth contrasts in texture and flavor, respectively. Radishes are thrown in for good measure. I used candy-striped beets here, but you should buy whatever looks best. Click here to see the Not Just for Carving: 8 Pumpkin Recipes story. 
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4

Roasted Beets with Tarragon
Tarragon has an anise-like flavor that pairs well with the sweetness of the beets in this recipe. 
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3.5

Avocados
Colorful and loaded with folate, vitamin C, and "good fats," this salad also has wonderful texture thanks to hearty beets, melt-in-your-mouth avocado, and juicy orange slices.
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3.363635

Quinoa Salad with Roasted Beets, Chickpeas, Baby Spinach, and Orange
This is a totally vegan quinoa salad recipe, but if you enjoy a little goat cheese now and then, I think this salad would be delightful with a crumble of fresh, organic goat cheese. I've also served this quinoa salad with a sprinkle of toasted slivered almonds. Click here to see Quinoa: The Heart-Healthy Food with a Quirky Name. Click here to see Gluten-Free Recipes That Actually Taste Good.
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3.22222

I’ve been riding the kale train for what seems like forever, despite my belief that it's a little overdone. What’s not to love about kale? It’s a nutritional bang for your buck and a delicious one at that. When I got a request from a coworker to make a kale salad, my first thought was gosh no, kale salads are so 2012, the Internet is flooded with them, and I’m not sure it can handle many more. Well here is one more. This is for all those people who feel no shame about climbing aboard the kale train — y’all are in for one heck of a ride because this salad is pretty awesome. The dressing with roasted beets has a little honey so that it’s sweet and smoky, and cuts any bitterness the kale may have. It’s a lot different than my go-to kale salad which usually consists of loads of garlic, ginger, lemon juice, and pepper flakes.
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3.153845

Linguine with Roasted Beets, Tarragon, and Caraway
The recipe is simple enough, but the flavors are intense. The julienned beets are sautéed at high heat with the caraway seeds. Beets have a lot of moisture in them, so it takes several minutes for the slices to caramelize. But when they do, they acquire a deep, rich, earthy flavor that’s irresistible. To take that up a notch, I add some balsamic vinegar just before adding the pasta and reduce it until it glazes the beets. The last touch is the fresh tarragon that’s tossed with the pasta. It picks up on the flavor of the caraway seeds and brightens the dish with its exquisite, fresh aromas.
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3.02604