In Season Now: 6 Recipes That Will Make You Sweeten Up to Beets

If you’ve frequented your local farmer’s market recently, you have probably noticed that a batch of new produce is now available. While fresh berries, ripe corn, and various other summer fruits and vegetables used to steal the show, the fall season is all about squash, sweet potatoes, apples, greens, and beets, and it’s time to get your autumn harvest game on. Cooking with the seasons benefits both your wallet and your waistline, and its importance should not be neglected.

Today we’re focusing on beets, because this bright cool season vegetable crop is now in its prime. Beets tend to be polarizing (people either love them or hate them), but proper preparation is the key. You might think you loathe the crop, whereas in reality, you just haven’t yet tasted it in its best light. Here are 6 recipes that make beets shine, and will convert any beet naysayer. Beets are beautiful, and they’re a treat for the taste buds, too.

Source: iStock

Source: iStock

1. Baked Rosemary Beet Chips

This first recipe from Minimalist Baker will make a beet believer out of anyone. Because all veggies taste good when sliced, diced, and roasted with olive oil and sea salt. If you’re a fan of veggie chips, this recipe is for you. Don’t let yourself be turned off by the chips’ bright hue. Grab your four ingredients and get going. You have healthy chips to bake, and beets to eat.


  • 3 medium-large beets, rinsed and scrubbed
  • Olive or canola oil
  • Sea Salt and Black Pepper
  • 2-3 sprigs rosemary, roughly chopped

Directions: Preheat oven to 375 degrees Fahrenheit and place oven rack in the center of the oven. Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness. Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and the rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching. Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly. Remove from oven, let cool. Then serve.

Beet spaghetti, pasta

Source: iStock

2. Beet Pasta with Ricotta

Or, if you prefer your carbs in pasta form, this Beet Pasta with Ricotta from Martha Stewart may be more up your ally. Maybe you’ve never had pink pasta before, but after this dish, you may never go back to white again. The sweet tang of beets pair perfectly with rich ricotta cheese, and the whole meal only requires eight ingredients and four quick steps. Bon appetit.


  • 1 pound red beets, trimmed, scrubbed
  • 1/4 cup olive oil, plus more for drizzling
  • Coarse salt
  • 1/2 cup toasted walnuts
  • 1 tablespoon chopped tomatoes
  • Red-pepper flakes
  • 12 ounces farro spaghetti
  • 1/2 cup fresh ricotta

Directions: Preheat oven to 425 degrees Fahrenheit. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 1 hour. Peel and chop once cool. Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes. Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot. Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red-pepper flakes.

Source: iStock

Source: iStock

3. Roasted Beet and Goat Cheese Salad

For a lighter dish, try this Roasted Beet and Goat Cheese Salad from Epicurious. Beets and goat cheese go together like peanut butter and jelly, and the two flavors complement each other perfectly. This salad is found in restaurants everywhere, but with this recipe, you can serve up the greens at home.


  • 16 ounces (about 4) medium golden and/or red beets
  • 1/4 cup grapeseed oil
  • 1/4 cup sherry vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dark sesame oil
  • 2 cups arugula
  • 2 medium vine-ripened tomatoes, cut into thin wedges
  • 1 fennel bulb, trimmed and thinly shaved
  • 2 ounces goat cheese, crumbled

Directions: Heat oven to 375 degrees Fahrenheit. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard, and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, arugula, tomatoes, and fennel in a bowl; add 2 tablespoon dressing (reserve the rest); toss. Top with goat cheese.

Feta Pizza, Kale, Spinach, greens

Source: iStock

4. Beet Pesto Pizza with Kale and Goat Cheese

Pizza time. Make your favorite dinner a little brighter next time by incorporating some beets, and if you’re lost how to do so, follow this recipe for Beet Pesto Pizza with Kale and Goat Cheese from The Roasted Root. We told you beets and goat cheese are a match made in heaven, and the same proves true when they’re served on a doughy base. This sophisticated pizza recipe will have all of your dinner guests’ mouths watering, and the beauty of the dish doesn’t hurt either.


  • 1 pound pizza dough
  • 1 cup beet pesto
  • 2 cups kale leaves, thinly sliced
  • 1.5 cups mozzarella cheese, grated
  • 2 ounces goat cheese

Directions: Prepare the beet pesto and the pizza dough. Preheat the oven to 415 degrees F. Dust flour (or cornmeal) on a baking sheet and press or roll the dough to desired thickness. Bake the dough for 5 to 7 minutes with no toppings. Remove the crust from the oven and spread the beet pesto over it. Add the kale leaves, followed by the goat cheese and mozzarella. Bake pizza for 20 to 25 minutes or to desired crisp. Allow pizza to cool 5 minutes before serving.

Beet cream soup

Source: iStock

5. Roasted Garlic and Beet Soup

Up next is this Roasted Garlic and Beet Soup from Whole Living. It is the season for soup, after all. Pink food is fun to eat, and even more fun to slurp, and you can have your very own homemade variety by following this recipe that has you combining eight easy ingredients in a stock pot. This foolproof formula for soup will surely warm you up on a cool fall night, and it’s also easy on your wallet thanks to the ready availability of beets.


  • 3 medium beets
  • 2 tablespoons olive oil, plus more for drizzling
  • 6 unpeeled garlic cloves
  • 1 large leek, thinly sliced
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • Coarse salt and pepper
  • 2 tablespoons lemon juice
Directions: Heat oven to 400 degrees Fahrenheit. Drizzle beets with olive oil and roast in parchment-lined foil until tender, about 1 hour. Meanwhile, drizzle garlic cloves with oil and roast in separate foil packet, about 30 minutes. Unwrap beets, let cool, peel, and quarter. Squeeze garlic from skin. Set aside.
Heat 2 tablespoons olive oil in a pot over medium heat. Add leek and cook, stirring, until tender, 6 to 8 minutes. Add beets and garlic, thyme, bay leaf, and 3 cups water. Season with salt and pepper.
Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender until smooth. Stir in lemon juice and adjust seasoning to taste.

Beet sandwich, veggie burger, lentil

Source: iStock

6. Smoky Beet Burgers

Last but not least, for those in the mood for a hearty burger, we’re highlighting these Smoky Beet Burgers from Sprouted Kitchen. Because when you have beets, who needs beef? No meat will be found in this vegetarian burger recipe, but odds are, you won’t even notice. These burgers are smoky, satisfying, and perfect when served alongside the feta spread also found in Sprouted Kitchen’s recipe.


  • 3 tablespoons grapeseed/extra virgin olive oil
  • 1 yellow onion, very roughly chopped
  • 1 cup walnuts
  • 1/2 cup golden raisins
  • 1 cup grated beets
  • 3 cloves garlic, smashed
  • 2 tsp. sweet smoked paprika
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 cup cooked green lentils
  • 1 egg
  • 2 cups cooked short grain brown (or white) rice

Feta spread

  • 1 cup feta cheese
  • 1/4 cup whole milk greek yogurt
  • squeeze of lemon juice
  • 1/4 cup chopped cilantro
  • few grinds fresh ground pepper

Directions: Heat the oil over medium heat in a large sauté pan. Add the onions and cook for about 10 minutes until just golden. Add the walnuts, raisins, beets, garlic, and paprika and cook another 10 minutes, stirring often. Let the mix cool slightly. Transfer the mixture to a food processor and pulse a few times until chunky.

Put the mixture in a large bowl and stir in the salt, pepper, and half the lentils. Replace the food processor and pulse the other half of the lentils, egg and rice together a few times to make a coarse puree. Note: Louisa has you add all the lentils whole to the mixture, I felt like some of them in the rice puree helps it all hold. Add the rice mixture to the onion mixture and mix well.

Make the feta spread by mixing all ingredients together in a mixing bowl. Set aside.

Use lightly oiled hands to form 8-10 small patties just under 1-inch thick.

Heat a heavy-bottomed skillet or cast iron over medium-high heat and add oil to coat the bottom. Place the burgers in the skillet (doing so in batches if necessary) and cook undisturbed for 5 minutes. Gently flip the burgers, turn the heat down, cover and cook for 10 minutes until the burgers have a firm, brown crust. Serve warm with your favorite condiments.

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