Beets

Classic Beetroot Recipes: From Borscht to Vinaigrette

Beetroot is the foundation of many classic dishes known across global cuisines. The first one that comes to mind is borscht, where beetroot is responsible for the deep color, sweetness, and signature aroma. I always sauté grated beetroot separately, adding a little vinegar or lemon juice to preserve its vibrant hue. Once combined with other vegetables, it retains its taste and perfectly complements the overall flavor profile. There are many variations of borscht – vegetarian, with meat, with beans or mushrooms – but beetroot remains an irreplaceable component in each. Another popular dish is vinaigrette salad, where beetroot is mixed with boiled potatoes, carrots, pickles, and peas. I like adding a bit of mustard and green onion – it gives the dish a fresh and tangy touch. A different classic is beetroot with prunes and walnuts, where sweetness, smokiness, and crunch create a rich and layered flavor. Or beetroot with garlic and mayonnaise – a simple yet bold appetizer that pairs well with meat, side dishes, or on its own. I’ve made these recipes dozens of times, and every time I’m reminded that beetroot isn’t just a vegetable – it’s a core part of culinary culture.

Salads Where Beetroot Takes Center Stage

Beetroot is perfect for salads where it’s not just an ingredient but the star. One of my favorites is roasted beetroot salad with soft goat cheese, arugula, and pine nuts. Roasted beetroot has a caramelized touch, tender texture, and natural sweetness that’s beautifully balanced by the creaminess of the cheese and freshness of the greens. A dressing made from olive oil and lemon juice or balsamic vinegar adds brightness. Another popular option is beetroot with orange and red onion – the juicy citrus paired with sweet beetroot and a mild bite from the onion creates a striking contrast of flavors. I also experiment with grain-based salads: beetroot pairs well with quinoa, bulgur, and lentils, adding both color and nourishment. I often toss in mint, feta, yogurt-based dressing, or tahini. Even in cold dishes, beetroot can take the lead – like in beetroot hummus or beetroot gazpacho. Its flavor is versatile and adapts easily to tangy, spicy, or creamy profiles. In every version, beetroot stands out without needing too much processing.

Beetroot in Hot Dishes, Casseroles, and Side Dishes

Beetroot is equally exciting in hot dishes. One of the best preparation methods is roasting it in the oven. I wrap it in foil and roast it at medium temperature until tender – this keeps all the aromas and texture intact. Later, I might use it as a base for a casserole – with egg, cheese, spices, and herbs. Or slice it into rounds and roast with olive oil, rosemary, and garlic – creating a simple yet elegant side dish. Beetroot is also great in vegetable sautés or stews. It pairs well with carrots, onions, broccoli, cauliflower, and mushrooms. In braised dishes, beetroot holds its shape and color if added toward the end. I often make hot grain bowls with beetroot, rice or bulgur, herbs, and a sauce based on yogurt or tahini. Paired with a poached egg and crunchy toast, it becomes a complete meal. Beetroot also works wonderfully in fritters and vegetable patties – adding color, juiciness, and binding the ingredients. It matches well with creamy, spicy, or sweet-and-sour sauces. Hot beetroot dishes bring warmth, richness, and culinary depth.

Unexpected Uses for Beetroot: Desserts, Smoothies, and Baked Goods

Beetroot’s natural sweetness makes it perfect for desserts. One of the most famous examples is chocolate beet cake. In this dessert, beetroot replaces part of the fat, adds moisture, color, and a soft taste. I’ve made this cake many times – and guests never guess that beetroot gives the batter its velvety texture. It’s also great for muffins, cupcakes, and energy bars. Pairing beetroot with chocolate, nuts, dates, cinnamon, or cardamom is a true revelation. I also add cooked beetroot to smoothies – combined with banana, apple, strawberries, or orange juice. It gives the drink a creamy texture, nutritional value, and vibrant color. In vegetarian baking, beetroot acts as a natural coloring agent: its purée makes brightly colored pancake, cake, or cookie batter. It’s even used in ice cream or sorbet, especially alongside berries or citrus fruits. Beetroot can also be an unexpected ingredient in jam – paired with lemon or orange. I use these recipes when I want to surprise – and beetroot never disappoints.

Storage, Selection, and Preparation of Beetroot

Choosing the right beetroot is key to a delicious dish. I always check the size: small to medium beets with smooth skin are best. Large beets can be fibrous and less sweet. It’s also important that beetroot doesn’t have soft spots, signs of decay, or green areas near the stem. If it comes with fresh greens – that’s a bonus, since beet greens are also edible and nutritious; they can be added to soups or salads. Beetroot can be stored in the fridge (in the vegetable drawer) or in a cool cellar – it keeps for months without losing flavor. I store it unwashed, in a paper bag or a box of sand. Boiled or roasted beetroot can be kept in an airtight container for up to a week. I often roast several at once to save time. Before cooking, beetroot should be washed thoroughly, but the tail shouldn’t be cut and the skin shouldn’t be pierced – this helps preserve the juice. After cooking, the skin comes off easily. It’s simple – and always rewarding. Beetroot is a low-maintenance but high-reward ingredient that, when handled right, reveals its full potential.