22 of Our Best Beet Recipes

Pickled Beets

The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South Carolina

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Beet Salad with Lemon Dressing

I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. —Ann Sheehy, Lawrence, Massachusetts

Grilled Pizza with Greens & Tomatoes

This grilled beet pizza scores big with me for two reasons. It encourages my husband and son to eat greens, and it showcases fresh produce. —Sarah Gray, Erie, Colorado

Nectarine and Beet Salad

Beets, nectarines and feta cheese make for scrumptious additions to mixed greens. While the combination of ingredients may seem unlikely, I guarantee it will become a favorite salad on your home menu. —Nicole Werner, Ann Arbor, Michigan

Air-Fryer Beets with Orange Gremolata and Goat Cheese

My grandma always grew beets and then pickled or canned them, but I prefer to prepare them differently. These roasted beets with fresh herbs and tangy goat cheese are wonderful in the winter or they can be enjoyed all year. —Courtney Archibeque, Greeley, Colorado

Honey Beet Bread

If you have any leftovers from dinner, you’ll find this savory beet bread makes great sandwiches, too. —Nancy Zimmerman, Cape May Court House, New Jersey

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Minted Beet Salad

We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint will tone down the sweetness of the beets, and the kalamata olives add a salty touch. —Barbara Estabrook, Appleton, Wisconsin

Berry-Beet Salad

Here’s a delightfully different salad that balances the earthy flavor of beets with the natural sweetness of berries. If you prefer, substitute crumbled feta for the goat cheese. —Amy Lyons, Mounds View, Minnesota

Smoky Sausage & Apple Pizza

This good-for-you beet pizza combines savory chicken sausage with fresh fruit and vegetables. It makes for a healthy dinner that won’t sabotage your waistline. —Lindsay Williams, Hastings, Minnesota

Harvard Beets

This pretty side dish’s bright, citrusy flavors are an ideal companion for down-to-earth entrees—and for people who usually shy away from beets. —Jean Ann Perkins, Newburyport, Maryland

Beet and Sweet Potato Fries

Oven-baked beets and sweet potatoes put a colorful and flavorful twist on traditional French fries and add interest to a meal as a side dish. —Marie Rizzio, Interlochen, Michigan

Russian Borscht Soup

With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. —Ginny Bettis, Montello, Wisconsin

Roasted Beet Wedges

This beet recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients. —Wendy Stenman, Germantown, Wisconsin

Citrus & Roasted Beets Salad

Glistening citrus and beets star in this colorful, tangy salad. It’s a refreshing mix of bright flavors—just add chicken and it’s a complete meal. —Peter Eldridge, Clermont, Florida

Pickled Eggs with Beets and Hot Cherry Peppers

Because my grandmother didn’t measure anything when she cooked, I had to guess when I decided to duplicate her recipe for pickled eggs with beets. The color becomes more intense the longer they marinate. —Judie Thurstenson, Colcord, OK

Red Flannel Stew

When I was a child, every Saturday night was red flannel night. Grandpa and I wore our red flannel long underwear to supper and Grandma, the cook, dressed in a long calico dress and sunbonnet. We’d eat this beet stew spooned over fluffy southern-style biscuits. Grandma learned to make the stew from earlier generations of our family. —Kathy Padgett, Diamond City, Arkansas

Harvest Salad with Cherry Vinaigrette

Mixed greens and plenty of beets make this salad so satisfying, and it’s gorgeous to serve for special occasions. —Jaye Beeler, Grand Rapids, Michigan

Fall Garden Medley

I like to make this beet recipe in the fall and winter for special occasions because it’s very colorful, tasty and healthy. It’s a hearty side that complements many different meat dishes. —Krystine Kercher, Lincoln, Nebraska

Ruby Red Beet & Apple Salad

Because I grow beets I eat them a lot. This is among my favorite recipes. One heads-up: The beets usually turn the apples pinkish-red (maybe your fingers, too). — Kathy Rairigh, Milford, Indiana

Rosemary Beet Phyllo Bites

The deep red of the beets will definitely bring a splash of festive color to any appetizer tray. The mild rosemary flavor accents the peppery bite of the arugula and the sweet-sour flavor of the pickled beets. —Taste of Home Test Kitchen

Winter Beet Salad

To save a little time on this sweet and savory beet salad, we recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble. —Taste of Home Test Kitchen

Pickled Eggs with Beets

Ever since I can remember, my mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas