Our best beet recipes are easy beetroot recipes for salads, dips and soups. They include recipes for a beetroot salad with feta, rucola and pistachios, a Middle Eastern style beetroot hummus recipe, my Russian-Ukrainian grandmother’s deeply flavoured borscht recipe, as well as her beet potato salad recipe for vinegret, a creamy pink potato and beetroot salad.
We recently found some beautiful fresh beetroots – or beets, as our North American readers call them. They were so fresh they still had their pink stalks and green leaves and were covered in dirt – a rarity here, but it is beetroot season after all.
I’m going to publish some new beetroot recipes here soon, but in the meantime I wanted to share some of our best beet recipes, which are easy beetroot recipes for salads, dips and soups – including a few of my grandmother’s Russian-Ukrainian beetroot recipes.
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Best Beet Recipes for Easy Beetroot Recipes for Salads, Dip and Soups
Our best beet recipes include some of our easiest beetroot recipes and while they are so much more delicious made with fresh roasted beetroots, you could certainly use canned beetroots in some of these recipes if it’s not beet season.
Roast Beetroot Salad Recipe with Feta, Rucola and Pistachios on Cumin Spiced Carrot Hummus
This roast beetroot salad recipe with feta, rucola and pistachios on cumin-spiced carrot hummus makes my twist on a classic salad that takes inspiration from the Middle East. The bed of carrot hummus adds another dimension of flavour, while pistachios add crunch and are better suited to this version than walnuts.
One of our best beetroot recipes, the salad is a twist on the classic beetroot salad with feta, walnuts and arugula or rucola, roca or rocket, depending on your preference. I spread the salad on a layer of carrot hummus and replace the walnuts with crunchier pistachios for added texture.
My inspiration is the Middle Eastern balela salad spread on soupy chickpeas, and the Antalya version of a Turkish white bean salad, in which the salad is also piled onto the creamy white beans. My roasted cauliflower on hummus and baby corn on creamy white beans dishes are in the same style.
Easy Roast Beetroot Hummus Recipe and Tips to Roasting Fresh Beets
Our easy roast beetroot hummus recipe makes a delicious dip of roast beetroot, chickpeas and tahini and it’s one of our best hummus recipes. If you’re a lover of hummus and you’ve made our authentic hummus recipe for a traditional hummus, or our carrot hummus recipe and enjoyed those, then you’re going to love this easy beet hummus recipe.
You can serve this roast beetroot hummus as a mezze, a starter or side to Arabic dishes such as hummus, baba ganoush (roast eggplant dip), fatoush (village salad with crunchy pita chips), tabbouleh (parsley-heavy salad), or beef kofta (spicy ground meat kebabs). You’ll find all of those filed in this collection of our best Middle Eastern recipes.
Or you could snack on this roasted beet hummus with crunchy vegetable crudités, homemade crispy pita chips or sourdough crackers just as you would any dip – and if you’ve landed here looking for dips made from scratch, we have plenty more recipes for homemade dips.
This easy roast beetroot hummus recipe comes together quickly after roasting the beetroots and please don’t let that deter you. Roasting beets is a breeze. The recipe calls for one beetroot, however, you can put a few beets in the oven and make our roast beet salad with feta, rucola and pistachios on cumin-spiced carrot hummus.
Beet Arugula Salad Recipe with Walnuts and Feta on Butter Bean Purée
This beet arugula salad recipe with walnuts and feta on butter bean purée will make you a twist on the classic beetroot salad with feta, walnuts and arugula – or rucola, roca or rocket depending on where you’re from. I arrange the salad on a layer of garlicky butter bean purée for added texture, and dress the salad with a mustardy vinaigrette
Our popular roast beetroot salad recipe with feta, rucola and pistachios on cumin-spiced carrot hummus (at the top of this post) was inspired by that traditional beet salad of beetroot, feta, walnuts, and rucola.
I like to think of this salad as an elevated version of that classic. I reckon it’s so much more delicious for its base of garlicky butter bean purée. It reminds me of some of the sharing plates that chefs serve in Australian restaurants and bars.
Russian Beetroot Potato Salad Recipe for Family Meals and Holiday Feasts
This Russian beet potato salad recipe makes vinegret, a creamy pink potato and beetroot salad based on my grandmother’s recipe. It was always on the table at family meals, Sunday lunches and summer picnics and barbeques and is another of our best beet recipes.
Perfumed with fresh fragrant dill, and delightfully tangy courtesy of gherkins and capers, this creamy potato beet salad was a staple of my baboushka’s legendary Sunday lunches that turned into dinners, Christmas and Easter feasts, and my mum and dad’s weekend gatherings growing up in the Sydney in the Seventies.
We always served this beetroot potato salad with a classic garden salad, traditional borscht, Russian varenyki (potato filled dumplings), chicken kutleti (meat patties), and piroshki (hand pies), and Russian cabbage rolls.
I’ve been making babouskha’s traditional Russian beet potato salad recipe for vinegret (ВИНЕГРЕТ in Russian) for as long as I can remember, yet, despite the fact I can make it in my sleep, this beetroot and potato salad turns out a little differently each time and the main difference is the colour. I explain why in the post.
Beet and Carrot Salad Recipe with Goat Cheese, Radish and Arugula
Our beet and carrot salad recipe with goat cheese, radish and arugula is a great beetroot salad for casual weekend entertaining as it comes together quickly, it’s stunning to look at, and it won’t wilt if you drizzle on the vinaigrette at the last minute.
Another of our best beet recipes, it’s fantastic for feeding a crowd for a relaxed gathering or laidback lunch or dinner, if you’re serving a spread of sharing dishes, although Terence and I can happily share a big plate of this for lunch.
As with our other beetroot salads, above, we make this beet carrot salad with oven roasted beetroots, which are easy to do, but you can use canned baby beetroots if you can’t find fresh beets.
Russian Borscht Recipe for the Hearty Home-Cooked Soup of my Childhood
This Russian borscht recipe makes another of our best beet recipes, the hearty home-cooked soup of my childhood that my baboushka used to make. The Russian-Ukrainian beetroot-driven vegetable soup is served with sour cream and dill and is a filling meal in itself. We’d eat it for lunch or dinner the first night then breakfast the next day.
My traditional borscht recipe makes a comforting vegetable soup that I like to think of as the Russian-Ukrainian soup for the soul. Borscht has a special place in the hearts, minds and stomachs of anyone of Russian or Ukrainian heritage who grew up dunking weighty slices of black rye bread into their grandma’s nourishing broth.
This is a Russian-Ukrainian borscht of my childhood growing up in the western suburbs of Sydney, which is partly why it’s a deep amber to dark orange colour rather than the deep ruby or purple-tinted borscht you’re probably more familiar with seeing in cookbooks, magazines and food blogs. There are reasons for that, which I explain in the post.
Russian Cold Beetroot Soup Recipe for Holodnik
Another of my best beet recipes, this Russian chilled beetroot soup recipe makes holodnik (Холодник), which translates to ‘cold soup’. It’s sometimes called ‘summer borscht’ – although that would actually be svekolnik (Свекольник) – however, it does share a key ingredient in beetroot.
If you’re a beetroot lover as I am and you enjoy Russian or Ukrainian borscht (the hot kind) and Russian beetroot and potato salad, then you are going to love this chilled pink beetroot-based soup, brimming with cooling cucumbers and aromatic dill.
Roast the beetroots and when they’re cool, remove the skins by rubbing them with a paper towel or use a vegetable peeler or paring knife. I julienne or grate them with a box grater as the soup should have texture and not taste like a smoothie.
Dice your cucumbers as small as you can, using a good chef’s knife or a multi-function, mandolin. (You can also use that to make my Russian eggplant caviar recipe for ikra.) Do as the Russians do and add a dollop of sour cream (smetana) and sprinkle on even more fresh fragrant dill.
Please do let us know in the comments below if you make any of our best beet recipes as we love hearing how our recipes turn out for you.