5 delicious beetroot recipes, super tasty and easy to make

Beetroot is one of the most nutritious vegetables, thanks to the complex of vitamins and minerals it contains. Also, beetroot is used to treat various ailments.

In the article:

Here are the tastiest beetroot recipes to try at home!

Natural beetroot juice


one medium beet

an Apple

a carrot

half a lemon

Method of preparation

To prepare the juice you must first wash all the ingredients, clean the apple and remove the central part, then squeeze the lemon. Personally I insert the lemon (after cleaning it) directly into the juicer.

Although it can give a more sour taste to the juice obtained, it is recommended to use squeezed lemon to avoid oxidation of the other ingredients.

If you want to diversify beet juice recipes, you can replace the apple in this recipe with carrots, ginger, or other citrus fruits.

Beetroot salad with apples and feta


  • 2 apples
  • 2 red beets
  • 2-3 tablespoons of horseradish (fresh and grated or pickled)
  • g of walnuts (I recommend these)
  • 100 g of feta
  • a handful of baby spinach

Method of preparation

Boil the beetroot in water without peeling it (for about 15 minutes). When it has cooled, peel it and put it in a blender until you get a puree. Grate the apples and add them to the beetroot puree. Add 2-3 tablespoons of grated or pickled horseradish, chopped walnuts and crumbled feta. Mix all the ingredients well and keep the salad in the refrigerator for a few hours. Serve the salad with fresh baby spinach.

Beetroot soup


Method of preparation

  • Dilute the soup cube in 500ml of hot water. Set aside.
    Clean and cut the potato into pieces. Brown the potato pieces in a saucepan with a drizzle of olive oil for a few minutes.
  • Add the chopped beetroot, 500 ml of water + the vegetable soup cube and boil for 15 minutes, covered.
  • Meanwhile, mix the yogurt with the salt.
  • As soon as the beets are cooked, add the beetroot soup and serve.
    Garnish: Decorate the soup with the yogurt, some pumpkin seeds and parsley leaves.

Borscht with beetroot


White onion 2 pcs

Carrots 2 pcs

Parsnip 1 pc

(or parsley root)

Celery root

1 pc

(a slice)

Red pepper

1 pc

(half of it)

Green pepper

1 pc

(half of it)


4 pieces

(I buy ready)


50 ml

Green parsley

1 Teaspoon

(or dry)

Green lovage

1 Teaspoon

(or dry, depending on the season)

May bags

1 tablespoon

(or acid-150ml-whoever has it)

Tomato paste

1 tablespoon

Pink potatoes

4 pieces

(medium sized)


50 g

(or cut)

Salt 1 tbsp


1 tablespoon


Method of preparation

In a saucepan (5 L) put the oil and the finely chopped onion, heat … over low heat. Finely chop the carrots and add them to the onion. Cut the other vegetables into small pieces and add them to the pot. Then we add the vegetables, parsley and chives.

Add a spoonful of broth and mix.

Then fill the pot with hot water, so that it is 3/4 full, add a tablespoon of salt and let it boil for about 20 minutes.

Cut the potatoes into small pieces and add them to the borsch.

After 10 minutes, add the grated beetroot to the pot.

Immediately add a spoonful of Maggi borscht or 150 ml of sour borscht (as you have), 50 g of noodles, vegetables to taste, leave for another 5 minutes and turn off the heat.

Hummus with beetroot


  • 300 g of boiled beetroot
  • 1 can of Sun Food chickpeas (400 g)
  • 2-3 tablespoons of lemon juice
  • 2 tablespoons of tahini sesame paste
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of grated salt

Method of preparation

  • Drain the chickpeas, rinse them under cold water and drain them well.
  • Place the chickpeas in the bowl of the food processor, add the beetroot cut into suitable pieces, the tahini, the lemon juice and 1 tablespoon of olive oil. We run the robot, at medium speed, until a homogeneous mixture is obtained. If the hummus is too thick, we can add another tablespoon of olive oil.
  • Finally, season with salt according to personal taste.
  • We put the beetroot hummus in a bowl and serve it with slices of bread or fried sticks. It’s delicious!

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