23 Delicious Beetroot Dinner Recipes You’ll Love

Beetroot is more than just a vibrant vegetable that adds a pop of color to your plate—it’s a nutritional powerhouse packed with vitamins, minerals, and antioxidants.

Its naturally sweet, earthy flavor makes it incredibly versatile, lending itself beautifully to a variety of dinner dishes.

From creamy risottos and hearty stews to quick stir-fries and vibrant salads, beetroot can transform even the simplest meals into something special.

If you’re looking to add more color, flavor, and nutrition to your evening meals, you’re in the right place. In this article, we’ve compiled 23 beetroot dinner recipes that are perfect for weeknight dinners, family meals, or even impressing guests.

Each recipe is designed to be satisfying, delicious, and easy to prepare, whether you’re cooking plant-based meals, hearty comfort dishes, or something in between.

23 Delicious Beetroot Dinner Recipes You’ll Love

Beetroot is truly a star ingredient when it comes to creating delicious and nutritious dinners.

These 23 beetroot recipes prove that it can shine in so many forms—whether roasted, pureed, baked, or sautéed.

From cozy lasagnas and shepherd’s pies to fresh salads, tacos, and stir-fries, there’s something for every taste and occasion.

Adding beetroot to your dinner routine isn’t just a treat for your taste buds—it’s also a boost for your health. With these recipes, you’ll discover how easy it is to make meals that are colorful, flavorful, and packed with nutrients.

So grab some beets, get creative in the kitchen, and enjoy the delightful variety these recipes bring to your dinner table.

Beetroot and Goat Cheese Risotto

This creamy risotto combines the earthy sweetness of roasted beetroot with the tang of goat cheese, creating a vibrant pink dish that is both visually stunning and deeply flavorful.

Perfect for a cozy dinner, it strikes the right balance between comfort food and elegance.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1 beetroot, finely diced (for texture)
• 1 ½ cups Arborio rice
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 5 cups vegetable broth, kept warm
• ½ cup dry white wine
• 3 tbsp olive oil
• ½ cup crumbled goat cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt and black pepper to taste
• Fresh thyme leaves, for garnish

Instructions:

1. Roast the beetroots in a 400°F (200°C) oven for about 45 minutes until tender. Peel and puree two of them; dice the remaining one for texture.
2. In a large saucepan, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.
3. Stir in Arborio rice and toast for 1–2 minutes until the grains are slightly translucent at the edges.
4. Deglaze with white wine, stirring until absorbed.
5. Add one ladle of warm broth at a time, stirring frequently and allowing each addition to absorb before adding more.
6. After about 15 minutes, stir in the beetroot puree and diced beetroot. Continue cooking with broth until the rice is creamy and al dente.
7. Remove from heat and stir in butter, goat cheese, and Parmesan. Adjust seasoning with salt and pepper.
8. Garnish with thyme leaves and extra crumbles of goat cheese.

This beetroot risotto is a dinner showstopper, perfect for impressing guests or treating yourself to a luxurious evening meal.

The bright pink hue makes it as beautiful as it is delicious

Beetroot and Chickpea Curry

A hearty vegetarian curry where earthy beetroot is simmered with protein-rich chickpeas, tomatoes, and aromatic spices.

It’s warming, nourishing, and pairs beautifully with basmati rice or naan bread for a complete dinner.

Ingredients:

• 3 medium beetroots, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 tomatoes, chopped
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• ½ tsp chili powder (adjust to taste)
• 3 tbsp vegetable oil
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat oil in a large pot and toast cumin seeds until fragrant.
2. Add onion, garlic, and ginger, sautéing until golden.
3. Stir in curry powder, turmeric, and chili powder, cooking for a minute to release flavors.
4. Add chopped tomatoes and cook until softened.
5. Add beetroot cubes and chickpeas, stirring to coat in the spices.
6. Pour in coconut milk, bring to a simmer, and cover. Cook for 25–30 minutes until the beetroot is tender.
7. Season with salt and pepper, then garnish with fresh cilantro.

This beetroot curry delivers a comforting and colorful dinner that is as nutritious as it is flavorful.

Its balance of earthy sweetness and warming spice makes it an excellent weeknight option.

Beetroot and Lentil Shepherd’s Pie

A plant-based twist on the classic shepherd’s pie, this recipe layers a rich filling of lentils and beetroot beneath a fluffy mashed potato topping.

It’s hearty, wholesome, and a fantastic meat-free dinner for cooler evenings.

Ingredients:

• 2 medium beetroots, peeled and diced
• 1 cup dried green or brown lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp rosemary
• Salt and pepper to taste
• 4 large potatoes, peeled and cubed
• 3 tbsp butter (or vegan alternative)
• ½ cup milk (or plant-based milk)

Instructions:

1. Boil the potatoes until tender, mash with butter and milk, and set aside.
2. In a large pan, heat olive oil and sauté onion, carrots, celery, and garlic until softened.
3. Stir in tomato paste, paprika, thyme, and rosemary.
4. Add lentils, diced beetroot, and vegetable broth. Simmer for 30 minutes until lentils and beets are tender and mixture is thick.
5. Season with salt and pepper to taste.
6. Transfer lentil-beet mixture into a baking dish, spreading evenly. Top with mashed potatoes, smoothing or fluffing with a fork for texture.
7. Bake at 375°F (190°C) for 25 minutes until the top is golden brown.

This beetroot shepherd’s pie is a hearty, comforting dish that satisfies both meat-eaters and vegetarians alike.

Its deep, earthy flavors paired with creamy potatoes make it an ideal dinner centerpiece.

Beetroot and Feta Stuffed Peppers

These roasted bell peppers are filled with a hearty mix of beetroot, quinoa, herbs, and tangy feta cheese.

It’s a wholesome, colorful, and nutrient-rich dinner that feels light yet satisfying.

Ingredients:

• 3 large bell peppers (red or yellow), halved and deseeded
• 2 medium beetroots, roasted and diced
• 1 cup cooked quinoa
• ½ cup crumbled feta cheese
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Place bell pepper halves on a baking sheet.
2. Heat olive oil in a skillet and sauté onion and garlic until soft.
3. In a large bowl, mix quinoa, roasted beetroot, feta, parsley, oregano, and the sautéed onion mixture. Season with salt and pepper.
4. Stuff each bell pepper half with the mixture and drizzle lightly with olive oil.
5. Bake for 25–30 minutes until peppers are tender and the filling is warmed through.
6. Serve warm, garnished with extra parsley and feta if desired.

This dish makes for a flavorful and healthy dinner that brings together sweet beets, nutty quinoa, and creamy feta in every bite. Perfect as a main or a vibrant side.

Beetroot Gnocchi with Sage Butter

A luxurious Italian-inspired dinner where pillowy beetroot gnocchi are pan-fried in golden sage butter.

The earthy beet flavor adds sweetness and a striking ruby color to the dish, making it both elegant and comforting.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 2 cups all-purpose flour (plus extra for dusting)
• 1 ½ cups ricotta cheese, well-drained
• ½ cup grated Parmesan cheese
• 1 egg, lightly beaten
• Salt and pepper to taste
• 4 tbsp unsalted butter
• 6–8 fresh sage leaves
• Extra Parmesan for serving

Instructions:

1. Combine beetroot puree, ricotta, Parmesan, and egg in a mixing bowl. Gradually add flour until a soft dough forms.
2. Turn dough onto a floured surface and knead lightly. Roll into long ropes and cut into bite-sized gnocchi pieces.
3. Bring a pot of salted water to boil. Cook gnocchi in batches until they float (about 2 minutes). Transfer to a plate.
4. In a skillet, melt butter over medium heat until foamy. Add sage leaves and fry until crisp.
5. Add cooked gnocchi to the skillet and toss until coated in sage butter and slightly golden.
6. Serve with extra Parmesan sprinkled on top.

This beetroot gnocchi dish is rich, vibrant, and satisfying—a perfect choice for an indulgent dinner when you want something a little special.

Beetroot and Black Bean Burgers

These beetroot and black bean patties are a hearty vegetarian alternative to traditional burgers.

They’re packed with protein, fiber, and earthy flavors, making them a healthy yet indulgent dinner option.

Ingredients:

• 2 medium beetroots, grated and squeezed of excess moisture
• 1 can (15 oz) black beans, drained and mashed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup breadcrumbs
• 1 egg (or flax egg for vegan)
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 3 tbsp olive oil
• Burger buns, lettuce, tomato, and toppings of choice

Instructions:

1. In a large bowl, combine grated beetroot, mashed black beans, onion, garlic, breadcrumbs, egg, paprika, cumin, salt, and pepper. Mix until well combined.
2. Shape into burger patties and refrigerate for 20 minutes to firm up.
3. Heat olive oil in a skillet over medium heat. Cook patties for 4–5 minutes per side until crispy and heated through.
4. Assemble burgers with buns, lettuce, tomato, and your favorite condiments.
5. Serve hot with oven-baked fries or a green salad.

These beetroot burgers are hearty, flavorful, and beautifully vibrant.

They’re a fun and satisfying dinner idea for both vegetarians and meat-lovers alike.

Roasted Beetroot and Walnut Salad with Balsamic Glaze

This hearty salad is ideal for dinner, combining roasted beetroot, crunchy walnuts, creamy blue cheese, and a tangy balsamic glaze.

It’s a perfect balance of textures and flavors that feels indulgent yet light.

Ingredients:

• 3 medium beetroots, peeled and roasted
• 4 cups mixed salad greens
• ½ cup walnuts, toasted
• ¼ cup crumbled blue cheese or feta
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp balsamic glaze

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beetroots in foil and roast for 45 minutes or until tender. Let cool, then slice into wedges.
2. In a large bowl, toss mixed greens with olive oil, salt, and pepper.
3. Arrange roasted beet wedges on top of the greens. Sprinkle with walnuts and crumbled cheese.
4. Drizzle with balsamic glaze before serving.

This roasted beetroot salad is both elegant and satisfying for dinner.

The sweet, earthy beets pair beautifully with crunchy walnuts and creamy cheese, creating a perfectly balanced meal.

Beetroot and Sweet Potato Gratin

A comforting and colorful dinner dish, this gratin layers thinly sliced beetroot and sweet potato with cream, garlic, and cheese.

Baked until golden and bubbling, it’s both hearty and visually stunning.

Ingredients:

• 2 medium beetroots, peeled and thinly sliced
• 2 medium sweet potatoes, peeled and thinly sliced
• 1 cup heavy cream (or plant-based alternative)
• 2 cloves garlic, minced
• ½ cup grated Gruyère or cheddar cheese
• 1 tbsp butter for greasing
• Salt, pepper, and nutmeg to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish with butter.
2. Layer beetroot and sweet potato slices alternately in the dish.
3. In a small saucepan, heat cream with garlic, salt, pepper, and a pinch of nutmeg. Pour over the layered vegetables.
4. Sprinkle grated cheese evenly on top.
5. Bake for 40–45 minutes until vegetables are tender and the top is golden brown.
6. Let rest for 5 minutes before serving.

This beetroot and sweet potato gratin is a cozy, comforting dinner option. Its creamy texture, earthy sweetness, and golden crust make it irresistible.

Beetroot and Mushroom Stir-Fry with Ginger Soy Sauce

A quick and flavorful stir-fry for dinner, featuring beetroot, mushrooms, and crisp vegetables tossed in a ginger soy sauce.

It’s a colorful, nutritious, and satisfying plant-based meal.

Ingredients:

• 2 medium beetroots, peeled and julienned
• 1 cup mushrooms, sliced
• 1 bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tbsp sesame seeds
• 2 green onions, sliced

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger, stir-frying for 30 seconds until fragrant.
3. Add mushrooms and bell pepper, stir-fry for 3–4 minutes until slightly tender.
4. Add julienned beetroot and soy sauce mixture. Stir-fry for another 4–5 minutes until vegetables are cooked but still crisp.
5. Sprinkle with sesame seeds and sliced green onions before serving.

This beetroot stir-fry is a quick, healthy, and colorful dinner option.

The earthy beets and savory mushrooms make each bite satisfying and flavorful.

Beetroot and Lentil Tacos

These vibrant tacos combine roasted beetroot, spiced lentils, and fresh toppings for a flavorful, protein-packed dinner.

They’re a fun plant-based twist on classic tacos and perfect for a weeknight meal.

Ingredients:

• 2 medium beetroots, peeled and roasted
• 1 cup cooked lentils
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil
• 8 small corn or flour tortillas
• ½ cup shredded cabbage or lettuce
• ¼ cup diced red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp vegan sour cream or Greek yogurt
• Lime wedges for serving

Instructions:

1. Preheat oven to 400°F (200°C). Roast beetroots for 35–40 minutes until tender. Dice into small cubes.
2. In a skillet, heat olive oil and sauté lentils with cumin, paprika, chili powder, salt, and pepper for 5 minutes.
3. Add roasted beet cubes and toss gently until combined.
4. Warm tortillas in a dry skillet or oven.
5. Assemble tacos by layering the lentil-beet mixture, shredded cabbage, diced onion, cilantro, and a dollop of sour cream.
6. Serve with lime wedges on the side.

These beetroot and lentil tacos are a colorful, nutritious, and satisfying dinner.

Each bite offers a delightful combination of earthy, spicy, and fresh flavors.

Beetroot and Ricotta Tart

A savory tart featuring roasted beetroot, creamy ricotta, and fresh herbs on a flaky pastry crust.

This dish is elegant enough for a special dinner yet simple enough for a weekday meal.

Ingredients:

• 1 sheet puff pastry
• 2 medium beetroots, roasted and sliced
• 1 cup ricotta cheese
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Roll out puff pastry on a baking sheet lined with parchment paper.
2. Spread ricotta evenly over the pastry, leaving a 1-inch border around the edges.
3. Arrange beet slices on top of the ricotta. Drizzle with olive oil, sprinkle lemon zest, thyme, salt, and pepper.
4. Fold the edges of the pastry over the filling and brush with beaten egg.
5. Bake for 25–30 minutes until the pastry is golden brown.
6. Let the tart cool slightly before slicing and serving.

This beetroot and ricotta tart is a stunning dinner option with a perfect balance of flaky pastry, creamy cheese, and earthy beet flavor.

It’s as beautiful as it is delicious.

Beetroot and Chickpea Buddha Bowl

A nourishing and balanced dinner bowl with roasted beetroot, spiced chickpeas, quinoa, and fresh vegetables.

Topped with a tangy tahini dressing, this bowl is vibrant, filling, and packed with nutrients.

Ingredients:

• 2 medium beetroots, roasted and sliced
• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tsp paprika
• 1 tsp cumin
• 1 tbsp olive oil
• 2 cups mixed greens
• 1 small carrot, shredded
• ½ cucumber, sliced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1–2 tbsp water to thin dressing
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, paprika, cumin, salt, and pepper. Roast for 20–25 minutes until crispy.
2. Arrange quinoa, roasted beetroot, roasted chickpeas, greens, carrot, and cucumber in a bowl.
3. Whisk tahini, lemon juice, water, salt, and pepper to make a smooth dressing. Drizzle over the bowl.
4. Serve immediately, garnished with extra herbs if desired.

This beetroot and chickpea Buddha bowl is a wholesome, colorful dinner full of flavors and textures.

It’s satisfying, nutritious, and ideal for a plant-based meal

Beetroot and Spinach Lasagna

This vegetarian lasagna layers tender pasta sheets with roasted beetroot, fresh spinach, ricotta, and a creamy béchamel sauce.

It’s a hearty, colorful, and comforting dinner perfect for family meals or entertaining.

Ingredients:

• 2 medium beetroots, roasted and sliced thin
• 9–12 lasagna sheets (pre-cooked or no-boil)
• 2 cups fresh spinach
• 1 ½ cups ricotta cheese
• 1 cup grated mozzarella
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• Salt, pepper, and nutmeg to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a saucepan, melt butter and whisk in flour to make a roux. Gradually add milk, whisking until smooth and thickened. Season with salt, pepper, and a pinch of nutmeg.
3. In a baking dish, spread a thin layer of béchamel sauce, then layer lasagna sheets, ricotta, spinach, roasted beet slices, and mozzarella. Repeat layers until ingredients are used, finishing with béchamel and mozzarella on top.
4. Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until the top is golden and bubbly.
5. Let rest 10 minutes before serving.

This beetroot and spinach lasagna is visually stunning, comforting, and packed with flavor. It’s a perfect dinner to impress guests or enjoy a cozy meal at home.

Beetroot and Coconut Soup

A creamy, flavorful soup featuring roasted beetroot and coconut milk, accented with ginger and lime.

It’s a warming and nutrient-rich dinner that’s both comforting and vibrant.

Ingredients:

• 3 medium beetroots, roasted and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until soft and fragrant.
2. Add roasted beetroots and vegetable broth. Bring to a simmer for 10–15 minutes.
3. Blend the soup using an immersion blender or regular blender until smooth.
4. Stir in coconut milk and lime juice. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh cilantro.

This beetroot and coconut soup is rich, velvety, and full of warmth. Its vibrant color and smooth texture make it an inviting and healthy dinner option.

Beetroot and Paneer Skewers

A simple yet delicious dinner option, these skewers feature marinated beetroot and paneer cubes, grilled to perfection.

They are smoky, savory, and pair perfectly with a yogurt dip or salad.

Ingredients:

• 2 medium beetroots, peeled and cubed
• 200g paneer, cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin powder
• 1 tsp garlic powder
• Salt and pepper to taste
• Wooden skewers, soaked in water

Instructions:

1. Preheat grill or oven to 400°F (200°C).
2. In a bowl, toss beetroot and paneer cubes with olive oil, paprika, cumin, garlic powder, salt, and pepper.
3. Thread beetroot and paneer alternately onto skewers.
4. Grill or bake skewers for 15–20 minutes, turning halfway, until beetroot is tender and paneer is golden.
5. Serve warm with yogurt dip or a side salad.

These beetroot and paneer skewers are a fun, colorful, and protein-packed dinner option.

Their smoky flavor and tender texture make them irresistible for any meal.

Beetroot and Quinoa Stuffed Cabbage Rolls

These vibrant cabbage rolls are filled with a nutritious mix of quinoa, roasted beetroot, and aromatic herbs.

They’re a wholesome, satisfying dinner that’s both colorful and flavorful.

Ingredients:

• 8 large cabbage leaves
• 1 cup cooked quinoa
• 2 medium beetroots, roasted and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup tomato sauce

Instructions:

1. Preheat oven to 375°F (190°C). Blanch cabbage leaves in boiling water for 2–3 minutes until pliable. Drain and set aside.
2. Heat olive oil in a skillet, sauté onion and garlic until soft. Stir in roasted beetroot, cooked quinoa, oregano, salt, and pepper.
3. Spoon filling onto each cabbage leaf and roll tightly, tucking in the sides.
4. Place rolls seam-side down in a baking dish and cover with tomato sauce.
5. Cover with foil and bake for 25–30 minutes. Remove foil and bake another 10 minutes for slight browning.

These beetroot and quinoa cabbage rolls are hearty, nutritious, and visually striking.

They make a perfect wholesome dinner, packed with flavor and color.

Beetroot and Corn Fritters

Crispy on the outside and tender inside, these beetroot and corn fritters are a fun dinner option.

Served with a tangy yogurt or sour cream dip, they’re perfect for a light yet satisfying meal.

Ingredients:

• 2 medium beetroots, grated
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 small onion, finely chopped
• ½ cup all-purpose flour
• 1 egg, beaten
• Salt and pepper to taste
• 3 tbsp olive oil for frying
• Yogurt or sour cream for serving

Instructions:

1. In a bowl, mix grated beetroot, corn, onion, flour, and egg until well combined. Season with salt and pepper.
2. Heat olive oil in a skillet over medium heat.
3. Spoon small portions of the mixture into the skillet, flattening slightly to form fritters.
4. Fry for 3–4 minutes per side until golden brown and cooked through.
5. Drain on paper towels and serve hot with yogurt or sour cream.

These beetroot and corn fritters are crispy, flavorful, and easy to make. They’re perfect for a casual dinner or as a fun finger-food option.

Beetroot and Chicken Stir-Fry

A quick and colorful dinner option, this stir-fry combines tender chicken with earthy beetroot, crisp vegetables, and a savory soy-ginger sauce.

It’s nutritious, flavorful, and ready in under 30 minutes.

Ingredients:

• 2 medium beetroots, peeled and julienned
• 300g chicken breast, thinly sliced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp sesame oil
• 1 tsp honey or maple syrup
• 2 green onions, chopped

Instructions:

1. In a small bowl, mix soy sauce, sesame oil, and honey to make a stir-fry sauce. Set aside.
2. Heat olive oil in a wok or large skillet over medium-high heat. Add chicken and cook until lightly browned. Remove from pan.
3. Add garlic, ginger, and vegetables, stir-frying for 3–4 minutes until slightly tender but crisp.
4. Return chicken to the pan and pour in the sauce. Toss everything together for 2–3 minutes until fully coated and heated through.
5. Garnish with green onions and serve hot, ideally with steamed rice or noodles.

This beetroot and chicken stir-fry is a colorful, healthy, and fast dinner option.

Its sweet-earthy beet flavor complements tender chicken and crisp vegetables perfectly.

Beetroot and Ricotta Stuffed Shells

These jumbo pasta shells are filled with a creamy mixture of roasted beetroot and ricotta cheese, baked in a light tomato sauce.

It’s a comforting and visually stunning dinner that’s perfect for a weeknight or special occasion.

Ingredients:

• 12–14 jumbo pasta shells
• 2 medium beetroots, roasted and pureed
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cups tomato sauce
• 1 tsp dried basil
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions and drain.
2. In a bowl, mix beetroot puree, ricotta, Parmesan, egg, basil, salt, and pepper until smooth.
3. Spread 1 cup of tomato sauce in the bottom of a baking dish. Stuff each shell with the beet-ricotta mixture and place in the dish.
4. Pour remaining tomato sauce over the shells and drizzle with olive oil.
5. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until slightly browned on top.

These beetroot and ricotta stuffed shells are creamy, flavorful, and visually striking.

They make a satisfying and elegant dinner that’s sure to impress.

Beetroot and Avocado Wraps

Quick, healthy, and colorful, these wraps combine roasted beetroot, creamy avocado, and fresh vegetables for a light yet satisfying dinner.

They’re perfect for busy evenings or a casual meal.

Ingredients:

• 2 medium beetroots, roasted and sliced
• 1 ripe avocado, sliced
• 4 large whole wheat or spinach tortillas
• 1 cup mixed greens
• ½ cucumber, thinly sliced
• 2 tbsp hummus
• Salt and pepper to taste

Instructions:

1. Spread hummus evenly on each tortilla.
2. Layer with mixed greens, roasted beet slices, avocado, and cucumber. Season with salt and pepper.
3. Roll the tortillas tightly and cut in half.
4. Serve immediately or wrap in foil for later.

These beetroot and avocado wraps are fresh, healthy, and easy to prepare. They make a colorful, nutrient-rich dinner that’s ready in minutes.

Beetroot and Mushroom Risotto

A creamy, comforting dinner where earthy beetroot and sautéed mushrooms meet tender Arborio rice, finished with Parmesan and butter for a rich, satisfying meal.

Ingredients:

• 2 medium beetroots, roasted and pureed
• 1 cup Arborio rice
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, kept warm
• ¼ cup dry white wine
• 2 tbsp olive oil
• 2 tbsp butter
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan. Sauté onion and garlic until translucent.
2. Add mushrooms and cook until soft.
3. Stir in Arborio rice, toasting for 1–2 minutes.
4. Deglaze with white wine and cook until absorbed.
5. Add warm broth one ladle at a time, stirring frequently, until rice is creamy and al dente (about 18–20 minutes).
6. Stir in beetroot puree, butter, and Parmesan. Season with salt and pepper.
7. Serve immediately, garnished with extra Parmesan if desired.

This beetroot and mushroom risotto is creamy, rich, and deeply flavorful. Its vibrant color and earthy taste make it a perfect cozy dinner.

Beetroot and Halloumi Skillet

A quick and satisfying dinner where roasted beetroot and golden pan-fried halloumi come together with fresh herbs and a drizzle of olive oil.

It’s earthy, salty, and bursting with flavor.

Ingredients:

• 2 medium beetroots, roasted and diced
• 200g halloumi, sliced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C) and roast beetroot until tender, about 35–40 minutes.
2. Heat olive oil in a skillet over medium heat. Add halloumi slices and fry until golden on both sides.
3. Add roasted beetroot, garlic, thyme, salt, and pepper. Toss gently and cook for 2–3 minutes until heated through.
4. Garnish with fresh parsley and serve warm.

This beetroot and halloumi skillet is simple, flavorful, and perfect for a quick dinner.

The combination of earthy beetroot and salty halloumi is irresistible.

Beetroot and Tofu Stir-Fry

A healthy and colorful stir-fry featuring beetroot, tofu, and crisp vegetables tossed in a savory soy-ginger sauce.

It’s a nutritious and satisfying dinner ready in under 30 minutes.

Ingredients:

• 2 medium beetroots, peeled and julienned
• 200g firm tofu, cubed
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp honey or maple syrup
• 1 tbsp olive oil
• Sesame seeds and green onions for garnish

Instructions:

1. In a bowl, mix soy sauce, sesame oil, and honey to make the sauce.
2. Heat olive oil in a skillet or wok over medium-high heat. Add tofu cubes and cook until golden. Remove and set aside.
3. Add garlic, ginger, and vegetables (including beetroot) to the skillet. Stir-fry for 4–5 minutes until tender-crisp.
4. Return tofu to the skillet and pour the sauce over. Toss to coat evenly and cook for 2–3 minutes.
5. Garnish with sesame seeds and chopped green onions. Serve hot.

This beetroot and tofu stir-fry is colorful, nutritious, and full of flavor. It’s a quick and satisfying dinner perfect for plant-based meals.