Are you ready to get creative with beets? These vibrant, sweet, and earthy roots are a treasure trove of flavor and nutrition. In this article, we’ll explore 18 delicious vegan beet recipes that showcase the versatility of this humble ingredient. From savory salads to decadent desserts, these dishes prove that beets can be just as impressive in the kitchen as they are on the plate.
Whether you’re a seasoned vegan or just starting out, these recipes will inspire you to think outside the box (or root cellar!) and explore new flavors and textures. So go ahead, get cozy with those beets, and let’s get cooking!
Roasted Beet and Arugula Salad with Balsamic Glaze
Roasted Beet and Arugula Salad with Balsamic Glaze Recipe
Sweet and earthy roasted beets pair perfectly with peppery arugula, all tied together with a rich balsamic glaze. This simple salad is perfect for a quick weeknight dinner or as a side dish for your next gathering.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 4 cups arugula
– 1/4 cup crumbled goat cheese (optional)
– Balsamic glaze (store-bought or homemade)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Remove from oven and let cool. Peel and slice into wedges.
4. In a large bowl, combine arugula and crumbled goat cheese (if using).
5. Arrange roasted beet slices on top of the greens.
6. Drizzle with balsamic glaze and season with salt and pepper to taste.
Cooking Time: 1 hour
Vegan Beet Hummus with Fresh Herbs
Add a pop of color and flavor to your snack game with this vibrant beet hummus recipe, infused with fresh herbs. Perfect for veggie sticks, pita chips, or as a dip for your favorite crudités.
Ingredients:
– 1 cup cooked beets
– 1/2 cup chickpeas
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh herbs (parsley, cilantro, or dill), chopped (about 1/4 cup)
– 1/4 cup water
Instructions:
1. Drain the chickpeas and add them to a blender with cooked beets, lemon juice, tahini, garlic, and olive oil.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Add chopped fresh herbs, salt, and pepper; blend until well combined.
4. Gradually add water while blending until desired consistency is reached.
5. Taste and adjust seasoning if needed.
Cooking Time: 5 minutes
Beet and Lentil Vegan Burgers
These vibrant burgers are packed with plant-based protein, fiber, and flavor. Perfect for a healthy twist on the classic patty.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup cooked beets, peeled and chopped
– 1/4 cup rolled oats
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: your favorite burger toppings!
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mash the lentils using a fork.
3. Add the chopped beets, oats, breadcrumbs, olive oil, onion, garlic, cumin, salt, and pepper to the bowl. Mix until combined.
4. Using your hands, shape the mixture into 4-6 patties, depending on desired size.
5. Place the patties on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the burgers are golden brown and firm.
7. Serve on your favorite bun with your favorite toppings!
Cooking Time: 20-25 minutes
Creamy Vegan Beet Soup with Coconut Milk
Warm up on a chilly day with this vibrant and comforting soup, packed with the earthy sweetness of beets and the creaminess of coconut milk. This recipe is perfect for a quick and nutritious meal that’s also vegan-friendly.
Ingredients:
– 2 large beets, peeled and chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the chopped beets, vegetable broth, and cumin. Bring to a boil, then reduce heat and simmer for 30 minutes or until the beets are tender.
3. Use an immersion blender (or transfer the soup to a blender) to puree the mixture until smooth.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 45 minutes
Beet and Walnut Vegan Pâté
A vibrant and flavorful spread made with roasted beets, walnuts, and a hint of garlic, perfect for crackers, bread, or as a dip. This vegan pâté is free from dairy and cholesterol, making it an excellent choice for those looking for a healthier alternative.
Ingredients:
– 2 large beets
– 1/4 cup walnut halves
– 3 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and dice them into small pieces.
4. In a food processor, combine the cooled beets, walnut halves, garlic, lemon juice, salt, and pepper. Process until smooth.
5. With the processor running, slowly pour in the olive oil through the top.
6. Continue processing until the pâté reaches your desired consistency.
7. Transfer to an airtight container and refrigerate for at least 30 minutes before serving.
Cooking Time: 1 hour 15 minutes (including roasting time)
Vegan Beetroot Risotto with Cashew Cream
Transform your risotto game with this vibrant, plant-based take on the Italian classic, featuring roasted beetroot and a creamy cashew sauce.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 1 medium beetroot, peeled and cubed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup cashews
– 1/4 cup nutritional yeast
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss beetroot with olive oil, salt, and pepper on a baking sheet. Roast for 45-50 minutes or until tender.
2. In a medium saucepan, sauté onion and garlic in a little water until translucent.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Gradually add warmed broth, stirring continuously, until absorbed.
5. To make cashew cream: Soak cashews overnight, then blend with nutritional yeast, salt, and 1/4 cup water until smooth.
6. Combine roasted beetroot and cooked risotto. Stir in cashew cream to coat. Serve hot, garnished with parsley if desired.
Cooking Time: Approximately 1 hour
Beet and Chickpea Vegan Curry
This vibrant curry combines the natural sweetness of roasted beets with the creamy texture of chickpeas, all wrapped up in a flavorful Indian-inspired sauce. Perfect for a quick and nutritious meal or as a side dish to impress your friends.
Ingredients:
– 2 medium beets
– 1 can chickpeas (14 oz)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. In a large pan, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Stir in chickpeas, coconut milk, salt, and pepper. Bring to a simmer.
5. Once beets are cool enough, peel and dice them. Add to the pan and stir to combine.
6. Simmer curry for an additional 10-15 minutes or until heated through. Taste and adjust seasoning as needed.
Cooking Time: About 1 hour
Vegan Beet Chocolate Cake with Beet Frosting
Elevate your dessert game with this unique and delicious vegan cake that combines the natural sweetness of beets with the richness of dark chocolate. The beet frosting adds a pop of color and an earthy flavor that complements the moist cake perfectly.
Ingredients:
For the cake:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 large eggs, replaced by 2 flax eggs*
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup cooked and pureed beets
For the frosting:
– 1/2 cup unsalted vegan butter, softened
– 1 cup powdered sugar
– 2 tablespoons beet juice (from cooking the beets)
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, cocoa powder, sugar, and baking powder.
3. In a large bowl, whisk together almond milk, oil, flax eggs, and beet puree.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow cakes to cool completely before frosting with beet frosting.
Cooking Time: 50-60 minutes (including baking time)
Pickled Beets with Apple Cider Vinegar
Add a burst of flavor to your meals with these easy-to-make pickled beets, infused with the tanginess of apple cider vinegar. Perfect for topping salads, sandwiches, or serving as a side dish.
Ingredients:
– 2 lbs fresh beets
– 1 cup apple cider vinegar
– 1/2 cup water
– 1 tablespoon sugar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into 1/4-inch thick rounds.
4. In a large bowl, combine apple cider vinegar, water, sugar, salt, and pepper. Stir to dissolve sugar and salt.
5. Add the sliced beets to the pickling liquid and refrigerate for at least 24 hours or up to 3 days.
Cooking Time: 45-50 minutes (roasting), 1 day (pickling)
Vegan Beet and Quinoa Stuffed Peppers
This recipe combines the natural sweetness of beets with the nutty flavor of quinoa, all wrapped up in a crunchy bell pepper. A perfect vegan main dish for any occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 2 medium beets, peeled and diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large bowl, combine cooked quinoa, diced beets, chopped onion, minced garlic, olive oil, cumin, salt, and pepper. Mix well.
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Place the peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake for an additional 15-20 minutes, or until the peppers are tender.
Cooking Time: 45-50 minutes
Beet and Orange Vegan Smoothie
This refreshing smoothie combines the natural sweetness of orange with the earthy flavor of beetroot, creating a unique and deliciously healthy drink. Perfect for a quick pick-me-up or as a post-workout treat.
Ingredients:
– 2 medium beets
– 1 cup frozen orange juice concentrate
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Ice cubes (optional)
Instructions:
1. Preheat your oven to 425°F (220°C). Wrap the beets in foil and roast for about 45 minutes, or until they’re tender.
2. Let the beets cool down, then peel and chop them into small pieces.
3. In a blender, combine the cooked beets, orange juice concentrate, almond milk, honey, and vanilla extract.
4. Blend on high speed until smooth and creamy, adding ice cubes if you prefer a thicker texture.
5. Pour into glasses and serve immediately.
Cooking Time: 45 minutes (including roasting time)
Vegan Beet and Sweet Potato Gnocchi
This recipe combines the natural sweetness of sweet potatoes with the earthy flavor of beets to create a unique and delicious vegan gnocchi dish. Perfect for a cozy evening meal or as a side dish for your favorite pasta sauces.
Ingredients:
– 2 large sweet potatoes, peeled and cooked through
– 1 large beet, peeled and cooked through
– 1 cup all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. In a food processor, combine cooked sweet potatoes and beets, and process until smooth.
2. Add flours, salt, and olive oil to the processor, and mix until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until it becomes smooth and pliable.
4. Divide the dough into 4 equal pieces, and roll each piece into a long rope.
5. Cut the ropes into 1-inch pieces to form gnocchi.
6. Bring a large pot of salted water to a boil, and cook the gnocchi for 3-5 minutes, or until they float to the surface.
Cooking Time: 15-20 minutes
Beet and Avocado Vegan Sushi Rolls
Experience the fusion of sweet and savory flavors with these innovative vegan sushi rolls, featuring roasted beets and creamy avocado. Perfect for a unique snack or light meal.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 cup roasted beet puree
– 1 ripe avocado, sliced
– 1 sheet of nori seaweed
– 1 tablespoon soy sauce (make sure it’s vegan)
– 1 teaspoon sesame oil
– Salt to taste
Instructions:
1. Prepare the filling by spreading a thin layer of soy sauce on one half of the nori sheet.
2. Place a small amount of cooked rice on top of the soy sauce, leaving a 1-inch border at the top.
3. Arrange sliced avocado and beet puree along the center of the rice.
4. Fold the other half of the nori sheet over the filling to form a roll.
5. Repeat with remaining ingredients.
6. Slice into individual pieces and serve.
Cooking Time: 10-15 minutes (including preparation time)
Vegan Beet and Carrot Slaw with Tahini Dressing
Brighten up your meals with this vibrant vegan slaw, perfect for topping tacos, sandwiches, or serving as a side dish. The creamy tahini dressing adds a rich and tangy flavor to the sweet and earthy beets and carrots.
Ingredients:
– 2 large beets
– 4 large carrots
– 1/4 cup plain vegan yogurt (such as soy or almond)
– 2 tablespoons tahini
– 2 tablespoons apple cider vinegar
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets and carrots in foil and roast for 45-50 minutes, or until tender.
3. Let cool, then peel and grate the vegetables.
4. In a blender, combine vegan yogurt, tahini, apple cider vinegar, lemon juice, salt, and black pepper. Blend until smooth.
5. In a large bowl, combine grated beets and carrots.
6. Pour the tahini dressing over the slaw and toss to coat.
7. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 1 hour (including roasting time)
Beet and Kale Vegan Pasta with Garlic Sauce
Elevate your pasta game with this vibrant and flavorful vegan recipe, combining the sweetness of beets, the earthiness of kale, and a rich garlic sauce.
Ingredients:
– 8 oz. vegan pasta
– 2 medium beets, peeled and thinly sliced
– 2 cups curly kale, stems removed and chopped
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add sliced beets and cook for 5-7 minutes, or until tender.
3. Add minced garlic and cook for an additional minute.
4. Add chopped kale and cook until wilted, about 3-4 minutes.
5. Combine cooked pasta, beet mixture, and garlic sauce (made by blending cooked garlic with lemon juice, salt, pepper, and red pepper flakes). Toss to combine.
Cooking Time: 20-25 minutes
Vegan Beet and Lentil Shepherd’s Pie
A hearty and comforting vegan twist on a classic dish, this shepherd’s pie combines the earthy sweetness of beets with the nutty flavor of lentils.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup cooked lentils
– 1 cup cooked beets, peeled and diced
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1/4 cup vegan Worcestershire sauce (optional)
– 1 tablespoon olive oil
– 2 cups mashed potatoes
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onion and garlic until softened.
3. Add lentils, beets, vegetable broth, tomato paste, thyme, and Worcestershire sauce (if using). Simmer for 10-15 minutes or until mixture thickens slightly.
4. Transfer mixture to a 9×13 inch baking dish.
5. Top with mashed potatoes and smooth out.
6. Drizzle with olive oil and bake for 25-30 minutes or until golden brown.
Cooking Time: 40-45 minutes
Beet and Coconut Vegan Ice Cream
Elevate your dessert game with this unique and delicious vegan ice cream recipe that combines the natural sweetness of beets with the creamy richness of coconut. This refreshing treat is perfect for warm weather or anytime you need a sweet escape.
Ingredients:
– 2 cups cooked and peeled beets
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup maple syrup
– 1/4 cup coconut cream
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. Combine the cooked beets, coconut milk, maple syrup, and salt in a blender or food processor.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Stir in the coconut cream and vanilla extract.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: None (freezing time included)
Vegan Beet and Spinach Stuffed Mushrooms
Vegan Beet and Spinach Stuffed Mushrooms: A flavorful and vibrant twist on traditional stuffed mushrooms.
Ingredients:
– 12 large mushroom caps (such as cremini or shiitake)
– 1 medium beet, cooked and diced
– 2 cups fresh spinach leaves
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Nutritional yeast (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together cooked beet, spinach leaves, breadcrumbs, olive oil, garlic, salt, and pepper.
3. Wipe mushroom caps clean with a damp cloth and remove stems.
4. Stuff each mushroom cap with the beet-spinach mixture, mounding it slightly in the center.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
7. Garnish with nutritional yeast (if using) and serve hot.
Cooking Time: 20-25 minutes
Summary
Discover the sweet and earthy flavor of beets in these 18 delicious vegan recipes. From salads to soups, burgers to cakes, and even sushi rolls, beets are the star of the show. Try Roasted Beet and Arugula Salad with Balsamic Glaze, Vegan Beet Hummus with Fresh Herbs, or Beet and Walnut Vegan Pâté for a taste sensation. Or go sweet with Vegan Beet Chocolate Cake with Beet Frosting or Beet and Coconut Vegan Ice Cream. These recipes showcase the versatility of beets in both savory and sweet dishes, perfect for vegan foodies and beet lovers alike.
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