Whenever I find myself in a cooking rut, I turn to beet recipes. I can always count on ruby red beets—a hearty source of earthy sweetness, potassium, vitamin C, and fiber—to reinvigorate my diet and literally add a little color to my life.

Speaking of which: Red beets, with their eye-catching signature hue, are the most common kind. Other varieties, like golden and pink striped (candy cane), are less easy to find in most places, but are also beautiful in their own right. They’re ideal for when you want to enjoy a more mellow flavor—or avoid getting magenta-colored juice all over the place.

If you’re not quite sure how to eat beets of any color, this assortment of recipes will provide you with a number of creative ways to put the vibrant root veggies to good use, especially when they’re in season during the winter months. Just chop off the leafy stalks, scrub the beets clean—though you can skip that step if you’re peeling them—and get cooking.

One of the most popular ways to cook beets is to chop them up, toss ’em with oil and seasoning, and roast until slightly soft and caramelized—perfect for enjoying on their own or adding to tons of different dishes, like pasta and salad. You can also grate raw beets to add flavor and texture to recipes like veggie burgers and falafel. Or you can cook them whole and purée them for a silky sauce, soup, or dip—including the most gorgeous hummus you’ve ever seen. Beet purée is also surprisingly great in baked goods, providing natural sweetness and extra moisture for tender and tasty treats. Plus, a couple of these recipes will implore you to pick up a can of canned beets, meaning there’s no prep necessary.

And that’s just the tip of the iceberg. These 36 beet recipes will show you how to use the ingredient in all of your meals—breakfast, lunch, dinner, snack time, and dessert.

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    Erin Alderson via Naturally Ella1

    Pecan Roasted Beet Dip with Sage from Naturally Ella

    This unusually satisfying dip is bursting with flavorful ingredients: sweet roasted beets, buttery pecans, fragrant sage, zippy garlic and shallots, and tangy balsamic vinegar.

    Get the recipe here.

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    Erin Alderson via Naturally Ella2

    Roasted Beet Salad with Herbs and Spinach from Naturally Ella

    Beets and goat cheese are a great flavor combination, and this simple herb-filled salad capitalizes on that. Golden beets look pretty with the spinach, but so would red or striped.

    Get the recipe here.

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    Erin Alderson via Naturally Ella3

    Roasted Beet Pasta with Dill and Lemon from Naturally Ella

    Beets play the role of tomatoes in this yummy pasta sauce. You roast them whole, peel them, and then purée with heavy cream, lemon juice, and fresh dill. The recipe opts for whole wheat fettuccine, but any kind of long pasta will do.

    Get the recipe here.

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    Richa Hingle via Vegan Richa4

    No Bake Mango Beet Cream Pie from Vegan Richa

    This original tart-for-two (or one!) is something special. The crust—made with dates, ground almonds, coconut flakes, and rice cereal—gets filled with two types of sweet and fruity cashew-based cream.

    Get the recipe here.

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    Marwin Brown via Food Fidelity5

    Quick Pickled Beets from Food Fidelity

    Get the pickled effect without the wait by roasting whole beets, slicing them super thin (à la beef carpaccio), and tossing in a lime-herb vinaigrette. A mandolin is ideal for this recipe; if you don’t have one, stick with your sharpest knife.

    Get the recipe here.

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    Richa Hingle via Vegan Richa6

    Kidney Bean Millet Beet Burgers from Vegan Richa

    These veggie burgers get their beautiful deep red color from a combo of chopped raw beets, tomato, and kidney beans. You can use quinoa instead of millet for the grain base, and either soy sauce or coconut aminos for the salty element.

    Get the recipe here.

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    Yang Yang via Yang’s Nourishing Kitchen7

    Instant Pot Beets Salad from Yang’s Nourishing Kitchen

    Instant Pots are great for shaving off cooking time, and beets are no exception. Steaming under high pressure for 15 minutes results in perfectly soft beets. And their thick skin will rub off easily, so no need to peel beforehand.

    Get the recipe here.

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    Richa Hingle via Vegan Richa8

    Beetroot Paratha from Vegan Richa

    Indian flatbread gets a pastel pink boost from beets in this recipe. The dough is made with cooked or canned beets, aquafaba (the water from a chickpea can), flour, flax seed, and garam masala or cumin, while the simple filling is basically spiced and mashed legumes (split peas, chana dal, or chickpeas).

    Get the recipe here.

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    Dana and John Shultz via Minimalist Baker9

    Baked Rosemary Beet Chips from Minimalist Baker

    The simple addition of fresh, roughly chopped rosemary takes these simple salted beet chips to the next level. Start checking on them after 15 minutes so they don’t burn—you want them crispy and just golden-brown.

    Get the recipe here.

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    Marwin Brown via Food Fidelity10

    Raw Beet Salad from Food Fidelity

    Recipe author Marwin Brown uses an unusual variety called chioggia beets that he picked up at the farmer’s market, but notes that you can use whatever kind you can find. You’ll toss them with watermelon radish, cucumber, honeydew melon, and a simple vinaigrette.

    Get the recipe here.

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    Dana and John Shultz via Minimalist Baker11

    Vegan Strawberry Beet Cupcakes from Minimalist Baker

    Hot pink cupcakes, hell yeah. Roasted and puréed beets add natural coloring and a bit of moisture to the batter of these pretty cupcakes. Save a tablespoon of the beet purée for the vegan buttercream if you want matching pink frosting.

    Get the recipe here.

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    Dana and John Shultz via Minimalist Baker12

    Easy Beet Falafel from Minimalist Baker

    You can pan-fry or bake these colorful falafel. The recipe is nice and simple, involving just eight ingredients—including beets and chickpeas, of course—and a food processor. Top with tahini and enjoy in a pita or salad.

    Get the recipe here.

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    Rosalynn Daniels13

    Golden Beet and Arugula Salad with Fried Apples from Rosalynn Daniels

    The ruby red variety of beets is usually the one to get recognized for its beautiful hue, but this salad calls for equally gorgeous golden beets. Taste-wise, they’re a little less earthy and more mild than red beets.

    Get the recipe here.

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    Dana and John Shultz via Minimalist Baker14

    Curried Beet Soup with Tandoori Chickpeas from Minimalist Baker

    It’s hard to believe this fancy-looking soup only takes 30 minutes, until you realize the only prep you have to do is peel and quarter the beets, mince the ginger and garlic, and dice the shallots. Everything else—the chickpeas, veggie broth, coconut milk, spices, and green curry paste—you just combine and blend.

    Get the recipe here.

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    Kristin Smith via Krisp X Kristin15

    Beet Risotto from Krisp X Kristin

    As recipe author Kristin Smith points out, risotto is basically the rice version of mac and cheese. This recipe mixes it up with the easy addition of canned beets, including the juice.

    Get the recipe here.

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    Tanya Harris via My Forking Life16

    Beet Soup from My Forking Life

    This no-nonsense recipe results in a simple and hearty soup. Along with flavorful Italian sausage, the short ingredients list calls for Great Northern beans—but you can get away with any variety of small or medium white beans.

    Get the recipe here.

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    Dana and John Shultz via Minimalist Baker17

    Smoky Black Bean and Beet Burgers from Minimalist Baker

    Packed with quinoa, black beans, and beets, these veggie burgers are surprisingly meaty. And thanks to the beets, they also mimic the color of the real deal. 

    Get the recipe here.

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    Lee Hersh via Fit Foodie Finds18

    Sneaky Beet Brownies from Fit Foodie Finds

    The beet purée that this brownie recipe calls for is surprisingly versatile. Try adding any you have leftover to yogurt parfaits or bowls of oatmeal. 

    Get the recipe here.

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    19

    Oven-Baked Beet Chips from A Spicy Perspective

    Chips are more fun to eat when they’re super colorful. This basic recipe does a great job of recreating your favorite store-bought brad of root veggie chips. 

    Get the recipe here.

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    Bob Deutscher via BS in the Kitchen20

    Beet, Arugula, and Goat Cheese Grilled Cheese from BS in the Kitchen

    Creamy goat cheese and earthy roasted beets are a grown-up grilled cheese combo. Arugula freshens things up and adds a spicy bite. 

    Get the recipe here.

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    Rachel Conners via Bakerita21

    Chocolate Beet Donuts from Bakerita

    Beets make two appearances in this recipe. They make the dough nice and tender and serve as a natural food coloring for the frosting. 

    Get the recipe here.

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    Emilie Hebert via Emilie Eats22

    Beet Ketchup from Emilie Eats

    Though you might be skeptical of beet ketchup right now, one taste will surely change your mind. It’s a little bit more bold and complex than what you might be used to, and it goes great with sweet potato fries. 

    Get the recipe here.

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    Ashley Melillo via Blissful Basil23

    Beet and Cumin Fritters from Blissful Basil

    Make these colorful fritters during Sunday meal prep and eat them in pita wraps and grain bowls all week, with a drizzle of fresh horseradish and dilly yogurt sauce. 

    Get the recipe here.

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    Claire Cottrell via Bon Appétit24

    Beet-Cured Salmon from Bon Appétit

    If you’re going to take on a reasonably ambitious project like curing your own salmon, you might as well make it extra special-looking, too. 

    Get the recipe here.

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    Elise Bauer via Simply Recipes25

    Pickled Beets from Simply Recipes

    The best way to enjoy peak in-season beets all year? Stocking up on them during the winter and pickling big mason jars full of them for later. 

    Get the recipe here.

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    Lily Kunin via Clean Food Dirty City26

    Beet Berry Bowl from Clean Food Dirty City

    A rosy trio of beets, frozen cherries, and frozen raspberries give this smoothie bowl its beautiful color. Garnish with pomegranate arils for even more red! 

    Get the recipe here.

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    Andrew Purcell, Carrie Purcell27

    Beet Sandwich With Herb and Feta Yogurt Spread from SELF

    The salty, herby, and tangy spread on this sandwich, made with feta and yogurt, is a great complement to the sweet and earthy beets. 

    Get the recipe here.

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    Stephanie Gaudreau via Stupid Easy Paleo28

    Beet, Carrot, and Apple Salad from Stupid Easy Paleo

    This sweet and crunchy salad can double as a unique coleslaw substitute. It will taste great on hot dogs or with BBQ. 

    Get the recipe here.

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    Alex Overhiser via A Couple Cooks29

    Beet Hummus With Kohlrabi Sticks from A Couple Cooks

    If you don’t have kohlrabi, know that this perfectly magenta chickpea-based dip tastes great with other veggies and chips—or as a spread on sandwiches. 

    Get the recipe here.

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    Andrew Purcell; Carrie Purcell30

    Beet and Mozzarella Salad from SELF

    A hearty mix of farro, cubed fresh mozzarella, roasted beets, and almonds makes for a nutty salad that’s nothing if not satisfying. 

    Get the recipe here.

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    Emilie Hebert via Emilie Eats31

    Beet, Strawberry, and Chia Pudding from Emilie Eats

    Thanks to beets, chia pudding has never looked better. This fibrous treat is sweet enough to work for dessert and filling enough to work for breakfast. 

    Get the recipe here.

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    David Frenkiel and Luise Vindahl Andersen via Green Kitchen Stories32

    Beet Tartare With Sesame Labneh from Green Kitchen Stories

    Meet the vegetarian alternative to steak tartare that you didn’t know you needed. Beets don’t taste a thing like beef, but they do taste amazing thinly sliced, marinated with capers and fresh herbs, and topped with a tahini-yogurt sauce. 

    Get the recipe here.

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    Andrea Bemis via Dishing up the Dirt33

    Sea Salt Beet Fries With Garlic-Cashew Dipping Sauce from Dishing up the Dirt

    This recipe proves that there’s no veggie you can’t turn into a French fry. These guys are sweet, salty, and delicious with a creamy cashew-based dip. 

    Get the recipe here.

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    Sarah Bond via Live Eat Learn34

    Butternut, Beet, and Ricotta Galette from Live Eat Learn

    This galette recipe plays up the beets’ deep-red hue and natural sweetness by pairing them with an equally vibrant and sweet winter veggie, butternut squash. 

    Get the recipe here.

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    Ana via The Awesome Green35

    Beet Soup from The Awesome Green

    Cooked with leeks and garlic and topped with nuts, seeds, and a drizzle coconut milk, this beet soup is packed with exciting flavors and textures. 

    Get the recipe here.

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    Peden + Munk via Bon Appétit36

    Marinated Beets with Potatoes and Horseradish from Bon Appétit

    Beets and potatoes are a natural but underused pairing. Here, you toss roasted Yukon Golds and beets with coarsely chopped mustard greens, fresh herbs, and a zippy sauce made with horseradish, lemon, and crème fraîche. 

    Get the recipe here.

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