Vegan Beetroot Recipes for Delicious Plant-Based Meals

Beetroot is a vibrant, earthy, and versatile root vegetable that truly shines in vegan cuisine. Whether you’re looking to add a splash of color to your plate or searching for nutrient-packed ingredients, beets deliver on all fronts.

Their natural sweetness, satisfying texture, and brilliant hue make them a standout in salads, burgers, dips, and even desserts. From roasted beetroot salads to creamy beet hummus and hearty beet burgers, there are countless ways to use beets in plant-based recipes.

In this blog post, I’ll share my favorite vegan beetroot recipes that are not only delicious and nourishing but also easy to prepare. Each recipe celebrates the unique flavor of beetroot and is perfect for weeknight dinners, meal prep, or impressing guests at your next gathering.

Let’s dive into the wonderful world of beets and discover how this humble root can elevate your vegan meals!

Why You’ll Love This Recipe

• Nutrient-rich: Beetroots are packed with fiber, vitamins, and minerals like folate, manganese, and potassium.
• Colorful and appetizing: Their deep magenta hue makes any dish visually stunning.
• Versatile: Beets work beautifully in salads, spreads, burgers, soups, and even desserts.
• Easy to prepare: Most beetroot recipes are surprisingly simple, requiring minimal ingredients and straightforward techniques.
• Great for meal prep: Many recipes can be made ahead and stored for quick meals throughout the week.
• Delicious flavor: Their natural sweetness and earthy notes pair well with a variety of herbs, spices, and other vegetables.

Ready to bring the magic of beetroot into your vegan kitchen? Browse these mouthwatering recipes and discover your new favorites!

Vegan Beetroot Recipes Listicle

• Vegan Roasted Beetroot Salad with Orange & Walnuts
• Creamy Beetroot Hummus
• Beetroot & Lentil Burgers
• Vegan Beetroot Borscht Soup

Vegan Roasted Beetroot Salad with Orange & Walnuts

Ingredients

Equipment

• Baking tray
• Parchment paper or foil
• Large salad bowl
• Small jar or bowl (for dressing)
• Sharp knife
• Cutting board

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or foil.
2. Prepare the beetroot: Wash, peel, and cut the beets into wedges. Toss with 1 tbsp olive oil, a pinch of salt, and pepper. Spread evenly on the tray.
3. Roast the beets for 25-30 minutes, turning halfway, until tender and slightly caramelized. Let cool for 5 minutes.
4. Prepare the dressing: In a small jar, combine 1 tbsp olive oil, balsamic vinegar, maple syrup, salt, and pepper. Shake or whisk well.
5. Assemble the salad: In a large bowl, combine arugula, roasted beets, orange segments, and walnuts.
6. Drizzle with dressing just before serving. Toss gently and season to taste.

For added crunch and flavor, toast the walnuts in a dry skillet for 2-3 minutes until fragrant.

Tips & Variations

• Add sliced avocado for creaminess.
• Swap arugula for spinach or mixed greens.
• Use pecans or pumpkin seeds in place of walnuts.
• Toss in some cooked quinoa for a hearty lunch salad.

Nutrition Facts

Serving Suggestions

• Serve with crusty bread or try this Vegan Bread Machine Recipe for Soft, Delicious Loaves.
• Pair with a bowl of Low Calorie Vegetable Soup Recipe for Healthy Eating for a satisfying lunch.
• Top with vegan feta or crumbled tofu for extra protein.

Creamy Beetroot Hummus

Ingredients

Equipment

• Food processor or blender
• Spatula
• Measuring spoons
• Serving bowl

Instructions

1. Add ingredients to the food processor: beetroot, chickpeas, tahini, lemon juice, garlic, olive oil, salt, and cumin (if using).
2. Blend until smooth, stopping to scrape down the sides as needed. If the mixture is too thick, add 1-2 tbsp water for desired consistency.
3. Taste and adjust seasoning. Add more lemon or salt if desired.
4. Scoop into a bowl, drizzle with extra olive oil, and serve with pita, veggie sticks, or crackers.

Roasting the beetroot beforehand brings out its natural sweetness and vibrant color. Simply wrap in foil and bake at 400°F (200°C) for 45 minutes, then peel.

Tips & Variations

• Add a pinch of smoked paprika for a subtle smoky flavor.
• Stir in fresh dill or parsley for herbal freshness.
• Use golden beets for a milder, earthy taste and a stunning yellow hue.
• Swap chickpeas for cannellini beans for a slightly different texture.

Nutrition Facts

Serving Suggestions

• Use as a vibrant spread for sandwiches or wraps.
• Serve as a dip with homemade vegetable crackers or fresh veggies.
• Dollop onto grain bowls for a pop of color and flavor.

Beetroot & Lentil Burgers

Ingredients

Equipment

• Box grater or food processor
• Mixing bowl
• Large skillet or grill pan
• Spatula
• Baking tray (if baking)

Instructions

1. Grate the beetroot using a box grater or food processor. Squeeze out excess moisture with a clean kitchen towel.
2. Mix all ingredients (except olive oil) in a large bowl: beetroot, lentils, oats, onion, garlic, cumin, paprika, soy sauce, salt, and pepper. Combine until the mixture holds together; mash some lentils with a fork if needed.
3. Shape into patties (makes 4-6 burgers) and chill in the fridge for 20 minutes to firm up.
4. Heat olive oil in a skillet over medium heat. Cook burgers for 4-5 minutes per side, until crisp and browned. Alternatively, bake at 375°F (190°C) for 20 minutes, flipping halfway.
5. Serve on buns with your favorite toppings: lettuce, tomato, vegan mayo, and sliced avocado.

Chilling the burger mixture before shaping helps them hold together and improves texture.

Tips & Variations

• Use red kidney beans or black beans instead of lentils for a different flavor.
• Add finely chopped mushrooms for umami richness.
• Spice it up with chipotle powder or chili flakes.
• Try using quinoa flakes instead of oats for a gluten-free option.

Nutrition Facts

Serving Suggestions

• Serve with sweet potato fries or a side of sautéed greens.
• Add a dollop of Vegan Bechamel Sauce for creamy indulgence.
• Wrap in lettuce leaves for a lighter, gluten-free option.

Vegan Beetroot Borscht Soup

Ingredients

Equipment

• Large soup pot
• Wooden spoon
• Vegetable peeler
• Cutting board & knife
• Ladle

Instructions

1. Sauté onion and garlic in a splash of olive oil over medium heat until translucent.
2. Add beets, carrots, and potatoes. Cook for 5 minutes, stirring occasionally.
3. Add tomato paste, then pour in the vegetable broth. Stir well.
4. Add cabbage, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until vegetables are tender.
5. Remove bay leaf. Taste and adjust seasoning as desired.
6. Serve hot, garnished with fresh dill and a swirl of vegan sour cream if desired.

Borscht tastes even better the next day, as the flavors deepen and meld overnight.

Tips & Variations

• Stir in a can of white beans for extra protein and creaminess.
• Add a splash of apple cider vinegar or lemon juice for brightness.
• Swap cabbage for kale or Swiss chard for a twist.
• Use parsnips or celery root for added earthiness.

Nutrition Facts

Serving Suggestions

• Enjoy with a slice of rye or sourdough bread.
• Top with vegan sour cream, yogurt, or a swirl of cashew cream.
• Pair with a Vegetarian Date Cake for a hearty meal.

Conclusion

Beetroot is a powerhouse ingredient that deserves a regular spot in your vegan kitchen. These recipes showcase just a few of the delicious, vibrant ways you can enjoy its earthy flavor and robust nutrition.

Whether you’re blending it into creamy hummus, tossing it in salads, forming hearty burgers, or simmering a comforting borscht, beets provide color, taste, and a healthy boost to your meals. Don’t be afraid to get creative—experiment with spices, swap in your favorite grains or greens, and discover new combinations that suit your taste!

If you loved these vegan beetroot recipes, be sure to explore more plant-forward ideas like Peruvian Vegetable Recipes for Flavorful Healthy Meals and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Happy cooking, and may your kitchen always be filled with color, flavor, and creativity!

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