You can turn beetroot into a lot more than “that thing in salads”. Here’s a friendly, practical guide to what to do with beetroot, plus how people are talking about it online lately.

Quick Scoop: What to do with beetroot

If you’ve got beetroot lying around and no idea what to do with it, think in four big buckets:

  • Roast it (for salads, sides, risottos, sandwiches).
  • Blend it (into soups, dips, hummus, smoothies).
  • Pickle it (quick fridge pickles, chutneys, sandwich toppers).
  • Bake or pan-fry it (burgers, rösti, brownies, cakes).

Beetroot is naturally sweet and earthy, so it works both in savoury and in slightly sweet dishes.

Everyday ways to use beetroot

1. Roast it and use all week

Roasting is the easiest “base prep”: once it’s done, you can repurpose it in multiple meals.

  • Roast wedges with olive oil, salt, pepper, and maybe thyme.
  • Toss into:
    • Warm grain bowls (quinoa, lentils, farro).
    • Salads with goat’s cheese or feta and walnuts.
    • Pasta with garlic, lemon and a little cream or ricotta.
  • Add to sandwiches and wraps for colour and sweetness.

Think of a tray of roasted beetroot as your “meal prep power-up” you can plug into lunches and dinners.

2. Turn it into soup

Beetroot soup is simple, filling, and looks dramatic in the bowl. Basic idea:

  1. Sauté onion and garlic.
  2. Add chopped beetroot (raw or pre-cooked), plus stock.
  3. Simmer until soft, then blend smooth.
  4. Finish with a swirl of yogurt, sour cream, or coconut milk and fresh herbs.

You can add carrots, potatoes or apples for extra body and a hint of sweetness, or spice it up with ginger or cumin.

3. Make dips, spreads and hummus

Beetroot is amazing in dips because of its colour and sweetness. Ideas:

  • Beetroot hummus: chickpeas, tahini, lemon, garlic, olive oil, salt, plus cooked beetroot blended in.
  • Beet + yogurt dip: blitz beetroot with thick yogurt, garlic, lemon and a bit of cumin.
  • Beetroot “tartare” on toast: finely chopped roasted beetroot with mustardy dressing on top of ricotta, whipped feta, or cream cheese.

Serve with:

  • Toast or crostini.
  • Veg sticks.
  • As a colourful layer in mezze-style plates.

4. Go big on salads and bowls

Beetroot turns a basic salad into something that looks restaurant-level. Combinations that work well:

  • Beetroot + goat’s cheese/feta + walnuts + rocket.
  • Beetroot + apple + smoked mackerel or grilled chicken.
  • Beetroot + lentils + herbs (dill, parsley) + a mustardy vinaigrette.
  • Beetroot + orange segments + pistachios.

Use warm roasted beetroot for “cozy” salads or cooled cubes for lunch boxes.

5. Beetroot burgers, rösti and mains

Grated beetroot can stand in for some of the meat or just be the star.

  • Veggie beet burgers: grated beetroot + beans or lentils + oats or breadcrumbs + spices, shaped into patties and pan-fried or baked.
  • Beetroot rösti: grated beetroot mixed with egg, a little flour or Parmesan, fried as crispy patties.
  • Stir-fries and curries: sliced or cubed beetroot in a coconut-based curry, or tossed with pak choi and noodles.

These options are great if you want a more substantial, main-dish use.

6. Pickles, chutneys and “condiment” beetroot

If you’ve got too much beetroot, preserving it as something tangy is smart.

  • Quick pickled beetroot:
    • Simmer vinegar, water, sugar and salt.
    • Pour over sliced cooked beetroot in a jar.
    • Chill in the fridge and use over the next days.
  • Beetroot chutney:
    • Cook down beetroot with onion, ginger, vinegar and sugar until thick.
    • Serve with grilled meats, cheese boards, or burgers.

This is perfect for clearing out a glut of beets while adding something punchy to your fridge.

7. Brunch, toast and bowls

Beetroot has become a bit of a brunch star. Use it to:

  • Top toast with whipped feta or ricotta, roasted beet cubes, a drizzle of honey and nuts, plus a poached egg.
  • Add to grain bowls with avocado, seeds, and a lemony dressing.
  • Mix into shakshuka-style dishes for a pinkish, earthy twist.

These ideas make beetroot feel more “weekend café” than “leftover root veg.”

8. Baking and slightly sweet ideas

Because beetroot is sweet, it sneaks nicely into baking.

  • Beetroot brownies or cake: grated cooked beetroot folded into a chocolate batter for moisture and colour.
  • Beetroot muffins with cocoa or spices.
  • Smoothies: blend beetroot with berries, orange juice, and yogurt for a vivid breakfast drink.

The flavour is usually subtle in chocolate bakes but adds moisture and a bit of earthiness.

9. Don’t forget the greens

If your beetroot comes with leaves, you can use them like spinach or chard.

  • Sauté beet greens with garlic, olive oil, and a squeeze of lemon.
  • Add them to frittatas, stir-fries or soups.
  • Toss into pasta with chili flakes and parmesan.

This cuts waste and gives you an extra green side dish.

Mini “recipe-style” ideas in one glance

Here are some quick beetroot directions you can adapt.

Use What to do
Roasted side Roast wedges with olive oil, salt, pepper, herbs; serve with goat’s cheese and nuts.
Quick lunch Mix roasted beetroot, lentils, rocket, feta and a lemon–mustard dressing.
Soup Simmer beetroot with onion and stock, blend, then swirl in yogurt and top with herbs.
Dip Blend beetroot with chickpeas, tahini, lemon and garlic for beet hummus.
Burger Combine grated beetroot with beans and oats, season and pan-fry as patties.
Pickle Cover sliced beetroot with warm vinegar, water, sugar and salt; chill and use on salads and sandwiches.
Brunch toast Top toast with whipped feta, roasted beetroot, nuts and a poached egg.
Sweet treat Add grated cooked beetroot to brownie or chocolate cake batter for colour and moisture.

How people are talking about beetroot now

In recent years beetroot has popped up again and again in food media and forums as a “glow-up” vegetable: you’ll see it in mezze spreads, “Instagrammable” hummus, and bright grain bowls rather than just the old- school jarred slices. Many home cooks also swap some meat for beetroot in burgers or meatloaf-style recipes when trying to reduce meat intake, especially in weekday cooking. It also appears in cocktail trends (using beet juice or pickle brine for dramatic colour in mezcal or gin drinks) and in “eat the whole veg” discussions where people share ways to cook the stems and leaves instead of throwing them away.

SEO-style extras

  • Focus phrase worked in: what to do with beetroot (plus ideas similar to a forum discussion or trending topic feel).
  • Meta-style description:
    “Wondering what to do with beetroot? From roasted salads and hummus to burgers, pickles and brownies, here are easy, modern ways to use this vibrant veg at home.”

TL;DR: Roast it, blend it, pickle it, bake it, and don’t waste the greens—beetroot is far more versatile than its slightly muddy reputation suggests.