Healthy Beets Side Dish Recipes

This beet and potato salad, tossed with a combo of sour cream, vinegar and sweet pickles, is slightly sweet and tangy. To make prep go faster, you can skip roasting the beets yourself and use prepackaged cooked beets instead.

This healthy and pretty beet salad recipe is dressed with a tangy-sweet maple-mustard vinaigrette. Use the leftover dressing for any salad later in the week.

In this veggie-forward spin on Texas-style barbecue, we swap the traditional brisket for root vegetables and rely on the chipotles in the sauce to bring the smokiness to the table. These vegetables are a versatile side for all sorts of mains, whether you're in the mood for meat or want to go vegetarian with grilled tofu or a bean dish.

This centerpiece-worthy salad calls for buying up the most colorful roots in the produce section. We like using a rainbow of beets and carrots for the most stunning presentation.

A nutty, buttery crust filled with roasted root vegetables makes for a beautiful vegetarian crostata recipe perfect for the holidays. And since it's a free-form crust, you don't have to worry about perfection. A layer of feta whipped with lemon provides a bright, tart contrast. Best of all, each component can be made ahead, so the day-of assembly is easy as pie.

Taking the time to char the onions creates bold flavor and enhances its natural sweetness. Roasted walnut oil adds rich, buttery flavor, but olive oil works as well too.

Put a vegetarian spin on this classic Italian dish. Thin slices of beet, glossy with olive oil, make this salad look like beef carpaccio, especially if you use red beets.

Red pepper jelly is the key ingredient in this piquant yet sweet salad dressing. If you prefer more heat, add a pinch of cayenne pepper.

The bulgur in this salad is inspired by kishk, a crumbly cheese made by fermenting bulgur in buttermilk and yogurt. Chef Reem Assil, owner of Reem's California in Oakland, prepares this quicker version by skipping the fermentation and using labneh or Greek yogurt instead. If you want extra tang, let the bulgur mixture sit for 24 hours before making the salad. Crumbled goat cheese can be swapped in for the bulgur mixture if you prefer.

Creamy, herbaceous, earthy, sweet, crisp and melt-in-your-mouth all at once? This simple recipe is firing on all cylinders. Use any color beets if golden aren't available. Either way, the cider vinegar will still make them pop, and the ricotta garnish adds just the right amount of creaminess.

This beautiful strawberry and beet summer salad is perfect for a picnic or lunch on-the-go--just pack the dressing on the side!

This salad is an exquisite combination of flavors: sweet roasted beets mingle with the spicy acidity of the pickled carrots, fragrant dill and the subtle earthiness of fonio. Recipe adapted with permission from The Fonio Cookbook, Lake Isle Press, 2019.