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Summer beet recipes

Fresh-picked beets are not only a mouth full of earthy sweetness, they are power-packed with nutrients. Though roasted beets and borscht are the most well-known beet recipes, the following beet recipes are a real treat.

Beet salad

Fresh Beet and Carrot Slaw

Serves 4 to 6

Taking a bite out of a raw beet may not sound exciting, but shredding this crisp root vegetable releases its earthy juices. Combining it with shredded carrot, mint, and feta makes for a refreshing beat-the-heat summer side-dish – no cooking required.


  • 1/2 pound beets (weighed without greens), ends trimmed
  • 2 carrots, ends trimmed
  • 1/4 cup finely chopped mint
  • Juice of 1 small lemon
  • 2 teaspoons white wine vinegar
  • 1 tablespoon minced lemon zest
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup crumbled feta
  • 1/2 cup sunflower seeds


  1. Using a box grater or a food processor fitted with a grating blade, shred beets and carrots. Spread on a stack of paper towels and set aside.
  2. In a large bowl, whisk together lemon juice, vinegar, mint, lemon zest, and olive oil. Season with salt and pepper.
  3. Add shredded beet mixture to bowl and toss to coat. Right before serving, gently toss with feta and sunflower seeds.

Golden Beet, Red Grapefruit and Hazelnut Salad

Serves 6

Bursting with color and flavor, this unusual salad is the perfect accompaniment for grilled meats.


  • 1/2 pound golden beets (weighed without greens), ends trimmed
  • 1 tablespoon white balsamic vinegar
  • 3 tablespoons hazelnut oil
  • 2 tablespoons minced fresh chives
  • Salt and freshly ground black pepper to taste
  • 1 ruby red grapefruit, segmented
  • 1/2 cup very thinly sliced red onion
  • 1 cup thinly sliced fresh spinach
  • 1 cup coarsely chopped hazelnuts


  1. Preheat oven to 400 degrees F. Wrap beets in foil and roast for 1 hour or until tender. Peel off skin. Halve or quarter beets and slice.
  2. In a large bowl, whisk together vinegar, oil and chives. Season with salt and pepper. Add beets, grapefruit, red onion and spinach, tossing to coat.
  3. Toss with nuts and serve.

Penne with Beet Greens and Prosciutto

Serves 8

While you’re loading up on farmers’ market beets, hold on to those leafy beet tops. High in vitamins A and K, antioxidants, and other potent phytonutrients, beet greens can be sauteed, braised and stirred into soups.


  • 1 pound penne
  • 3 tablespoons olive oil
  • 4 thin slices prosciutto, coarsely chopped
  • 1/2 cup finely chopped shallots
  • 3 garlic cloves, minced
  • 1 large bunch beet greens, washed, ribs removed, leaves coarsely chopped
  • Salt and freshly ground black pepper to taste
  • 1 cup toasted walnuts
  • Freshly grated Parmesan cheese


  1. Cook pasta in a large pot of salted boiling water until al dente according to package directions.
  2. Meanwhile, in a Dutch oven, heat olive oil over medium heat. Add prosciutto and shallots and cook, stirring often, for 2 minutes. Add garlic and cook, stirring, for 1 minute. Add beet greens, tossing to coat, and cook, covered, for 5 minutes, stirring occasionally, until wilted. Season with salt and pepper.
  3. Drain pasta, reserving 3/4 cup of the cooking water. Place pasta back in pot and add beet green mixture. Tossing to coat. Moisten with reserved pasta water.
  4. Serve pasta garnished with walnuts and Parmesan.

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