Unexpected Ways to Enjoy More Beets

Beets are wonderful in salads, but have you ever tried tucking them into a sandwich, folding them into a casserole, or pureeing them into your dessert?

Keep reading to get recipes for Beets & Melted Brie on Toast, a creamy pasta bake and chili (and beet) spiked brownies.

Recipe adapted from Love Beets
Serves 2


  • 4 slices thick cut rustic bread
  • 2 cloves garlic, flattened and cut in half
  • 2 tablespoons extra virgin olive oil
  • 2 packs Vinegar Infused Love Beets, cut into thick wedges
  • 7 oz brie, cut into slices
  • Freshly ground black pepper, to taste


Preheat the oven broiler and then toast the bread on one side.

Rub the untoasted side with the garlic and brush over with olive oil. Arrange the beet wedges on the untoasted side of the bread and lay over the slices of brie. Sprinkle freshly ground black pepper to taste and place back under the broiler until the cheese is hot and bubbling. Serve immediately with a green salad.

Recipe adapted from Love Beets
Serves 4


  • 1 lb dried pasta shapes, e.g. farfalle, fusilli or penne
  • 1 onion, finely chopped
  • 1/2 cup unsalted butter
  • 1 clove garlic, crushed
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2/3 cup heavy cream (substitute half & half or extra milk for a less rich option)
  • 6 oz gruyere or aged cheddar, grated
  • 7 oz piece smoked ham, torn into shreds
  • Small bunch chives, snipped
  • Salt & freshly ground black pepper
  • 17.5 oz cooked beets, cut into 1/2 inch cubes


Preheat the oven to 375F. Cook pasta according to package instructions. Drain and reserve.

In a heavy bottom saucepan over low heat, saute the onion in the butter for 10-15 minutes until it starts to soften. Add the garlic and fry for another minute, then stir in the flour. Pour in milk and cream and bring to a boil, stirring constantly until thickened. Simmer steadily for 2-3 minutes to cook the flour. Turn off the heat, stir in half the cheese, the ham and chives. Season to taste with salt and freshly ground black pepper.

Stir the cooked pasta and beets into the cheese sauce, then spoon into a baking dish. Sprinkle the rest of the cheese on top and bake for about 20 minutes until golden brown and bubbling.

Serve immediately, accompanied by a green salad.

Recipe adapted from Love Beets
Serves 16


  • 9 oz dark chocolate (70% cocoa solids)
  • 4 oz butter, plus some to butter pan
  • 9 oz cooked beets
  • 3 eggs
  • 1 1/4 cup light brown sugar
  • 1 cup plus 3 tablespoons ground almonds
  • 2 tablespoons cocoa powder
  • 1 tablespoon baking powder
  • 1 tablespoon vanilla extract
  • 1 tablespoon chili powder (optional)
  • Confectioner’s sugar to dust


Preheat the oven to 350F. Prepare a 9-inch square baking pan by greasing the bottom and sides with a little butter. Line with a wide strip of parchment paper, leaving two “tails” at either side to help you lift the cooked brownie out of the pan.

Break up the chocolate into squares and put into a heatproof bowl along with the butter. Set over a pan of barely simmering water and allow to gently melt, stirring to mix together to combine.

Put the beets into a food processor and process to a puree, turning off occasionally to scrape down the sides if necessary. Add the melted chocolate and butter and the eggs and puree again until combined. Again, scrape the sides down, then add the sugar, ground almonds, cocoa, baking powder and chili powder (if using) and process until you have a smooth batter.

Pour into the prepared baking pan and bake for about 30 minutes until the top is set and the brownie is starting to pull a little away from the sides of the pan. A toothpick or knife inserted into the center should come out fairly clean but just a bit sticky – don’t worry if it still seems a little soft as it will firm up on cooling. Remove from the oven, place on a cooling rack and allow to completely cool in the pan.

Using the parchment paper tails, ease the brownie from the pan and cut into 16 squares. Dust the surface with a little confectioner’s sugar.

More great beet recipes from Love Beets here!