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What to Do with Cooked Beetroot

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Beetroot Brilliance: Unveiling Creative Ways to Transform Leftover Beets into Culinary Delights

Beets, vibrant and earthy, are a powerhouse of nutrients available in various forms. From their humble appearance to their versatile uses, these root veggies add a burst of color and flavor to many culinary creations. When we buy beets, we like to cook them in bulk, and today we would like to share what to do with cooked beetroot when you have extra beets leftover.

Seasonality, Cooking and Storage of Beetroot

Beetroot shines in cooler months, typically harvested in late summer through winter. When selecting them, seek firm bulbs with fresh, leafy greens. Store unwashed, removing the greens to retain freshness, in the refrigerator for up to two weeks.

To cook, half or quarter your beetroots (no need to pre-peel). Preheat your oven to 400°F. Lay the beets on a large piece of foil, then drizzle them with oil. Next sprinkle the beets with salt. Optionally, throw a few pieces of thyme sprigs on top. Finally, close the foil around the beets making a pouch in such a way that steam can escape the top. Roast the beets for around 45 minutes. Once they cool the skins will easy peel off the cooked beets.

Cooked beets, when stored in an airtight container, last around 3-5 days.

Exploring Leftover Roasted/Cooked Beets

Leftover cooked beets are a culinary gem, offering endless possibilities. For a luxurious option, consider homemade beet and goat cheese ravioli. Our recipe below is adaptable and features roasted beet and creamy sheep’s milk feta filling, offering an earthy-tangy combination. It is paired with a brown butter sauce with poppy seeds or nuts. The recipe also allows for homemade or store-bought pasta, ensuring convenience without compromising taste. We like to make a bulk batch of beet ravioli and freeze part. Frozen beet ravioli is a quick way to make an elegant, comforting meal at a later date.

Pairing Suggestions for Cooked Beetroot

Beets pair well with things like creamy goat cheese, tangy citrus fruits, hearty grains like farro, barley, or buckwheat and nuts for added crunch and texture. Walnut or pistachio oil is a great way to upgrade beets in salads. And beets go well with a variety of herbs and spices such as dill, fennel, chervil, or cloves and cinnamon.

Ways to Use Leftover Cooked Beets

Beetroot Salads
  1. Beet Salad Variations: Combine cooked beets with greens, goat cheese, and walnuts, or try a Mediterranean twist with arugula, feta, and a balsamic vinaigrette.
  2. Grapefruit, Beet, Avocado, and Fennel Salad: Peel and segment the grapefruit, slice the beets, avocado and fennel thinly and display on a plate. Top with squeezed leftover grapefruit carcass, salt and pepper and drizzle with walnut or pistachio oil. Top with chopped nuts if you like. This salad is a great seasonal way to utilize winter produce.
  3. Beet and Apple Slaw: Combine thinly sliced cooked beets with matchstick-cut apples, shredded cabbage, and a tangy dressing of apple cider vinegar, honey, and Dijon mustard. Toss together for a refreshing and crunchy slaw, perfect as a side dish or a light lunch.
Beet Appetizers
  1. Quick Pickled Beets: Slice cooked beets and marinate in a mixture of vinegar, sugar, and spices for a tangy, ready-to-eat snack or salad topping. For 4 beets, combine and dissolve when warm: 1 cup water with 1 cup vinegar, 1/4 cup sugar, 1 teaspoon salt, 1 teaspoon whole black pepper, one cinnamon stick and 2-3 cloves.
  2. Beet Hummus: Blend cooked beets with chickpeas, garlic, tahini, and lemon juice to create a vibrant and nutritious beet hummus. Perfect as a dip for veggies or spread on toast for a colorful and flavorful snack. Wave’s in the Kitchen has a beautiful beet hummus recipe that looks worth trying.
Meals with Cooked Beetroot
  1. Beets in Grain Bowls: Add roasted beets to grain bowls for a burst of color and flavor. Pair them with quinoa, avocado, and a tahini dressing for a nutritious meal. Or try them with barley or farro, sheep or goat feta, garbanzo beans and roasted pumpkin seeds. Beets with lentils and arugula make a striking combination as well. The pickled beets above make a great addition to grain bowls and sandwiches too.
  2. Beet Ravioli with Brown Butter Sauce: Process and puree homemade beets and goat cheese to create a delicious ravioli served with a rich brown butter sauce. See below for the recipe. The filling, crafted from roasted beets and creamy sheep’s milk feta, delivers a delightful blend of earthy and tangy flavors, a gourmet choice for a special meal or a make-ahead freezer-friendly delight.
  3. Beet Pancakes: Incorporate pureed cooked beets into your pancake batter for a colorful and wholesome breakfast option. Blend cooked beets until smooth and fold them into your favorite pancake batter. The beets not only infuse a lovely hue but also add a hint of natural sweetness and moisture to the pancakes, making them a delightful and nutritious morning treat. Top with yogurt, berries, or a drizzle of honey for a vibrant and tasty breakfast experience. The Natural Nurturer makes her beet pancakes recipe for a fun valentines treat.

Health Benefits of Beets

Packed with essential nutrients, beets offer fiber, vitamins, and minerals. Their rich color comes from betalains, potent antioxidants known for potential anti-inflammatory and detoxifying properties. Additionally, they contain (good) nitrates, which may support heart health and exercise performance.

Whether as a vibrant addition to salads, a tangy pickled snack, or a colorful component in hearty grain bowls or pasta, cooked beetroot is a versatile ingredient that can lead to many future dishes. Embrace the versatility of beets for a healthful, seasonal dining experience. If you are looking for other ways to use vegetables, take a look at some of our other vegetable recipes and ideas.

image of a single beet and goat cheese ravioli ready to be cooked next to poppy seeds, butter and a glass container of beet and goat cheese paste

Beet and Goat Cheese Ravioli with Brown Butter Sauce

The ravioli filling, made from roasted beets and creamy sheep's milk feta, offers a delightful combination of earthy and tangy flavors with a nice crunch from either poppy seeds or nuts. This recipe is flexible and adaptable with it's ingredients. The measurements do not need to be exact either. Use homemade or store-bought pasta for convenience, and customize the rich brown butter sauce with poppy seeds, pistachios, or hazelnuts to suit your taste or what you have on hand. You can even substitute a different type of feta if you like. Whichever options you choose, this is a great gourmet dinner! And it also can be made in advance or as a make-ahead freezer-friendly meal option.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Keyword: adaptable, batch cooking, comfort, freezer meal, healthy, high fiber, leftovers, pasta, vegetable, versatile
Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 400kcal
Author: juiceofsevenlemons
Cost: $10


Beet and Goat Cheese Ravioli Filling

  • 3-4 roasted beets peeled and roughly chopped
  • pinch fine sea salt
  • 2/3 cup sheep's milk feta (can use cow's milk feta or ricotta) approximately 4-5 ounces
  • fresh egg pasta sheets you can use store bought or wonton wrappers

Brown Butter Sauce

  • 4 tablespoons unsalted butter
  • 1/2 tablespoon poppy seeds
  • 1/2 cup pistachios or hazelnuts 70 grams (optional)
  • grated parmesan or pecorino cheese optional
  • chervil or thyme for garnish optional


Beet and Goat Cheese Filling

  • In a food processor, combine roasted beets and a pinch of salt. Pulse until finely chopped.
  • Add sheep's milk feta (or desired alternative feta) to the beets. Process until a paste forms.

Ravioli Assembly

  • Lay out the fresh egg pasta or use store-bought pasta sheets/wonton wrappers.
  • Place 1 pasta sheet on your work surface. Using a 2-3-inch round cutter, cut sheet into 6 rounds. Transfer the cut pasta to a lightly floured baking sheet and cover it with a towel or plastic wrap. Repeat with remaining dough until you have about 48 rounds.
  • Lay 6 pasta rounds out at a time. Place 1-2 teaspoons of the beet and goat cheese paste onto each round. Use another 6 pasta rounds to cover each topped pasta.
  • Seal the ravioli by wetting your finger with water and gently pressing around the filling, removing excess air, and ensuring a tight seal between each one.

Brown Butter Sauce

  • In a pan over medium heat, melt the unsalted butter. Cook, stirring occasionally, until the butter turns golden brown and develops a nutty aroma.
  • Either add poppy seeds, or nuts (or both) to the brown butter for added flavor and texture.

Ravioli Cooking

  • Bring a pot of salted water to a simmer.
  • Cook the ravioli in batches for 2-3 minutes or until they float to the surface.
  • Remove the cooked ravioli with a slotted spoon and transfer to either the saucepan with the sauce or serving plates.


  • Either toss the ravioli in the saucepan with the sauce or spoon the brown butter sauce over the cooked ravioli.
  • Optionally, top with grated cheese or garnish with chervil or thyme.


  • Make ahead: The ravioli filling or ravioli can be made a few days ahead.
  • Feta: We like this with sheep or goat feta, but feel free to use whatever feta you like. The sheep and goat feta’s will be creamier however.
  • Customize sauce: The brown butter sauce can be customized with the addition of poppy seeds, pistachios, or hazelnuts for varied flavors.
  • Extra sauce: if you plan to not freeze any extra ravioli, you may wish to double the sauce recipe.
  • Freeze: This recipe yields approximately 2 dozen 2-inch ravioli. Any extra ravioli not used can be individually laid flat and frozen for future use. Transfer frozen ravioli to resealable plastic bags.


Serving: 400g | Calories: 400kcal | Carbohydrates: 30g | Protein: 12g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 350mg | Potassium: 300mg | Fiber: 6g | Sugar: 3g | Calcium: 80mg | Iron: 2mg

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