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Valentines Beet Soup (Borsch Variation)

Valentines Beet Soup (Borsch Variation)

This original and colorful soup is a variation of Borsch, a traditional soup in Russia, Ukraine, and Poland. I love this soup’s subtle blend of flavors. It’s a salty sweet treat that warms and sparks your taste buds. Plus, the color is perfect for Valentines Day!

Valentines Beet Soup (Borsch Variation)
Serves: 4
  • 1 onion
  • 2 tbsp olive oil
  • 1 medium carrot
  • 3 small potatoes
  • 2 beets
  • 1 medium apple
  • 8 cups vegetable broth
  • ¼ head red cabbage
  • 6 tbsp cider vinegar
  • 1 bay leaf
  • salt
  • pepper
  1. Peel and slice the onion. Pour 1 tablespoon of olive oil into a heavy-bottomed sauce pan and sauté onions on low heat.
  2. Cut carrot, potatoes, beets, and apple into small cubes.
  3. Add the cubes to the saucepan. Stir regularly with a wooden spoon.
  4. Add hot broth. Let it simmer for 30 minutes, until the diced beets and potatoes are tender.
  5. While the soup is cooking, slice the red cabbage into thin slices using a mandoline or a sharp knife.
  6. Add the red cabbage and cider vinegar to the soup. Cover and cook for another 5 minutes. Check the seasoning of the soup and add salt if necessary.


Beets and Mint Tartar

Today, the recipe that I propose is a tartar of beetroot with mint. It’s an entree that is both pretty and very light. But beware not to use canned, but fresh beet!

In fact, this beetroot tartar and mint is more of a salad. What we are going to do is cut the cooked beetroot into small pieces, then season with mint vinaigrette.

Beetroots are rich in B vitamins, iron, manganese, copper, magnesium, and potassium. A diet rich in these things is believed to result in improved blood pressure, improved cognition, and reduce accumulation in your liver.

Prep Time: 45 minutes

Cook Time: 20 to 40 minutes

Servings: 8


  • 2 lb yellow and red beets (6 or 8)
  • 2 small cloves garlic minced
  • 2 tsp dried mint
  • 1/4  tsp salt and pepper
  • 1 tbsp balsamic vinegar
  • 1/3 cup extra virgin olive oil


  1. Dip the unpeeled beets in a large pot of salted boiling water and cook until tender—20 to 40 minutes. While still warm, remove them with a cloth or paper towel, remove the stem, and remove the skin by simply sliding.
  2. Slice the hot beets into rings and arrange them on a serving platter.
  3. Before they cool, sprinkle with garlic, mint, salt, and pepper, and let them sit for 1 minute.
  4. Sprinkle with vinegar and oil. Stir gently.
  5. Serve this dish warm, at room temperature or cooled.

Vegan Beet Burgers

Vegan beet burgers

Vegan beet burgers are all the rage in the plant-based world. The red color is absolutely gorgeous! Serve as you would any other kind of burger—on buns or in pita bread, with your favorite condiments. They’re so flavorful that I like to serve them on their own. If anything, I’d add a dollop of a quick vegan tartar sauce and serve them with salad.

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Russian Beet and Potato Salad

Salad with beetroot,potatoes,carrots and cucumber ( Beet Salad- Vinegret)

Here’s a simple, classic potato salad made vivid with beets. If you have access to golden beets, by all means, use them. They’re even sweeter than red beets, and keep their vivid color to themselves more than red beets do. Is this salad really Russian? I have no idea; it is really good, though, especially if you like beets! Continue Reading…

Grated Beet and Carrot Salad

Grated Beet and Carrot salad

Beets and carrots are such companionable vegetables. They go together “grate” in this simple salad. Such flavorful veggies need only light embellishment — just a little added sweetness, plus the tartness of lemon, which brings out their flavors. And a small flourish of your favorite seeds is a nice finishing touch. Continue Reading…

Beet, Cucumber, and Orange Salad

Beet and orange salad

If you like beets, you’ll absolutely love them combined with the crunch of cucumber and the sweetness of citrus. This salad can be enjoyed all through fresh orange season, adding color and flavor to cool-weather meals. It’s also a festive salad to add to fall and winter holiday meals.

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Beet and Red Cabbage Slaw

Beet and red cabbage slaw recipe

This vivid salad of grated beets and red cabbage, served in modest portions, makes a dazzling visual statement on the dinner plate, but more importantly, add a dose of vitamins and antioxidants. It’s a beautiful addition to everyday meals or holiday plates.  Continue Reading…

Orange-Glazed Beets

how to cook beets

A citrus glaze is a great way to enhance the natural flavor of beets. This is a great way to use beets when they’re plentiful at the farm market or from your home garden. They’re great in the winter, too. Serve this simple preparation warm or at room temperature.  Continue Reading…

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Vegan recipes by VegKitchen