Ever find yourselves staring at a recipe and thinking, “What on earth can we use instead of beets?” We’ve all been in that spot.
Beets have their fans and foes.
Today, we’re sharing our top seven beet substitutes. These options will not only keep your meals interesting but will also amp up the nutrition.
Remember the time we tried sweet potatoes as a whim? That was a revelation!
These alternatives are handy, especially if beets are not your thing or you just ran out.
In our list, carrots stand out for their sweetness and vibrant color.
And who could forget about sweet potatoes? It’s not just for soups.
Each substitute on our list brings something unique to the table.
7 Easy Substitutes for Beets
If you’re ready to ditch the beets, here are some flavorful and nutritious alternatives:
1 – Sweet Potatoes
Sweet potatoes swap out for beets smoothly. They share sweetness, texture, and boost meals with color. Our evenings got brighter with this switch.
Sweet potatoes mix well in salads, bakes, and more. The ratio is simple: 1 cup sweet potato for every cup of beet. This keeps recipes balanced and flavors rich.
We discovered, sweet potatoes can change a dish’s vibe without much fuss. Their versatility is key.
We’ve tossed them into everything from morning smoothies to weekend roasts. For folks leaning into a healthier lifestyle, this is a solid pick.
Eager for more tips on adjusting recipes? Click here for insights on swaps that might catch your eye.
2 – Carrots
Carrots are a solid choice. Their crunch adds life to meals. They inject a delightful sweetness. Bright colors liven up dishes.
These roots are nutritional stars. Full of vitamins, they boost health. Carrots can replace beets at a 1:1 ratio.
This keeps kitchen experiments simple. We once swapped them in a recipe. The result was amazing. This swap brought a new flavor to our table. Carrots work in both raw and cooked forms.
They’re versatile. A great addition to any meal needing a color and nutrition lift. Interested in more veggie swaps? Click here for ideas on changing up your veggies.
3 – Turnips
Turnips step in for beets nicely. Their texture is crisp; flavor, peppery. Not to forget, they’re good for health. We found turnips easy to mix in salads and stews. They bring a unique taste. Use turnips in the same amount you would beets.
Our dishes got a new flair with them. Cooking turnips was a breeze. They blend well. No complex steps needed. For anyone looking to switch things up, give turnips a go.
For other vegetable swap ideas, see this article on our blog.
4 – Radishes
Radishes offer a zesty kick. They’re crunchy and spicy. Perfect for snacking or adding to dishes. A straight swap, one radish for one beet, keeps things easy.
We found this out one busy evening. Threw radishes into a salad. The meal lit up. Their peppery flavor shines.
Radishes work well raw or cooked. Adds crispness to any dish. Need more spicy veggies in your life? Check these substitutes for more.
5 – Rutabaga
Rutabagas step in seamlessly for beets. This swap is not widely known. They’re dense and somewhat sweet. Their texture adds depth to dishes. Use them at a 1:1 ratio. This makes transitioning recipes straightforward.
Our group tried them in a stew once. The outcome was surprisingly good. These veggies mixed in without hassle. They complement many meals.
Their nutritional value is a bonus. Incorporating them into your diet is easy. For those curious about broadening their vegetable horizons, rutabagas are a worthy option. For more on this, see our guide on root vegetable substitutes.
6 – Parsnips
Parsnips fill the gap left by beets comfortably. These veggies are sweet, yet earthy. They blend into meals smoothly.
A direct swap, use one parsnip for each beet needed. We tried them in a mash. The result was surprisingly tasty.
Parsnips can elevate a dish’s flavor. Their texture is soft when cooked. This versatility makes them a valuable addition to recipes. Nutrition is on parsnips’ side, offering vitamins and minerals.
For a straightforward approach to swapping veggies, parsnips are a go-to. See this guide on root vegetables you might want to consider as substitutes for more insights.
7 – Red Cabbage
Red cabbage makes a great substitute. Its color and nutrients stand out.
It’s densely packed with vitamins. For every beet, use an equal amount of red cabbage.
In salads, it introduces a crisp texture. We learned this making coleslaw.
It retains a slight sweetness after cooking. This versatility benefits many dishes.
Red cabbage works well, cooked or raw. It adds a pop of color.
For dishes needing a vibrant twist, opt for red cabbage. The ratio is 1:1.
Curious about other vegetable options? Check out this guide on vegetable substitutes that might interest you.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.