What to Serve with Beets? 13 Best Side Dishes

Who doesn't love a good side dish? Beets can be a bit of a mystery meat-er, veggie-in the cooking world (Beta vulgaris, a sweet, earthy root vegetable).

These earthy gems deserve some serious love.

We've all had that moment at a dinner party when someone pops beets on our plate. We want sides that complement those ruby-red beauties.

So, what do we serve with beets? Let's talk about 13 side dishes that make beets shine.

From hearty grains to zesty salads, we've got the scoop on what pairs perfectly. Get ready to impress your friends and family with some beet-tastic combinations.

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Top 13 Side Dishes for Beets

Here are our top 13 picks for the best side dishes to serve with beets:

1 - Goat Cheese Salad with Arugula

Goat cheese in a salad? We're in.

This combo captures freshness effortlessly. Arugula brings a peppery bite (Eruca sativa).

The creamy goat cheese balances it out.

We recommend tossing in nuts for crunch. Walnuts or almonds work well.

Add a bit of lemon juice for zing. A simple vinaigrette can tie it all together.

Perfect as a side or main event; see cauliflower cheese pairings for tangy salads.

Enjoy it chilled or at room temperature.

2 - Grilled Salmon with Lemon Dill

Grilled salmon with lemon dill? It's a classic combo that never gets old - great with grilled salmon side dishes for weeknights.

Simple ingredients shine, and the smokiness adds flair.

Lemon brightens the dish, cutting through the richness of the salmon (use about ½ lemon per fillet).

Dill brings a refreshing punch. We recommend grilling it skin-side down for crispy perfection.

Don't forget to season well. A pinch of salt can make magic happen.

Serve it with a side of veggies for a colorful plate. This dish is a crowd-pleaser and easy to whip up.

3 - Quinoa and Feta Stuffed Bell Peppers

They're a great way to pack in flavors and nutrients; if you like stuffed mains, see spinach-stuffed chicken sides for savory pairings.

Quinoa gives a nutty bite (a gluten-free seed, Chenopodium quinoa). Feta adds creaminess and a salty zing.

Make sure to season well, especially with herbs.

Chop some spinach for extra greens. Toss everything in a bowl, then stuff those peppers full.

Bake until everything heats through and those tops get golden. It's a colorful and filling dish.

4 - Roasted Carrots with Honey Glaze

Roasted carrots are super easy and delicious. They become sweet and caramelized in the oven (with concentrated natural sugars and caramel notes).

We toss them with honey for that yummy glaze.

Add some thyme or rosemary for a touch of herbal goodness.

These carrots look and taste amazing on any plate.

Baking them makes it hassle-free. Just cut, season, and let the oven do the magic.

They pair well with just about anything; see roasted vegetable sides for versatile complements.

5 - Farro Salad with Cranberries and Pecans

Farro salad? Who knew grains could be so exciting?

This dish brings together nutty farro (an ancient hulled wheat), sweet cranberries, and crunchy pecans.

Cranberries add that nice pop of sweetness. Pecans give it a satisfying crunch.

A drizzle of vinaigrette ties everything together.

We enjoy it chilled; it's refreshing on a hot day - pairs nicely with taco salad sides for casual meals.

This salad holds up well in the fridge. It's a great option for meal prep.

We often toss in some feta for that creamy touch.

Feel free to switch up the veggies based on what's in season.

6 - Lemon Herb Grilled Chicken

Grilled chicken always steps up to the plate. It's simple but delivers on flavor.

Season with herbs, lemon, and a touch of olive oil. We usually go for marinating overnight (about 8-12 hours).

Searing on the grill gives it that nice char. A juicy inside with crispy skin is always a win.

Serve it with refreshing sides; for lemon desserts that mirror citrus notes see lemon pound cake sides that echo citrus.

No leftovers-gone in minutes. We've never met a crowd that shied away from grilled chicken.

7 - Walnut and Blue Cheese Endive Salad

Endive salad? It's a crunchy bowl of fun.

We mix endive with walnuts and blue cheese for a bite that's hard to resist.

The creaminess of blue cheese matches the crispness of the greens.

Walnuts add a great crunch (Juglans regia). Keep it fresh with a simple vinaigrette.

We love adding some slices of pear for sweetness.

This side dish looks fancy without the fuss.

Perfect for impressing guests or just us on a Tuesday night.

8 - Herbed Couscous with Lemon Zest

Couscous is like the little buddy of grains (a North African semolina-based staple).

It cooks up super quick. Toss it with fresh herbs and lemon zest for a zappy side.

We usually go for parsley and mint. A little olive oil adds richness.

It's light, so it won't weigh you down.

Serve it cold or warm. Adding veggies can boost the crunch.

It's versatile and reminds us of summer picnics.

Unexpectedly filling, it pairs well with grilled options.

Couscous never gets boring with our twists!

9 - Seared Scallops with Garlic Butter

Scallops are like the VIPs of seafood (sweet, from the scallop family Pectinidae). They char up nicely and become buttery sweet.

Keep it simple with garlic butter; it brings out their flavor.

We like searing them on high heat. This gives a golden crust.

Avoid overcooking; they turn chewy fast.

Serve with a squeeze of lemon to brighten it all.

Pair them with grains or veggies for balance.

They improve any dinner without trying too hard. It's an easy crowd-pleaser in our books.

10 - Lentil and Spinach Stew

For lentil and spinach stew, we keep it simple and hearty. It combines lentils, spinach, and spices like a cozy blanket.

This dish is packed with protein and fiber (about 18g protein per cooked cup). It's a great way to fill up without feeling heavy.

We often add some diced tomatoes for extra depth. A drizzle of olive oil brightens the flavors.

Prep is easy; just throw everything in a pot.

Serve it with crusty bread. It's warm and comforting, especially on chillier days.

11 - Roasted Butternut Squash with Sage

Roasted butternut squash? It's like the cozy sweater of side dishes.

We roast them until golden and sweet. Sage adds an earthy note (Salvia officinalis).

Chop and toss with olive oil. Use salt to enhance those flavors.

It pairs well with meats or grains. Think about adding cinnamon for warmth.

We also love a drizzle of balsamic reduction.

Easily prepped ahead, it tastes richer the next day.

Keep your eyes on cooking time to avoid mushy squash. Definitely a crowd-pleaser on the table.

12 - Grilled Halloumi with Mint and Pomegranate

Grilled halloumi is a fancy cheese that's quite the show-off on a plate (a Cypriot cheese made from sheep's and goat's milk). It sizzles and turns golden when grilled.

We toss on mint for a fresh kick. Pomegranate seeds add a fun crunch.

It's salty and creamy, which is a great combo.

We serve it warm or at room temperature. This dish is a total eye-catcher.

Great with salads or as a snack. Halloumi stays firm, even under heat.

13 - Barley Risotto with Mushrooms

Barley risotto? It's like rice's chill cousin (made with pearl barley, Hordeum vulgare).

This dish is creamy and hearty. Barley delivers texture and adds a fun chew.

Mushrooms give it earthiness. We usually sauté with garlic for that great aroma.

Stirring in broth gradually is key. It helps the barley cook perfectly.

We sprinkle in some Parmesan for that cheesy finish.

It's flexible, so toss in whatever veggies you have. Not just for lunch, this can jazz up dinner too!