15 Delicious Mexican Beetroot Recipes You Must Try

Beetroot is a vibrant and nutritious ingredient that adds color, flavor, and health benefits to any dish.

In Mexican cuisine, it is often used in salads, tacos, salsas, and roasted dishes to create unique and flavorful meals.

These 15 Mexican beetroot recipes showcase the versatility of beetroot, from savory roasted dishes to refreshing salads and creative tacos.

Each recipe emphasizes bold Mexican flavors, fresh ingredients, and easy-to-follow preparation techniques.

Whether you are a beetroot enthusiast or looking to try something new, these recipes will inspire your kitchen creativity.

15 Delicious Mexican Beetroot Recipes You Must Try

With these 15 Mexican beetroot recipes, you can explore a variety of delicious and colorful dishes.

From roasted beet tacos to zesty beet salads and vibrant salsas, each recipe highlights the earthy sweetness of beetroot.

These dishes are perfect for lunch, dinner, or festive gatherings.

They are nutritious, easy to prepare, and versatile enough to adapt to personal tastes.

Incorporating beetroot into Mexican cuisine adds both flavor and visual appeal.

These recipes will inspire healthy, flavorful, and creative meals in your kitchen.

Roasted Beetroot Tacos with Avocado

These roasted beetroot tacos with avocado are earthy, vibrant, and flavorful.

They are perfect for a healthy weekend lunch or casual dinner.

Roasted beets are paired with creamy avocado, fresh cilantro, and a hint of lime for a delicious taco experience.

Ingredients:

• 3 medium beetroots, peeled and diced
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 4 small corn tortillas
• 1 ripe avocado, sliced
• ¼ cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Toss diced beetroots with olive oil, salt, and black pepper.
• Spread beets on the baking sheet in a single layer and roast for 25–30 minutes until tender.
• Warm corn tortillas in a skillet or microwave for 1–2 minutes.
• Assemble tacos by placing roasted beets on each tortilla.
• Top with avocado slices and chopped cilantro.
• Squeeze fresh lime juice over the tacos for a zesty finish.
• Serve immediately while warm and flavorful.

Earthy, vibrant, and satisfying, these roasted beetroot tacos with avocado are perfect for a light, healthy meal.

They combine the sweetness of roasted beetroot with creamy avocado and fresh herbs for a balanced flavor.

Ideal for lunch or weekend gatherings.

Mexican Beetroot and Black Bean Salad

This Mexican beetroot and black bean salad is colorful, hearty, and nutritious.

It is perfect for a refreshing lunch or side dish for dinner.

Roasted beets are combined with black beans, corn, and a lime-cilantro dressing for a flavorful salad.

Ingredients:

• 2 medium beetroots, peeled and diced
• 1 cup black beans, drained and rinsed
• ½ cup corn kernels
• 1 small red onion, finely chopped
• ¼ cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Toss diced beetroots with olive oil, salt, and black pepper.
• Roast for 25–30 minutes until tender.
• In a large bowl, combine roasted beets, black beans, corn, and red onion.
• In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
• Pour dressing over the salad and toss gently to combine.
• Sprinkle chopped cilantro on top for freshness.
• Serve chilled or at room temperature.

Colorful, hearty, and nutritious, this Mexican beetroot and black bean salad is perfect for a refreshing meal.

It combines earthy beets with protein-rich beans and zesty lime dressing for balanced flavor.

Ideal as a main dish or side salad.

Spicy Beetroot Salsa

This spicy beetroot salsa is tangy, smoky, and full of vibrant flavor.

It is perfect for tacos, wraps, or as a dip for tortilla chips.

Roasted beetroot is blended with chili, lime, and fresh herbs to create a zesty salsa.

Ingredients:

• 2 medium beetroots, peeled and diced
• 1 small jalapeño, chopped
• 2 cloves garlic
• 2 tbsp lime juice
• ¼ cup chopped fresh cilantro
• ½ tsp salt
• ¼ tsp smoked paprika

Instructions:

• Preheat oven to 400°F (200°C) and roast diced beets on a lined baking sheet for 25–30 minutes until tender.
• Allow roasted beets to cool slightly.
• In a blender or food processor, combine roasted beets, jalapeño, garlic, lime juice, salt, and smoked paprika.
• Blend until smooth, adding a tablespoon of water if necessary to reach desired consistency.
• Transfer salsa to a bowl and stir in chopped cilantro.
• Serve immediately with tacos, grilled meats, or tortilla chips.

Tangy, smoky, and vibrant, this spicy beetroot salsa is perfect for adding flavor to any meal.

It combines earthy beetroot with zesty lime and a hint of heat for a delicious twist.

Ideal as a condiment or dip.

Beetroot and Queso Fresco Wrap

This beetroot and queso fresco wrap is creamy, fresh, and satisfying.

It is perfect for a light lunch or casual dinner.

Roasted beetroot is paired with creamy queso fresco, avocado, and fresh greens for a delicious Mexican-inspired wrap.

Ingredients:

• 2 medium beetroots, peeled and diced
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 4 large flour tortillas
• ½ cup crumbled queso fresco
• ½ cup shredded lettuce
• 1 ripe avocado, sliced
• 2 tbsp chopped fresh cilantro

Instructions:

• Preheat oven to 400°F (200°C) and toss diced beets with olive oil, salt, and black pepper.
• Spread beets on a baking sheet and roast for 25–30 minutes until tender.
• Warm tortillas in a skillet or microwave for 1–2 minutes.
• Assemble wraps by placing roasted beets on each tortilla.
• Top with crumbled queso fresco, avocado slices, and shredded lettuce.
• Sprinkle chopped cilantro over the wraps for freshness.
• Roll tortillas tightly and serve immediately while warm and flavorful.

Creamy, fresh, and satisfying, this beetroot and queso fresco wrap is perfect for a nutritious lunch.

It combines earthy roasted beets with creamy cheese and fresh vegetables for balanced flavor and texture.

Ideal for a healthy weekend meal.

Beetroot and Chicken Tacos

These beetroot and chicken tacos are colorful, hearty, and flavorful.

They are perfect for a weekend dinner or family gathering.

Tender chicken is paired with roasted beetroot, salsa, and fresh toppings for a delicious taco.

Ingredients:

• 2 medium beetroots, peeled and diced
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 lb cooked chicken breast, shredded
• 4 small corn tortillas
• ½ cup shredded lettuce
• ¼ cup chopped fresh cilantro
• 2 tbsp lime juice

Instructions:

• Preheat oven to 400°F (200°C) and toss diced beets with olive oil, salt, and black pepper.
• Roast beets on a lined baking sheet for 25–30 minutes until tender.
• Warm corn tortillas in a skillet or microwave for 1–2 minutes.
• Assemble tacos by layering shredded chicken on each tortilla.
• Top with roasted beets, shredded lettuce, and chopped cilantro.
• Drizzle lime juice over the tacos for added zest.
• Serve immediately while warm and flavorful.

Colorful, hearty, and delicious, these beetroot and chicken tacos are perfect for a weekend meal.

They combine tender chicken with sweet roasted beets and fresh toppings for a balanced and satisfying taco.

Ideal for family dinners or casual gatherings

Mexican Beetroot and Corn Tacos

These Mexican beetroot and corn tacos are sweet, earthy, and vibrant.

They are perfect for a weekend lunch or casual dinner.

Roasted beetroot is paired with sweet corn, fresh cilantro, and lime for a colorful and flavorful taco.

Ingredients:

• 2 medium beetroots, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 4 small corn tortillas
• ¼ cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

• Preheat oven to 400°F (200°C) and toss diced beets with olive oil, salt, and black pepper.
• Spread beets on a lined baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
• While the beets roast, heat a skillet over medium heat and sauté corn kernels for 3–4 minutes until lightly golden.
• Warm corn tortillas in a skillet or microwave for 1–2 minutes until soft.
• Assemble tacos by layering roasted beetroot and corn on each tortilla.
• Sprinkle fresh cilantro on top and squeeze lime juice over each taco.
• Serve immediately while warm and colorful.

Sweet, earthy, and vibrant, these beetroot and corn tacos are perfect for a healthy and flavorful meal.

They combine tender roasted beets with sweet corn and fresh herbs for a balanced, satisfying taco.

Ideal for lunch or weekend gatherings.

Beetroot and Black Bean Burrito

This beetroot and black bean burrito is hearty, nutritious, and full of flavor.

It is perfect for a filling lunch or casual dinner.

Roasted beetroot and seasoned black beans are wrapped with rice, cheese, and fresh toppings in a soft tortilla.

Ingredients:

• 2 medium beetroots, peeled and diced
• 1 cup black beans, drained and rinsed
• 1 cup cooked rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• ½ tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• 4 large flour tortillas
• ½ cup shredded cheddar cheese
• ¼ cup chopped fresh cilantro

Instructions:

• Preheat oven to 400°F (200°C) and toss diced beets with olive oil, salt, and black pepper.
• Roast beets for 25–30 minutes until tender.
• Heat a skillet over medium heat and sauté diced onion and garlic for 2–3 minutes until softened.
• Add black beans, cumin, chili powder, salt, and black pepper, cooking for 3–4 minutes until combined.
• Warm tortillas in a skillet or microwave for 1–2 minutes.
• Assemble burritos by placing rice, roasted beetroot, and black bean mixture on each tortilla.
• Sprinkle shredded cheddar cheese and chopped cilantro on top.
• Fold sides of the tortilla and roll tightly, then serve immediately while warm.

Hearty, nutritious, and flavorful, this beetroot and black bean burrito is perfect for a filling meal.

It combines earthy beetroot, protein-rich beans, and rice for a balanced, satisfying burrito.

Ideal for lunch, dinner, or meal prep.

Spicy Beetroot and Chicken Wrap

This spicy beetroot and chicken wrap is bold, colorful, and satisfying.

It is perfect for a weekend lunch or casual dinner.

Grilled chicken is paired with roasted beetroot, fresh vegetables, and a spicy chipotle dressing for a delicious wrap.

Ingredients:

• 2 medium beetroots, peeled and diced
• 1 lb grilled chicken breast, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• 4 large flour tortillas
• ½ cup shredded lettuce
• ¼ cup chopped fresh cilantro
• 2 tbsp chipotle sauce

Instructions:

• Preheat oven to 400°F (200°C) and roast diced beets for 25–30 minutes until tender.
• While the beets roast, heat a skillet over medium heat and sauté diced onion and garlic for 2–3 minutes.
• Add smoked paprika, chili powder, salt, and black pepper, and cook for another 2 minutes.
• Warm tortillas in a skillet or microwave for 1–2 minutes.
• Assemble wraps by layering sliced chicken and roasted beetroot on tortillas.
• Add sautéed onions, shredded lettuce, and chopped cilantro.
• Drizzle chipotle sauce over the top for heat and flavor.
• Roll tortillas tightly and serve immediately while warm and spicy.

Bold, colorful, and satisfying, this spicy beetroot and chicken wrap is perfect for a flavorful meal.

It combines tender chicken with roasted beetroot and fresh vegetables for a balanced, hearty wrap.

Ideal for lunch or casual dinners.

Beetroot Quesadilla with Mexican Cheese

This beetroot quesadilla with Mexican cheese is cheesy, colorful, and delicious.

It is perfect for a quick lunch, snack, or light dinner.

Roasted beetroot is layered with shredded Mexican cheese in a tortilla, then grilled until golden and melted.

Ingredients:

• 2 medium beetroots, peeled and diced
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 4 large flour tortillas
• 1 cup shredded Mexican cheese blend
• 2 tbsp chopped fresh cilantro
• ½ cup salsa (optional, for serving)

Instructions:

• Preheat oven to 400°F (200°C) and roast diced beets with olive oil, salt, and black pepper for 25–30 minutes until tender.
• Heat a skillet over medium heat.
• Place one tortilla in the skillet and sprinkle half of the shredded cheese evenly on top.
• Add roasted beetroot and sprinkle remaining cheese over it.
• Cover with a second tortilla and cook for 2–3 minutes until golden brown.
• Carefully flip the quesadilla and cook the other side for 2–3 minutes until cheese is fully melted.
• Remove from skillet and cut into wedges.
• Garnish with chopped cilantro and serve with salsa if desired.

Cheesy, colorful, and flavorful, this beetroot quesadilla is perfect for a quick and satisfying meal.

It combines roasted beetroot with melted Mexican cheese for a delicious, balanced dish.

Ideal for lunch, snack, or casual dinner.

Beetroot and Avocado Burrito Bowl

This beetroot and avocado burrito bowl is fresh, nutritious, and hearty.

It is perfect for a weekend lunch or light dinner.

Roasted beetroot is paired with avocado, rice, beans, and fresh vegetables for a deconstructed burrito experience.

Ingredients:

• 2 medium beetroots, peeled and diced
• 1 cup cooked rice
• 1 cup black beans, drained and rinsed
• 1 ripe avocado, diced
• ½ cup shredded lettuce
• ¼ cup chopped fresh cilantro
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 lime, cut into wedges

Instructions:

• Preheat oven to 400°F (200°C) and toss diced beets with olive oil, salt, and black pepper.
• Roast beets for 25–30 minutes until tender.
• In a bowl, layer cooked rice, black beans, roasted beetroot, shredded lettuce, and diced avocado.
• Sprinkle chopped cilantro on top for freshness.
• Squeeze fresh lime juice over the bowl for a zesty flavor.
• Serve immediately while warm and vibrant.

Fresh, nutritious, and hearty, this beetroot and avocado burrito bowl is perfect for a balanced meal.

It combines roasted beetroot with protein-rich beans and creamy avocado for a flavorful, satisfying dish.

Ideal for lunch or light dinner.

Beetroot and Mexican Street Corn Wrap

These beetroot and Mexican street corn wraps are sweet, smoky, and flavorful.

They are perfect for a weekend lunch or casual dinner.

Roasted beetroot is combined with charred corn, cotija cheese, and a hint of lime in a soft tortilla.

Ingredients:

• 2 medium beetroots, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup crumbled cotija cheese
• 4 large flour tortillas
• 2 tbsp chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

• Preheat oven to 400°F (200°C) and toss diced beets with olive oil, salt, and black pepper.
• Roast beets on a lined baking sheet for 25–30 minutes until tender.
• Heat a skillet over medium heat and sauté corn kernels for 3–4 minutes until slightly charred.
• Warm tortillas in a skillet or microwave for 1–2 minutes.
• Assemble wraps by layering roasted beets and charred corn on each tortilla.
• Sprinkle cotija cheese and chopped cilantro over the top.
• Squeeze fresh lime juice over each wrap for brightness.
• Roll tortillas tightly and serve immediately while warm.

Sweet, smoky, and flavorful, these beetroot and Mexican street corn wraps are perfect for a festive meal.

They combine roasted beetroot with charred corn, tangy cheese, and fresh cilantro for a vibrant, satisfying dish.

Ideal for weekend lunches or casual dinners.

Beetroot and Chicken Fajita Wrap

This beetroot and chicken fajita wrap is colorful, tender, and delicious.

It is perfect for a quick weekend lunch or dinner.

Sautéed chicken and roasted beetroot are paired with bell peppers, onions, and spices for a Mexican-inspired wrap.

Ingredients:

• 2 medium beetroots, peeled and diced
• 1 lb chicken breast, thinly sliced
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• 4 large flour tortillas
• ¼ cup chopped fresh cilantro
• ½ cup shredded lettuce

Instructions:

• Preheat oven to 400°F (200°C) and roast diced beets for 25–30 minutes until tender.
• Heat a skillet over medium-high heat and sauté sliced chicken for 5–6 minutes until lightly browned.
• Add bell peppers, onion, and garlic and cook for another 4–5 minutes until vegetables are tender but crisp.
• Stir in smoked paprika, cumin, salt, and black pepper, mixing until fully combined.
• Warm tortillas in a skillet or microwave for 1–2 minutes.
• Assemble wraps by layering chicken, roasted beetroot, and vegetables on each tortilla.
• Top with shredded lettuce and chopped cilantro.
• Roll tortillas tightly and serve immediately while warm and flavorful.

Colorful, tender, and satisfying, this beetroot and chicken fajita wrap is perfect for a weekend meal.

It combines juicy chicken, roasted beetroot, and crisp vegetables for a well-balanced, delicious wrap.

Ideal for lunch or casual dinners.

Beetroot and Avocado Tostadas

These beetroot and avocado tostadas are fresh, colorful, and flavorful.

They are perfect for a light lunch or appetizer.

Roasted beetroot is layered on crispy tortillas with avocado, beans, and Mexican spices for a tasty dish.

Ingredients:

• 2 medium beetroots, peeled and diced
• 4 small corn tortillas
• ½ cup black beans, drained and rinsed
• 1 ripe avocado, sliced
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup crumbled cotija cheese
• 2 tbsp chopped fresh cilantro

Instructions:

• Preheat oven to 400°F (200°C) and roast diced beets tossed in olive oil, salt, and black pepper for 25–30 minutes until tender.
• Crisp corn tortillas in a skillet over medium heat for 2–3 minutes per side.
• Spread black beans evenly on each tortilla.
• Layer roasted beetroot on top of the beans.
• Add avocado slices and sprinkle crumbled cotija cheese over each tostada.
• Garnish with chopped cilantro for freshness.
• Serve immediately while the tortillas are crisp and toppings are fresh.

Fresh, colorful, and flavorful, these beetroot and avocado tostadas are perfect for a light meal or appetizer.

They combine earthy beetroot with creamy avocado, beans, and cheese for a balanced and tasty dish.

Ideal for lunch or casual entertaining.

Spicy Beetroot and Corn Quesadilla

This spicy beetroot and corn quesadilla is smoky, sweet, and cheesy.

It is perfect for a weekend snack or light dinner.

Roasted beetroot and charred corn are layered with melted cheese in a tortilla for a Mexican-inspired treat.

Ingredients:

• 2 medium beetroots, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 4 large flour tortillas
• 1 cup shredded Mexican cheese blend
• 1 small jalapeño, chopped
• 2 tbsp chopped fresh cilantro

Instructions:

• Preheat oven to 400°F (200°C) and roast diced beets with olive oil, salt, and black pepper for 25–30 minutes until tender.
• Heat a skillet over medium heat and sauté corn and jalapeño for 3–4 minutes until lightly charred.
• Place one tortilla in the skillet and sprinkle half of the shredded cheese evenly.
• Layer roasted beets and sautéed corn over the cheese, then sprinkle remaining cheese on top.
• Cover with the second tortilla and cook for 2–3 minutes until golden brown.
• Flip carefully and cook the other side for another 2–3 minutes until cheese is melted.
• Remove from skillet, cut into wedges, and garnish with chopped cilantro.

Smoky, sweet, and cheesy, this spicy beetroot and corn quesadilla is perfect for a snack or light meal.

It combines roasted beetroot, charred corn, and melted cheese for a flavorful Mexican-inspired dish.

Ideal for lunch, dinner, or casual gatherings.

Beetroot and Black Bean Enchiladas

These beetroot and black bean enchiladas are hearty, savory, and full of flavor.

They are perfect for a weekend dinner or family meal.

Roasted beetroot and black beans are wrapped in tortillas, smothered in enchilada sauce, and baked until bubbly.

Ingredients:

• 2 medium beetroots, peeled and diced
• 1 cup black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• ½ tsp chili powder
• ½ tsp salt
• 4 large flour tortillas
• 1 cup enchilada sauce
• 1 cup shredded Mexican cheese blend
• 2 tbsp chopped fresh cilantro

Instructions:

• Preheat oven to 375°F (190°C).
• Roast diced beets with olive oil, salt, and pepper for 25–30 minutes until tender.
• In a skillet, sauté onion and garlic for 2–3 minutes until softened.
• Add black beans, cumin, and chili powder, cooking for another 3–4 minutes.
• Warm tortillas slightly in a skillet or microwave.
• Fill each tortilla with roasted beetroot and black bean mixture, then roll tightly.
• Place rolled enchiladas in a baking dish, cover with enchilada sauce and shredded cheese.
• Bake for 15–20 minutes until cheese is melted and bubbly.
• Garnish with chopped cilantro and serve immediately.

Hearty, savory, and flavorful, these beetroot and black bean enchiladas are perfect for a filling dinner.

They combine earthy beetroot with protein-rich beans and cheesy sauce for a balanced, satisfying meal.

Ideal for family meals or weekend dinners.