15 Easy Sunday Vegan Beet Recipes to Try This Weekend

Beets are vibrant, nutrient-packed, and versatile, making them perfect for creating delicious vegan meals.

Whether roasted, pickled, or blended into soups and salads, beets add natural sweetness, earthiness, and color to any dish.

Sunday is the ideal day to explore new vegan recipes and elevate your plant-based cooking with beets.

These 15 Sunday vegan beet recipes combine creativity, flavor, and wholesome ingredients for a satisfying plant-based menu.

From hearty mains and salads to soups and sides, there’s a beet-based dish for every taste and occasion.

Perfect for family meals, meal prep, or a cozy Sunday brunch, these recipes are easy, colorful, and completely vegan.

With bold flavors, diverse textures, and nutritious ingredients, these recipes make beets the star of your Sunday table.

Cooking with beets has never been more fun, flavorful, or visually appealing.

15 Easy Sunday Vegan Beet Recipes to Try This Weekend

Vegan beet recipes are nutritious, versatile, and full of flavor, making them perfect for any Sunday meal.

These 15 Sunday vegan beet recipes offer a wide range of options, from roasted sides and hearty mains to refreshing salads and creamy soups.

They showcase the natural sweetness, earthy flavor, and vibrant color of beets in creative plant-based ways.

With these recipes, your Sundays can be a celebration of wholesome, vegan cooking.

Beets are a delicious, colorful, and healthful addition to any meal, making plant-based eating exciting and satisfying.

Roasted Beet and Walnut Salad

Roasted beet and walnut salad is vibrant, earthy, and perfect for a Sunday vegan meal.

Sweet roasted beets pair with crunchy walnuts, fresh greens, and a tangy balsamic dressing.

This salad is nutrient-dense, rich in fiber, vitamins, and heart-healthy fats.

It makes a refreshing starter or a light main course, ideal for brunch or lunch.

Ingredients:

• 3 medium beets, peeled and diced
• 4 cups mixed greens
• 1/2 cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss diced beets with 1 tbsp olive oil, salt, and pepper.
• Roast for 30–35 minutes until tender and caramelized.
• Combine roasted beets, mixed greens, and walnuts in a large bowl.
• Drizzle with olive oil and balsamic vinegar before serving.

Roasted beet and walnut salad is earthy, sweet, and crunchy.

The walnuts provide a satisfying texture while the dressing balances flavors perfectly.

It’s a colorful, wholesome, and fully vegan dish.

Perfect for Sunday meals, this salad is refreshing, satisfying, and simple to prepare.

Beet and Lentil Stew

Beet and lentil stew is hearty, warming, and packed with plant-based protein.

Tender beets, lentils, and root vegetables simmer together in a rich, savory broth.

This stew is filling, nutrient-dense, and ideal for a comforting Sunday dinner.

It’s a wholesome vegan meal that’s easy to prepare and perfect for family gatherings.

Ingredients:

• 2 medium beets, peeled and diced
• 1 cup green or brown lentils, rinsed
• 1 carrot, diced
• 1 celery stalk, diced
• 1 small onion, chopped
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

• In a large pot, sauté onion, garlic, carrot, and celery for 5 minutes.
• Add diced beets, lentils, vegetable broth, thyme, salt, and pepper.
• Bring to a boil, then reduce heat and simmer for 30–35 minutes until lentils and beets are tender.
• Adjust seasoning and serve warm.

Beet and lentil stew is rich, earthy, and satisfying.

The combination of lentils and beets creates a hearty texture and depth of flavor.

It’s a perfect plant-based main for Sunday meals.

Nutritious, filling, and comforting, this stew is ideal for cozy gatherings.

Beet Hummus with Garlic and Lemon

Beet hummus with garlic and lemon is creamy, vibrant, and full of flavor.

Roasted beets blended with chickpeas, tahini, lemon, and garlic create a smooth, colorful dip.

This hummus is perfect as a snack, appetizer, or spread for sandwiches and wraps.

It’s a healthy, protein-rich, and completely vegan recipe suitable for Sunday entertaining.

Ingredients:

• 1 cup cooked chickpeas
• 1 medium beet, roasted and peeled
• 2 tbsp tahini
• 1 clove garlic
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Roast beet at 400°F (200°C) for 30 minutes until tender.
• Blend roasted beet, chickpeas, tahini, garlic, lemon juice, and olive oil until smooth.
• Season with salt and pepper to taste.
• Transfer to a bowl and serve with pita, crackers, or fresh vegetables.

Beet hummus with garlic and lemon is creamy, earthy, and tangy.

The roasted beet adds natural sweetness and a vibrant color.

It’s a versatile, wholesome, and plant-based dip.

Perfect for Sunday snacking or entertaining, it’s both healthy and delicious.

Beet and Quinoa Power Bowl

Beet and quinoa power bowl is colorful, nutrient-dense, and satisfying.

Roasted beets, quinoa, fresh greens, avocado, and seeds create a balanced vegan meal.

This bowl is rich in protein, fiber, and antioxidants, perfect for Sunday lunch or brunch.

It’s a wholesome dish that is easy to assemble and visually appealing.

Ingredients:

• 1 cup cooked quinoa
• 2 medium beets, roasted and diced
• 1 cup baby spinach
• 1/2 avocado, sliced
• 1 tbsp pumpkin seeds
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

• Roast beets at 400°F (200°C) for 30–35 minutes until tender.
• Cook quinoa according to package instructions.
• Assemble bowl with quinoa, roasted beets, spinach, and avocado slices.
• Sprinkle pumpkin seeds on top and drizzle with olive oil and lemon juice.
• Season with salt and pepper and serve.

Beet and quinoa power bowl is hearty, colorful, and nutritious.

The roasted beets and avocado provide texture and creaminess.

It’s a satisfying vegan meal ideal for Sundays.

Every bite is balanced, wholesome, and full of vibrant flavors.

Beet and Carrot Slaw

Beet and carrot slaw is fresh, crunchy, and perfect for a Sunday side dish.

Shredded beets and carrots are tossed with a zesty vinaigrette for a colorful and tangy salad.

This slaw is rich in fiber, vitamins, and antioxidants while remaining light and refreshing.

It pairs well with mains or can be enjoyed on its own.

Ingredients:

• 2 medium beets, shredded
• 2 medium carrots, shredded
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

• Shred beets and carrots using a grater or food processor.
• In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper.
• Toss shredded vegetables with the dressing until well coated.
• Chill for 10 minutes before serving for extra flavor.

Beet and carrot slaw is crunchy, sweet, and tangy.

The dressing enhances natural sweetness while adding a refreshing zing.

It’s a vibrant, easy-to-make vegan side dish.

Perfect for Sunday meals, this slaw adds color, texture, and flavor to any plate.

Roasted Beet and Chickpea Buddha Bowl

Roasted beet and chickpea Buddha bowl is hearty, colorful, and packed with plant-based protein.

Tender roasted beets and crispy chickpeas sit atop a bed of quinoa and leafy greens.

A tahini-lemon dressing ties the flavors together, creating a balanced, nutrient-rich vegan meal.

It’s perfect for a Sunday lunch, meal prep, or a light dinner that’s satisfying and wholesome.

Ingredients:

• 2 medium beets, peeled and diced
• 1 cup cooked chickpeas
• 1 cup cooked quinoa
• 2 cups mixed greens
• 2 tbsp olive oil
• 1 tbsp tahini
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C).
• Toss diced beets and chickpeas with olive oil, salt, and pepper.
• Roast for 25–30 minutes until tender and slightly crisp.
• Arrange quinoa and greens in a bowl.
• Top with roasted beets, chickpeas, and drizzle with tahini-lemon dressing.
• Serve immediately.

Roasted beet and chickpea Buddha bowl is vibrant, filling, and flavorful.

The chickpeas provide a satisfying crunch while the quinoa adds protein.

It’s a balanced, nutritious, and completely plant-based meal.

Perfect for Sunday lunches, this bowl is visually appealing and wholesome.

Beet and Apple Soup

Beet and apple soup is creamy, earthy, and slightly sweet — a perfect vegan starter.

Roasted beets are blended with apples, onions, and vegetable broth to create a smooth, flavorful soup.

It’s light, nutritious, and comforting, ideal for a cozy Sunday lunch or dinner.

The natural sweetness of the apples balances the earthiness of the beets beautifully.

Ingredients:

• 3 medium beets, peeled and chopped
• 1 apple, peeled and chopped
• 1 small onion, chopped
• 3 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C).
• Toss beets and apple with olive oil, salt, and pepper, then roast for 25–30 minutes.
• Sauté onion in a pot until translucent.
• Add roasted beets, apple, and vegetable broth.
• Simmer for 10 minutes, then blend until smooth.
• Adjust seasoning and serve warm.

Beet and apple soup is creamy, sweet, and earthy.

It’s a comforting, nutritious, and fully vegan dish.

Perfect as a Sunday starter, this soup is warming and flavorful.

Every spoonful is balanced, vibrant, and wholesome.

Beet and Avocado Toast

Beet and avocado toast is colorful, creamy, and packed with nutrients.

Mashed roasted beets combined with avocado create a smooth, flavorful spread on toasted bread.

This quick, vegan breakfast or snack is high in fiber, healthy fats, and antioxidants.

It’s perfect for a light Sunday brunch or an energizing plant-based snack.

Ingredients:

• 1 medium beet, roasted and peeled
• 1/2 avocado
• 2 slices whole grain bread
• 1 tsp lemon juice
• Salt and pepper to taste
• Optional: microgreens or seeds for garnish

Instructions:

• Roast beet at 400°F (200°C) for 25–30 minutes until tender.
• Mash roasted beet with avocado, lemon juice, salt, and pepper.
• Toast bread slices to your preference.
• Spread beet-avocado mixture evenly on toast.
• Garnish with microgreens or seeds if desired.

Beet and avocado toast is creamy, vibrant, and nutritious.

The combination of beets and avocado provides sweetness and richness.

It’s a quick, satisfying vegan dish perfect for Sunday mornings.

Every bite is colorful, flavorful, and energizing.

Beet and Walnut Grain Salad

Beet and walnut grain salad is hearty, earthy, and satisfying.

Roasted beets combine with grains, leafy greens, and toasted walnuts for a nutrient-rich, flavorful dish.

A tangy mustard vinaigrette brings all the flavors together, making it ideal for a Sunday vegan meal.

It’s versatile and can be served as a main or side dish, packed with protein and fiber.

Ingredients:

• 2 medium beets, roasted and diced
• 1 cup cooked farro or quinoa
• 2 cups mixed greens
• 1/2 cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• Salt and pepper to taste

Instructions:

• Roast beets at 400°F (200°C) for 25–30 minutes.
• In a large bowl, combine grains, roasted beets, greens, and walnuts.
• Whisk olive oil, Dijon mustard, apple cider vinegar, salt, and pepper for dressing.
• Pour dressing over salad and toss gently.
• Serve chilled or at room temperature.

Beet and walnut grain salad is hearty, colorful, and full of texture.

The walnuts add crunch while the grains and beets provide substance.

It’s a wholesome, satisfying plant-based dish for Sunday meals.

Vibrant, nutritious, and flavorful, this salad is both delicious and filling.

Pickled Beet and Cucumber Salad

Pickled beet and cucumber salad is tangy, crisp, and refreshing.

Thinly sliced beets and cucumbers are marinated in a vinegar-based dressing for a vibrant vegan side dish.

This salad is light, colorful, and perfect for complementing heavier Sunday mains.

It’s easy to prepare in advance and adds a refreshing contrast to plant-based meals.

Ingredients:

• 2 medium beets, thinly sliced
• 1 cucumber, thinly sliced
• 1/4 cup apple cider vinegar
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

• Boil or steam beet slices for 5–7 minutes until slightly tender.
• In a bowl, whisk vinegar, maple syrup, salt, and pepper.
• Add beets and cucumber to the dressing and toss well.
• Chill for 30 minutes before serving for best flavor.
• Serve as a side or topping for grains and wraps.

Pickled beet and cucumber salad is tangy, crisp, and refreshing.

The vinegar dressing enhances natural sweetness while adding a zesty flavor.

It’s a quick, vibrant, and fully vegan dish.

Perfect for Sunday meals, this salad adds crunch and color to any plate.

Beet and Hummus Wraps

Beet and hummus wraps are creamy, colorful, and packed with plant-based nutrition.

Roasted beets combined with hummus, fresh greens, and shredded carrots create a flavorful, satisfying vegan wrap.

These wraps are easy to make, portable, and perfect for Sunday lunches or picnics.

They are rich in fiber, vitamins, and healthy fats while remaining light and refreshing.

Ingredients:

• 1 medium beet, roasted and sliced
• 1/4 cup hummus
• 1 large tortilla or wrap
• 1/2 cup shredded carrots
• 1 cup mixed greens
• Salt and pepper to taste

Instructions:

• Roast beet at 400°F (200°C) for 25–30 minutes until tender.
• Spread hummus evenly over the tortilla.
• Layer roasted beet slices, carrots, and greens on top.
• Season with salt and pepper, then roll tightly.
• Slice in half and serve immediately.

Beet and hummus wraps are creamy, earthy, and satisfying.

The roasted beet adds natural sweetness while hummus provides richness.

It’s a versatile, fully vegan meal suitable for lunch or light dinner.

Every bite is fresh, colorful, and packed with flavor.

Beet and Black Bean Burgers

Beet and black bean burgers are hearty, smoky, and full of flavor.

Cooked black beans and roasted beets are mashed together with oats, spices, and herbs to form delicious patties.

Grilling or pan-frying enhances their texture and brings out the earthy sweetness of the beets.

These burgers are perfect for a plant-based main dish at a Sunday BBQ or lunch.

Ingredients:

• 1 medium beet, roasted and grated
• 1 cup cooked black beans
• 1/4 cup oats
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• Olive oil for cooking
• Burger buns and toppings of choice

Instructions:

• Mash black beans in a bowl and mix with grated beet, oats, smoked paprika, garlic powder, salt, and pepper.
• Form mixture into 4 patties.
• Heat olive oil in a skillet or preheat grill to medium.
• Cook patties 4–5 minutes per side until firm and slightly crisp.
• Serve on buns with desired toppings.

Beet and black bean burgers are hearty, smoky, and flavorful.

The roasted beet adds sweetness while black beans provide protein and texture.

They’re satisfying, fully vegan, and ideal for Sunday lunches or dinners.

A colorful, nutritious, and indulgent plant-based burger everyone will enjoy.

Beet and Spinach Smoothie Bowl

Beet and spinach smoothie bowl is vibrant, creamy, and packed with nutrients.

Fresh beets, spinach, banana, and plant-based milk blend into a smooth, bright pink base.

Topped with granola, seeds, and fruit, this bowl is perfect for a wholesome Sunday breakfast or brunch.

It’s rich in antioxidants, fiber, and vitamins while remaining fully vegan and refreshing.

Ingredients:

• 1 small beet, peeled and chopped
• 1 cup fresh spinach
• 1 banana
• 1/2 cup plant-based milk
• 1/4 cup granola
• 1 tbsp chia seeds
• Fresh berries for topping

Instructions:

• Blend beet, spinach, banana, and plant-based milk until smooth.
• Pour smoothie into a bowl.
• Top with granola, chia seeds, and fresh berries.
• Serve immediately.

Beet and spinach smoothie bowl is creamy, vibrant, and nutritious.

The combination of beets and banana provides sweetness while spinach adds freshness.

It’s a perfect plant-based breakfast for Sundays.

Colorful, refreshing, and energizing, this smoothie bowl starts the day right.

Roasted Beet and Cauliflower Steaks

Roasted beet and cauliflower steaks are smoky, hearty, and full of flavor.

Thick slices of beet and cauliflower are brushed with olive oil and herbs, then roasted until caramelized and tender.

This vegan main or side dish is perfect for Sunday dinners, offering a colorful, nutrient-rich plate.

It’s easy to prepare and visually impressive, ideal for family or guests.

Ingredients:

• 1 medium beet, sliced into 1/2-inch rounds
• 1 small cauliflower, sliced into steaks
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C).
• Brush beet and cauliflower slices with olive oil, thyme, salt, and pepper.
• Roast for 25–30 minutes, flipping halfway, until tender and caramelized.
• Serve warm.

Roasted beet and cauliflower steaks are smoky, earthy, and satisfying.

The caramelized edges enhance natural sweetness while herbs add aroma.

They’re a wholesome, visually striking vegan dish.

Perfect for Sunday meals, offering flavor, texture, and color in every bite.

Pickled Beet and Kale Salad

Pickled beet and kale salad is tangy, crisp, and packed with flavor.

Thinly sliced pickled beets are combined with fresh kale, nuts, and a zesty vinaigrette for a vibrant vegan side dish.

This salad is nutrient-dense, full of antioxidants, and complements any main course beautifully.

It’s easy to prepare ahead of time and adds color and freshness to Sunday meals.

Ingredients:

• 2 medium beets, thinly sliced and pickled
• 2 cups kale, chopped
• 1/4 cup toasted walnuts
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

• Massage chopped kale with olive oil and a pinch of salt for 2 minutes.
• Add pickled beet slices and walnuts to the kale.
• Drizzle with apple cider vinegar and toss to combine.
• Serve chilled or at room temperature.

Pickled beet and kale salad is tangy, earthy, and crunchy.

The pickled beets add vibrant color and acidity while kale provides texture.

It’s a refreshing, fully vegan side dish for Sunday meals.

Wholesome, flavorful, and visually appealing, this salad brightens any plate.

Beet and Sweet Potato Hash

Beet and sweet potato hash is hearty, colorful, and perfect for a Sunday brunch.

Diced beets and sweet potatoes are sautéed with onions and bell peppers until caramelized.

This vegan dish is rich in fiber, vitamins, and natural sweetness, making it satisfying and nutritious.

It’s ideal as a main dish or side for breakfast or lunch.

Ingredients:

• 2 medium beets, peeled and diced
• 1 large sweet potato, peeled and diced
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Add onions and sauté for 3–4 minutes until translucent.
• Add diced beets, sweet potatoes, and bell peppers.
• Cook 15–20 minutes, stirring occasionally, until vegetables are tender and caramelized.
• Season with salt and pepper and serve warm.

Beet and sweet potato hash is earthy, sweet, and filling.

The caramelized vegetables create a rich, savory flavor with a hint of natural sweetness.

It’s a wholesome vegan dish perfect for Sunday mornings or brunch.

Every bite is hearty, nutritious, and satisfying.

Beet and Chickpea Tacos

Beet and chickpea tacos are smoky, colorful, and packed with plant-based protein.

Roasted beets and spiced chickpeas are tucked into soft tortillas with fresh salsa and avocado.

This vegan meal is hearty, flavorful, and perfect for a casual Sunday lunch or dinner.

It’s easy to assemble and visually appealing, making it ideal for gatherings.

Ingredients:

• 1 medium beet, roasted and diced
• 1 cup cooked chickpeas
• 4 small tortillas
• 1/2 avocado, sliced
• 1/2 cup salsa
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

• Roast beet at 400°F (200°C) for 25–30 minutes until tender.
• Toss chickpeas with smoked paprika, salt, and pepper; lightly sauté until warm.
• Fill tortillas with roasted beets, chickpeas, avocado, and salsa.
• Serve immediately.

Beet and chickpea tacos are vibrant, smoky, and satisfying.

The combination of beets and chickpeas provides texture and flavor in every bite.

They’re a fun, plant-based meal perfect for Sunday lunches or casual dinners.

Each taco is colorful, hearty, and full of wholesome ingredients.

Beet and Avocado Sushi Rolls

Beet and avocado sushi rolls are vibrant, creamy, and entirely plant-based.

Roasted beet strips, avocado, and cucumber are rolled in sushi rice and nori sheets for a colorful dish.

This vegan recipe is visually stunning, nutrient-rich, and perfect for a Sunday lunch or appetizer.

It’s fun to make, healthy, and full of fresh flavors and textures.

Ingredients:

• 1 medium beet, roasted and sliced into strips
• 1/2 avocado, sliced
• 1/2 cucumber, julienned
• 1 cup sushi rice, cooked
• 4 nori sheets
• Soy sauce for serving

Instructions:

• Roast beet at 400°F (200°C) for 25–30 minutes until tender.
• Place nori sheet on a bamboo mat and spread a thin layer of sushi rice.
• Lay beet, avocado, and cucumber strips along one edge.
• Roll tightly and slice into bite-sized pieces.
• Serve with soy sauce.

Beet and avocado sushi rolls are fresh, colorful, and flavorful.

The creamy avocado pairs perfectly with earthy roasted beet and crisp cucumber.

It’s a light, fun, and fully vegan meal or appetizer.

Every bite is visually appealing, tasty, and satisfying.

Beet and Kale Grain Bowl

Beet and kale grain bowl is nutrient-dense, colorful, and hearty.

Roasted beets, cooked grains, and massaged kale are combined with a zesty lemon-tahini dressing.

This vegan dish is packed with fiber, protein, and antioxidants, making it a wholesome Sunday lunch or dinner.

It’s easy to assemble and provides a balanced, flavorful, and filling meal.

Ingredients:

• 2 medium beets, roasted and diced
• 1 cup cooked quinoa or farro
• 2 cups kale, chopped
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

• Roast beets at 400°F (200°C) for 25–30 minutes until tender.
• Massage kale with olive oil, salt, and lemon juice for 2 minutes.
• Combine cooked grains, roasted beets, and kale in a bowl.
• Toss gently and serve warm or at room temperature.

Beet and kale grain bowl is hearty, vibrant, and wholesome.

The earthy beets complement the fresh, tangy kale perfectly.

It’s a filling, nutritious, and fully plant-based meal.

Perfect for Sundays, this bowl is satisfying, colorful, and flavorful.

Beet and Orange Citrus Salad

Beet and orange citrus salad is refreshing, tangy, and perfect for a light Sunday meal.

Roasted or boiled beet slices are paired with orange segments, arugula, and a citrus vinaigrette.

This vegan salad is colorful, nutrient-rich, and bursting with sweet and tangy flavors.

It’s a simple, elegant dish ideal as a starter or side for brunch or lunch.

Ingredients:

• 2 medium beets, roasted or boiled and sliced
• 2 oranges, segmented
• 2 cups arugula
• 2 tbsp olive oil
• 1 tbsp orange juice
• Salt and pepper to taste

Instructions:

• Roast or boil beets until tender; slice thinly.
• Arrange arugula on a plate and layer beet slices and orange segments on top.
• Whisk olive oil, orange juice, salt, and pepper to make dressing.
• Drizzle dressing over salad and serve immediately.

Beet and orange citrus salad is tangy, sweet, and refreshing.

The combination of beets and citrus creates a perfect balance of flavors.

It’s a visually appealing, light, and fully vegan dish.

Perfect for Sundays, this salad brightens any meal with color and flavor.