What Goes With Beets? 23 Best Flavour Pairings

Beets go best with tangy cheeses like feta and goat cheese, crunchy walnuts and hazelnuts, and bright acids such as orange, vinegar and balsamic. Fresh dill and cool sour cream or yogurt round out their earthy sweetness, as in borscht.

Dairy & Cheese

• Feta — Salty, tangy feta contrasts beet's earthy sweetness in salads and grain bowls.
• Goat cheese — Creamy, tangy goat cheese is the classic beet salad partner, softening the dense flesh.
• Sour cream — Sour cream's tang and fat soften beet's sugary depth, as in borscht.
• Yogurt — Cool, tangy yogurt swirls into beets for a bright pink dip.

Nuts & Seeds

• Walnut — Walnut's slightly bitter, tannic crunch balances beet's earthy sweetness.
• Hazelnut — Toasted hazelnut adds nutty richness to roasted beets.
• Pistachio — Bright green pistachio adds crunch and a colourful contrast to deep red beets.

Acids & Citrus

• Vinegar — Vinegar brightens beet's earthy sweetness, the key to pickled beets.
• Balsamic vinegar — Sweet-sharp balsamic glazes roasted beets beautifully.
• Orange — Juicy orange's acidity cuts through beet's sweetness for a bright, fresh contrast.
• Lemon — A squeeze of lemon lifts beet's dense, earthy flavour.

Herbs

• Dill — Dill's fresh, anise-like aroma contrasts beet's earthiness in Eastern European dishes.
• Mint — Mint freshens beet salads and yogurt dips.
• Thyme — Woody thyme suits beets roasted with olive oil and garlic.

Vegetables & Sides

• Cabbage — Cabbage and beet simmer together in hearty borscht.
• Potato — Mild potato balances sweet beets in Russian vinegret salad.
• Carrot — Grated carrot and beet make a colourful, crunchy slaw.

Fruit

• Apple — Tart, crisp apple cuts through beet's sweetness in salads and slaws.
• Pear — Soft, floral pear and beet make a gentle autumn salad with blue or goat cheese.

Spices

• Cumin — Warm, earthy cumin echoes beet's earthiness in roasts and dips.
• Horseradish — Fiery horseradish and beet make ćwikła, the punchy relish of Poland and Ukraine.

Proteins

• Salmon — Beet-cured gravlax gives salmon a stunning magenta edge and an earthy sweetness.
• Egg — Hard-boiled eggs soaked in beet pickling liquid turn pink and tangy.

Classic combos

• Beet + goat cheese + walnut — the roasted beet salad found on menus everywhere, best with a balsamic drizzle.
• Beet + cabbage + sour cream + dill — borscht, the hearty Eastern European soup.
• Beet + orange + feta + mint — a bright, fresh winter salad.
• Beet + yogurt + garlic + walnut — a creamy pink dip, a cousin of Middle Eastern beet borani.
• Beet + salmon + dill — beet-cured gravlax for a striking brunch platter.

Pairings to avoid

• Brie as the star — creamy brie and beet can work, but neither leads, so the plate feels flat. Add something tangy or crunchy.
• Very sweet glazes — honey or sugar on already-sweet roasted beets can turn cloying. Balance with vinegar or citrus.
• Pale, delicate dishes — beet's red pigments, betalains, bleed into everything. Add beets last, or roast golden beets instead, to keep other ingredients from turning pink.