Bye Bye Beetroot: 5 super healthy foods that offer better nutritional benefits with good taste

Beetroot has long been praised for its vibrant color and health benefits, but it may not be the only nutritional powerhouse worth adding to your plate. While beets are rich in iron, nitrates, and antioxidants, several other everyday foods offer equal or even greater nutritional value. From boosting iron levels to improving heart health, here are five alternatives that might outshine beetroot in both taste and nutrition.

Lentils: Plant-Based Iron Powerhouse
For those looking to improve their iron intake, lentils are among the best plant-based sources available. With around 3.3 mg of iron per 100 grams (cooked), they contain more iron than beetroot and also deliver protein and fiber that support digestion and weight management. They are versatile and can be added to soups, salads, or stews with ease. According to Times Food, lentils also help maintain steady energy levels and promote better metabolism.

Spinach: Green Fuel for Iron and Nitrates
Spinach is another excellent beetroot substitute, offering about 2.7 mg of iron per 100 grams (cooked). Although it contains oxalates that may limit iron absorption, its high levels of vitamins A, C, and K make it a superior nutrient source overall. Like beetroot, spinach is rich in nitrates that may enhance athletic performance and support heart health. Adding it to smoothies, stir-fries, or salads can provide a major nutritional lift.

Sweet Potatoes: The Colorful All-Rounder
Sweet potatoes are one of the most popular alternatives to beetroot for both their flavor and benefits. As noted by CooksCrafter, “Sweet potatoes swap out for beets smoothly. They share sweetness, texture, and boost meals with color.” These orange-fleshed roots are rich in beta-carotene, fiber, and complex carbohydrates, making them a wholesome energy source. Whether roasted, baked, or mashed, they fit effortlessly into any diet while supporting immune and eye health.


Pumpkin Seeds: Small but Mighty
Pumpkin seeds pack an impressive 3.3 mg of iron per 100 grams, putting them ahead of beetroot in iron content. They are also filled with antioxidants, magnesium, and healthy fats, all essential for heart and metabolic health. Their versatility makes them easy to incorporate—sprinkle them over yogurt, salads, or blend them into smoothies. Regular consumption may help improve blood flow and immunity naturally.

Red Cabbage: A Vibrant Source of Vitamins
If color and crunch are what you love most about beets, red cabbage is a perfect replacement. CooksCrafter explains, “Red cabbage makes a great substitute. Its color and nutrients stand out.” It is loaded with vitamin C, fiber, and anthocyanins—powerful antioxidants linked to heart and brain health. Whether eaten raw in coleslaw or lightly sautéed, red cabbage adds both nutrition and visual appeal to meals.


Beetroot is undeniably nutritious, but it doesn’t hold a monopoly on health benefits. Lentils, spinach, sweet potatoes, pumpkin seeds, and red cabbage all bring their own powerful advantages—from boosting iron levels to supporting heart health and energy. Rotating these foods in your diet ensures better nutrient diversity and may even offer greater long-term benefits than relying solely on beetroot.