Beetroot Recipes: Delicious Ways to Cook Fresh Beetroot

Beetroot. The mere mention of this vibrant, earthy root vegetable often conjures up childhood memories of lunchboxes and the distinctive, sweet flavour of borscht. For years, I considered beetroot a mere supporting character in the culinary world. However, my perspective shifted dramatically as I began experimenting with different ways to cook it. From simple roasted beetroot salads to vibrant dips and even decadent brownies, beetroot’s versatility truly opened my eyes (and taste buds!).

This article is my love letter to beetroot, sharing some of my favourite recipes and tips, and inviting you to delve into the delicious world of beetroot cooking. Let’s get started!

(Part 1) Beetroot Basics: A Love Affair with This Vibrant Root

Before we dive into the recipes, let’s take a closer look at the beetroot itself. I adore its deep crimson hue and earthy aroma. Beetroot is a nutritional powerhouse, bursting with folate, potassium, and antioxidants. That’s why I make a conscious effort to incorporate it into my diet whenever possible. But beyond its health benefits, beetroot is a culinary chameleon, capable of transforming itself depending on how it’s prepared. It can be roasted, pickled, grilled, or even juiced, each method revealing a unique facet of its flavour profile.

Choosing the Right Beetroot

The first step is choosing the perfect beetroot. Look for firm, blemish-free roots with vibrant colours. Steer clear of any that are soft, shriveled, or show signs of rot. Smaller beetroot tends to have a sweeter flavour, making them ideal for salads. Larger beetroot, on the other hand, are perfect for roasting. Don't overlook the leaves! They are edible and remarkably delicious. Toss them into salads, sauté them with garlic, or even whip up a flavourful pesto.

Preparing Beetroot

Once you've chosen your beetroot, it's time to get your hands dirty! For roasting, simply trim off the greens and any roots, wash thoroughly, and wrap in foil with a little olive oil and salt. Roast in a preheated oven at 400°F (200°C) for about an hour, or until tender. For pickling, follow the recipe outlined later in this article, which is a true winner.

(Part 2) Beetroot Salads: A Burst of Colour and Flavor

Beetroot salads are a simple and satisfying way to enjoy this vibrant root. The beetroot’s natural sweetness complements a wide array of ingredients, from tangy goat cheese to crunchy walnuts. Here are two of my personal favourites:

Roasted Beetroot Salad with Goat Cheese and Candied Walnuts

This salad is a true crowd-pleaser! The earthy sweetness of the roasted beetroot pairs perfectly with the creamy goat cheese and the crunchy, sweet candied walnuts. Here’s what you’ll need:

• 1 kg beetroot, scrubbed and trimmed
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 100g goat cheese
• 50g walnuts, chopped
• 2 tbsp maple syrup
• 1 tbsp water
• Handful of rocket leaves
• Balsamic glaze, for drizzling

Preheat your oven to 400°F (200°C). Wrap the beetroot in foil with olive oil, salt, and pepper. Roast for about an hour or until tender. While the beetroot is roasting, candied the walnuts by heating the maple syrup and water in a small pan until it reaches a syrup consistency. Add the chopped walnuts and coat them in the syrup. Spread them out on a baking sheet and let them cool. Once the beetroot is cool, peel and slice it into wedges. Arrange the beetroot, goat cheese, candied walnuts, and rocket leaves on a platter. Drizzle with balsamic glaze and enjoy!

Beetroot and Orange Salad with Feta Cheese

This salad is a light and refreshing option, perfect for a summer lunch. The tangy orange segments and salty feta cheese provide a delightful contrast to the sweetness of the beetroot. Here’s what you’ll need:

• 2 medium beetroot, roasted and sliced
• 1 orange, segmented
• 100g feta cheese, crumbled
• Handful of fresh mint leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and freshly ground black pepper, to taste

Combine the beetroot, orange segments, feta cheese, and mint leaves in a bowl. Whisk together the olive oil, lemon juice, salt, and pepper to make a dressing. Pour the dressing over the salad and toss to combine. Serve immediately. This salad is also a great option for a picnic.

(Part 3) Beetroot Dips: A Delicious Snack or Appetizer

Beetroot dips are an excellent way to add a vibrant touch to any gathering. They are easy to make, incredibly flavourful, and can be enjoyed with a variety of crackers, crudités, or even as a topping for sandwiches. Here are a few of my favourite beetroot dip recipes:

Creamy Beetroot Dip

This dip is so simple to make and surprisingly delicious. It's the perfect blend of creamy and earthy, with a hint of sweetness from the beetroot. Here’s what you’ll need:

• 2 medium beetroot, roasted and diced
• 100g cream cheese
• 2 tbsp plain Greek yogurt
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste

Combine all the ingredients in a food processor and blend until smooth. Taste and adjust seasoning. Serve immediately with crackers, crudités, or bread.

Beetroot and Hummus Dip

This dip is a twist on the classic hummus, infused with a vibrant beetroot flavour. It's perfect for a party or as a healthy snack. Here’s what you’ll need:

• 1 can chickpeas, drained and rinsed
• 2 medium beetroot, roasted and diced
• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1/2 tsp cumin powder
• 1/4 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• Olive oil, for drizzling

Combine all the ingredients in a food processor and blend until smooth. Taste and adjust seasoning. Drizzle with olive oil and serve immediately with crackers, crudités, or pita bread.

(Part 4) beetroot soups: Warm and Comforting

Beetroot soups are a comforting and nourishing option, perfect for a chilly evening. They are packed with flavour and nutrients and incredibly easy to make. Here are a couple of my favourite beetroot soup recipes:

Creamy Beetroot and carrot soup

This soup is a classic for a reason. The sweetness of the beetroot and carrot blends beautifully with the creamy base, creating a truly delicious and comforting soup. Here’s what you’ll need:

• 2 medium beetroot, peeled and chopped
• 2 medium carrots, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 litre vegetable broth
• 1/2 cup coconut milk
• Salt and freshly ground black pepper, to taste
• Fresh dill, for garnish

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened. Add the beetroot, carrots, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the vegetables are tender. Blend the soup until smooth. Stir in the coconut milk and season with salt and pepper. Serve hot, garnished with fresh dill.

Beetroot and Horseradish Soup

This soup is a little more adventurous, with a spicy kick from the horseradish. It's a great choice for those who like a little heat in their soup. Here’s what you’ll need:

• 2 medium beetroot, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 litre vegetable broth
• 1 tbsp grated horseradish
• Salt and freshly ground black pepper, to taste
• Sour cream, for garnish

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened. Add the beetroot and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the vegetables are tender. Blend the soup until smooth. Stir in the horseradish and season with salt and pepper. Serve hot, garnished with sour cream.

(Part 5) Beetroot Mains: Beyond the side dish

Beetroot is more than just a side dish—it can be the star of the show! It can be used to create hearty and flavourful main courses that are both delicious and visually appealing. Here are a couple of my favourite beetroot main course recipes:

Beetroot and lentil curry

This curry is a delightful mix of sweet and savoury, with a rich and creamy texture. It's a great option for a vegetarian main course. Here’s what you’ll need:

• 2 medium beetroot, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• 1 tin chopped tomatoes
• 1 cup red lentils, rinsed
• 500ml vegetable broth
• Salt and freshly ground black pepper, to taste
• Fresh coriander, for garnish

Heat a large pot or dutch oven over medium heat. Add the onion, garlic, and ginger and cook until softened. Add the spices and cook for 1 minute, stirring constantly. Add the beetroot, chopped tomatoes, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are cooked through. Season with salt and pepper. Serve hot, garnished with fresh coriander.

Beetroot and Goat Cheese Tart

This tart is a beautiful and flavourful option for a special occasion. The sweet and earthy beetroot filling is perfectly complemented by the creamy goat cheese and flaky pastry. Here’s what you’ll need:

• 1 sheet of puff pastry
• 2 medium beetroot, roasted and diced
• 100g goat cheese
• 2 eggs
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh thyme leaves, for garnish

Preheat the oven to 375°F (190°C). Line a tart pan with the puff pastry and prick the bottom with a fork. Bake for 10 minutes. In a bowl, combine the beetroot, goat cheese, eggs, milk, Parmesan cheese, salt, and pepper. Pour the mixture into the pre-baked pastry crust. Bake for 20-25 minutes, or until the filling is set. Let cool slightly before serving. Garnish with fresh thyme leaves.

(Part 6) Beetroot Beyond Savoury: Sweet Surprises

Prepare to be surprised! Beetroot can be a star in the world of sweet treats, adding a unique and delicious depth of flavour to desserts, cakes, and even brownies.

Beetroot Brownies

These brownies are a revelation! The beetroot adds a subtle sweetness and moisture, creating a fudgy and decadent brownie that is surprisingly healthy. Here’s what you’ll need:

• 1 medium beetroot, boiled and mashed
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• Chocolate chips, for topping (optional)

Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, and brown sugar. Add the melted butter, eggs, vanilla extract, baking powder, and salt. Mix until just combined. Fold in the mashed beetroot. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely before cutting into squares. Top with chocolate chips if desired.

Beetroot and Chocolate Cake

This cake is a beautiful and delicious combination of sweet and earthy flavours. The beetroot adds a subtle sweetness and moisture, while the chocolate provides a rich and indulgent flavour. Here’s what you’ll need:

• 1 medium beetroot, boiled and mashed
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• Chocolate frosting, for icing

Preheat the oven to 350°F (175°C). Grease and flour two 9 inch round cake pans. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the mashed beetroot. Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before icing with chocolate frosting.

(Part 7) Beetroot Pickling: A Tangy Delight

Pickled beetroot is a classic for a reason. The tangy vinegar and spices create a delightful flavour that is both sweet and sour. It's a perfect accompaniment to sandwiches, salads, or even cheese boards. Here’s my favourite pickled beetroot recipe:

Pickled Beetroot with Dill and Garlic

This recipe is simple to make and produces beautiful, vibrant pickled beetroot. Here’s what you’ll need:

• 1 kg beetroot, scrubbed and trimmed
• 500ml white vinegar
• 1 cup granulated sugar
• 1 tbsp salt
• 1 tsp black peppercorns
• 1 bay leaf
• 5 cloves garlic, peeled
• 2 tbsp fresh dill, chopped

Bring the vinegar, sugar, salt, peppercorns, bay leaf, and garlic to a boil in a large saucepan. Reduce heat and simmer for 5 minutes. While the brine is simmering, place the beetroot in a large sterilised jar. Pour the hot brine over the beetroot, making sure it is fully submerged. Add the dill. Let the beetroot cool completely before sealing the jar tightly and storing in the refrigerator for at least 2 weeks before enjoying.

(Part 8) Beetroot for Health: A Nutrient-Rich Superfood

Beyond its deliciousness, beetroot is also a nutritional powerhouse. It's a great source of folate, potassium, and antioxidants, all essential for a healthy diet. Beetroot is also known to improve blood pressure, boost athletic performance, and even aid in digestion. Here’s a closer look at the nutritional benefits of beetroot:

Folate: Important for Cell Growth and Development

Beetroot is rich in folate, a B vitamin crucial for cell growth and development. Folate plays a vital role in the production of DNA and RNA and is particularly important during pregnancy for the healthy development of the fetus.

Potassium: Essential for Maintaining Blood Pressure

Beetroot is also a good source of potassium, a mineral essential for maintaining blood pressure. Potassium helps to counterbalance the effects of sodium, which can contribute to high blood pressure.

Antioxidants: Protecting Against Cell Damage

Beetroot contains antioxidants, which help to protect cells from damage caused by free radicals. Antioxidants are linked to a reduced risk of chronic diseases such as heart disease, cancer, and Alzheimer's disease.

Nitrates: Boosting Athletic Performance

Beetroot is rich in nitrates, which are converted to nitric oxide in the body. Nitric oxide helps to dilate blood vessels, improving blood flow and oxygen delivery to muscles. This can lead to improved athletic performance, particularly in endurance sports.

Fiber: Promoting Digestive Health

Beetroot is a good source of dietary fiber, which is essential for digestive health. Fiber helps to regulate bowel movements, prevent constipation, and can even help to lower cholesterol levels.

FAQs: Your Burning Beetroot Questions Answered

Over the years, I've received countless questions about beetroot. So here are some of the most common FAQs, along with their answers:

1. Can you eat beetroot raw?

Yes, you can eat beetroot raw. It has a slightly earthy and sweet flavour and is often used in salads, smoothies, and juices. However, cooked beetroot is generally considered to be more palatable and easier to digest. You decide what suits you best!

2. What does beetroot taste like?

Beetroot has a sweet, earthy flavour with a slightly bitter aftertaste. The flavour can vary depending on the variety of beetroot and how it is prepared. For example, roasted beetroot tends to be sweeter, while pickled beetroot has a tangy flavour.

3. Does beetroot stain your hands?

Yes, beetroot can stain your hands, especially if you're handling it raw. To avoid staining, wear gloves when preparing beetroot. If your hands do get stained, you can try to remove the stains with lemon juice or vinegar. Don't worry, it's all part of the beetroot experience!

4. How long does beetroot last in the fridge?

Beetroot can last for up to 2 weeks in the refrigerator if stored properly. Store uncooked beetroot in a cool, dry place or in the refrigerator. Cooked beetroot can be stored in the refrigerator for up to 5 days.

5. What are some other ways to cook beetroot?

Beetroot can be cooked in a variety of ways, including:

• Roasting
• Boiling
• Grilling
• Sautéing
• Pickling
• Juicing

Experiment with different cooking methods to discover your favourite way to enjoy beetroot. Let your creativity flow!