Beetroot is somewhat of an underrated vegetable. And we’re not sure why. Besides being a superfood, it’s such a pretty looking veggie too! Whether you like your veggies raw, pickled, or roasted, there will definitely be a recipe you like.
If you haven’t tried roasting beetroot yet, then you will be pleasantly surprised with this recipe. First wash your beetroots with cold water, and pat try. Cut away any leaves, leaving one inch of the stalk intact. Place the beets on a roasting pan, drizzle with olive oil, and sprinkle with salt. Bake at 400°F (200°C) for 45 min until the beets are soft. After cooling, rub the skin off with paper towel and cut away the root and stalks. Chop them up and serve with a salad, or eat them on their own as a side!
Wash 1kg beetroots, rub with olive oil, and wrap each in foil. Roast in the oven at 400°F (200°C) for 1 hour until soft. Once cooled, peel and cut into wedges. For the pickling vinegar, roast the following spices in a medium-sized saucepan until fragrant: 1 Tbsp black peppercorns, 1 Tbsp coriander seeds, 1 Tbsp yellow mustard seeds, and 10 cloves. Add 2 bay leaves, 100g light brown sugar, and 700 mL white wine vinegar. Bring to a simmer, stirring until all the sugar has dissolved. Pack the roasted beets into sterilized jars, and pour over hot vinegar. Seal and store for 2 weeks before eating.
Combine 400g raw grated beetroot, 1 large egg (beaten), 1 Tbsp flour, 1 large garlic clove (crushed), 1 tsp caraway seeds, ½ tsp cumin, and zest of one lemon. Divide the mixture in six equal parts. In a large non-stick pan, heat oil and fry for 5 min on each side, then bake 10 min at 350°F (180°C). Serve latkes with a green salad and yoghurt.
Beetroot makes a great addition to hummus. Besides the earthy flavor that goes well with pita bread, veggies, or chips, it has a beautiful color too. Definitely something that will impress your guests! To make it, process the following ingredients in a food blender: 1 small roasted beet, 1 can chickpeas, zest from 1 lemon, juice from ½ lemon, 2 garlic cloves (crushed), 2 Tbsp tahini, salt and pepper. Once the mixture is smooth, drizzle in ¼ cup olive oil and adjust seasoning if necessary.
Many people don’t know that you can actually eat beetroot raw. If you want to make a side dish that’s packed with antioxidants, then try this beetroot and carrot salad! Peel carrots and beetroot (12 ounces each), and grate coarsely. In a bowl, mix the grated vegetables with 2 minced shallots. In a small pan, heat 2 tsp cumin seeds until fragrant. Add to the vegetable mix, together with 2 Tbsp olive oil, 1 Tbsp red wine vinegar, and a bunch of parsley (chopped). You can also add feta or goat’s cheese for creaminess, and pumpkin seeds for crunch!
What is your favorite way to eat beetroot? Tell us in the comments below!