Sweet, tangy, beautifully bright beetroot. it's worth the stained pink fingers! Be experimental with your beetroot and try one of our top 10 recipes.
This fish dish by Martin Blunos is wonderfully good for you, using super foods beetroot and pomegranate. Rest your pan-seared halibut on a buttery beetroot puree, and serve with a sprig of dill on top. Remember to finish your fish off with freshly squeezed lemon juice.
A Diana Henry creation, made from cubed beetroot, fresh thyme, shallots, double cream, dry vermouth, and grated pecorino. This beetroot risotto comes served with crumbly Lancashire cheese – perhaps not typically Italian, but a great partner for beetroot all the same.
Sweet beetroot and tangy goat’s cheese is a match made in heaven. Fill your puff pastry tart with caramelised red onions, rosemary, cooked beetroot, roughly chopped hazelnuts (walnuts work just as well), and a very generous glug of extra virgin olive oil.
Bryn Williams picks roasted beetroot for his tarte tatin, which goes beautifully with goat’s cheese and a drizzle of good honey. All you’ll need for this recipe is three large beetroots, some ready-made puff pastry, a hearty knob of butter, and sugar for sweetness.
A ‘low carbon’ salad from Arthur Potts Dawson, made from only the healthiest of ingredients. Everything’s raw, from the young beetroots to carrots, fennel tips, peas, broad beans, wild rocket, red endive lettuce, chives, and basil. Moisten with olive oil, lemon juice, and vinegar.
Camembert will give your dish a smooth finish, perfectly matching the subtle flavour of the artichoke and the nutty, earthiness of the beetroot. There are pine nuts, podded broad beans and fresh basil in there, too. The cheese will melt into your salad under a little heat, giving it a gooey warmth.
A funky take on a traditional sorbet, created by children’s food expert Fiona Faulkner. It’s made by roasting and then blending beetroot chunks together with fresh or frozen raspberries, adding the purple liquid to a sugar syrup, then freezing. It’s naturally low in sugar.
Beetroot matchsticks, spinach leaves, pear wedges, apple slices, crumbles feta, toasted walnuts, and a little lemon juice combine to make this summery salad. Drizzle with a dressing made from walnut oil, white wine vinegar, thyme, crushed garlic, and a pinch of sugar.
A slushie made with beetroot… whatever next! Blend roasted beetroot together with agave syrup or honey, and apple or orange juice, then serve with plenty of crushed ice. It’s the perfect thirst quencher for young’uns given the added vitamins from the beetroot.
We’re sure Popeye ate all of his beetroot up, after the spinach. Here the super food is matched with eggs, peppers, sprouted beans, lentils, and walnuts in a wholesome salad. Finish with a fresh dill dressing, made from the obvious plus horseradish, yoghurt, and lemon juice.
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