beetroot

This lovely fusion of earthy sweet beetroot, zesty lemons and piquant capers, with warming hints of fennel, works well with smoked fish, cold poultry or grilled halloumi. It makes a great barbecue relish for just about anything and is a wonderful partner to cheese. 

Beetroot chutney

raw beetroot

lemons,

milliliters/3½fl oz lemon juice (about 2–3 lemons)

150 milliliters/¼ pint cider vinegar

red onion, finely chopped

fennel seeds

sugar

capers

sea salt

black pepper

Curing your own salmon is actually pretty easy, and this way gives you a lovely vibrant pink colour

Home-Cured Beetroot Gravadlax

beetroots

orange zest of

lemons zest of

juniper berries bashed

salt

demerara sugar

salmon

dill

tarragon leaves

horseradish

brown bread

watercress

lemon

Home-cured beetroot gravadlax

This salmon needs to be made at least three days ahead, which means very little work to do on Christmas day

Dazzling Beetroot-Cured Salmon

caster sugar

raw beetroot (about 250 grams/9 ounces), coarsely grated (no need to peel)

sea salt flakes

dill,

frisée, or oak leaf lettuce, leaves separated

beetroot, cooked, peeled and diced

shallots, finely chopped

olive oil

tub crème fraîche

tbsp horseradish

dill fronds, roughly chopped

Dazzling beetroot-cured salmon

Lay the salmon fillets, skin side down, on a board and brush your hand along it. If you feel any little pin bones pinch them out with your fingers or tweezers. In a bowl, mix all of the other ingredients for the salmon together to make the cure.

Stretch two large sheets of cling film over a work surface and spoon over some of the cure. Lay one of the fillets, skin side down, on the cure, then pack over most of the cure, and sandwich with the remaining fillet, skin side up. Top with the last of the cure and wrap both fillets together tightly with lots of cling film. Place in a container with sides, like a large roasting tray, put a smaller tray on top and weigh it down with a couple of tins. Leave in the fridge for at least three days or up to a week. Don’t be alarmed by the amount of liquid that leaks out, this is normal. Once a day, pour away the liquid, turn the salmon and re-apply the weights.

To serve, unwrap the salmon from the cling film and brush off the marinade. Slice the salmon into thin slivers. Make the dressing by mixing all the ingredients together with some salt and pepper. Toss all the salad ingredients together and serve each guest with a few slices of salmon, a handful of salad and drizzle with the dressing. Once made the salmon will sit happily in the fridge for up to a week and can be used just like smoked salmon.

Executive chef Calum Franklin shares some reimagined British classics from the menu at Holborn Dining Room, including this beetroot and gin cured salmon. This recipe is super quick and serves as a perfect dinner party starter

Beetroot And Gin Cured Salmon

salmon 1 boneless and skinless side

beetroot 300 grams, washed and peeled

demerera sugar 400 grams

table salt 300

black pepper 1 tsp

limes 3, zested

juniper berries 2 tsp, crushed

wholegrain mustard 3 tbsp

gin 150 milliliters

white wine vinegar 50 milliliters

caster sugar 2 tbsp

cucumber 1, thinly sliced

Beetroot and gin cured salmon

A firm favourite from my travels, this beautiful, delicate dish sums up everything I love about Swedish food: it’s elegant, clean and fresh, it looks incredible and is a doddle to make. You’ll be so proud when you see the finished result.

Gravadlax

beets

g rock salt

vodka

dill (60 grams)

g horseradish

Show off with minimal effort, this delicious salad is simple to prepare but looks so pretty on the plate

Goat's cheese & beetroot salad

cooked beetroot (fresh

log firm goat's cheese,

small-leaf salad, containing rocket and herbs

garlic clove, crushed

lemon juice

Dijon mustard

tsp clear honey

walnut oil

Thinly slice the beetroot, either with a very sharp knife or on a mandolin. Arrange overlapping slices over four dinner plates.

Put all the dressing ingredients into a jar, replace the lid, then shake well to mix. Drizzle a little over the beetroot. Slice the goat’s cheese into 12 and put 3 slices on top of each serving of beetroot. Toss the salad leaves in a little dressing, then put a small pile of leaves on top of each serving of cheese. Drizzle with the remaining dressing.

Looking for a showstopping vegan recipe? Check out our impressive vegan wellington packed with roasted red peppers, cooked beetroot and kale. Plus, we've made a vegan stuffing and glazed the pastry in marmite to take this wellington to the next level

Giant vegan wellington

olive oil 1 tbsp

garlic 2 cloves, finely chopped

kale 250 grams, tough stalks removed

cooked beetroot 250 grams pack, thinly sliced

roasted red peppers

plain flour 500 grams,

olive oil 210 milliliters

aquafaba 7 tbsp, see notes below

olive oil 2 tbsp

onion 1, finely chopped

swede 150 grams,

thyme a few sprigs, leaves

nutmeg a good grating

pouch

apple 1, coarsely grated

hazelnuts 30 grams, toasted and finely chopped

lemon 1, zested

vegetable oil 1 tbsp

shallot 1, finely chopped

brandy 100 milliliters

pink peppercorns 1 tbsp, lightly crushed

soya cream 50 milliliters

If you aren't into beets you'll still love this. I mean, did I mention the brie? I don't think I did. There is BRIE in the this quiche.

Roasted Beet, Baby Kale and Brie Quiche.

all-purpose flour

butter

egg (beaten)

buttermilk

sesame seeds (toasted)

2-3 medium to small red beets, sliced into 1/4 inch slices

onion

balsamic vinegar

salt + pepper (to taste)

baby kale

eggs

plain greek yogurt

heavy cream

parsley

red pepper flakes

brie (cubed)

fontina cheese cheddar cheese

To make the crust, whisk together the flour, 2 tablespoons toasted sesame seeds and salt in a medium size bowl. Toss in the cold, cubed butter and then, using your fingers or a dough cutter, work the butter into the flour mixture. Try to work quickly and break the butter down into the flour mixture. Whisk together the egg and buttermilk (or water). Create a well in the butter and flour mixture and pour in the cold buttermilk/egg mixture. Use a fork to bring the dough together. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Gently knead the dough into a round, flat disk.

Grease a 9 or 10 inch tart pan with cooking spray, sprinkle the bottom and sides of the pan with toasted sesame seeds. Roll the dough out on a lightly floured surface to a 15-inch circle. Press the dough into the bottom of the prepared pan and up the sides. Cover and then refrigerate for 30 minutes.

Preheat the oven to 375 degrees F.

Next, add the beets, onion, olive oil, balsamic vinegar and a good pinch of salt + pepper to a large cookie sheet or roasting pan with sides. Toss well to combine.

Roast for 25-30 minutes or until the beets are tender and lightly charred. During the last 5 minutes, toss in the baby kale and continue to roast until the kale has wilted. Remove from the oven. Once cool enough to handle, chop the onion into thin slices.

Reduce the oven temp to 350 degrees F.

While the veggies roast, whisk the eggs, greek yogurt, heavy cream, parsley, dill, crushed red pepper and a good pinch of salt + pepper in a bowl until combined. Stir in the brie and half of the shredded fontina cheese.

Add the roasted veggies to bottom of you tart pan. Pour the egg mixture over the veggies. Top with the remaining fontina cheese. Place the tart pan on a cookie sheet and bake on the middle rack in the oven for 50-60 minutes or until the quiche is set and no longer jiggly in the center.

Let the quiche sit 5 minutes for before cutting and then EAT!

The salt crust really intensifies the natural flavour of the beetroot as it steams in its own juices, seasoning it as it cooks

Salt-baked beetroot with feta & pickled onions

(different

rosemary

plain flour

milliliters cider vinegar

mustard seeds

onions

tbsp extra virgin rapeseed oil

tbsp snipped chives

Granny Smith apple, diced

toasted hazelnuts

feta

First, make the salt crust. Blitz the rosemary and salt in a <a href="https://www.bbcgoodfood.com/review/best-food-processors">food processor</a>, then add the flour and egg whites with 200ml water. Blitz again to bring together. Tip the mixture onto a clean surface and knead for 5 mins to form a smooth ball, then wrap in cling film and chill for 1 hr.

Heat oven to 160C/140C fan/ gas 3. Roll the dough out to the thickness of a £1 coin. Put the beetroots in the middle and draw the edges up to form a bag. Bake on a tray for 2 1/2 hrs

Meanwhile, make the pickling liquor for the onions. In a saucepan, combine the vinegar, sugar, mustard seeds and 1 tsp salt over a medium heat, and bring to the boil. Add the dill and leave to cool for 30 mins. Strain the mixture onto the onions, and leave for a further 1 hr, then drain. In a small bowl, mix the dressing ingredients with some seasoning and set aside.

Remove the beetroots from the oven and leave in the salt crust until cool enough to handle. Open the salt crust with your hands and discard. Peel the beetroot, cut into wedges and drizzle with a little rapeseed oil.

Mix the beetroots, onions and beetroot leaves in a large mixing bowl, then add the dressing. Reserving a little of each for decoration, add the chives, apple and hazelnuts, toss well, then tip into a large serving bowl. Crumble the feta over the top with the reserved ingredients, then let everyone help themselves. Best served slightly warm.

Even if you hate Beet, try it!! You will love these Beetroot chips.&nbsp;

Airfryer Beetroot Chips | How to make Beetroot Chips?

Medium Sized Beetroot

Tsp Olive Oil

Salt

Pepper (Optional)

Wash, dry, peel and slice

Wash the Beetroot, peel the skin and set the skin aside. Using a mandoline slicer, slice them thin. Alternatively, if you don't have a slicer, slice them uniformly thin with your knife.

Absorb the moisture

Spread the beetroot slices on the paper and place another paper on top of it. Keep it aside for 10 minutes. This process will enable to absorb any extra moisture on the beetroot thins.

Toss in seasoning

Toss the sliced beetroot in oil and sprinkle with salt on the beet and arrange them in air fryer basket.

Air fry

Select the AIRFRY programme. Adjust the +/- keys to adjust theTime and Temperature to 150 C and 15 minutes. Press Start.  Flip and turn the beet chips  around every 5 minutes, so that they evenly dry out. Increase the temperature to 180C and set the timer for 8-10 minutes. Check every 2 minutes in the process. Beet Chips will curl overall. Allow the chips to cool for 5 minutes and they will crisp well.

Season with salt &amp; pepper

Season with Sea Salt and freshly ground pepper if you like or just munch it as it is.. We love it either way.

This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring

Creamy beetroot risotto

fresh beetroot

onion, finely chopped

garlic clove, finely chopped

risotto rice

milliliters white wine

vegetable stock

(or vegetarian alternative)

tbsp soured cream

Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don’t want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.

Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.

Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.

This beetroot falafel is sure to become an instant favourite.

Beetroot falafel

onion,

garlic cloves, chopped

coriander leaves

can chickpeas, rinsed, drained, mashed

beetroot, peeled, grated

tahini

cumin

Greek-style yoghurt

coriander

vegetable oil

pita pockets

parsley, leaves picked

tomato, seeded, diced

shallot, thinly sliced

extra virgin olive oil

Check out our vibrant baked falafel recipe with beetroot. This easy veggie recipe is simple to make and ready in an hour

Baked beetroot falafels

bunch, stalks finely chopped, leaves picked

greek yogurt 3 tbsp

garlic ½ a clove, crushed

Top 40 beetroot recipes from across the web

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Top Tags

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Home-Cured Beetroot Gravadlax

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Beetroot And Gin Cured Salmon

Gravadlax

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Airfryer Beetroot Chips | How to ma...

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The most viewed beetroot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine