beetroot recipes

We bet this beetroot risotto, served with crumbled goat's cheese and crunchy walnuts, won't just be the choice of vegetarians.

Beetroot risotto with goats' cheese and walnuts (vegetarian)

can whole baby beetroot

vegetable stock

unsalted butter

onion, peeled, finely chopped

garlic cloves, crushed

arborio risotto rice

thyme leaves

milliliters red wine

walnuts, roughly chopped

soft goats' cheese

Wild rocket leaves, to serve

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Kangaroo is best served medium rare, so be careful with cooking times! The beautiful native spices really make this dish by chef Dan Hunter. 

Chargrilled kangaroo with beetroot and radicchio

kangaroo loin fllets

tsp ground wattleseed

tsp ground pepperberry

lemon myrtle

honey

baby beetroots, trimmed

tbs white or red wine vinegar

parsley

Up the lunch ante with this mouth-watering meatball sandwich recipe.

Swedish meatball sandwich

eschalots, sliced

bay leaf

black peppercorns

milliliters white wine vinegar

caster sugar

Lebanese cucumbers, thinly sliced lengthways

(100 grams) good-quality mayonnaise

red onion, thinly sliced

rye bread slices, toasted, buttered

Potato salad and dressed rocket,

2-3 eschalots, finely chopped

garlic cloves, finely chopped

(15 grams) stale breadcrumbs

(60 milliliters) pure (thin) cream

beef and pork mince

Add a splash of colour to your winter meals with this fusilli pasta with beetroot, goat's cheese and pecans recipe.

Winter fusilli with beetroot, goat's cheese and pecans

garlic cloves, sliced

pre-cooked beetroot,

fusilli or other short pasta

goat’s cheese, crumbled

(70 grams) pecans, toasted, chopped

tbs chopped flat-leaf parsley leaves

pecorino,

This freezable hummus is a great way of using up a glut of beetroot and makes a vibrant, healthy snack

Beetroot hummus

raw beetroot

chickpeas

lemons

tbsp cumin

yogurt, toasted cumin seeds, mint

Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.

Pop on a pair of rubber gloves. Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot. Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Serve swirled with a little yogurt, some toasted cumin seeds, a little torn mint and some crusty bread.

With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit

Beetroot brownies

whole raw beetroot (3-4 medium beets)

unsalted butter,

bar plain chocolate (70% cocoa)

tsp vanilla extract

golden caster sugar

eggs

plain flour

cocoa powder

Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot – you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.

Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.

Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.

Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.

This low-calorie hake recipe is the perfect way to get cooking white fish. Spoon a dollop of crème fraîche on top and serve alongside buttery mash for a midweek meal with a difference. If you&#8217;re a fan of white fish, you&#8217;ll love this baked hake with a lemon and herb crust.

Hake with beetroot, crème fraîche and dill

olive oil

red onions, sliced

raw beetroot, peeled and coarsely grated

x fish

full-fat crème fraîche

tbsp horseradish sauce

full-fat greek yogurt

Buttery potato

Heat the oil in a wide, heavy-based pan (with a lid) over a medium heat, add the onions and cook for 10 minutes until softened. Add the beetroot and cook for 5 minutes, then put the fish fillets on top of the vegetables in an even layer. Cook for 5 minutes more.

Meanwhile, mix the crème fraîche, horseradish and yogurt in a bowl until smooth. It should be a fairly runny sauce so you might need to add 3-4 tbsp water to loosen.

Slightly reduce the heat under the fish and pour the creamy yogurt mixture over the fillets. Cover with a lid and continue cooking for 8-10 minutes until the fish is just cooked through. Sprinkle over the herbs, grind over a little black pepper and serve with creamy mashed potato.

These beetroot croquettes from the menu of London and Lisbon restaurant Gunpowder are such a satisfying snack or starter. A tradition in Kolkata, where chef Harneet Baweja grew up, they are incredibly moreish and full of flavour from the chaat masala which is tangy, salty and warm with spices. Harneet says: &#8220;The filling is slight sweet, best enjoyed dipped in a tangy mustard or chutney. Indian mustard has a crisp, wasabi-like flavour, which balances the sweet beetroot. Very similar to Dijon, this is perfect accompaniment to this classic Indian snack.&#8221;

Gunpowder&#8217;s Bengali beetroot croquettes

cumin seeds

fresh ginger, finely chopped

green chilli, finely chopped

1kg beetroot, grated

½ tbsp ground turmeric

¾ tbsp ground coriander

½ tsp asafoetida

chaat masala (see Know How)

potatoes,

cornflour

coriander,

panko breadcrumbs, whizzed into a fine powder

mustard

Add the oil to a heavy-bottomed nonstick saucepan over a medium heat. Once hot, turn the temperature down to low-medium and add the cumin seeds. Cook for a few seconds until they start to crackle and pop, then add the ginger and green chilli. Cook for 1 minute until fragrant.

Add the grated beetroot and cook, stirring occasionally, for 15-20 minutes until it has released its juices completely. Stir through the turmeric, coriander, asafoetida and chaat masala then add a pinch of salt and pepper. Continue to cook for 5-6 minutes then remove from the heat and allow to cool.

Once cool add the grated potatoes, cornflour and coriander, mixing well with a wooden spoon to create an even mixture. Divide the mixture into portions roughly 50g each, shaping them either into balls or cylinders.

Add the flour to a shallow dish and stir in enough water to make a slurry (add 1 tbsp at a time until you have the consistency of double cream). Put the breadcrumbs in a wide, shallow dish. Dip the beetroot croquettes in the flour slurry and then roll them in breadcrumbs, then dip them in the slurry and crumbs once more for an extra crispy double coating.

Half-fill a large heavy saucepan with sunflower oil and heat to 160°C or until a small breadcrumb sizzles upon contact with the oil. Deep-fry the croquettes in batches, turning halfway through, for about 5 minutes or until crisp and golden. Drain on kitchen paper, then serve hot with a yogurt dip, kasundi mustard or coriander and mint chutney.

Top 8 beetroot recipes recipes from across the web

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

Top Tags

Beetroot risotto with goats' cheese...

Chargrilled kangaroo with beetroot ...

Swedish meatball sandwich

Winter fusilli with beetroot, goat'...

Beetroot hummus

Beetroot brownies

Hake with beetroot, crème fraîche a...

Gunpowder’s Bengali beetroot ...

Top 8 beetroot recipes recipes from across the web

The most viewed beetroot recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beetroot risotto with goats' cheese...

Chargrilled kangaroo with beetroot ...

Swedish meatball sandwich

Winter fusilli with beetroot, goat'...

Beetroot hummus

Beetroot brownies

Hake with beetroot, crème fraîche a...

Gunpowder&#8217;s Bengali beetroot ...

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

Gunpowder’s Bengali beetroot ...