Get ready to fall head over heels for the sweet, earthy flavor of beetroot! This humble root vegetable is a culinary superstar, and we’re here to show you just how versatile it can be. Whether you’re looking for a healthy breakfast option, a flavorful side dish, or a show-stopping dessert, beetroot has got you covered.
In this article, we’ll be sharing 20 vibrant beetroot recipes that are perfect for every occasion. From comforting soups and salads to decadent desserts and savory main courses, these dishes will inspire you to get creative with your cooking. So, without further ado, let’s dive in and explore the wonderful world of beetroot!
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Roasted Beetroot and Goat Cheese Salad
Roasted Beetroot and Goat Cheese Salad: A sweet and tangy combination of roasted beetroot, creamy goat cheese, and peppery arugula, perfect for a light yet satisfying lunch or dinner.
Ingredients:
– 2 large beetroot, peeled and chopped into 1-inch pieces
– 1/4 cup olive oil
– Salt and pepper to taste
– 8 oz goat cheese, crumbled
– 4 cups arugula leaves
– 1/4 cup chopped fresh parsley
– Lemon wedges (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place beetroot pieces on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the beetroot and season with salt and pepper.
4. Roast for 45-50 minutes, or until tender when pierced with a fork.
5. Meanwhile, combine arugula and parsley in a large bowl.
6. Once beetroot is cool enough to handle, slice into wedges and add to the bowl.
7. Top with crumbled goat cheese and serve with lemon wedges (if desired).
Cooking Time: 50 minutes
Beetroot and Carrot Soup with Ginger
This sweet and savory soup is a perfect blend of earthy beetroot, crunchy carrots, and spicy ginger. The result is a delightful and refreshing meal that’s sure to become a favorite.
Ingredients:
– 2 medium beets
– 4 medium carrots
– 1-inch piece of fresh ginger
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or coconut cream (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45 minutes, or until tender.
3. In a large pot, sauté chopped onion in olive oil until softened.
4. Add grated ginger and cook for an additional minute.
5. Peel roasted beets and add to the pot along with carrots, broth, and cream (if using).
6. Bring mixture to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
7. Purée soup with an immersion blender or regular blender until smooth.
8. Season with salt and pepper to taste.
Cooking Time: 1 hour 10 minutes
Beetroot Hummus with Pita Chips
This vibrant and flavorful hummus recipe combines the natural sweetness of beetroot with the creamy richness of traditional hummus, served with crispy pita chips for a delightful snack or appetizer.
Ingredients:
– 2 medium beetroot, peeled and cooked
– 1/4 cup chickpeas
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/4 cup olive oil
– Pita chips, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, combine cooked beetroot, chickpeas, lemon juice, tahini, garlic, salt, and pepper.
3. Blend until smooth, adding olive oil as needed.
4. Transfer the hummus to a serving bowl.
5. Arrange pita chips around the hummus for dipping.
6. Serve immediately.
Cooking Time: 10 minutes
Beetroot and Feta Stuffed Portobello Mushrooms
A flavorful twist on the classic stuffed mushroom, this recipe combines earthy beetroot with salty feta cheese for a delightful vegetarian treat.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 2 medium beetroot, cooked and diced
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together beetroot, feta cheese, salt, and pepper.
3. Stuff each mushroom cap with the beetroot-feta mixture, dividing it evenly among the four caps.
4. Drizzle olive oil over the mushrooms and sprinkle with chopped parsley if desired.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 15-20 minutes
Beetroot Chocolate Cake with Cream Cheese Frosting
This unique cake combines the earthy sweetness of beetroot with the richness of dark chocolate, topped off with a tangy cream cheese frosting. Perfect for adventurous eaters and foodies alike!
Ingredients:
For the cake:
– 2 large beetroot, peeled and cooked
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a blender or food processor, puree cooked beetroot until smooth.
3. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
4. Add milk, eggs, and vanilla extract to the dry ingredients; stir until just combined.
5. Fold in the beetroot puree.
6. Divide batter evenly between prepared pans; bake for 35-40 minutes or until a toothpick comes out clean.
7. Allow cakes to cool completely before frosting with cream cheese frosting (see below).
Cooking Time: Approximately 1 hour and 15 minutes, including cooling time.
Beetroot and Walnut Pesto Pasta
Elevate your pasta game with this vibrant and flavorful recipe that combines the sweetness of beetroot with the earthiness of walnuts. This unique pesto is a perfect accompaniment to your favorite pasta shape.
Ingredients:
– 250g pasta of your choice
– 2 medium beetroot, peeled and cooked
– 1/4 cup walnuts
– 1/4 cup freshly grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a food processor or blender, combine cooked beetroot, walnuts, Parmesan cheese, garlic, salt, and pepper. Process until smooth.
3. With the processor running, slowly pour in olive oil through the top. Process until pesto reaches desired consistency.
4. Toss cooked pasta with pesto, adding chopped parsley if desired.
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Pickled Beetroot and Red Onion Relish
This sweet and tangy relish is perfect for topping burgers, sandwiches, or using as a condiment for grilled meats and vegetables. Made with pickled beetroot and red onion, it’s a flavorful addition to any meal.
Ingredients:
– 2 large red beets
– 1 large red onion, thinly sliced
– 1 cup white vinegar
– 1/2 cup sugar
– 1/4 cup water
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for about 45 minutes, or until tender.
2. Let the beets cool, then peel and slice into thin wedges.
3. In a large bowl, combine beet slices, red onion, vinegar, sugar, water, salt, and pepper.
4. Stir to combine, then refrigerate for at least 24 hours to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 45 minutes (roasting beets) + 24 hours (pickling)
Beetroot and Chickpea Burger with Avocado
This vegan burger combines the natural sweetness of beetroot with the creamy texture of avocado, all wrapped up in a flavorful chickpea patty. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 can chickpeas
– 1 medium beetroot, cooked and peeled
– 1/2 ripe avocado, mashed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 hamburger buns or whole wheat bread
Instructions:
1. Preheat a non-stick pan over medium heat.
2. In a bowl, mash the chickpeas using a fork or a potato masher.
3. Add the cooked beetroot, chopped onion, minced garlic, cumin, salt, and pepper to the bowl. Mix well.
4. Shape the mixture into 4-6 patties, depending on desired size.
5. Cook the patties for about 4-5 minutes per side, until golden brown.
6. Assemble the burgers with mashed avocado, your favorite toppings, and serve.
Cooking Time: 15-20 minutes
Beetroot Risotto with Parmesan
This vibrant risotto combines the natural sweetness of beetroot with the savory depth of Parmesan cheese, creating a unique and flavorful dish.
Ingredients:
– 250g Arborio rice
– 2 medium beetroot, peeled and cooked
– 4 cups vegetable or chicken broth, warmed
– 20g unsalted butter
– 1 small onion, finely chopped
– 1/2 cup grated Parmesan cheese
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent.
2. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Gradually add the warmed broth, stirring continuously, allowing each portion to absorb before adding more.
4. After 20 minutes of cooking, stir in the cooked beetroot and cook for an additional 5 minutes.
5. Remove from heat, then stir in the Parmesan cheese. Season with salt to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Beetroot and Apple Smoothie with Ginger
A refreshing and healthy smoothie that combines the earthy sweetness of beetroot with the crispness of apple, all tied together with a hint of spicy ginger.
Ingredients:
– 2 medium beetroot, peeled and chopped
– 1 large apple, cored and chopped
– 1-inch piece of fresh ginger, peeled and chopped
– 1/2 cup plain yogurt
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. Add the chopped beetroot, apple, and ginger to a blender.
2. Blend on high speed until the mixture is smooth and the ingredients are fully incorporated.
3. Add the plain yogurt and honey, blending until well combined.
4. Taste and adjust sweetness or consistency as needed.
5. Pour into glasses and serve immediately. You can add ice cubes if you prefer a thicker consistency.
Cooking Time: 2-3 minutes
Beetroot and Quinoa Salad with Lemon Dressing
Brighten up your plate with this vibrant salad, featuring the earthy sweetness of beetroot paired with nutty quinoa and a zesty lemon dressing. Perfect for a light lunch or as a side dish.
Ingredients:
– 1 cup cooked quinoa
– 2 large beetroot, peeled and diced
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Cook the quinoa according to package instructions. Set aside.
2. Preheat your oven to 200°C (400°F). Wrap the beetroot in foil and roast for 45-50 minutes, or until tender.
3. Let the beetroot cool, then peel and dice.
4. In a large bowl, combine the cooked quinoa, roasted beetroot, and chopped parsley.
5. Whisk together the lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
6. Pour the dressing over the salad and toss to combine.
Cooking Time: 1 hour (including cooking time for quinoa and beetroot)
Beetroot and Orange Glazed Salmon
This recipe combines the natural sweetness of salmon with the earthy flavor of beetroot and a hint of orange, creating a unique and delicious glaze. Perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 large beetroot, peeled and cooked
– 1/2 cup freshly squeezed orange juice
– 2 tbsp honey
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, combine cooked beetroot, orange juice, honey, Dijon mustard, salt, and pepper. Blend until smooth.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Brush the beetroot-orange glaze evenly over the salmon.
5. Bake for 12-15 minutes or until the salmon is cooked through and flaky.
6. Garnish with fresh parsley or thyme before serving.
Cooking Time: 12-15 minutes
Beetroot and Lentil Curry with Coconut Milk
A vibrant and flavorful Indian-inspired curry that combines the earthy sweetness of beetroot with the creamy richness of coconut milk, all wrapped up in a warm and comforting lentil-based sauce.
Ingredients:
– 1 medium beetroot, peeled and diced
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Add lentils, beetroot, and coconut milk. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste. Garnish with cilantro leaves (if using).
5. Serve warm over rice or with naan bread.
Cooking Time: 45-50 minutes
Beetroot and Blue Cheese Tart
Beetroot and Blue Cheese Tart: A Sweet and Savory Delight
This elegant tart combines the earthy sweetness of beetroot with the pungent tanginess of blue cheese, creating a harmonious balance of flavors that will impress your dinner guests.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 2 medium beetroot, peeled and thinly sliced
– 100g blue cheese (such as Gorgonzola or Roquefort), crumbled
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 200°C (400°F).
2. Roll out the puff pastry on a floured surface to a thickness of about 3mm.
3. Arrange the beetroot slices in a spiral pattern, leaving a 2cm border around the edges.
4. Sprinkle the blue cheese crumbles over the beetroot.
5. Drizzle with olive oil and sprinkle with garlic, salt, and pepper.
6. Roll out the remaining pastry to create a lid for the tart.
7. Place the lid on top of the filling and press the edges to seal.
8. Bake for 35-40 minutes or until golden brown.
Cooking time: 35-40 minutes
Beetroot and Carrot Juice with Lemon
This vibrant juice is a perfect blend of earthy sweetness from beetroot, crunchiness from carrots, and a squeeze of citrusy lemon. Perfect for a quick pick-me-up or as a post-workout drink.
Ingredients:
– 2 medium beetroots
– 4 medium carrots
– Juice of 1 lemon
– Optional: 1-inch piece of ginger (for added spice)
Instructions:
1. Wash and peel the beetroot and carrots.
2. Cut them into chunks and add to a juicer or blender.
3. Squeeze in the juice of 1 lemon.
4. Blend until smooth and adjust to desired consistency.
5. Strain the juice if you prefer a clearer liquid.
Cooking Time: None! This is a quick, easy-to-make juice that’s ready in just a few minutes.
Enjoy your delicious and healthy Beetroot and Carrot Juice with Lemon!
Beetroot and Sweet Potato Hash
This vibrant hash combines the earthy sweetness of roasted beetroot with the comforting warmth of sweet potato, all topped with a crispy shallot crust. Perfect as a side dish or used as a topping for your favorite breakfast or brunch.
Ingredients:
– 2 large beetroot, peeled and cubed
– 1 large sweet potato, peeled and diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup crispy fried shallots (see note)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss beetroot and sweet potato with olive oil, salt, and pepper on a baking sheet. Roast for 30-35 minutes or until tender.
3. In a small pan, heat a tablespoon of olive oil over medium heat. Add chopped parsley and cook until crispy, stirring frequently (about 5 minutes).
4. To assemble the hash, place roasted beetroot and sweet potato on a plate, then top with crispy shallots.
Cooking Time: 45-50 minutes
Beetroot and Spinach Stuffed Shells
Elevate your pasta game with this vibrant, flavorful dish that combines the earthy sweetness of beetroot with the nutritional powerhouse of spinach.
Ingredients:
– 12 jumbo shells
– 1 medium beetroot, cooked and peeled
– 2 cups fresh spinach leaves
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1 egg, lightly beaten
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook shells according to package instructions; set aside.
3. In a medium bowl, combine cooked beetroot, spinach leaves, Parmesan cheese, breadcrumbs, and egg. Mix well.
4. Stuff each shell with the beetroot-spinach mixture, placing them in a baking dish as you go.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Bake for 20-25 minutes or until shells are tender and filling is heated through.
Cooking Time: 20-25 minutes
Beetroot and Ginger Ice Cream
This unique ice cream recipe combines the natural sweetness of beetroot with the spicy warmth of ginger, creating a refreshing and intriguing dessert.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup pickled beetroot juice (or cooked and pureed fresh beetroot)
– 2 inches fresh ginger, peeled and grated
– 1 tsp vanilla extract
Instructions:
1. Preheat your ice cream maker according to the manufacturer’s instructions.
2. In a blender or food processor, combine heavy cream, whole milk, sugar, beetroot juice, and grated ginger. Blend until smooth.
3. Add vanilla extract and blend well.
4. Pour the mixture into the prepared ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream is almost set, transfer it to an airtight container and freeze for at least 2 hours.
Cooking Time: Approximately 20 minutes (including churning time)
Beetroot and Pear Salsa with Cilantro
A sweet and tangy salsa that combines the earthiness of beetroot, the crispness of pear, and the freshness of cilantro.
Ingredients:
– 2 large beetroot, peeled and diced
– 1 ripe pear, peeled and diced
– 1/4 cup chopped fresh cilantro
– 1 lime, juiced
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. In a medium bowl, combine the beetroot, pear, and cilantro.
2. Squeeze the lime juice over the mixture and toss to coat.
3. Drizzle the olive oil over the salsa and sprinkle with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (mostly hands-off time)
Beetroot and Rosemary Focaccia
This flavorful focaccia combines the earthy sweetness of beetroot with the herbaceousness of rosemary, creating a unique and delicious bread perfect for snacking or serving as a side.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup olive oil
– 1 large beetroot, peeled and cooked through
– 2 tablespoons chopped fresh rosemary
– 1 tablespoon honey
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes.
2. Add flour, salt, and olive oil to the mixture. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.
5. Preheat oven to 400°F (200°C).
6. Punch down the dough and roll out into a rectangle shape.
7. Mix cooked beetroot and rosemary into the dough. Spread honey on top.
8. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Summary
Get ready to be inspired by the vibrant world of beetroot recipes! This article presents 20 mouth-watering dishes that showcase the versatility and flavor of this colorful root vegetable. From savory salads and soups, to sweet treats and condiments, there’s something for every occasion. Whether you’re looking for a quick lunch or a special dinner party, these recipes will guide you through the preparation of delicious beetroot-based meals, from Beetroot and Goat Cheese Salad to Beetroot Chocolate Cake with Cream Cheese Frosting, and many more.
