Beetroot ideas?

I don't want to bottle it or make relish, what else can I make with it? need to use it out of the garden soonish.

cake, juice, salad, soup, as a vegetable - boiled and served hot in sauce, grated and baked, roasted.

Hope those few thoughts help. :-))

Beetroot, Pomegranate Molasses and Walnut Dip

4 x medium beetroot
11/2 cups walnuts, lightly toasted
2-3 T pomegranate molasses
Approx 1/2 cup extra virgin olive oil
Flaky sea salt to taste

Heat oven to 170C. Cut the stalks and tails off the beetroot and wrap in foil. Bake for an hour or so until tender.
Rub away the thin skin clinging to the beetroot, pat dry. Chop the beetroot into small cubes.
Put the beetroot, walnuts, half the oil, half the pomegranate molasses and a pinch of salt into the food processor and pulse to chop - leave some knubbly texture rather than a very smooth and uniform paste. Add more molasses, oil and salt as needed to achieve a balanced flavour. If you want a firmer texture go easy on the olive oil.

Ideally let this sit about, covered, for at least an hour at room temp before eating. Will keep for several days in the fridge

Beetroot frittata (Nigel Slater)


 T

Serves 1-2


175g raw beetroot

4 spring onions

a handful of parsley

a small bunch of dill

a clove of garlic

3 eggs

a large knob of butter
50g grated parmesan



Peel the beetroot then grate it finely in a food processor. Thinly slice the spring onions, chop the parsley leaves & dill fronds and stir all into the beet.

Peel and crush the garlic. Melt the butter in a shallow, non-stick pan about 28cm in diameter then add the garlic and let it sizzle gently until it becomes a pale gold. Add the grated beetroot and cook for two or three minutes. Beat the eggs lightly, season, add half of the grated parmesan and then pour them over the softened beetroot. Cook on a very low heat until the eggs appear to be just setting. 7 or 8 minutes, maybe more.

Sprinkle the remaining cheese over the top and finish under a hot grill till it is set and golden, but far from brown.

Serve hot or warm

Flourless Chocolate Beetroot Cake (Gluten free)

22cm tin

300g cooked beetroot, peeled and puréed
4 large eggs
4 tab honey
1 tsp vanilla extract
1 tab raw cocoa (plus some for dusting)
1 tsp baking powder
pinch of salt
125g almond meal
125g dark chocolate (minimum 70%)
4 tab ev olive oil

Heat oven to 180C. Line tin.

Melt chocolate over low heat, stir in oil until well combined.

In large bowl beat beetroot, eggs, honey, vanilla, cocoa, baking powder and salt. When well combined fold in almond meal.

Stir in chocolate mixture until well combined.

Scrape into tin, bake 35 - 40 min until skewer comes out clean. Cool in tin.

Dust with cocoa to serve, serve with crème fraîche

Persian Beetroot Salad with Yoghurt

serves 4

2 med beetroot, cooked
1 clove garlic, finely chopped
1 tab lemon juice
1 tab olive oil
20 g walnuts, finely chopped
300g Greek yoghurt
1 tsp dried mint
1 tsp tarragon, finely chopped
salt and black pepper

Grate beetroots into a bowl.

Combine everything, check seasoning, chill 30 - 60 min before serving.

Beetroot Beans & Blue Cheese Salad (Leanne Kitchen)

1 tab olive oil
50g pecans
1.3kg small beetroots
250g small green beans
120g watercress sprigs
2 tab walnut oil
1 tsp honey
2 tsp orange zest
1 tab cider vinegar
50g firm blue cheese, crumbled

Fry pecans in oil, sprinkle with salt & pepper, drain.

Line a steamer with baking paper and steam beetroot 30 - 40 min, cool, reserve steaming water. Add trimmed beans to water and boil 5 min until just tender.

Peel beetroot, cut into wedges.

Combine pecans, beans and watercress in large bowl. Mix oil, honey, zest and vinegar, pour over salad. Add beetroot, season, sprinkle cheese over.

for beetroot lovers .

Roasted Beetroot with Blue Cheese & Walnuts

If possible, buy baby beetroots and roast them whole with the skins on. If you’re using larger beetroot, cut them into eighths before cooking. As soon as the beetroots are cool enough to handle, cover with the blue cheese dressing while they are still warm.

Roasted Beetroot w Halloumi and Dukkah

Cut the ends off 3 large beetroot (don’t peel) and wrap in tin foil sprinkle with pepper and salt and drizzle with oil
Cook at 180 C for 1 hour.
Once cooked wear disposable gloves and take skins off. Cut into a large dice and sprinkle with pepper and salt and a drizzle of oil and squeeze of lemon juice. Set aside.
Place Halloumi in a dry fry pan and cook for 2 ½ mins each side.
Spread Halloumi on platter then place diced beetroot on top. Sprinkle Pomgranate Molasses Chopped coriander fresh dill and Dukkah

Dukkah
150 grms almonds toasted
150 grms pistachio nuts
Blend these together in food processor
Then toast 3 tbsp seasame seeds
1 tBsp coriander seeds
1 tBsp cum seeds
Add then to toasted nuts
Then add 1 tBsp ground coriander
1 tBsp ground cumin
½ tsp ground chilli
Pinch ground cardoman

Mix together. Dukkah will keep in fridge for 1 month in airtight container

1 kg small beetroots
2 cloves garlic, whole unpeeled
100 ml olive oil
Fresh thyme
2 lemons
Salt and pepper
1 red chili, thinly sliced



1. Cut large beetroots into eighths, or leave baby beetroots whole
2. Place in an oven-proof dish with garlic, olive oil, chili, lemons cut in wedges and thyme. Season with salt and pepper
3. Cover with tinfoil and bake at 180oC until tender – about 1 hour.
4. Remove lemons, and drizzle with the blue cheese dressing

BLUE CHEESE AND WALNUT DRESSING:

50 gm blue cheese (I like gorgonzola)
½ red onion, finely chopped
100 ml olive oil
1 clove garlic, finely chopped
Juice of 1 lemon
½ red chili, finely chopped
½ cup chopped parsley, ¼ cup chopped walnuts

Blend all ingredients except the parsley and walnuts, in a food processor until smooth and creamy. Add the parsley, walnuts, and season with salt and pepper.

Roasted Beetroot with Blue Cheese & Walnuts

If possible, buy baby beetroots and roast them whole with the skins on. If you’re using larger beetroot, cut them into eighths before cooking. As soon as the beetroots are cool enough to handle, cover with the blue cheese dressing while they are still warm.

1 kg small beetroots
2 cloves garlic, whole unpeeled
100 ml olive oil
Fresh thyme
2 lemons
Salt and pepper
1 red chili, thinly sliced



1. Cut large beetroots into eighths, or leave baby beetroots whole
2. Place in an oven-proof dish with garlic, olive oil, chili, lemons cut in wedges and thyme. Season with salt and pepper
3. Cover with tinfoil and bake at 180oC until tender – about 1 hour.
4. Remove lemons, and drizzle with the blue cheese dressing

BLUE CHEESE AND WALNUT DRESSING:

50 gm blue cheese (I like gorgonzola)
½ red onion, finely chopped
100 ml olive oil
1 clove garlic, finely chopped
Juice of 1 lemon
½ red chili, finely chopped
½ cup chopped parsley, ¼ cup chopped walnuts

Blend all ingredients except the parsley and walnuts, in a food processor until smooth and creamy. Add the parsley, walnuts, and season with salt and pepper.

I freeze mine by cutting up into portions and putting in plastic bags. Chuck them in oven to roast from frozen.

My wife roasts them, or makes the beetroot chocolate cake. Yesterday she made beetroot hummus :)