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Beetroot Recipes

Beetroot is a very versatile and tasty vegetable. You can roast it as a side dish, add it to salads and even bake it in chocolate cakes to add depth of flavour. The earthy yet slightly sweet flavour of beetroot is a great autumnal treat. Look for beetroot that is smooth-skinned and aim to buy beetroots with the tops intact, as the leaves can also be cooked (but should be used within a couple of days of the purchase). Beetroot goes well with goat’s cheese, walnuts, balsamic vinegar, Crème fraîche, beef and duck.

Baby Beet, Red Onion, and Mandarin Salad

Baby Beet, Red Onion, and Mandarin Salad

Put together in just 15 minutes, this refreshing salad is perfect for a light lunch or an elegant side dish to accompany any main dish. Gluten-free and diabetic appropriate this salad is a great all-rounder for your health.

beetroot-dip

Beetroot Dip

Serve this fabulous-looking Beetroot dip with Turkish bread or pita chips at your next BBQ or party. It also makes a great sandwich filler.

Beetroot Ice Cream

Beetroot Icecream with Poppy Seeds

Forget beetroot in your salads or added to a burger. Instead take some of these sweet purple/red root vegetables, add a few extra ingredients, and turn out a batch of wonderful ice cream.

Beetroot Relish

Beetroot Relish

This beetroot relish has a hint of spiciness and is the perfect accompaniment to cold meat. It can also add a zesty flavour to cheese plates and burgers.

Ukrainian borshch

Borscht

Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple colour.

Coconut and Beetroot Soup

Coconut and Beetroot Soup

A delightful pink soup with a combination of earthy and spicy flavours. Served with a herbed yoghurt and crusty bread rolls, this soup is a great winter warmer.

Pickled Eggs and Beetroot

Pickled Eggs and Beetroot

A Pennsylvania Dutch recipe consisting of pickled eggs with beetroot and onion rings. These eggs should be allowed to sit for 48 hours or more for maximum flavour. Serve as a salad or side dish.