There is something quite amazing about the flavour of beetroot, and I’m not talking about the sugary tinned variety. Beetroot carries a rich earthy taste that works well in both hot and cold meals. I find beetroot really simple to grow and it can be grown most of the year, plus homegrown beetroot tastes so amazing you will never again purchase them from the shop.

When growing beetroot at home they like a bit of shade and grow quite well in containers. The faster a beetroot grows the better it tastes, so definitely use organic pellets & liquid fertiliser. You can also eat the leaves in a salad.

There are lots of ways you can serve beetroot. You can simply boil it with the skin on and when it’s cooked through, rinse it under cold water and the skin will easily peel off in your hands. Make sure your hands and bread board are wet before handling beetroot, or it can stain. I also highly recommend trying baked beetroot. Just throw it in the oven with your other veggies. It takes a little longer than potatoes so if you part cook it before hand this helps ensure it’s ready with the rest of your veggies.

I have so many favourite beetroot recipes, but these 3 I’ve cooked many times so they are at the top of my list!

Raw Beetroot Salad

  • 2 x large fresh beetroot, peeled
  • 2 x carrots, peeled
  • 1 x apple, chopped

Using a grater or food processor, grate the beetroot & carrot, then add the chopped apple to the mix.

For the dressing whisk:
  • 1 x tablespoon of extra virgin olive oil
  • 2 x teaspoons of fresh lemon
  • 1 x tablespoon of balsamic vinegar
  • 1 x garlic clove, minced
  • 1/2 x chilli, finely chopped
  • 1/2 x tablespoon pure maple syrup (not the fake version)
  • season with salt & pepper

Adjust the dressing to your liking. Poor the dressing onto the veggies that you have already prepared. Allow it to sit for about 30 min so that the flavours can develop.

  • 3 x tablespoons of sesame seeds
  • 1/4 x cup of tamari almonds, chopped

Finally, mix in the seeds & nuts to your salad.

Beetroot Dip

  • 2 x large beetroot
  • 1/2 cup of tahini
  • 1 x clove of garlic
  • 2 x lemons, juiced
  • 1 x teaspoon of cumin powder
  • salt

Boil the beetroot until soft, and then remove the skin under cold water. Place all ingredients in a blender and blend until smooth.

Beetroot & Leek Side Dish

  • 2 x tablespoon of coconut oil
  • 4 x rashes of bacon, roughly chopped (organic if possible)
  • 2 x leeks, sliced thinly
  • 1 x celery stick, sliced thinly
  • 4 x garlic cloves, sliced thinly
  • 1 x star anise
  • 4-6 x beetroot, depending on the size, peeled & cut into wedges
  • 1 litre of chicken stock (bone broth if possible)
  • 1/3 cup fresh oregano leaves seasoning (salt & pepper)
In a saucepan:

Cook the bacon over low to medium heat until brown Add the oil, leek, celery, garlic and star anise and cook for 5 minutes, or until soft Add the beetroot wedges & stock, bring to the boil, then reduce to low & cover Star anise is a strong flavour so take it out when you are ready Cook for about 40 minutes, until tender, then season Add the oregano & serve