There is something quite amazing about the flavour of beetroot. I’m not talking about the sugary tinned variety. Beetroot carries a rich earthy taste that works well in both hot and cold meals, which you can try and taste in our fresh beetroot recipes. I find beetroot really simple to grow. 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 which is amazing.
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 breadboard are wet before handling beetroot, or it will 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 beforehand this helps ensure it’s ready with the rest of your veggies.
I have so many favourite fresh beetroot recipes, but these 3 I’ve cooked many times so they are at the top of my list!
Fresh beetroot recipes
Raw Beetroot Salad
- 2 large fresh beetroot (peeled)
- 2 carrots (peeled)
- 1 apple (chopped)
For the dressing whisk:
- 1 tablespoon of extra virgin olive oil
- 2 teaspoons of fresh lemon
- 1 tablespoon of balsamic vinegar
- 1 garlic clove (minced)
- 1/2 chilli (finely chopped)
- 1/2 tablespoon pure maple syrup (not the fake version)
- season with salt & pepper
- 3 tablespoons of sesame seeds
- 1/4 cup of tamari almonds (chopped)
- Using a grater or food processor, grate the beetroot & carrot, then add the chopped apple to the mix.
- Adjust the dressing to your liking. Pour the dressing onto the veggies that you have already prepared. Allow it to sit for about 30 min so that the flavours can develop.
- Finally, mix in the seeds & nuts to your salad.
- 2 large beetroot
- 1/2 cup of tahini
- 1 clove of garlic
- 2 lemons (juiced)
- 1 teaspoon of cumin powder
- 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 tablespoon of coconut oil
- 4 rashes of bacon, roughly chopped (organic if possible)
- 2 leeks, sliced thinly
- 1 celery stick, sliced thinly
- 4 garlic cloves, sliced thinly
- 1 star anise
- 4-6 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.