Beetroot’s reputation has been tainted over the years from sticking it in a tin, slicing it and adding sugar. For many years as a child, I thought beetroot came from the pantry. Fast forward to now, and beetroot is a staple vegetable in our food garden and throughout our meals. I think it’s about time we busted open the lid on this amazing superfood and showed the world how to cook beetroot in a way that highlights it’s flavour and versatility.
Beetroot is packed full of nutrients like vitamin B9, manganese, potassium, iron, and vitamin C. You can’t help but love their rich colour but it’s not just the dark reddy purple I love. Look out for yellow, white and even pink.
Both beetroots and drinking beetroot juice are said to have great health benefits as well. It can help in both lowering blood pressure and increasing exercise capacity. Source.
Let’s check out some ways you can maximise your beetroot harvest and add some colour to your meals.
How to cook fresh beetroot
There are so many ways you can enjoy garden-fresh beetroot and it’s not out of a tin. Beetroot is a sweet and delicious root vegetable which can be eaten raw, boiled or baked.
You can roast beetroot with your other baked vegetables but they are a bit denser so can take a little longer. Remove the leaves and roots and peel with wet hands. This will keep the colour from staining your hands. I usually soften them in the microwave first or put them in earlier. Oil and season to taste.
You can also wrap them in foil and bake them whole, skin and all, then peel away their skin once cooked.
If you fancy your beetroot cold and sliced in a salad, then boiling beetroot whole might be your thing. It’s simple enough to do, just cut off the leaves and roots and place in a pot of water and bring to the boil. Leave the skin on until afterwards. Once cooked and cooled, cover in cold water and the skin will slide off in your hands.
Raw grated beetroot
I don’t think you can truly appreciate the earthy flavour of beetroot until you’ve had it raw and grated in a salad. Beetroot salad can be enjoyed with so many flavours like in our amazing rainbow salad recipe.
Beetroot is a nourishing vegetable that needs to be celebrated for its amazing ability to flavour up a dish and take it to the next level. If you really want to experience a flavour explosion you have to try our beetroot & leek dish below and don’t forget to come back and tell us what you think.
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.