Beetroot is a burst of colour and freshness to any salad, and the deep rich purple red tones entice any carnivores to try out this delicious vegetable. From homemade dips, smoothies, cakes and salads, beetroot can be used to daily in lots of recipes to enhance flavour, colour and health. Beetroot has many health benefits, and bbcgoodfood.com gives a great introduction to any newbies starting to use more beetroot in their lives:
“Beetroot was first cultivated by the Romans, and in the 19th century it held great commercial value when it was discovered that beets could be converted into sugar.” – BBC Good Food
Beetroot’s earthy charm has resulted in its ubiquitous influence on fashionable menus and recipes. Its delicious but distinctive flavour and nutritional status have escalated it to the root you can’t beat! Beetroot belongs to the same family as spinach and you can eat both the root and leaves. It is an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens can be cooked up and enjoyed in the same way as spinach.
This wonderful vegetable has its medicinal purposes as well. It has been researched and linked to lowering blood pressure, being rich in fibre aiding in bowel function and digestion, and it’s high in antioxidants.
Try one of the below recipes and you are sure to convert to including beetroot in your diet!
– By Aryana Vashisht
- 3 tbsp olive oil
- 1 red onion finely chopped
- 2 garlic cloves crushed
- 2 raw beetroot peeled and grated
- 1 courgette grated
- 2 large carrots grated
- 100 g porridge oats
- 1 x 400g tin chickpeas rinsed and drained
- 3 tbsp tahini
- 1 large free-range egg
- 4 spring onions finely sliced
- 3 tbsp chopped coriander
- Sea salt and freshly ground black pepper
- Wholewheat sourdough buns split and toasted to serve
- Hummus to serve
- Avocado slices to serve
- Beansprouts to serve
- Shredded red cabbage to serve
- Heat about 1 tablespoon of the oil in a large frying pan over a medium heat. Sauté the onion and garlic for 4–5 minutes or until softened. Add the grated vegetables and cook, stirring, for about 5 minutes until softened, then drain off any liquid.
- Place the oats, chickpeas, tahini and egg in a food processor and pulse to combine. Transfer the mixture to a bowl, stir through the cooked vegetables, spring onions and coriander, and season generously with salt and pepper
- Form the mixture into 6 burgers and chill for about 30 minutes (or up to 24 hours). Heat the remaining oil in a non-stick frying pan over a medium heat and cook the burgers, in batches if necessary, for about 2–3 minutes on each side, until golden.
- Serve the burgers in toasted sourdough buns with the hummus, avocado, beansprouts and red cabbage.
Beetroot and Pumpkin Soup
- 500 ml of vegetable stock
- 1/2 pumpkin medium
- 4 beetroots medium
- 1 cinnamon stick
- 1 tbsp of coconut oil
- 1 onion
- 1 tsp nutmeg
- 1 tsp sea salt preferably Celtic
- Peel and cut up the beetroot and pumpkin into bite size pieces
- Sauté the onions in the coconut oil on a medium heat until they become translucent. Add the pumpkin, beetroot, nutmeg, salt and cinnamon to the pan. Sauté all the veggies for 5-10 minutes
- Add the stock and bring it to a boil, then remove the pan from the heat and blend the mixture with a hand blender or food processor until the soup is smooth
- Return the mixture to a medium heat and cook for another 10 minutes, then serve hot