Love Beetroot!

Hey girl! Whether you're after a summer light-weight salad delight or you're bracing yourself for the cold with warm soups and comfort foods, here's a few reasons to fall in love with beetroot! (Including some of our favourite beetroot recipes)

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 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


Beetroot Burger

This tasty vegetarian burger recipe was found on the Eat Travel Live blog, taken from Donal Skehan's FRESH recipe book.
Course Main Course
Cuisine European
Keyword Comfort Food, Healthy, Vegetarian
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Donal Skehan


  • 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.


Author's notes: Beetroot are easy enough to grow, and there is a huge selection of varieties and colours to choose from, such as pale pinks, candy-striped and even golden yellow.
Recipe © Eat Travel Live: Beetroot Burger Recipe. Extract taken from Donal Skehan's FRESH book, published on 22nd October 2015 by Hodder & Stoughton (buy on Amazon).

Beetroot and Pumpkin Soup

Soup is a wonderful autumn/winter favourite. Curated from Great British Chefs website, author Madeleine Shaw describes this soup as "abundant in the antioxidant beta-carotene thanks to the delicious pumpkin and gives us a healthy dose of folic acid from the beetroot."
Course Main Course
Cuisine European
Keyword Healthy, Quick n Easy, Soups
Cook Time 45 minutes
Servings 2
Author Madeleine Shaw


  • 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


Author's note: The cinnamon gives this dish that extra taste and needed iron, calcium and manganese. It helps stabilize blood sugar levels, which is great for weight loss. Optionally you can top it with some fresh yoghurt or add a slice of crusty sourdough bread. Please use organic/local/sustainable where possible
Find recipe @ Great British Chef's website: Beetroot and Pumpkin Soup

Seasonal ÒRÉ blog contributor.

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