How to Cook Beetroot + 7 Ways To Enjoy Them March 6, 2019

by Rebecca Down How to cook

Beetroot, a close relative of spinach and chard, has an earthy sweet flavour, and a vibrant colour making it the perfect ingredient to use in a variety of both sweet and savoury dishes. Here, we show you how to cook beetroot and share a couple of our favourite recipes.

Beetroots are a surprisingly simple vegetable to work with, incredibly versatile, and so nutritious. From easing inflammation to cleansing the liver, there’s not much beetroot can’t do. They boast the highest sugar content of any vegetable and, believe it or not, were even considered an aphrodisiac in Roman times.

Here are the best ways to cook beetroot and our seven favourite ways to eat them. Enjoy!

How to Cook Beetroot:

To avoid stained hands, wash them and anything else you’ve used as soon as possible. Beetroot leaves and stems can also be eaten (cook them as you would any other spring greens).

1. Roast

Simply wash the roots (with skin intact) before wrapping them individually in foil and placing on a baking sheet. Roast at 200ºC until easily pierced with a fork, 45 minutes to an hour. Once cool, peel away the skin.

2. Boil

Bring a large pot of water to boil. While you’re waiting, wash the roots (with skin intact) and prepare a bowl of ice water. Once the water boils, add the beetroot. (Tip: If you’re working with different colored beets, boil them in separate pots otherwise they’ll discolor!) Boil until skin can easily be removed, 25-30 minutes. Remove them from boiling water and immediately submerge in ice water. Dry and peel away the skin.

3. Raw

Grated, sliced, or cut into wedges beetroot can also be eaten raw in salads. Simply rinse and peel the skin before eating.

7 Ways to Enjoy Beetroot:

1. The Bountiful Buddha Bowl:

Cooking is non-scientifically proven to make you happy, and dinners in bowls are non-scientifically proven to taste more delicious. Trust us, we’ve done thorough research. Don’t be fooled by the fancy name, though. Buddha bowls are just wholesome, plant-based meals combining greens, raw or roasted veggies, beans, and good-for-you grains. And the best part is that they’re perfect for feeding a crowd. Prep all your toppings in advance set them out salad bar-style, and let everyone have fun building their own bowl.

Step 1: Pick a grain of your choice as a base. Quinoa, farro, brown rice, freekeh… the opportunities are endless. (Well not exactly endless, but you get the point.)

Step 2: Load on the toppings! We’re talking sunny side up or hard boiled egg, sauteed kale or spinach, roasted sweet potato, sliced avocado, even MORE grains, and – of course – sliced raw beetroot.

2. Beetroot and Goat Cheese Tart

A tart for dinner? You better believe it. This beauty combines the flaky, buttery puff pasty we practically drool over come dessert with creamy goat cheese and bold rosemary. We’d say it’s the perfect side dish or appetizer, but let’s be honest: no one will want to share.

Beetroot Tart

Beetroot Tart

Ingredients

1 Egg
Puff Pastry, Thawed
12 Oz Crumbled Goat Cheese
4 Cooked Beetroots (2 Red and 2 Golden)
Salt and Pepper
Rosemary

Instructions

  1. Preheat oven to 200ºC. Crack an egg into a small bowl and whisk to create an egg wash.
  2. Place puff pastry on baking sheet and brush with egg wash.
  3. Sprinkle half the goat cheese over puff pastry. Add sliced beets, alternating between a row of red and a row of golden.
  4. Season with salt and pepper, top with remaining crumbled goat cheese, and sprinkle with rosemary.
  5. Bake until cheese is melted and pastry is golden brown, 25-30 minutes.

3. Pickled Beetroot:

Method:

  1. In a large bowl, combine sliced beetroot, vinegar, sugar, and a large pinch of salt. Set aside to marinate 30-45 minutes.

Ingredients:

  • 7 Medium Red Beetroots, Roasted and Sliced
  • 1/2 Cup Apple Cider Vinegar
  • 2 Tablespoons Sugar
  • Coarse Sea Salt

4. Crunchy Beetroot and Carrot Slaw:

Beetroot and carrots are similar in more ways than you might imagine. They can both be eaten raw, they’re both deliciously crunchy, and – our personal favourite – they’re both surprisingly sweet. So we figured it would only make sense for these two veggies to join forces in the slaw of all slaws. And it would only make sense for us to scarf down every. last. bite. of said slaw, right?

Method:

  1. Combine lemon juice, vinegar, onions, salt, and pepper in a large bowl.
  2. Add honey and whisk in olive oil.
  3. Add carrots, beetroot, and parsley.
  4. Toss and adjust with more salt and pepper if necessary. Sprinkle with pine nuts before serving.

Ingredients:

  • 6 Medium Carrots, Peeled and  Thinly Sliced
  • 2 Medium Beetroots, Peeled and Thinly Sliced
  • 3/4 Cup Parsley, Roughly Chopped
  • 2 Tablespoons Lemon Juice
  • 1/4 Cup Red Wine Vinegar
  • 1/2 Cup Red Onion, Finely Diced
  • Salt and Pepper
  • 1 Teaspoon Honey
  • 1/3 Cup Extra-Virgin Olive Oil
  • 3/4 Cup Toasted Pine Nuts

5. Beetroot Crisps:

Potato crisps? Sure. Sweet potato chips? Yes. Beetroot crisps? Definitely.

Instructions:

  1. Preheat oven to 180-200ºC and line 2-3 (depending on size) baking sheets with parchment paper.
  2. Use a mandoline or sharp knife to thinly slice the beetroot.
  3. Toss with olive oil and arrange slices in a single layer on baking sheet.
  4. Bake until crisp, about 30 minutes.
  5. Let cool, then sprinkle with coarse sea salt.

6. Roasted Beet Hummus:

Although the base for hummus is standard — cooked chickpeas, lemon juice, garlic, and olive or sesame oil — it lends itself to an infinite amount of creativity. Some swear by a generous swirl of tahini or a kick of zest, while others can’t fathom the dip without herbs. But us? We’re all about beets. How could anyone resist taking a double dip into something as beautiful as this? Get the recipe here.

7. Beetroot, Lentil and Goat’s Cheese Salad:

Wholesome and nourishing,  this delicious salad is packed with fresh, good-for-you ingredients that will keep you feeling full. Lentils, a good source of iron, are warmed through with shallots and garlic before being stirred through with red wine vinegar and peppery mustard. Served with lemon and honey dressed leaves, earthy beetroot and crunchy cucumber, the dish is finished off with crumbled goat’s cheese and chopped walnuts for a quick, healthy recipe, perfect for any night of the week. It’s on the menu next week, add it to your box here and get the full recipe here.

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1 comment

Ann BRANDISH says:

Nice recipes but why do you use cups instead of ounces or grams. Are you US company ?

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