Beetroot is a beautiful reddish purple vegetable and one of the more colourful of the root family of vegetables. Packed with plenty of nutrients and colour beetroot has long been enjoyed as a drink or a dish.
Has been historically drunk as Borscht originating in Eastern Europe but beetroot now has a variety of uses and can often be found in high end restaurants as part of a salad starter; or as a replacement for Chickpeas as a Beetroot Hummus. So what are you waiting for, why not try one of our beetroot recipes below?
Beetroot Risotto with Gorgonzola
- 4 Servings
- Preparation time: 20 minutes
- Cooking time: 40 minutes
Ingredients
- 280g rice
- 2 beetroots, washed, trimmed and diced
- 1 red onion, chopped
- 3 tablespoons extra virgin olive oil
- 100ml white wine
- Salt, to taste
- Black pepper, to taste
- 40g Parmigiano Reggiano or Grana Padano cheese, grated
- 1l vegetable broth
- 200g gorgonzola cheese
Instructions
- Preheat the oven to 180° Line a baking sheet with parchment paper.
- Arrange diced beetroots onto the baking sheet in one layer. Spray with extra virgin olive oil and season with salt and pepper.
- Bake for 15 minutes.
- Heat extra virgin olive oil in a pan. Cook chopped onion until lightly golden brown.
- Stir in the rice and stir until translucent.
- Blend with wine and cook until it evaporates.
- Continue cooking by adding a ladle of vegetable broth as needed.
- After 10 minutes, add beetroot and cook until the rice is ready.
- Remove from the heat and stir in grated cheese.
- Serve topped with gorgonzola cheese.
Additional tips
- For preparing risotto, always use starchy rice, like Carnaroli, Vialone Nano, or Arborio.
- For a creamy result, stir in the grated cheese and toss or stir for at least 30 seconds.
- You can add 20 g of butter with grated cheese.
- Try another version of this recipe: blend ½ beetroot in a high-speed blender and add it along with diced beetroots.
Salmon and Beetroot Salad
- 4 Servings
- Preparation time: 20 minutes
- Cooking time: 30 minutes
Ingredients
- 300g red potatoes (we like King Edward)
- 300g beetroot, washed and trimmed
- 400g smoked salmon, cut into strips
- 1 small fennel, thinly sliced
- 50g toasted almond flakes
- Extra virgin olive oil, to taste
- Salt, to taste
- Pepper, to taste
Instructions
- Put the potatoes in a pot and cover them with water. Season with some coarse salt and bring to a boil. Cook until tender.
- In another pot, place beetroots and cover them with water. Cook for approx 30 minutes, until tender.
- Drain and let them cool.
- Peel the potatoes and slice them. Slice beetroots too.
- Place all the ingredients in a mixing bowl, and season with extra virgin olive oil, salt and pepper.
- Serve and enjoy.
Additional tips
- You can replace red potatoes with sweet potatoes.
- For more crunchiness, add 25g almond flakes, 10g toasted and chopped hazelnuts and 10g of chopped and toasted walnuts.
- For more intense flavour, add thinly sliced red onion.
Beetroot Hummus
- 4 Servings
- Preparation time: 10 minutes
- Cooking time: 30 minutes
Ingredients
- 450g beetroot, washed and trimmed
- 200g precooked chickpeas
- 3 tablespoons lemon juice
- 40g toasted black sesame seeds
- 30ml sesame oil
- Salt, to taste
- Black pepper, to taste
- Cumin powder, to taste
- Extra virgin olive oil
Instructions
- Place beetroots and cover them with water. Cook for approx 30 minutes, until tender.
- Drain and let them cool. Cut beetroots into cubes.
- Place black sesame seeds in a high-speed blender and pour in sesame oil. Blend until smooth.
- Add the rest of the ingredient to the blender and blend again until homogeneous and creamy.
- Transfer the mixture into a serving bowl.
- Serve and enjoy.
Additional tips
- You can serve beetroot hummus as an appetizer, as a cream for bruschettas, or as a base for serving meat and fish dishes.
- Add a pinch of nutmeg to enrich the flavours.
- You can also serve it with raw carrot and celery sticks.
Orange, fennel, beetroot and mackerel salad
- 4 Servings
- Preparation time: 15 minutes
- Cooking time: 30 minutes
Ingredients
- 2 fennel, sliced
- 2 oranges, wedges
- 3 beetroots, washed and trimmed
- 300g mackerel fillets in oil
- 1 tablespoon fresh parsley, chopped
- Extra virgin olive oil, to taste
- Salt, to taste
- Black pepper, to taste
Instructions
- Place beetroots and cover them with water. Cook for approx 30 minutes, until tender.
- Drain and let them cool. Cut beetroots into thin slices.
- Prepare the remaining ingredients and place them into a mixing bowl.
- Add beetroot slices.
- Season with extra virgin olive oil, salt and pepper.
- Toss gently to combine.
- Serve and enjoy.
Additional tips
- Mackarel fish is full of flavours, but you can replace it with smoked salmon or sardines if you do not like it.
