Beetroot Recipes

Beetroot is a very versatile and tasty vegetable. You can roast it as a side dish, add it to salads and even bake it in chocolate cakes to add depth of flavour. The earthy yet slightly sweet flavour of beetroot is a great autumnal treat. Look for beetroot that is smooth-skinned and aim to buy beetroots with the tops intact, as the leaves can also be cooked (but should be used within a couple of days of the purchase). Beetroot goes well with goat’s cheese, walnuts, balsamic vinegar, Crème fraîche, beef and duck.


Beetroot and Kohlrabi Fritters with Spicy Cream Dressing

A combination of colourful root vegetables are grated and bound together to create these wonderful latkes. Served with dollops of harissa flavoured sour cream they make a wonderful vegetarian meal or flashy side dish.

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Beetroot and Red Cabbage Slaw

This is a very colourful red cabbage salad with a nice and tangy beetroot dressing.

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Beetroot Dip

Serve this fabulous-looking Beetroot dip with Turkish bread or pita chips at your next BBQ or party. It also makes a great sandwich filler.

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Borscht

Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple colour.

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Coconut and Beetroot Soup

A delightful pink soup with a combination of earthy and spicy flavours. Served with a herbed yoghurt and crusty bread rolls, this soup is a great winter warmer.

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Ensalada de Feria Panameña – Panamanian Fairground Salad

A classic potato salad found at any folk festival or fairground in Panama. This Ensalada de Feria is the perfect dish for the summer: it is both fresh and colourful making an ideal side dish for a BBQ this summer.

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Pickled Beetroot and Broccoli Stems

Add colour and texture to your next cold meat dish with a bowl of homemade pickled Beetroot and Broccoli Stems on the side. A very easy pickle to make with simple ingredients

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Pickled Eggs and Beetroot

A Pennsylvania Dutch recipe consisting of pickled eggs with beetroot and onion rings. These eggs should be allowed to sit for 48 hours or more for maximum flavour. Serve as a salad or side dish.

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Roasted Beetroot with Rocket Salad

A colourful side dish to complement any meal.

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Salade de Betteraves aux Noix – Beetroot and Walnut Salad

Baby beetroots served with walnuts, smooth blue cheese, a simple vinaigrette and some crusty bread, this salad makes a perfect little starter or side dish to any meal.

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