Beetroots are another incredibly versatile vegetable. Eat them raw grated in salads, roasted or cooked in savoury tarts. Sweet with deep earthy notes, they make a hearty addition to a number of vegetarian and vegan recipes.
You can also juice them or add them to vegan cakes to replace eggs! Incorporated into vegan burgers, they bring a hearty texture as well as a red colouring and iron taste reminiscent of meat.
They are also delicious pickled or in classics such as Ukrainian Borscht soup.
While you will find mostly red beetroots in supermarkets, farmers markets sell different colour varieties such as white or yellow. Chioggia beetroots are particularly beautiful as their flesh displays red and white rings that fade to pink when cooked.
How to cook beetroots
While beetroots can be eaten raw, they are most often eaten cooked. You can sauté in a pan, as well as bake or roast them in the oven.
However, they take a long time to cook, especially when boiled, so it is best to use a pressure cooker as it will definitely speed things up.
What pairs well with beetroots?
One of my favourite combos is beetroot and horseradish like in this Beetroot & Quince Goat Cheese Salad with Horseradish recipe. But beetroots pair also really well with cheese such as feta or goat cheese as well as yoghurt or sour cream.
If you are improvising new vegetarian or vegan beetroot recipes, try adding chives, mint, parsley, dill, watercress, lemon, ginger, seeds and nuts, like walnuts, pecans or even hazelnuts. The possibilities are endless.
Here are a few recipes to try for inspiration: Sweet Chili Beetroot & Ricotta Filo Tarts, Organic Beetroot Cake with Coconut Orange Frosting, Rainbow Quinoa Buddha Bowl with Ginger Tahini Dressing, Orange & Beetroot Chocolate Cake, Beetroot, Shallot and Goat Cheese Tatin.
UK Season: July to February.
Nutritional Content: High in folate, betaine (essential for cardiovascular health) vitamins B, vitamin C, iron, manganese, copper, and magnesium. Also a good source of potassium.
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