Roasted beetroot, walnut, watercress and mascarpone salad (above)
This simple salad really lets the sweet depth of the beetroot shine through. Serve with crusty sourdough for a fresh, summery meal.
My Favourite Ingredients by Skye Gyngell (Quadrille), springrestaurant.co.uk
Serves 4
12 small beetroot
5 tsp aged balsamic vinegar
2 tbsp olive oil
Salt and black pepper
A generous handful of watercress, trimmed
160–180g mascarpone
A squeeze of lemon juice
20 walnuts
4 tbsp walnut oil
1 Preheat the oven to 180C/350F/gas mark 4. Wash the beetroot well to remove any dirt, but leave their skins on. If they have little roots, leave them on, as they create a lovely heap on the plate.
2 Arrange the beetroot in a roasting tray, then drizzle with 1 tbsp balsamic vinegar and the olive oil. Season with salt and black pepper, then cover the tray tightly with aluminium foil. Roast on the middle shelf of the oven for 35 minutes, then remove the foil and cook for a further 15 minutes, or until the skins have become wrinkly and the beetroot feels tender when it’s pierced with a skewer.
3 Meanwhile, wash the watercress then gently pat it dry, then arrange with the warm beetroot on individual plates. Spoon the mascarpone over the top along with a squeeze of the lemon juice – using a light touch.
4 Scatter the walnuts over the salad, then drizzle with the remaining 2 tsp balsamic along with the walnut oil. Season with salt and pepper and serve, while the beetroot are still just warm.
Beetroot pachadi
This South Indian beetroot and coconut dish is often served as a side to go with grilled meats or other curries, but we think it is just as good as a main in its own right. Serve with plenty of warm chapatis, steamed rice and yoghurt.
Made in India by Meera Sodha (Fig Tree) will be published on 3 July, meerasodha.com
Serves 4
800g raw beetroot
2 tbsp rapeseed oil
2 tsp mustard seeds
10 curry leaves
2 garlic cloves, crushed
4cm ginger, peeled and grated
2 green finger chillies, very finely chopped
¾ tsp salt
½ tsp ground cumin
¾ tsp ground turmeric
200g grated coconut, fresh or frozen
4 tbsp whole milk or Greek yoghurt
1 Top and tail the beetroot, then boil in water until they are tender (or you can stick a knife through them with ease). This should take around 35 minutes. Leave the beetroot to cool down, then slip the skins off with your fingers and cut the beetroot into ½ cm wedges.
2 In a large lidded frying pan, heat the oil and when hot, add the mustard seeds. When the mustard seeds are starting to pop, add the curry leaves, garlic, ginger and green chilli, salt, cumin and turmeric.
3 Stir-fry for 4-5 minutes then add the beetroot and grated coconut. Stir to mix, then pop the lid on. Leave to cook for 10 minutes stirring a couple of times then stir in the yoghurt. Serve hot with rice.
Beetroot tagliatelle
If you’re running short of time, this lovely purple pasta with a nod to Scandi flavours can be made with vac-packed beetroot instead.
Miisa Mink, Nordic Bakery, nordicbakery.com
Serves 2
400g beetroot
1 small onion, finely chopped
Rapeseed oil
Salt and black pepper
1 tbsp white wine
100ml single cream
200g tagliatelle
A handful of sage, finely chopped
1 Boil the beetroot until tender, let it cool completely, then peel, chop and set aside.
2 Gently fry the onion in the oil until softened, but not coloured. Add the beetroot, wine and seasoning, then cook for a few minutes until softened. Cook the tagliatelle according to packet instructions, then add the cream to the beetroot sauce. Drain the pasta, then add it to the beetroot pan and combine. Serve garnished with plenty of chopped sage.
Beetroot and pink peppercorn gratin
As good with roast beef for Sunday lunch as it is a smart veggie main. The pink peppercorns add an extra rosy zing, but just use normal black pepper if you can’t find them.
Rob Andrew, Riverford Field Kitchen, riverford.co.uk
Serves 6
1.5kg beetroot, peeled
4 garlic cloves
250ml double cream
2 slices of day-old sourdough bread
40g butter, chilled, diced
Olive oil
3 tbsp finely ground pink peppercorns
Red wine vinegar
Salt and black pepper
1 Preheat the oven to 180C/350F/gas mark 4. Thinly slice the beetroot either by hand or using a mandolin.
2 Give the garlic cloves a good bash and pop them in a pan with the cream, slowly bring to the boil, simmer gently for 10 minutes and then leave to infuse for a further 10 minutes.
3 Sieve the cream on to the beetroot, pressing the garlic with the back of a spoon to extract the flavour. Season generously with salt and mix well.
4 Pack the beetroot into an ovenproof roasting dish. Cover tightly with foil. Bake for anywhere between 30-45 minutes (it will depend on the age and season of the beetroots) or until it yields easily to the tip of a knife.
5 Cut the crusts from your sourdough and blend the insides into a coarse crumb, add the cold butter and a small glug of olive oil and pulse again, as though you’re making a crumble topping.
6 Remove foil and stir in the pink peppercorns, a dash of red wine vinegar to taste and check the seasoning. Arrange in a gratin dish and sprinkle with the breadcrumbs. Bake until golden brown on top and bubbling.
Golden beetroot and butternut squash stew
This Asian-spiced stew eschews the normal purple stuff in favour of the golden yellow variety. You can, of course, make it with ordinary beetroots; the results will be just as delicious, if different in colour.
The Kitchen Garden Cookbook, Carina Contini (Aurum)
Serves 4
1 tbsp extra virgin olive oil
2 large onions, chopped
25g fresh ginger, peeled and very finely chopped
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp cardamom seeds
400g golden beetroot, peeled and chopped
600g butternut squash, chopped
Salt
750ml–1 litre vegetable stock, or water
2 tbsp full-fat natural yoghurt
1 spring onion, finely chopped
A small handful of coriander leaves
1 red chilli, deseeded and finely sliced
Juice of ½ a lime
1 Heat the oil in a heavy-based casserole dish. When it is hot, add the onion and fry until soft. Add the ginger, cumin, coriander and cardamom seeds, then cook for a few minutes to release the flavours.
2 Add the beetroot and squash and cook for a few minutes, stirring, until they are coated in the oil. Season with salt.
3 Add stock or water to just cover the vegetables. This will result in a stew-like consistency. If you prefer it more soupy, add more stock or water.
4 Reduce the heat to a simmer, place a piece of greaseproof paper over the pot and cover with a lid. Simmer for 30 minutes until the vegetables are soft. The squash should start to disintegrate while the beetroot will stay firmer, giving a lovely texture.
5 When you are ready to serve, gently marble in the yoghurt, then sprinkle over the spring onions, coriander leaves and chilli. Finish with a squeeze of lime juice.
Chocolate and beetroot pancakes with ginger cream and raspberries
We haven’t decided whether these pancakes are better as a fun weekend brunch or an indulgent dessert, but either way it’s super‑fast recipe and a doddle to make.
Eve O’Sullivan, The COOK team
Serves 4
2 small vac-packed beetroot
100g plain flour
1 tsp baking powder
50g cocoa powder
4 tbsp caster sugar
200ml milk
1 egg, beaten
100g raspberries, halved, plus extra to serve
25g butter, diced
300ml double cream
5 tbsp syrup from a stem ginger jar, plus a bit extra to serve
2 balls of stem ginger, finely diced
1 Blend the beetroot into a smooth puree, then set aside.
2 Mix the flour, baking powder, cocoa powder and caster sugar in large bowl, then add the milk, egg and beetroot and whisk until smooth. Add the halved raspberries, then chill in the fridge for 20 minutes, or until ready to serve.
3 Heat a large, heavy-based frying pan over a medium heat, then add some butter. Once melted and sizzling, add a couple of tablespoons of batter to the pan, frying for 2-3 minutes until bubbles form in the middle of the pancake. Flip over, then cook for another minute. Continue making pancakes until the batter has been used up, keeping them warm in a low oven as you go – you should be able to make around four pancakes per person.
4 Lightly whip the double cream, pouring in the ginger syrup to taste. To serve, stack the pancakes on serving plates, then drizzle with a little extra ginger syrup, add a dollop of the cream, then top with the raspberries and diced stem ginger.
Beef, beetroot and rosemary mini burgers with fennel and cucumber salad
A vibrant, healthy meal, or a punch-packing addition to your barbecue served in a ciabatta bun.
Irena Macri, eatdrinkpaleo.com.au
Makes 8 large burgers
1 kg beef mince
2 medium raw beetroots, peeled and grated
3 garlic cloves, finely chopped
1 tbsp finely chopped rosemary needles
1½ tsp sea salt
⅔ tsp ground black pepper
1 tbsp dried oregano
Ghee or coconut oil, for frying
For the salad
1 large fennel bulb, thinly sliced
2 medium cucumbers, thinly sliced
2-3 cups mixed salad leaves
2 tbsp white wine vinegar or apple cider vinegar
2 tbsp extra-virgin olive oil
1 tbsp pumpkin seed oil (optional but adds a bit of magic)
½ tsp Dijon or wholegrain mustard
A pinch of sea salt and black ground pepper
1 Combine the burger ingredients in a large mixing bowl and work through with your hands until well incorporated. Roll and mould into small patties.
2 Heat 1 tsp ghee in large frying pan until medium hot. Cook the patties in batches as to not overcrowd the frying pan – about 3-4 minutes on each side. Make sure the heat is not too high as the natural sugars in the beetroot will start caramelising and can burn quickly, forming a black crust on the patties. Set aside for a minute or two before serving.
3 While the burgers are cooking, prepare the side salad by combining all the ingredients.
Beetroot and red pepper soup with herbed goat’s cheese toast
This simple soup freezes well, and it’s just as good in colder months. We like it with goat’s cheese and ciabatta, but try it with melted brie on baguette slices, too.
Darwin Francesco Real Garces, Fika, fikalondon.com
Serves 6
350g beetroot, peeled and diced
500g onions, peeled and diced
450g red peppers, diced
250g carrots, peeled and diced
Salt and black pepper
Oil
2 litres water
1 ciabatta loaf, sliced
1 log of soft, rindless goat’s cheese
A mixture of dill, tarragon and flat leaf parsley, finely chopped
1 In a large saucepan, lightly fry all the vegetables in a little oil over a medium heat for about 20 minutes. Add the water, bring to the boil then simmer for around 25 minutes.
2 Remove from the heat then blend until smooth. Add salt and pepper to taste.
3 Lightly toast the bread, then spread with goat’s cheese, sprinkle with the herbs and then serve with the goat’s cheese toasts.
Baby beetroot with crispy mackerel, apple and elderflower
The gentle sweetness of beetroot and apple with tart yoghurt dressing and the grilled, oily fish makes for a divine dinner.
James Knappett, Kitchen Table, kitchentablelondon.co.uk
Serves 4
12 baby beetroots of varying colours
1 tbsp olive oil
1 sprig of thyme
A pinch of sea salt
4 fillets of fresh mackerel (boneless)
4 tbsp plain yoghurt
Juice of half a lemon
A sprig of sorrel
A small bunch of fresh mint
2 apples, cut into chunks
A small handful of fresh elderflowers
1 Preheat the oven to 180C/350F/gas mark 4. Sort the beetroot into different colours and place on a baking tray, making sure to keep the different colours separate. Drizzle with olive oil, a sprig of thyme and a good pinch of sea salt. Bake for around 45 minutes, or until soft. Set aside until cool enough to touch, then peel the skins and leave in their cooking juices.
2 Grill or barbecue the mackerel fillets until cooked, so the skin is crispy.
3 Meanwhile, make the yoghurt dressing by adding the lemon juice, plus most of the sorrel and mint, to the yoghurt. Smear this on the plates, place a few chunks of apple on each and lay the charred mackerel on top. Finally, arrange the baby beets on the plates, and sprinkle with the fresh elderflowers and the remaining mint and sorrel.
Beetroot falafel
Substitute the yoghurt for lactose-free varieties, such as coconut yoghurt, for a supper that’s not just suitable for coeliacs but the dairy intolerant too.
The Good Life Eatery, goodlifeeatery.com
Makes 12
400g beetroot (about 2 medium), peeled and diced
120g sweet potatoes, peeled and diced
Olive oil
35g red quinoa
35g white quinoa
10g hazelnuts, roasted
10g almonds, roasted
1 tsp nigella seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp harissa
For the hummus
400g chickpeas
50g Greek yoghurt or coconut yoghurt
½ tsp ground cumin
½ tsp ground coriander
1 tbsp chopped fresh coriander
1 avocado, destoned
2 tbsp olive oil
Salt and black pepper
½ tbsp nigella seeds, for garnishing
1 Preheat the oven to 200C/400F/gas mark 6. Toss the beetroot and sweet potatoes in a little olive oil then roast until soft – about 20 minutes. They need to be soft enough to mash with a fork.
2 Cook the red and white quinoa following packet instructions, then allow to cool.
3 Blitz the hazelnuts, almonds, nigella seeds, coriander seeds and cumin seeds in a spice grinder. Keep it chunky for texture; just crumble the nuts and seeds enough to release their flavours.
4 Mash the beetroot and sweet potato until smooth. Add the cooked quinoa, harissa and the nut/seed mixture. Season, then roll into 12 balls and bake for around 15 minutes.
5 Meanwhile, make the avocado hummus. Drain the chickpeas, then put into a blender and whizz until smooth. Add the yoghurt, cumin, ground and fresh coriander, then whizz to combine. Add the avocado, mashing a little, but leaving some texture, then add the olive oil and season with salt and black pepper. Sprinkle with the nigella seeds, then serve with the falafel.
- This article was amended on 15 June 2018. An earlier version listed elderflower leaves rather than elderflowers in the ingredients for the beetroot, apple and mackerel salad; the leaves are toxic if consumed in large quantities.
