Eat to the beet: Beetroot recipes for summer

PH

Add vivid colour and flavour to mealtimes with tasty beetroot creations

Beet-a-ganouch, sweet chilli beetroot, sumac, yoghurt and toasted pine nuts

Serves 4

1 aubergine

1 packet sweet chilli beetroots

1 tbsp tahini

1 tsp ground cumin, toasted

Sprig of thyme, leaves only

1 garlic clove, peeled

Juice of 1 lemon

Sea salt

Black pepper

1 tbsp yoghurt 

10g (½oz) pine nuts

Pinch of sumac

Pinch of parsley

Pinch of coriander leaves

l Preheat the oven to 200ºC/400ºF/gas mark 6. 

l On a gas hob, blacken the skin of the aubergine. Skewer it first so you can hold it at a safe distance. 

l When the skin is blackened, put the aubergine in a roasting tray and soften in the oven for 10 minutes. 

l Split open the aubergine, scoop out the flesh and roughly chop it. 

l In a food processor, blitz the beetroot, tahini, toasted cumin, thyme leaves, garlic and lemon juice until smooth. Season. 

l Place in a bowl, add the aubergine and stir through. 

l In a dry frying pan, toast the pine nuts until golden. 

l Serve the beetroot and aubergine mix in a bowl and add a good spoonful of yoghurt on top. 

l Sprinkle over the pine nuts, sumac, parsley and coriander leaves to finish. 

Beetroot falafels 

Serves 4 

250g (9oz) pack sweet chilli cooked beetroot 

1 tbsp olive oil, plus extra for brushing 

1 onion, chopped 

2 cloves garlic, chopped 

2 tsps ground cumin 

1 tsp paprika 

400g (14oz) can chickpeas 

6 tbsps any flour (I use buckwheat) 

1 large egg 

Handful of fresh coriander 

Handful of fresh parsley 

Large pinch of salt and pepper 

Mixed leaf salad, to serve 

For the garlic tahini dressing: 

1 garlic clove, finely chopped 100ml (3½fl oz) tahini 

70ml (2½fl oz) water 

Juice of 1 lemon 

Salt and pepper 

l Preheat the oven to 200ºC/400ºF/gas mark 6. 

l Grate the beetroot into a sieve over a bowl or the sink and squeeze out any excess liquid. 

l Heat the oil in a frying pan and soften the onion and garlic for 5 minutes. Stir in the cumin and paprika. Cook for another minute. 

l Using a food processor, whizz the grated beetroot, onion mix, chickpeas, flour and egg to a smooth paste. With damp hands to avoid the mixture sticking, roll the paste into 20 even-sized balls and place on a nonstick baking sheet. Brush lightly with oil and bake for 20-25 minutes until crisp. 

l While the falafels are cooking, make your tahini dressing by mixing everything together in a small bowl until smooth. 

l Serve your falafels with the salad and tahini dressing. They’re also great in a wrap. 

l Place in the fridge for 10-15 minutes to firm up.

FoodPH

Sweet chilli beetroot and ricotta filo tarts with nigella seeds

Serves 4

4 sweet chilli beetroots, cut into ½cm (¼in) pieces

3 tbsps ricotta

1 egg

Pinch of chives, finely chopped

Pinch of nigella seeds

50g (2oz) grated Parmesan

Sea salt

Black pepper

20g (¾oz) melted butter

4 sheets filo pastry

Olive oil

l Preheat your oven to 180ºC/350ºF/gas mark 4. 

l To make the tart mix, in a bowl put the beetroot, ricotta, egg, chives, nigella seeds and half the Parmesan and mix together. Season with salt and pepper. 

l Butter 4 ramekins and set aside. 

l Flatten the filo sheets and brush each one with melted butter. 

l Fold each over itself so it’s half the size, then brush with butter. 

l Roughly put each folded filo sheet into a ramekin, pushing down so the pastry is touching the bottom. 

l Divide the mix between each case. 

l Sprinkle the rest of the Parmesan over each one and put in the oven for 10-12 minutes. 

l When ready, drizzle with olive oil and either serve in the pots or lift out so it’s released from the pot.

Baby beetroot tarte tatin with honey and thyme and cheddar pastry

Serves 4

300g (10½oz) puff pastry

60g (2½oz) grated strong cheddar cheese

Drizzle of olive oil

3x180g (6¹/³oz) baby beetroot, each one halved

Sprig of thyme

80ml (2½fl oz) honey

80ml (2½fl oz) balsamic vinegar

Sea salt

Black pepper

100g (3½oz) soft goat’s cheese

Handful watercress leaves

l Unroll the puff pastry. On one half, sprinkle the grated cheddar cheese, keeping 2cm (¾in) from the edge. 

l Fold the pastry over and press down the edges.

l Take a rolling pin and gently roll the pastry so it begins to flatten. 

Fold it in half, then in half again, and pop it in the fridge to firm up for about 30 minutes. 

l Once the pastry has firmed up, roll it out again until it is back to its original size.

l Preheat the oven to 190ºC/375ºF/gas mark 5. Take the pan you will be using – 8-10in (20-25½cm) is recommended – for your tatin and put it on a medium heat. 

l Add the olive oil, then the beetroots and sauté together with the thyme for 4-5 minutes, allowing them to get a little colour.

l Give a good stir and add the honey, balsamic vinegar, salt and pepper. Once bubbling, reduce over a high heat until it’s a glaze.

l Lie the cheesy pastry over the top and tuck in the edges.

l Put the pan in the oven for 20 minutes, until the pastry is a golden brown colour.

l Remove from the oven and allow to cool in the pan for 20 minutes. 

l Put a plate on top of the pan and carefully turn over, allowing the tart to come out. 

l Slice the goat’s cheese and lie it on the tart. Cut the tart into 6 slices and garnish with watercress leaves.

Beetroot foodPH

Balsamic beetroot and carrot fritters with garlic and mint yoghurt 

Makes 6 medium fritters 

250g (9oz) balsamic-infused cooked beetroot, grated 

2 large carrots, grated 

2 eggs 

4 spring onions, thinly sliced 

100g (3½oz) feta cheese

4 tbsps flour (you can use any, but buckwheat works well) 

Small handful of mint, chopped 

Salt and pepper 

1 tbsp coconut oil 

For the garlic and mint yoghurt:

150g (5oz) natural yoghurt 

4 sprigs of fresh mint, finely chopped 

Juice and zest of 1 lemon 

1 clove of garlic, grated 

Salt 

l Put the grated beetroot and carrot in a sieve over a bowl or sink and squeeze out as much of the liquid as possible. 

l In a large bowl, mix together the beetroot, carrot, eggs, spring onions, feta, flour, mint, salt and pepper. Mould into fritters.

l Heat the coconut oil in a large nonstick frying pan and fry the fritters on a medium heat for 2-3 minutes on each side, until golden and crispy. 

l To make the garlic and mint yoghurt, simply mix all the ingredients together and serve. 

All recipes in association with lovebeetroot.co.uk.


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