You can create healthy dishes and reinvigorate your diet with this incredible ingredient and literally add a little colour to your life.
Yield: Serves 2-4
Time: 30mins
Boil it and eat it like a salad
This salad has the perfect crunch, from the beetroot and walnuts – So Good! Super healthy and tastes even better!
Ingredients
• 4 medium size beetroot
• 10g walnuts, crushed
• 2g parsley or mints (optional)
How to prepare
1. Grab a large pot. Large enough to fit all your beets and water, cover with approximately 1-2 inches of water above your beets.
2. Bring to boil over high heat. As soon as the water is boiling, cover the pot and reduce to a simmer.
3. Simmer until beets are tenderised.
4. Scoop it out and let dry.
5. Cut the beets into slices.
6. Add olive oil and crushed walnuts and you are set! (You can also add some herbs like coriander, parsley and mints for flavours)
Tips:
Cooking the beets with the peel on is the most effective way to reduce the loss of pigment.
Yield: Serves 2-4
Time: 10mins
Lemon Ginger Power Beet Juice
Lemon, ginger and cucumber with beets is a great detox juice for you! It's good for cleansing and immunity boosting.
Ingredients
• 4 medium size beetroot, peeled & cut into small pieces
• 50g ginger, scrubbed clean
• 1 medium size lemon
• 1 cucumber (200g), seeds removed
How to prepare
1. Start by chopping the beets, cucumber and ginger into thin pieces small enough to fit your juicer.
2. Cut away the yellow peel from the lemon, leaving most of the white pith and lemon flesh. Cut into slices and remove any seeds.
3. Simply feed everything through the juicer, alternating between the beets and the softer cucumber and lemon.
4. Stir well and drink up.
Tips:
Best consumed fresh, juicing is a quick way to get lots of vitamins and nutrients into your body. You can also divide it into 2 servings or into smaller shot-size (60ml) and store them in an airtight glass containers in the fridge(2-3 days).
Yield: Serves 2-4
Time: 65mins
Roasted Beets
Roast beets is a perfect way to enjoy the beets as roasting intensifies its flavour and bring out the earthy sweetness!
Ingredients
• 6 medium to large size beetroot (or as many as your oven can hold)
• 1 tbsp olive oil
• Salt and pepper
How to prepare
1. Preheat oven to 210°C.
2. Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt & pepper.
3. Lay out a large piece of tinfoil, lay it over with a piece of baking paper. Wrap and seal the beets.
4. Roast the wrapped beets for 60mins.
5. Use paper towels to rub the skin off the beets.
6. Serve warm with butter or chilled it for your salads.
Yield: Serves 10
Time: 55mins
Beetroot Brownies
What's not to love as a beetroot brownie is around half the fat of regular brownies, less guilty pleasure, but still have that intense chocolate hit!
Ingredients
• 450g beetroot (5 medium size beets)
• 100g unsalted butter, plus extra for the tin
• 200g plain chocolate (70% cocoa)
• 1 tsp vanilla extract
• 250g golden caster sugar
• 3 large eggs
• 100g self-raising flour
• 25g cocoa powder
• 1-4 tbsp maple syrup
How to prepare
1. Preheat the oven to 180°C.
2. Line a 20cm square tin with baking paper.
3. Roughly chop 4 beets and put them into a large bowl. Add a splash of water, cover with cling film, then microwave on high for 12 mins or until tender.
4. Pour the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
5. Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy for about 2 mins.
6. Spoon the beetroot mix into the bowl then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
7. Then spoon into 20cm square tin and bake for 30 minutes (shorter if you like them fudgy, longer if you like them more crispy) until set and just firm in the middle. The brownies are ready when the surface is dry.
8. Make the frosting, add 1 medium size beetroot, 25g cocoa powder and 1-4 tbsp of maple syrup (to taste) to a food processor and puree until it is as smooth as possible.
9. When the brownies are cool, draw the surface with the frosting and it's ready to serve!
Tips:
The brownies can be stored in an airtight container in the fridge for 5 days or in the freezer for up to 1 month.
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