Beetroot is such a great vegetable: versatile, easy to grow, cheap to buy and packed with nutrients (vitamins B6 and B9, Vitamin C, iron, magnesium and potassium). It is low in fat and sodium, and rich in fibre.
Here are my Four Family Favourite Beetroot Recipes that are perfect for a summer BBQ or any time of the year!
- Beetroot and Feta Beef Burgers
This recipe makes up to a dozen delicious burgers suitable for grilling or barbecuing. They taste great served on a burger bun with lettuce and tomato, with homemade chips, or alternatively they are yummy served with cous cous and salad.
750g Minced Beef
250g Beetroot (approx 1 extra large beetroot)
200g Feta Cheese
2 Cloves of Garlic
Handful of Fresh Basil
Peel the beetroot and onion and chop into rough cubes. Blitz in a food processor with the garlic and basil until it chopped into small pieces (depending on what texture you would prefer in your burger). Chop the feta up separately into small pieces.
In a separate bowl mash the minced beef with a fork. Add the chopped beetroot, onion, garlic, basil, feta, breadcrumbs and egg and mash it all together well with your fork.
To make the burgers roll a ball of the mixture in your hands for a few seconds to bind it together then squash it down to make the burger shape.
I found these burgers tasted best when they were grilled on a medium heat. The timing will depend on how thick your burgers are so keep and eye on them.
2. Beetroot and Pomegranate Salad
A fresh and tasty salad, perfect as an accompaniment to barbecued meats or served with some crunchy bread and crumbly cheese.
250g Beetroot (approx 1 large beetroot)
250g White Cabbage
1/2 Small Red Onion
1 Lemon (for the juice)
4 tbsp Olive Oil
2 tsp Dijon Mustard
Salt and Black Pepper
Peel the beetroot, carrot, white cabbage and onion. Use a food processor to shred them and the kale.
Halve the pomegranate and then squeeze over a bowl to catch the juice and the seeds.
In a large bowl make the salad dressing by pouring the lemon juice, olive oil, pomegranate juice (not the seeds) and mustard. Add a pinch of salt and black pepper and whisk up gently with a fork.
Toss the beetroot, carrot, white cabbage, onion and kale in the salad dressing. Sprinkle the pomegranate seeds over the top. This recipe works best if you give the flavours time to mix and soak in so it is best to prepare this at least an hour in advance of your meal.
3. Beetroot, Carrot and Parsnip Crisps
These make a tasty and healthy alternative to potato crisps. They are a bit of work for a small but tasty reward. Perfect as a snack at work or school or in a bowl on a buffet table. I have found they tend to go soft quickly if left for a long period of time so store in an air tight container.
Olive oil (spray works well for this)
Peel the vegetables and finely slice using a food processor.
Toss in small amount of olive oil or alternatively use an olive oil spray.
Spread out on a baking tray (or three!) and bake for around 150 minutes at 120C. Watch they don’t burn as they easily catch but they need long enough to dry out thoroughly.
When they are cool tip into an air tight container and sprinkle on a little sea salt.
4. Beetroot and Chocolate Brownies
This is my family’s very favourite beetroot dish. Not so healthy, but deliciously chocolatey and soft. These brownies are lovely with a cup of tea!
200g Beetroot (approx 1 medium beetroot)
250g Milk Chocolate for the brownie recipe
100g Milk Chocolate chips
Extra 100g milk chocolate for the topping
150g Self-Raising Flour
150g Caster Sugar
200g Butter or Baking Margarine
25g cocoa powder
1 tsp Vanilla Extract
Grease and line a brownie tin 10 1/2 inches by 8 inches, and 1 inch deep (27 x 20 x 3 cm).
Melt the chocolate and butter in a bowl over a pan of water on the stove. Make sure the bowl doesn’t touch the water. Leave it to cool.
Peel and chop the beetroot. Mix in a blender until it it is liquidised and then stir in the melted chocolate and butter and a teaspoon of vanilla extract.
Beat the eggs with the sugar until the mixture looks thick and creamy. It will become pale in colour and double in volume.
Pour the chocolate, butter, beetroot and vanilla extract mixture into the bowl of whisked sugar and eggs. Fold it in gently with a spatula.
Sift the flour and cocoa powder into the mixture a little at a time and fold in with the spatula.
Fold in the 100g of chocolate chips.
Bake in a greased and lined tin for 25 minutes at 170C. When it is cooked it will have come away from the edges slightly. Test with a cake tester and when it is cooked through turn out your brownies onto a cooling rack and leave to cool completely.
When your brownies have completely cooled, melt the remaining chocolate and spread on top. Allow to harden to make a lovely crunchy chocolate topping.
There you go, these are my Four Family Favourite Beetroot Recipes. If you try them let me know how you get on.
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