Recipe Page: Red Beetroot

Roasted Red Beetroot with Balsamic Glaze

Duration: 40 minutes

Delicious roasty earthy flavours with a tasty glaze.

Utensils

  • Baking sheet
  • Parchment paper
  • Large bowl

Ingredients

  • 4 medium red beetroots, peeled and diced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 tablespoons balsamic glaze
  • Fresh thyme leaves, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the diced red beetroot with olive oil, salt, and pepper until evenly coated.
  3. Spread the beetroot in a single layer on the prepared baking sheet.
  4. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
  5. Drizzle the roasted beetroot with balsamic glaze and toss to coat evenly.
  6. Transfer the beetroot to a serving dish and garnish with fresh thyme leaves if desired.
  7. Serve the roasted red beetroot hot as a delicious side dish.

Beetroot and Goat Cheese Salad

Duration: 10 minutes

A delicious salad full of deeply tasty goodies.

Utensils

  • Salad bowl

Ingredients

  • 4 medium red beetroots, cooked, peeled, and sliced
  • 4 cups mixed salad greens (e.g., arugula, spinach, lettuce)
  • 1/2 cup walnuts, toasted
  • 1/4 cup crumbled goat cheese
  • Balsamic vinaigrette dressing

Instructions

  1. Cook the red beetroots until tender (you can boil or roast them), then peel and slice them.
  2. In a large salad bowl, toss together the mixed salad greens and sliced red beetroots.
  3. Drizzle with balsamic vinaigrette dressing and toss to coat evenly.
  4. Sprinkle the toasted walnuts and crumbled goat cheese over the salad.
  5. Toss lightly to combine all the ingredients.
  6. Serve the beetroot and goat cheese salad immediately as a refreshing starter or light meal.

Beetroot Hummus

Duration: 10 minutes

A vibrant and delicious hummus.

Utensils

  • Food processor
  • Serving bowl

Ingredients

  • 2 medium red beetroots, cooked, peeled, and diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cloves garlic, minced
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Water (as needed for consistency)
  • Fresh parsley, chopped (for garnish, optional)
  • Toasted pita bread or vegetable sticks (for serving)

Instructions

  1. In a food processor, combine the diced red beetroots, drained chickpeas, minced garlic, tahini, lemon juice, and olive oil.
  2. Process until smooth, scraping down the sides as needed.
  3. If the hummus is too thick, add water, 1 tablespoon at a time, until you reach your desired consistency.
  4. Season with salt and pepper to taste and pulse to combine.
  5. Transfer the beetroot hummus to a serving bowl.
  6. Garnish with chopped fresh parsley if desired.
  7. Serve the beetroot hummus with toasted pita bread or vegetable sticks for dipping.