The 10 best beetroot recipes | Life and style | The Guardian http://www.theguardian.com/lifeandstyle/2013/feb/23/10-best...

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The 10 best beetroot recipes

Forget precooked and pickled – this versatile veg can turn its
hand to anything from sweet brownies to savoury tzatziki

The Guardian, Saturday 23 February 2013

Beetroot, clementine, grapefruit and raspberry juice. Photograph: Yuki Sugiura for the Guardian

Beetroot, clementine, grapefruit and raspberry

juice
This pink pick-me-up has some impressive restorative powers. The citrus fruit and the
raspberries balance the sweet, slightly earthy taste of the beetroot juice wonderfully.

Serves 4

8 clementines
2 large pink or red grapefruit

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8 fresh beetroots (around 250g), leaves removed

1 large punnet of raspberries
1 large knob of fresh ginger
Honey or maple syrup to taste

1 Juice the citrus fruit and set aside.

2 Push the beetroot, raspberries and ginger through a juicer. Mix the pressed juice with
the clementine and grapefruit juice.

3 If it tastes too tart, mix in a spoonful of honey or maple syrup. Serve straight away.

Secrets of Scandinavian Cooking: Scandilicious by Signe Johansen (Saltyard Books).

Order a copy for £16 with free UK p&p (save £4) from guardianbookshop.co.uk or call
0330 333 6846.

Beetroot tarte tatin

Photograph: Yuki
Sugiura for the Guardian

Beautiful glazed beets, crisp buttery pastry and creamy goat's cheese: this delicious dish
will brighten up any winter table. Perfect as a light lunch or served with pink roast
venison.

Serves 4

75g golden caster sugar

40g butter
A splash of sherry vinegar
1 tbsp honey

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7 thyme sprigs
4 fresh beetroot, cooked
250g puff pastry
4 slices of goat's cheese
Salt and black pepper

1 Preheat the oven to 180C/350F/gas mark 4. Place a smallish, heavy, oven-safe frying
pan over a medium heat. Add the sugar to the pan and stir until it dissolves, then add a
big pinch of salt, all the butter and a splash of sherry vinegar. Keep stirring until it has
turned mahogany brown. It's a good idea to use oven gloves to protect your hands. Take
care not to let the sugar burn.

2 Add 1 tbsp honey to the pan. Pick the thyme leaves from 6 stalks and add them too.
Remove from the heat and stir. Place a long sprig of thyme on top of the caramel
for decoration.

3 Cut the cooked beetroot into nice fat slices and carefully (so you don't burn your
fingers) arrange all the slices on top of the caramel, working from the edge to the centre
in a spiral pattern. Season with salt and pepper.

4 On a lightly floured work surface, roll out the puff pastry so it's big enough to cover
the beetroot, then place it on top, tucking the edges down into the pan. Put the whole lot
into the oven for about 30 minutes or until the pastry is golden.

5 Wearing oven gloves, place an upturned plate over the frying pan (it should be bigger
than the pan) and, holding the two together, flip the lot over. Leave it for 30 seconds to
let the caramel mostly fall from the pan on to the plate, then slowly lift the pan.

6 Serve by the wedge while still warm, with a disk of goat's cheese on top and, if you
fancy, a drizzle of honey.

The Fabulous Baker Brothers: Glorious British Grub by Tom Herbert and Henry
Herbert (Headline). Order a copy for £14 with free UK p&p (save £6) from
guardianbookshop.co.uk or call 0330 333 6846.

Beetroot and ginger chocolate brownies

These purple-hued brownies have an earthy taste and are a little fiery, giving you one of
your five a day in a very wicked way. There is debate as to whether a brownie should be
cakey or fudgy: these are definitely on the gooey side.

Makes 24

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The 10 best beetroot recipes | Life and style | The Guardian http://www.theguardian.com/lifeandstyle/2013/feb/23/10-best...

500g fresh beetroot

200 plain chocolate (70% cocoa)
100g unsalted butter, plus extra for the tin
1 tsp vanilla extract
250g golden caster sugar
3 eggs
100g plain flour
25g cocoa powder
3 balls of stem ginger

1 Line a 20cm x 30cm tray with greaseproof paper. Simmer the beetroot in hot water
until soft, then, wearing rubber gloves, slip off the skins. Preheat the oven to
180C/350F/gas mark 4.

2 In a food processor, mix together the chocolate, hot beetroot, butter and vanilla
extract until the mix is as smooth as you can get it. Combine the sugar and eggs in a
large bowl and whip together with an electric whisk for about 2 minutes, until the mix is
thick, pale and foamy. Fold the beetroot mix into the whisked eggs.

3 Sift in the flour and cocoa powder, then gently fold to make a smooth batter. Pour into
the prepared tin and bake for 45 minutes, or until there is the slightest quiver on top.
Allow to cool in the tin, then cut into 5cm squares to serve.

Recipe supplied by girlinterruptedeating.wordpress.com

Beetroot risotto
With its shocking colour and sound flavour, this dish is quite the exhibitionist. Keep it
simple if that's how you like it, but the optional toppings add layers of flavour. Serve as a
main course, a starter, or as a lovely little extra alongside a bit of beef or oily fish, such
as salmon or mackerel.

Serves 2

250g fresh beetroot

2 shallots, peeled
2 garlic cloves, peeled
850ml chicken or vegetable stock
35g butter, plus a knob for later
A splash of olive oil
175g risotto rice
80ml white wine

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A little fresh thyme (optional)

Juice of ½ lemon
50g parmesan, freshly grated
Salt and black pepper

Optional toppings
50g blue cheese, crumbled
1 tbsp mascarpone, cream or creme fraiche
A few baby spinach or rocket leaves
A handful of parmesan, goat's or Lancashire cheese, crumbled
2 tbsp sour cream or natural yoghurt
A few walnuts, toasted
½ tbsp horseradish cream

1 After discarding any leaves, wash the beetroot, pop them in a pan and cover with cold
water. Boil for about 20 minutes until tender and easily pierced with a knife. Set aside to
cool.

2 Pour the stock into a pan, bring it to the boil then lower to a simmer. Peel the beetroot
and blitz it with a blender or food processor adding4 tbsp of hot stock to make a thick,
smooth puree.

3 Dice the shallots and garlic. Put a second pan on the hob. Add the butter and oil. Once
hot, add the shallots and garlic. Reduce the heat to low and cook gently for 5 minutes,
until the onion softens.

4 Tip the unwashed rice into the pan and stir well to coat it. Cook for a minute, stirring.
Increase the heat. Add the wine and stir until it's almost absorbed, then immediately
add a large ladle of hot stock. Add the thyme, if using. Reduce the heat, so the mix keeps
bubbling but doesn't cook too fiercely.

5 Once absorbed, add another ladle of stock and keep stirring. Repeat this step until you
have used virtually all the stock and the rice is just about cooked – this takes about
15-20 minutes. Add salt, pepper and lemon juice.

6 Stir in two-thirds of the beetroot puree. Taste and adjust the seasoning. Add the rest
of the puree and half the parmesan. Stir in the butter to make it glossy. Taste and adjust.

7 Turn off the heat, put the lid on the pan and leave to rest for 3 minutes. Spoon the
risotto into shallow bowls and then finish with the remaining parmesan and your choice
of toppings.

Recipe adapted from Virgin to Veteran by Sam Stern (Quadrille). Order a copy for £16

5 di 12 18/05/14 23:17
The 10 best beetroot recipes | Life and style | The Guardian http://www.theguardian.com/lifeandstyle/2013/feb/23/10-best...

with free UK p&p (save £4) from guardianbookshop.co.uk or call 0330 333 6846.

Beetroot keftedes
Serve these Greek-influenced beetroot fritters hot or cold, accompanied by beetroot
tzatziki.

Serves 4

200g fresh beetroot, cooked, peeled and coarsely grated

2 spring onions, finely chopped
3 tbsp parmesan, grated
240g feta cheese, crumbled
1 egg, beaten
2 tbsp dill, finely chopped
2 tbsp mint or parsley, finely chopped
220g breadcrumbs
60g plain flour
Peanut or vegetable oil, for frying
1 lemon
Salt and black pepper

1 Mix the beetroot, spring onions, cheese, egg and herbs together. Season, then mix in
enough breadcrumbs to bind the mixture. Cover and refrigerate for 1 hour.

2 Shape the mixture into golfball-size pieces, adding a little flour if the mixture is too
wet.

3 Season the flour and coat the balls in it. Heat the oil until hot, but not smoking, and
fry the pieces in batches for 2-3 minutes until golden all over. Remove with a slotted
spoon and drain on paper towels. Serve hot with a squeeze of lemon.

The Modern Vegetarian by Maria Elia (Kyle Books). Order a copy for £11.99 with free
UK p&p (save £3) from guardianbookshop.co.uk or call 0330 333 6846.

Beetroot tzatziki
A tasty pink dip that's also the perfect accompaniment to keftedes.

Serves 4

1 large fresh beetroot, cooked

1-2 garlic cloves, crushed

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A dash of red wine vinegar

3 tbsp dill, finely chopped
A dash of olive oil
250g Greek yoghurt
Sea salt

1 Coarsely grate the beetroot and mix with the garlic, vinegar, dill and olive oil.

2 Add the yoghurt, mix well then season. Chill in the fridge for 30 minutes before
serving to allow the flavours to infuse.

The Modern Vegetarian by Maria Elia (Kyle Books). Order a copy for £11.99 with free
UK p&p (save £3) from guardianbookshop.co.uk or call 0330 333 6846.

Beetroot halva

Photograph: Yuki
Sugiura for the Guardian

Halva is one of the most delicious dishes you can make with beetroot.

Serves 4

2 large, fresh beetroot

1 litre milk
3 tbsp caster sugar
5 tbsp unsalted butter
3 tbsp raisins
A small handful of chopped cashew nuts
A pinch of ground cardamom

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1 Coarsely grate the beetroot. Place in a large, non-stick saucepan with the milk and
cook, stirring occasionally, until the milk has dried off. It will take more than an hour.

2 Add the caster sugar and 4 tbsp of butter and cook, stirring, for another 15-20 minutes
to help the beetroot caramelise. It will turn a lovely, deep red colour.

3 Meanwhile, gently heat 1 tsp of unsalted butter in a pan, then fry all the raisins with
the cashews and a pinch of ground cardamom until the nuts are lightly golden.

4 Stir into the halva. Taste, adjust the sugar and serve hot.

Anjum's Indian Vegetarian Feast by Anjum Anand (Quadrille). Order a copy for £15.99
with free UK p&p (save £4) from guardianbookshop.co.uk or call 0330 333 6846.

Beetroot caviar
This brilliant magenta puree dramatically elevates the humble beetroot. It's simple and
cheap to make, too. Use as a dip with warm blinis, cubes of dark, almost chocolatey rye
bread, or any good crusty bread.

Serves 8-10

450g fresh beetroot

75g walnuts
8 prunes, pitted
3 tbsp brandy
1 lemon
2 garlic cloves
200ml sour cream or creme fraiche
5g fresh dill
Salt and black pepper
Blinis or dark rye bread, to serve

1 Preheat the oven to 200C/400F/gas mark 6. Scrub the beetroot really well, then place
in a roasting tin or ovenproof dish. Cover and bake for between 45 minutes and 1 hour,
or until tender. Leave to cool.

2 Tip the walnuts on to a tray and toast for 5-8 minutes, or until just golden. Tip on to
a plate and leave to cool.

3 Finely chop the prunes and place them in a small bowl. Pour the brandy into a small
pan, bring to the boil and carefully ignite. When the flames have subsided, pour the
brandy over the prunes. Soak for about 30 minutes.

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4 Squeeze the juice from the lemon, add to half the walnuts and finely grind in a food
processor. Crumble or finely chop the remaining walnuts.

5 When the beetroot is cool enough to handle, peel and chop roughly, then tip into the
bowl of the food processor. Peel and crush the garlic. Add this to the beetroot, along
with the soaked prunes, and whizz until the beetroot is very finely chopped, but not
quite pureed. Scrape the beetroot into a bowl, season with salt, pepper and about 2 tbsp
lemon juice, adding more to taste.

6 If you are serving blinis, warm them in the oven for 2-3 minutes. Alternatively, cut the
bread into squares. Arrange alongside a small serving bowl filled with the beetroot
caviar. Chop the dill and sprinkle over the sour cream, top with the crumbled walnuts
and serve.

Recipe supplied by Annie Nichols at hotmealsnow.wordpress.com

Pink pancakes
Grated beetroot makes these pretty-in-pink pancakes a talking point at breakfast (or
not, if you're slipping vegetables into a fussy eater's diet on the quiet).

Makes 6

1 egg
1 mug of plain white or wholewheat flour
2 heaped tsp baking powder
190ml apple juice
125ml fresh beetroot (cooked or raw), finely grated
½ tsp mixed spice
A dash of olive oil for frying
Butter and honey, to serve
Salt

1 Whisk the egg until frothy. Add flour, baking powder and a pinch of salt. Pour in the
apple juice. Give it all a good whisk, then fold in the beetroot and add the mixed spice.

2 Warm a frying pan over a high heat. Brush on some olive oil. Place dessert spoonfuls
of pancake batter in the middle of the pan.

3 As soon as the pancake starts to bubble in the centre, flip it over for 2 minutes or so,
until cooked through. Don't be tempted to press the pancake down in the pan as it will
expel all the lovely air bubbles that make it nice and fluffy.

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4 When all your pancakes are cooked, drop a dot of butter on to the top of each, and
then drizzle with honey. Best served accompanied by a nice cup of tea.

Recipe supplied by abelandcole.co.uk

Salmon and beetroot tartare

Photograph: Yuki
Sugiura for the Guardian

Boiled beetroot has inspired generations of haters. The problem is the process bleeds it
of its vigour. But roasting concentrates the sweetness and produces a buttery root.

Serves 4

4 medium fresh beetroot, trimmed and scrubbed

1½ tsp chives, finely chopped
1½ tsp tarragon, finely chopped
1 tsp Dijon mustard
1 tbsp shallots, finely chopped
1 tbsp fresh lemon juice
3 drops tabasco sauce
2½ tbsp extra virgin olive oil
½ tsp flat-leaf parsley, finely chopped
230g skinless salmon fillet, bones removed, diced
Pea shoots for garnish (optional)
Salt and black pepper

1 Heat the oven to 200C/400F/gas mark 6. Place the beetroot in a small roasting pan
with 125ml of water. Cover and cook for about 1 hour, until tender when pierced with a

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fork. Set aside to cool.

2 Peel and dice the beetroot. Transfer to a bowl and add half the chives, tarragon,
mustard and shallots. Add half the lemon juice, all the tabasco, and 1½ tbsp oil. Mix
well and season to taste. Cover and refrigerate.

3 Combine the salmon and the remaining chives, tarragon and shallots in a bowl. Add
the parsley, and the remaining mustard, lemon juice and olive oil, then season to taste.
Mix well, cover and chill.

4 To serve, take four 8cm baking rings and place them on your serving plates. Put a
quarter of the beetroot tartare in the bottom of each, then top with an even layer of one
quarter of the salmon tartare. Pat gently to compress. Remove the rings, and garnish
with pea shoots if desired.

Recipe by Marian Burros from The Essential New York Times Cook Book by Amanda
Hesser (WW Norton)

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