Beetroot Recipes

Summer rarebit

Goat’s cheese, cider and grated beetroot take this classic Welsh version of cheese on toast to the next level.summer-rarebit

150g pack soft goat’s cheese (or vegetarian alternative)
1 tbsp Dijon mustard
50ml cider
6 spring onions, sliced
1 egg
400g sourdough bread, thickly sliced
1 raw beetroot (about 140g), peeled
½ small pack dill, chopped
juice 1 lemon
watercress, to serve

Heat grill to medium. In a large bowl, beat together the cheese, mustard, cider, spring onions and egg until combined, and set aside.
Place the slices of bread on a large baking tray and pop under the grill for a few moments to toast on one side. Turn over and spoon the goat’s cheese mixture onto the untoasted side. Put back under the grill for 8-10 mins or until golden.
Chop the beetroot into large chunks and coarsely grate or blitz in a small food processor. Add half the chopped dill and the lemon juice, and stir to combine.
Serve the rarebits topped with a spoonful of the beetroot and the remaining chopped dill scattered over and watercress on the side.

Recipe from Good Food magazine, July 2015

Creamy beetroot risotto

IngredientsBeet risotto

500g fresh beetroot
2 tbsp olive oil
knob of butter
1 onion, finely chopped
1 garlic clove, finely chopped
250g risotto rice
150ml white wine
700ml hot vegetable stock
handful grated parmesan (or vegetarian alternative)
4 tbsp soured cream
handful chopped dill

Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.

Recipe from Good Food magazine, September 2009

Beetroot pan haggerty

This recipe is from Saturday Kitchen and they made it with pork chops. It is yummy with other meats or on its own.

Ingredientsbeetroot recipe

150g/2oz butter

3 red onions, finely sliced

½ lemon, juice only

salt and freshly ground black pepper

1.5kg/3lb 4oz raw beetroot, peeled, thinly sliced, leaves reserved

200g/7oz Red Leicester cheese, grated

150ml/5floz vegetable stock

Preparation method

Preheat the oven to 190C/375F/Gas 5 and butter a small ovenproof dish with a knob of the butter.

Heat a small frying pan, add the remaining butter and the onions and fry for 8-10 minutes, or until softened, but not browned.

Add the lemon juice and season, to taste, with salt and freshly ground black pepper.

Place overlapping slices of beetroot into the bottom of the buttered dish to cover the base.

Spread some of the fried onions over the top and then sprinkle over some of the grated cheese. Repeat the layers of beetroot, onions and cheese until the dish is full, finishing with a layer of beetroot.

Pour over the vegetable stock and then cover with foil.

Place in the oven to bake for one hour. Remove the foil and bake for a further 30 minutes.

Remove the haggerty from the oven and cool slightly. Cover with foil and place a small board weighted with tins on top. Place in the fridge for at least one hour.

Bring a pan of salted water to the boil, add the reserved beetroot leaves and blanch for 30 seconds.

Drain and refresh the leaves in a bowl of iced water.

Whisk the remaining olive oil with the coriander seeds, garlic and apple.

Toss the beetroot leaves with the dressing.

To serve, using a 7.5cm/3in cutter, cut out rounds of beetroot haggerty and place into the centre of serving plates. Spoon the leaves alongside.

Roasted beetroot & avocado salad

ACTIVE: 30 MINbeet-avocado-salad




4 medium beets (about 1/2 pound each), scrubbed

2 tablespoons extra-virgin olive oil, plus more for rubbing

1/2 cup water

Salt and freshly ground white pepper

1 cipollini onion, finely chopped, or 1/3 cup finely chopped sweet Spanish or white onion

2 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

1/2 cup grapeseed oil or other mild vegetable oil

2 Hass avocados, cut into 3/4-inch pieces

Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl.

Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey. Season with salt and white pepper and blend until smooth. With the machine on, add the grapeseed oil and the 2 tablespoons of olive oil in a steady stream.

Add the avocado to the roasted beets. Pour the onion dressing on top and toss gently to combine. Season the salad with salt and pepper and serve.

MAKE AHEAD The roasted beets and dressing can be refrigerated overnight.

Recipe from

Cheese melt beetroot by Joan

Put beetroot on baking tray and drizzle over 1 tbsp of the oil. Cook under a preheated grill for 3 mins.

Slice cheese and put over the beetroot. Sprinkle over the thyme leaves & walnuts, & grind on some pepper. Drizzle with rest of oil. Grill for another minute or so till cheese is half-melted.

Pile onto the dressed salad leaves and eat at once with crusty bread.

Nice and quick once you’ve cooked and peeled the beetroot!


Beet Kvass – by Tracy

My copy of ‘Nourishing Traditions’ (Sally O Fallon) lists this traditional recipe for beets – your customer(s) may find it interesting if not useful!

Makes 2 quarts

3 med or 2 large organic beets, peeled and chopped up coarsely

1/4 cup whey (see note)

1 tablespoon sea salt

filtered water

This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalises the blood, cleanses the liver and is a good treatment for kidney stones and other ailments. Beet kvass may also be used in place of vinegar in salad dressings and as an addition to soups.

Place beets, whey, and salt in a 2-quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for two days before transferring to the refrigerator.

When most of the liquid has been drunk, you may fill up the container with water and keep at room temperature another 2 days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculant instead of the whey.

SOF NOTE: Do not use grated beets in the preparation of beet tonic. When grated, beets exude too much juice resulting in a too rapid fermentation that favours the production of alcohol rather than lactic acid.

TK note: make whey by straining plain yoghurt through a tea cloth at room temperature. The whey runs out; the ‘curds’ left are homemade cream cheese! Whey is enormously nutritious, but that’s a subject for another email…