Beetroot Recipes

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Beetroot is a versatile and nutrient-rich vegetable that adds vibrant color and earthy sweetness to a variety of dishes. Whether roasted, pickled, or used in salads, soups, and even desserts, these beetroot recipes are sure to impress with their unique flavor and health benefits. Rich in vitamins and antioxidants, beetroot is perfect for adding a boost to your meals

Ingredients

  • 4 medium beetroots, peeled and cut into wedges
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1/4 cup crumbled goat cheese
  • 1/4 cup walnuts, toasted
  • 2 cups mixed greens (arugula, spinach, or baby kale)
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the beetroot wedges with olive oil, salt, and pepper, and spread them on a baking sheet.
  3. Roast for 35-40 minutes, turning halfway through, until the beetroot is tender and slightly caramelized.
  4. In a small bowl, whisk together balsamic vinegar and honey.
  5. Arrange the roasted beetroot on a bed of mixed greens, sprinkle with goat cheese and walnuts.
  6. Drizzle with the balsamic dressing and serve immediately.

Recipe 2: Beetroot Soup (Borscht)

Ingredients

  • 4 medium beetroots, peeled and grated
  • 1 onion, finely chopped
  • 2 carrots, peeled and grated
  • 2 potatoes, diced
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 clove garlic, minced
  • 1 tsp sugar
  • 2 tbsp lemon juice
  • Salt and pepper, to taste
  • Fresh dill, for garnish
  • Sour cream, for serving

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and carrots, and sauté until softened, about 5 minutes.
  2. Stir in the grated beetroot and tomato paste, and cook for another 2 minutes.
  3. Add the vegetable broth, potatoes, and sugar. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes until the beetroots and potatoes are tender.
  4. Stir in lemon juice, and season with salt and pepper to taste.
  5. Serve hot, garnished with fresh dill and a dollop of sour cream.

Recipe 3: Pickled Beetroot

Ingredients

  • 6 medium beetroots, boiled and peeled
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tbsp salt
  • 1/2 tsp mustard seeds
  • 1/2 tsp coriander seeds
  • 2 cloves garlic, smashed

Instructions

  1. Slice the boiled and peeled beetroots into thin rounds or wedges.
  2. In a saucepan, combine apple cider vinegar, water, sugar, salt, mustard seeds, coriander seeds, and garlic. Bring to a simmer, stirring until the sugar dissolves.
  3. Place the beetroot slices in a sterilized jar and pour the hot pickling liquid over them.
  4. Seal the jar and let it cool to room temperature before refrigerating for at least 24 hours to allow the flavors to develop.
  5. Enjoy the pickled beets in salads, sandwiches, or as a side dish.

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