Often celebrated for its stunning colour and earthy flavour, beetroot is a root vegetable with a secret: its incredible versatility. Beyond the familiar jar of pickled slices, this vibrant gem shines in comforting warm preparations and crisp, cool salads.
The Allure of This Humble Root
Beetroot is more than just a pretty face on your plate. It's packed with essential nutrients, including fibre, folate (vitamin B9), and manganese. It's also a source of naturally occurring nitrates, which may support cardiovascular health. The brilliant purple-red hue comes from powerful antioxidants called betalains. While the classic red beet is most common, don't overlook its equally delicious relatives. Golden beets offer a milder, less earthy flavour and won't stain your hands, while Chioggia beets, with their beautiful red and white striped interior, add a dramatic flair to any dish, especially when served raw.
Embracing the Warmth
Cooking beetroot brings out its inherent sweetness. Roasting is perhaps the best method to concentrate its flavour. Simply wrap whole, unpeeled beets in foil and bake until tender, which can take up to an hour. Once cooked, the skins slip off easily. Roasted beets can be cut into wedges and served as a simple side, perhaps tossed with olive oil and herbs like thyme or rosemary. For a heartier meal, they can be added to risottos, curries, or even blended into a stunningly vibrant soup like borscht, which can be enjoyed hot with a dollop of sour cream or yogurt. Another popular warm preparation is a tarte Tatin, where caramelised beets create a beautiful and delicious upside-down tart.
The Crisp and Cool Side
When the weather is warmer or you're craving something fresh, beetroot is a fantastic addition to cold dishes. It can be eaten raw, offering a crisp texture and a more pronounced earthy taste. Try grating raw beets into a slaw for a pop of colour and crunch. Combined with carrots, a light vinaigrette, and fresh herbs, it makes for a refreshing side. Cooked and cooled beets are a staple in many salads. A classic Greek beet salad, known as pantzarosalata, tosses cooked beets in a simple lemon-garlic vinaigrette, often served with a creamy yogurt base. They can also be blended into dips like a vibrant beetroot hummus or a yogurt-based dip flavoured with dill and lemon.
Perfect Flavour Pairings
Beetroot's unique sweet and earthy profile pairs beautifully with a wide range of flavours. For salads, creamy and tangy cheeses like goat cheese or feta are classic partners, providing a salty contrast. Toasted nuts such as walnuts or pecans add a welcome crunch. In terms of herbs, dill, mint, and parsley bring a fresh lift. Acidity is key to balancing the sweetness; citrus fruits like orange and lemon, or vinegars such as balsamic and red wine vinegar, brighten the flavour considerably. For warmer dishes, earthy spices like cumin and coriander complement the beet's natural taste, while warm spices like cinnamon and allspice can create a deeper, more complex profile.
Tips for Easy Preparation
The one downside to beetroot is its tendency to stain everything it touches. To avoid purple hands, wearing gloves during preparation is highly recommended. It’s also wise to use a dedicated cutting board. To preserve the colour and nutrients, it's best to cook beets with their skin on, whether you choose to boil, steam, or roast them. Once cooked and cooled enough to handle, the skin can be easily rubbed off. If you're short on time, you can peel and cube the beets before roasting, which will speed up the cooking process. And don't discard the leaves; fresh beet greens can be washed and cooked just like spinach or chard.
