That beautiful, ruby-red beetroot sitting on your kitchen counter holds so much more potential than just being boiled. If you're ready to move past the basics, explore the vibrant, flavourful, and versatile world of this earthy gem.
Roast for Sweet Intensity
Roasting is perhaps
the best way to transform beetroot. The dry heat caramelises its natural sugars, concentrating the flavour into something deeply sweet and earthy, a world away from the watery taste of boiling. To roast, simply scrub your beets, toss them with a bit of olive oil, salt, and pepper, and wrap them in foil. Bake at around 200°C until they are tender enough to be easily pierced with a fork, which can take anywhere from 45 to 60 minutes depending on their size. Once cooled, the skins will slide off easily. Roasted beets are fantastic on their own, tossed into salads with goat cheese and walnuts, or served as a warm side dish.
Enjoy It Raw and Crunchy
Yes, you can eat beetroot raw! It has a wonderfully crisp, crunchy texture and a fresh, sweet flavour. Eating beets raw also preserves heat-sensitive nutrients like vitamin C and folate. The easiest way to enjoy them raw is to peel and grate them into salads and slaws. A food processor with a shredding attachment can make this a mess-free job. Combine grated raw beetroot with carrots, fresh mint, and a zesty orange or lemon vinaigrette for a vibrant and healthy side dish. You can also slice it paper-thin on a mandoline to create a beautiful carpaccio, dressed simply with olive oil, citrus, and herbs.
Grill for a Smoky Char
When the weather is right, take your beets to the grill. Grilling imparts a delicious smoky flavour that complements the vegetable's inherent sweetness. For best results, it's a good idea to par-cook the beets first by steaming or roasting them until they are just tender. Once they're cooked, slice them into thick wedges or rounds, toss with a little oil, and place them on the grill. Cook for a few minutes on each side until you get those beautiful char marks. Grilled beets are a fantastic addition to summer salads or served alongside grilled meats and fish.
Bake into Surprising Desserts
It might sound unusual, but beetroot's sweetness and moisture-retaining properties make it a secret weapon in baking. It pairs beautifully with chocolate, adding an incredible fudgy texture and richness to cakes and brownies, much like how carrots are used in carrot cake. The earthy notes are often completely masked by the cocoa. You can use puréed cooked beetroot in your batter to create desserts that are not only delicious but also have a gorgeous, natural red hue. From decadent chocolate beetroot cakes to wholesome muffins and even halwa, it’s a creative way to add extra nutrients and a surprise element to your sweet treats.
Quick Pickle for Tangy Flavour
If you love a good tangy condiment, quick-pickled beets are a must-try. Unlike traditional canning, refrigerator pickles are simple to make and don't require special equipment. After cooking the beets (roasting is preferred for a sweeter flavour), you slice them and submerge them in a brine of vinegar, a little sweetener like honey, salt, and spices such as bay leaves or peppercorns. Let them marinate in the fridge for at least a few hours, though they are even better the next day. These pickled beets are a fantastic way to brighten up sandwiches, salads, and cheese boards.
Steam for Nutrient Retention
If you want the tenderness of boiled beets without losing as many nutrients, steaming is an excellent alternative. Steaming is a gentler cooking method that helps the beetroot retain more of its beneficial compounds, which can otherwise leach into boiling water. You can steam them on the stovetop in a steamer basket or even in the oven by placing them on a rack above a pan of water. Steamed beets are tender and hold their vibrant colour well, making them a great choice for slicing into salads, grain bowls, or simply serving as a healthy side dish with a drizzle of olive oil.
