Beetroot is a very versatile and tasty vegetable. You can roast it as a side dish, add it to salads and even bake it in chocolate cakes to add depth of flavour.
Classic hummus made with chickpeas, onion, tahini, garlic, lemon, cumin and olive oil - then flavoured and coloured with beetroot.
I get asked to make this all the time. It's made with raw grated beetroot. Lovely flavour!
Such a great and easy way to eat these healthy orange and red vegetables. A great vegetarian side dish.
Perfect dish when you grow your own beetroot or buy it with the greens still intact, the cooking method is easy and flavours complementary.
The best! A salad that works equally well in summer or winter. Toasting the walnuts gives them extra flavour.
Serve this fabulous-looking dip with turkish bread or pita chips at your next BBQ or party. It also makes a great sandwich filler.
This roasted beetroot dip is one of the most incredible dips I have ever tasted. This might just be the best kept secret in the beetroot-loving world. I have shared this scrumptious dip with some staunch skeptics who took their first bite with a dreaded wince that quickly turned into a look of orgasmic surprise coupled with a mouse-like falsetto cry of "I didn't know beetroot could taste this good"! Sufficed to say - they are now converts.
A lovely colourful side dish that is simple to make. Instead of using tinned you can buy fresh beetroot and green beans and boil or steam until tender.
This is a lovely salad with the same ingredients you find in borscht - beetroot, tomato, celery and dill. Lovely in summer.