Roast beetroot is becoming more popular whether it is cooked alone or as part of a larger combination of roast vegetables.
Perfect dish when you grow your own beetroot or buy it with the greens still intact, the cooking method is easy and flavours complementary.
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.
Baby beetroot is baked and mixed with orange, onion and rocket. This is a tasty vegetarian side dish.
This salad is a fabulous mix of ingredients: rocket, apple, roast beetroot and parmesan. It is a great side salad for a summer barbecue.
Deliciously sweet (yet low in kilojoules), beetroot provides significant amounts of folate, vitamin C and potassium. The leafy tops are high in calcium and iron.
Roasting is a great way to prepare beetroot and brings out their wonderful flavour. Use them in a salad, or just as a side dish.
Aromatic fresh thyme lends depth to this dish, complementing the sweet earthiness of the beetroot and enhancing the delicate flavour of the cod.
This is a different way to serve roast vegetables. All the vegetables are cut into bite size pieces before roasting then are served with feta.
This super salad is full of omega-3 fatty acids from the salmon; healthy monounsaturated fats, vitamin E and fibre from the almonds; and vitamin C, folate and potassium from the beetroot.