In season | Beetroot

By
Hannah Koelmeyer
Added
28 November, 2013

The blushing beetroot is surprisingly versatile. We share 10 of our favourite beetroot recipes.

Where beetroot may have a place in our collective memories as a vinegary purple disc wedged between a spongy slab of alfalfa sprouts and some kind of chicken loaf in a terrible salad roll, our relationship with the sweet earthy beet has developed over the years. Now we recognise and celebrate the versatility of this vibrant bulb; we eat it roasted, grilled, steamed, boiled, pickled, raw; we juice it and we bake it into brownies and chocolate cakes – even the leaves and stems are a delicious alternative to spinach or rainbow chard. 

Beetroot is an outstanding companion to cheese – especially goat’s cheese – which makes it an excellent addition to salads and pasta dishes. It also straddles the sweet–savoury divide, adding a rich depth to chocolate-based cakes and desserts. Roasted, as a side, or as a star ingredient in a spiced relish, beetroot is a memorable accompaniment to meats, especially lamb, beef and ham. 

The nuanced, earthy flavour aside, beetroot’s most noteworthy attribute has got to be its extraordinarily vibrant, dark ruby hue. The colour is so intense, beetroot is used as the source of natural food dyes added to tomato sauce and strawberry jam, so you should always wear latex gloves when handling raw beetroot in order to avoid stained hands.

OUR FAVOURITE BEETROOT RECIPES

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