With its deep red colour and distinctive fresh taste, beetroot can be used to create a wow factor like no other ingredient.
Despite being high in fibre and packed with essential nutrients, including potassium and iron, beetroot is often overlooked when it comes to cooking.
But its naturally ruby red colour and sweet taste can help create dishes that really pack a punch in terms of both looks and taste.
Ingredients that are good for you while being full of flavour are exactly the foods we should be aiming to use more often and, here, we bring you three ideas for branching out and using beetroot in new ways.
Recipes courtesy of Aldi.
- 3 medium eggs
- 175g plain flour
- 150g 70% dark chocolate
- 1 tsp vanilla essence
- 3 tbsp Coco Loco Coconut Oil
- 500g Nature’s Pick Cooked Beetroot
- Preheat the oven to 356F/180C/Gas mark 4.
- Carefully line a medium baking tray with greaseproof paper and spread 1tsp coconut oil over it.
- Blend the beetroot in a food processor until smooth and set aside. Half fill a pan with water.
- Check the water is at the right level by placing a heatproof bowl on top and check it just touches the water, if not, add more or less and then place the bowl to one side.
- Heat the water until it begins to simmer, then leave it on a low heat.
Break the chocolate into small chunks and place into the bowl followed by 3tbsp. coconut.
- Gently stir through the mixture as it starts to melt.
- Meanwhile, break the eggs into a bowl, and whisk for approx. 2 minutes until light and fluffy
- Now, with an oven glove, pour the chocolate into a large mixing bowl.
- Next add the beetroot purée and vanilla essence then gradually add the flour, a tbsp. at a time and mix well.
- Carefully fold in the egg mixture, in 3 stages, ensuring the air is kept within the mixture.
- Finally pour all the ingredients into the tray and bake for 25-30 minutes. Be sure to check after 20 minutes with a fork, if the fork comes out clear then the brownies are ready.
Beetroot red velvet pancakes
- 160g cooked beetroot
- 200g self-raising flour
- 100ml milk
- 1 tsp baking powder
- 50ml squeezy honey
- 25ml vegetable oil
- 1 tsp vanilla essence
- 2 large eggs
- 200g soft cheese
- 30g caster sugar
- Juice of 1 lemon
- 150g pack blueberries
- Extra vegetable oil, for frying
- Chop up the beetroot and put into a food processor along with the milk, vegetable oil, honey, vanilla essence and the eggs, then blitz until smooth.
- Put the flour and the baking powder into a bowl and whisk well. Make a well in the centre of the flour, add in the beetroot mixture and, with a wooden spoon, draw in the flour and mix until you have a smooth batter.
- In a frying pan, heat a little oil. Add 4 tablespoons of the batter into the pan, spoon into a circle and fry each side for a few minutes. Transfer to a warm oven to keep the pancakes warm while you cook the rest.
- To make the cream cheese sauce, gently heat the soft cheese, caster sugar and lemon juice in a pan until smooth and warm.
- Serve drizzled over the pancakes, topped with the blueberries.
Beetroot and red onion tarte tatin
- 50g The Pantry Light Soft Brow Butter
- 30g butter
- 2 tbsp Solesta Balsamic Vinegar
- 1 tsp salt
- 1 red onion (cut into wedges)
- 400g cooked beetroot (cut into wedges)
- 1 tbsp olive oil
- 1 x 375g Greenvale Puff Pastry
- ½ bag of watercress, spinach and rocket
- 50g feta (crumbled)
- 2 tbsps olive oil
- 1 tbsp balsamic vinegar
- Preheat the oven to 180C/gas mark 4.
- Place the beetroot and red onion, with a drizzle of olive oil, on a baking tray and roast for 30 minutes.
- Melt the butter and sugar together, when all the sugar has dissolved add the salt and balsamic vinegar and bring to the boil.
- Pour the syrup into a 7-inch cake tin or an oven proof frying pan and the arrange the beetroot and onion on top.
- Use a plate slightly larger than the tin to cut a round of puff pastry and place over the beetroot and onion.
- Tuck the edges of the pastry into the tin and bake for 30-40 minutes until the pastry is crisp and golden.
- Turn the tart out onto a serving plate, serve whilst still warm, and serve with the salad.
- Sprinkle the feta over the salad leaves and drizzle over the oil and balsamic vinegar.
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