There are so many different beetroot recipes, you won’t know where to start. There is something magical about beetroot. It is such a versatile vegetable. It can be used in dishes that are cold such as salads and it can be baked into hot meals. Beetroot is something that I aim to cook with at least once a week.
Finding new recipes that you and more importantly, your children will eat can be a hard task. If they are prone to sticking their nose up at new things, it can make things harder, The strong, bright colour of beetroot helps to get children exciting and wanting to try it,
Check out some of my favourite beetroot recipes you will love!
Beetroot and Ginger Kvass
Beetroot isn’t just for eating, there are some amazing healthy drinks you can make with it as well. It is packed full of antioxidants that help to cleanse the liver and produce enzymes that help with detoxing. Along with this, the kvass contains probiotics from Kultered Wellness and coconut water kefir that helps to promote a healthy gut. The ginger is antifungal & antibacterial. It can prevent stomach ulcers, ease menstrual pain and regulate blood sugar. It can also assist in relieving joint pain and inflammation, lowering cholesterol and aid digestion.
Want to know how to make this super drink? Find it here.
This is a recipe I am pretty proud of. It is a great addition to parties, afternoon snacks and evening gatherings. The vibrant colour makes it look appealing whilst the strong flavours make it addictive and moreish. It is simple to make and can be whipped up in no time. Once created you can store in the fridge for a number of days, or split the batch and freeze it for up to 2 months.
- 400g organic chickpeas (preferably dry then soaked in water and apple cider vinegar (ACV) overnight & boiled until tender. Or canned organic – soaked in water and ACV overnight before using)
- 3-4 small-med cooked beetroots (peeled) – U can even buy organic cooked beetroot from supermarkets.
- 2 Tablespoons olive or coconut oil
- 2 garlic cloves, peeled and crushed
- juice of one lemon
- 1 tsp quality salt
- 1/4 tsp cracked pepper
- Place all ingredients except oil into food processor or quality blender and blitz until well combined (almost smooth).
- While the food processor is still running, slowly drizzle the oil in and blend until combined. If it seems a bit too lumpy, add another dash of oil and a squeeze or lemon/lime juice and blend again until smooth.
Beetroot & Olive Slaw Salad
Fresh, raw beetroot is a great addition to salads. This beet and olive salad is a powerhouse dish that has so many health benefits. It is packed full of fibre and nutrients. And it tastes devine.
Check out the full recipe here.
Nothing beats a homemade relish. This beetroot relish is packed full of flavour. With hints of apple and horseradish, it is a perfect all year round relish. This recipe does call for fermentation which means you won’t get it enjoy it straight away. But it is definitely worth the wait.
Check out the full recipe here.
Finding a dish that the kids will love is always a highlight of the week. This curry is not only kid friendly, but it will have them asking for seconds. This recipe is also vegan, gluten free and low carb. One of the great things about this recipe is that it uses minimal ingredients which means you can make it quickly and easily.
Find the full recipe here.
There are many different beetroot recipes that you can experiment with. Using beetroot in your meals brings colour, nutrients and a little bit of fun. A vegetable that can be used raw, cooked, cold or hot. It is a winner all year around. Beetroot can be preserved with vinegar so that it lasts longer and the vinegar gives it a tarty taste.
Which recipe will be first on or list to try?
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