10 simple and delicious beetroot dishes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Surprise your loved ones with bright falafel stuffed with beets, Jamie Oliver's chocolate cake, cottage cheese rolls or ginger cream soup.

1. Baked falafel with beets

Ingredients

• 1 beet;
• 170-200 g of boiled or canned chickpeas;
• 1 clove of garlic;
• 2 tablespoons of tahini (the recipe for tahini is in our article);
• 1-2 tablespoons of flour;
• a few sprigs of parsley;
• 1 teaspoon of cumin
• salt to taste;
• ground black pepper - to taste.

Preparation

Put chopped beets, chickpeas, garlic, tahini, flour, chopped parsley, cumin and chop in a blender bowl. The mixture should not be pasty.

Season the mixture with salt and pepper. Form small balls out of it and place on a baking sheet lined with parchment. Bake at 200 ° C for 30 minutes.

2. Martha Stewart's Beetroot Ginger Soup

Ingredients

• 2 tablespoons olive oil + some for serving
• ½ onion;
• 2 tablespoons finely chopped ginger + some finely grated ginger for serving
• 3 cloves of garlic;
• salt to taste;
• 2 beets;
• 2 potatoes;
• ground black pepper - to taste;
• 1 liter of water;
• 120 g of natural yogurt;
• a few sprigs of thyme.

Preparation

Heat oil in a skillet. Top with finely chopped onion, ginger, garlic and season with salt. Fry for 4-5 minutes until tender.

Add small pieces of beetroot and potatoes, salt, pepper and water. Bring to a boil, cover and cook for 25-30 minutes. The vegetables should be soft.

Cool the soup slightly and purée with a blender until smooth. If it is thick, add some more water. Combine yogurt and grated ginger and garnish with the mixture before serving. Drizzle with oil and sprinkle with thyme leaves.

3. Cutlets with beef and beets

Ingredients

• ½ onion;
• a few tablespoons of olive oil;
• 1 beet;
• 500 g ground beef;
• 2 cloves of garlic;
• 2 sprigs of rosemary;
• salt to taste;
• ground black pepper - to taste.

Preparation

Cut the onion into small cubes. Heat some of the oil in a frying pan, add the onion and fry for 2-3 minutes. Grate the beets with a fine grater.

Add onions and beets, chopped garlic and rosemary, salt and pepper to the minced meat. Knead the minced meat well with your hands. If it seems dry to you, add a little oil.

Form patties from the mass. Fry them in hot oil for about 6 minutes on each side over medium heat.

4. Beetroot rolls with spicy curd filling

Ingredients

• 1 beet;
• some vegetable oil;
• salt to taste;
• a few tablespoons of cottage cheese;
• ground cumin - to taste;
• a few sprigs of cilantro;
• ¼ – ½ green hot pepper.

Preparation

Cut the beets into equal thin slices. Fry them in hot oil for about 40 seconds. Season with salt.

Add cumin, salt, chopped cilantro leaves, finely chopped hot peppers to the curd and stir. Spread the curd mass on the beetroot circles and roll each of them into a roll.

5. Beets stuffed with chicken, rice and bell pepper

Ingredients

• 4-6 beets;
• salt to taste;
• 1 onion;
• 1 bell pepper;
• 2 tablespoons of vegetable oil;
• 200 g of boiled rice;
• 250 g boiled chicken fillet;
• ground black pepper - to taste;
• a few sprigs of dill;
• a few sprigs of parsley.

Preparation

Cook the beets in salted boiling water. Cut onion and pepper into small cubes and fry in hot oil until golden brown.

Place the rice, diced chicken, salt, pepper and chopped greens into the skillet. Stir and remove from heat. Peel the flesh from the beets and fill with the prepared mixture.

6. Jamie Oliver's Chocolate Beetroot Cake

Ingredients

• 300 g dark chocolate (70% cocoa);
• 250 g beets;
• 4 eggs;
• 150 g sugar;
• 120 g chopped almonds;
• 1 teaspoon baking powder
• 1 tablespoon cocoa powder
• some olive oil;
• some flour.

Preparation

Break 200 g of chocolate into small pieces and melt, stirring occasionally, on the steam bath. Grate the beets with a medium grater. Add egg yolks, sugar, almonds, baking powder, cocoa, melted chocolate to it and mix well.

Beat the egg whites with a mixer until creamy. Gently add the proteins into the beet mass in portions.

Oil a baking dish. A shape with a diameter of 20 cm is best. Cover the bottom with parchment and dust the walls with flour.

Pour the dough into a mold and flatten. Place in an oven preheated to 180 ° C for about 50 minutes. To test the doneness, poke a toothpick into the center of the cake. It should come out dry. Melt the remaining chocolate and decorate the cooled cake with it.

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7. Beetroot salad with cabbage, apples and pomegranate

Ingredients

• 3 apples;
• 650 g red cabbage;
• 1 beet;
• 2 tablespoons of apple cider vinegar
• ½ lemon;
• 5 tablespoons olive oil
• salt to taste;
• 50 g of pomegranate seeds;
• a few sprigs of parsley.

Preparation

Peel the apples and cut into thin slices or strips. Chop cabbage and beets thinly.

Combine vinegar, lemon juice, oil and salt. Season the salad with the mixture. Add pomegranate and chopped parsley to it before serving.

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8. Smoothie with beets, celery, apples and cucumber

Ingredients

• 1 beet;
• water to taste;
• 1 celery stalk;
• 2 green apples;
• 1 cucumber;
• some finely grated ginger.

Preparation

Puree the beets with a blender, pouring in a little water. Add celery, peeled apples and cucumber, and ginger. Pour in water and beat until smooth.

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9. Beetroot sauce

Ingredients

• 2 beets;
• 1 onion;
• 1-2 tablespoons of vegetable oil;
• 1-3 cloves of garlic;
• 150 g of classic yogurt;
• salt to taste;
• ground black pepper - to taste.

Preparation

Wrap the beets in foil and place in an oven preheated to 180 ° C for 45-60 minutes. The beets should be soft. When cool, cut it into pieces.

Chop the onion as well. Fry it in hot oil until soft and cool. Puree the beets, onions and garlic with a blender. Add yogurt, salt, pepper and stir. You can add other spices to your taste.

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10. Beet Cinnamon Chips

Ingredients

• 4 beets;
• 3 tablespoons of sugar;
• 2 tablespoons of salt;
• 950 ml of water;
• 2 tablespoons of cinnamon
• vegetable oil - for frying.

Preparation

Cut the beets into very thin slices. Pour sugar and salt into a deep bowl, cover with water and stir until completely dissolved.

Soak the beets in this liquid for 40 minutes. Then fold in a colander, place on a paper towel and dry thoroughly.

Transfer the circles to a bowl, add the cinnamon and stir with your hands. Heat the oil in a deep container to 160 ° C. If you don't have a thermometer, put a small piece of bread in the butter. If the oil is bubbling around it, then it is ready to fry.

Spread the beetroot circles in the butter in portions. Fry for 5-8 minutes, until bubbles appear on both sides. Place the chips on a paper towel. They will be crispy when completely cooled.

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