12 things you didn’t know you could make with beetroot

If you love beetroot as much as we do you're definitely going to want to try out these new and exciting beetroot recipes. Our minds are blown by these ingenious creations including beetroot ice cream, beetroot risotto and more.

You’re never going to look at beetroot in the same way again after seeing these 12 things you didn’t know you could make with beetroot…

Health benefits of beetroot:

Each 100g serving of raw beets contains 1.g protein, 0.1g of fat, 7.6g of carbs, 2.5g and 36 calories. As well as being a natural source of vitamins A and C, beetroot is also a great source of folic acid, manganese and potassium. Betanin – the pigment that gives beetroot it’s colour – is also packed with antioxidants, which have anti-inflammatory and detoxification properties.

1. Beetroot risotto

Beetroot-risotto

Give your classic risotto a makeover by adding beetroot to the mix. Not only will it flavour your dish with a rich earthiness, it’ll also colour your risotto rice an entertaining shade of pink which we’re sure will make it more appealing to the kids!

Get the recipe: Beetroot risotto

2. Beetroot burger

Beetroot-burger

Vegetarian, low-fat and ready in under and hour – what’s not to love about these succulent beetroot burgers? Just swap out the mayo for vegan-friendly dish and add in your favourite vegetable shavings.

Get the recipe: Beetroot burger

3. Beetroot raita

Beetroot-raita

Cool down your favourite curry with this lipsmacking twist on the classic raita. Dip in a crisp poppadom and prepare for a taste sensation.

Get the recipe: Beetroot raita

4. Pink speckled beetroot cake

Pink speckled beetroot cake

This gorgeous cake is the perfect blend of naughty and nice. As well as a filling including raw beetroot, hazelnuts and more there’s a tasty frosting made with full-fat cream cheese and unsalted butter.

Get the recipe: Pink speckled beetroot cake

5. Beetroot croquettes

Beetroot croquettes? What an ingenious idea! Not only do they look the part with their shockingly bright and vibrant beetroot insides, we bet they taste the part too. Forks at the ready…

6. Beetroot bread

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Moin 😁 ❤ This beetroot bread just looks awesome, doesn't it? Sweet spreads go perfectly with it, but eating it plain (preferably still warm) is just as good.😋 Includes a lot of complex carbs, perfect before a long distance run.🏃 ⠀ Mix 250g spelt flour, 250g wholemeal spelt, 1 package yeast, 1 tsp salt, 2-3 tbsp honey • cook and blend 300g beetroot, then mix it with the other ingredients • add 100ml oil • knead the dough and let it stand for 60min • knead it once again and put it in a greased loaf pan • bake for 40min at 180°C😋 Give it a try and make sure to tag me on your picture 😊 ❤ ❤ ❤ #beetroot #tastyfood #bread #foodpoorn #beetrootbread #delicious #homemade #foodlovers #run #running #marathontraining #fitnessfood #hannover #hanover #runhappy #runtoinspire

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We just love baking bread at the weekends and this beetroot dyed bread is top of the list now – how amazing does it look? We’re thinking cream cheese, rocket leaves and maybe a cheeky bit of smoked salmon on top. Who’s with us?

7. Easy Borscht with goat’s cheese tartlets

Borscht

Sample the flavours of Eastern Europe with this warming soup recipe. The easy-to-make goat’s cheese tartlets help bulk up this meal and are perfect for dipping.

Get the recipe: East Borscht with goat’s cheese tartlets

8. Chocolate and beetroot brownies

If you’re getting bored of the same old brownies why not give them a new lease of life by adding some juicy beetroots to the mix? They’ll make your brownies extra moist and enhance the flavour of the chocolate in them too.

9. Beetroot relish

Beetroot-relish

Move over Piccalilli, beetroot relish has just claimed your spot on the cheeseboard. This tangy relish has hints of chili and ginger – your hunk of cheddar won’t know what’s hit it!

10. Beetroot ice cream

If you want to tick the boxes for trendy and tasty vegetable ice cream is the way to go. We think it looks sooo pretty on the plate too!

11. Sea bass with beetroot rosti

Beetroot-rosti

Potatoes and beetroot are match made in foodie heaven and the carby goodness of the rosti is the perfect complement to this light fish dish.

Get the recipe: Sea bass with beetroot rosti

12. Beetroot pesto

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بيستو الشمندر المشوي مع الجوز…طعم خياااال بتمنى انكم اتجربوها…هل وصفة اللذيذة من المبدعة دانا @honeyiminthekitchen و جربتها على البيتزا بدل صلصة البيتزا المعتادة (فكرة دانا) و النتيجة كانت بيتزا مميزة و جديدة 😋 و رح أشاركم الوصفة This roasted beetroot walnut pesto is just AMAZING…full of flavour and takes your food to a different level👌Thank you lovely Dana @honeyiminthekitchen for sharing this delicious recipe and as Dana suggested, I used it on my homemade pizza and the result was yumm😋 I will share the recipe with you المكونات ١ شمندر متوسطة وقشرة و مقطعة مكعبات متوسطة ١/٢ كوب جوز ١/٢ كوب زيت زيتون ٣ فصوص ثوم مقطع ١/٢ كوب جبنة بارميزان ٢ ملعقة كبيرة عصير ليمون ملح و فلفل الطريقة ضعي الشمندر في ورق الألمنيوم و اغلقي عليه حتى تحبسي البخار و ضعيه بالفرن على درجة حرارة ١٩٠° لمدة ٤٥- ٦٠ دقيقة أو حتى يصبح لين جدا. ضعيه جانبا حتى يبرد تماما. ضعي الجوز في مقلاة، و على نار متوسطة حمصي الجوز من كل الأطراف (دقيقتان)، ضعيه جانبا ليبرد. في محضرة الطعام، ضعي كل المكونات إلا زيت الزيتون و أخلطي لبضع ثواني. ضيفي زيت الزيتون تدريجيا مع الاستمرار الخلط حتى تحصلي على قوام ناعم قليلا و صحتين و عافية Ingredients 1 cup red beets (5.3 oz, about 1 medium beet), chopped ½ cup (2.2 oz) walnuts ½ cup (12 cl) olive oil + 1 Tablespoon 3 cloves garlic, roughly chopped ½ cup (1.8 oz) Parmesan cheese, grated 2 Tablespoons lemon juice Salt & pepper Instructions °Preheat the oven to 375°F (190°C). Wash and scrub the beet, and pat it dry. Peel and cut roughly into cubes, then place the pieces onto a large sheet of foil. Wrap the chopped beet in foil, making a foil packet. Place the packet on a baking sheet place onto a baking tray and roast in the oven for 40-50 minutes, or until beets are soft. Allow to cool completely. In the meantime, roast the walnuts on all sides in a frying pan with one tablespoon of olive oil. Add all the ingredients except the oil in a food processor or blender, and pulse several times. Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is a little bit too thick, add some extra olive oil or water until desired consistency is reached. Season with salt and pepper and blend well.

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Another day, another mind-blowing pesto variation! We can just envision stirring this through our favourite pasta or used as a sandwich filler alongside some crunchy vegetables.