Yellow beets are very popular thanks to their sweet, earthy taste. You can eat yellow beets raw, in a simple salad or in a delicious dish. You can balance their sweetness with salty feta cheese, add toasted pistachios for a crunch, and drizzle them with a spiced lemon dressing. It's colorful, fresh, filling and packed with contrasting textures and flavors. No matter how you cook the yellow beets, their excellent taste will always remain.
How can you bring yellow beets to the table?
You can use yellow beets in soups, salads, fried foods and even cakes - it is used in a variety of dishes. Next time you get your hands on a bunch of yellow beets, we hope youtry our recipesbecome.
Yellow beetroot salad with white balsamic vinaigrette
4-5 servings
4-5 medium-sized yellow beets
50 g olive oil
2 tablespoons white balsamic vinegar
½ teaspoon Dijon mustard
½ teaspoon honey
½ teaspoon salt
Black pepper to taste
1 tablespoon chopped parsley
Arugula micrograss, goat cheese, optional
- Preheat oven to 200°C.
- Scrub the yellow beets to remove any impurities. Pat dry with paper towels.
- Wrap in aluminum foil and roast in the preheated oven for 50 minutes to 1 hour.
- Remove the beets from the oven and let them cool enough to handle. Remove the skin and cut the beets into slices.
- In a small mixing bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt and pepper.
- Pour over the beetroot slices. Mix up.
- Parsley overscatter the yellow beetsand mix.
- Serve warm or cold.
Optional: Arrange sliced yellow beets on a bed of arugula. Garnish with microgreens, crumbled goat cheese, and parsley. Pour the vinaigrette over the salad and toss well.
Fresh soup with carrots and ginger
6 servings
2 tablespoons extra virgin olive oil
800 g chopped yellow beets (about 5-6 medium-sized yellow beets)
520 g chopped carrots (approx. 8-10 medium carrots)
50 g chopped yellow onion (1 large onion)
1 tablespoon chopped fresh ginger
1 tablespoon chopped fresh sage
6 garlic cloves, minced
½ lemon (with zest and juice)
1 teaspoon kosher salt
¼ teaspoon ground pepper
1 l vegetable broth without added salt
- Add oil to a large pot and preheat on the stove over medium heat.
- Add yellow beets, carrots, onion, ginger, sage, garlic, lemon zest, salt and pepper. Stir to combine everything.
- Cook over medium-low heat for 10-15 minutes, until the garlic, onion and ginger are soft and fragrant.
- Add the broth and bring to a boil. Reduce the heat and simmer for 40-50 minutes until the yellow beets are tender.
- Using a hand blender, puree the mixture until it is thick and creamy and there are no pieces of vegetables left.
- Add the lemon juice and season with salt and pepper to taste.
Roasted yellow beets
4 servings
4 to 5 medium-sized yellow beets
Lemon vinaigrette
¾ teaspoon ground coriander
½ teaspoon honey
¼ teaspoon ground cumin
40 g Arugula
40g crumbled feta cheese
2 tablespoons chopped, toasted pistachios
Sea salt
Freshly ground black pepper
Mikrogras, optional
- Preheat the oven to 200°C.
- Place each beet on a piece of aluminum foil, drizzle generously with olive oil and sprinkle with sea salt and freshly ground black pepper.
- Wrap the beets in the foil and roast on a baking sheet until soft and tender, 40 to 90 minutes. The cooking time depends on the size and freshness of the beets.
- Remove the yellow beets from the oven, remove the foil and set aside to cool. When the beets have cooled, peel off the peel.
- Cut the beets into halves, quarters or bite-sized pieces and place in the refrigerator until ready to use.
- Make the lemon vinaigrette dressing, add coriander, honey and cumin.
- Arrange yellow beets, rocket, feta cheese and pistachios on a platter. Drizzle with some of the dressing and season with salt and pepper.
- Garnish with microgreens if desired and serve.
Delicious cake with orange glaze
220g (about 3-4 medium) yellow beets, roasted and peeled
Zest and juice of 1 orange
500 g granulated sugar
350 ml vegetable oil
4 large eggs
1 teaspoon real vanilla extract
1 teaspoon of natural orange extract
125g cake flour
140 g Allzweckmehl
65 g Mandelmehl
2 teaspoons baking powder
½ teaspoon salt
Orangenglasur:
180g powdered sugar
Zest of 1 orange
3 tablespoons juice
Thoroughly butter and flour a 12-cup Bundt pan.
- Preheat the oven to 160°C fan or 170°C normal temperature.
Cake batter
- Puree the roasted yellow beets with the orange peel and juice.
- Mix sugar, eggs, oil and extract in a mixing bowl.
- Beat on medium speed for 2 minutes to emulsify the oil and eggs.
- Sift together the cake flour, all-purpose flour, baking powder and salt.
- Stir the almond flour into the dry ingredients.
- With the mixer at low speed, alternately stir the dry ingredients and the beet puree into the egg mixture.
- Pour the batter into the prepared pan and bake until the center springs back when lightly pressed, about 45 minutes.
Prepare the glaze:
- Whisk together the powdered sugar, lemon zest and juice. The icing should have the consistency of pancake batter.
- Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack set on a clean tray.
- Pour the glaze over the cake while it is still slightly warm. You can scoop the frosting from the pan and apply it to the uncovered parts of the cake.
- Allow to cool to room temperature and allow the glaze to set before transferring to a serving plate.
The cake will keep at room temperature for several days, up to a week.
