We all know that we should eat more fruit and vegetables. Often underestimated, but rich in important vitamins and nutrients - beetroot is healthy and should be on our menu much more often. With its slightly nutty and earthy taste, the beetroot gives many dishes a very special touch and can be used to prepare many delicacies in the kitchen. And that's exactly what today's article is about - add some variety to the table and try our beetroot recipes today. Whether it's beetroot cake, carpaccio or a crisp salad with goat cheese - read on and enjoy it!
Juicy beetroot cake
After we3 ingredient browniesbaked, we would now like a piece of beetroot cake! Wonderfully juicy, chocolaty and with a nutty touch - this is certainly one of the tastiestBeetroot recipesat all!
Ingredients for about 15 pieces:
- 200 grams of beetroot, peeled and roughly chopped
- 80 grams of wheat flour
- 35 grams of cocoa powder
- 200 grams of dark chocolate
- 250 grams of brown sugar
- 170 Gramm Butter
- 3 eggs, lightly beaten
- 100 grams of walnuts or other nuts of your choice, roughly chopped
- 1/2 teaspoon each cinnamon and nutmeg
Preparation:
- Preheat the oven to 180 degrees and line a square baking pan with baking paper.
- Finely chop the beetroot in the blender.
- Place the beetroot, butter, sugar and dark chocolate in a small saucepan and melt over medium heat for 5 minutes, stirring occasionally.
- Pour the mixture into a large bowl, add the eggs and whisk well.
- Add wheat flour, cocoa powder and spices and stir everything into a smooth dough.
- Fold in the walnuts and pour the batter into the baking pan.
- Bake the beetroot cake for about 30-35 minutes and let it cool completely.
- Dust with powdered sugar if desired and enjoy!
Beetroot Carpaccio according to Jamie Oliver
When it comes to quick and easy recipes, English chef Jamie Oliver is our absolute favorite! Wonderfully silky, tender and light – this beetroot carpaccio tastes really wonderful and is ideal as a healthy starter or side dish.
Ingredients:
- 4 large beets
- 2 EL Balsamic-Dry
- 1 tbsp olive oil
- The juice and zest of 1 lemon
- 10 grams of Dijon mustard
- 1 THE Worcestersauce
- 20 grams of Greek yogurt
- 50 grams of arugula
Preparation:
- Scrub the beets clean with a cloth, peel them and cut them into very thin slices.
- Arrange the rocket and beetroot on a large plate and drizzle with balsamic vinegar and olive oil.
- For the dressing, whisk mustard, Worcestershire sauce, yogurt, lemon juice and zest and 2 tablespoons olive oil in a bowl and season with salt.
- Drizzle the dressing over it and enjoy the beetroot carpaccio with warm, crusty bread and a glass of wine.
Beetroot juice with apple
Beetroot juice can help with cardiovascular problems and lower high blood pressure - so it's definitely one of those beetroot recipes you should definitely keep in mind.
Ingredients for 2 servings:
- 1 small beetroot, peeled and sliced
- 1 medium apple, cored and cut into pieces
- 2 Celery allowance
- 1 carrot
- 1 lemon
- A small piece of ginger, peeled
Preparation:
- Place all ingredients except the lemon in the juicer and squeeze.
- Add lemon juice and stir well.
- And voilà – the recipe for beetroot juice is so quick and easy.
Beetroot salad with goat cheese and walnuts
This beetroot salad is clear proof that salads are much more than just leafy vegetables and taste anything but boring. Ready in just 5 minutes and 270 calories per serving - perfect as a side dish or a light lunch for the office.
Ingredients for 2 servings:
- 200 grams of beetroot, cooked
- 100 grams of arugula
- 50 grams of goat cheese
- 30 grams of walnuts
- 2 tbsp olive oil
- 2 EL Balsamic-Dry
- 1 TL Dijon-Mustard
- The juice of 1 lemon
- Salt and pepper
Preparation:
- Roast the walnuts in a pan without fat over medium heat for 3-4 minutes. Stir occasionally.
- To make the dressing, whisk together the olive oil, balsamic vinegar, lemon juice and mustard in a small bowl and season with salt and pepper.
- Place the arugula in a large salad bowl and season with the dressing. Mix well.
- Cut the beets into large pieces and add them over the top.
- Sprinkle with goat cheese and walnuts and your healthy beetroot salad with goat cheese is ready!
Pink pasta recipe
We all know baked feta pasta. But what is pink pasta? Well, it's a new TikTok trend that's been going viral in the last few months and the recipe for beetroot baked feta pasta tastes irresistibly good!
Ingredients for 4 servings:
- 250 grams of beetroot, washed and finely diced
- 200 grams of feta
- 300 grams shallots, halved
- 5 cloves of garlic
- 300 grams rigatoni or other pasta of your choice
- The juice of 1 lemon
- 1 tbsp olive oil
- Salt and pepper
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Place the beets, garlic and shallots on the tray, drizzle with olive oil and cover with aluminum foil.
- After 15 minutes, add the feta, cover again and bake for another 15-20 minutes.
- In the meantime, cook the pasta al dente according to the package instructions.
- Put the vegetables and feta in a blender, add a little water and puree until you reach the desired consistency.
- Mix the pasta and sauce in a large pot and your pink pasta is ready.
Beetroot recipes: Creamy potato soup with beets
And here comes a delicious variation of the classic potato soup and one of the best beetroot recipes!
Ingredients for 6 servings:
- 300 grams of potatoes, waxy
- 400 grams of beetroot
- 1 medium onion, diced
- 1 celery stalk, diced
- 2 cloves of garlic, finely chopped
- 350 ml vegetable broth
- 100 ml whole milk
- Salt and pepper
Preparation:
- Heat olive oil in a large pot over medium heat and sauté onions, garlic and celery for 5-6 minutes.
- Add potatoes and beetroot and deglaze with vegetable broth.
- Season with salt and pepper, reduce heat and simmer for about 40-45 minutes.
- Puree the mixture in a blender and gradually add milk until you reach the desired consistency.
- Enjoy!
Creamy hummus
Whether with bread, crackers or vegetable sticks – hummus always works, right? Next time you really want to surprise your guests, keep this beetroot hummus recipe in mind!
Ingredients:
- 1 can chickpeas, drained and rinsed
- 2 medium sized beets, cooked and quartered
- 2 cloves of garlic
- 40 Grams Tahini
- 3 tbsp olive oil
- The juice and zest of 1 lemon
- 1 tsp ground cumin
- Salt
Preparation:
- Add the beetroot, chickpeas and garlic to the blender and puree for 1-2 minutes.
- Add the remaining ingredients and process into a creamy mixture.
- Enjoy beetroot hummus with a glass of wine!
