Ingredient
Beets (beetroot)
Beets, also called beetroot: roasted, blended and served in salads. 3 recipes.
Roasted Beets with Orange and Feta
75 min · 9 ingredients
Beet Hummus
15 min · 10 ingredients
Beet and Lentil Salad
65 min · 11 ingredients
Flavour pairings
- Goat's cheese and feta
- Orange, walnuts and balsamic vinegar
- Horseradish, dill and yoghurt
- Mustard and apple cider vinegar
Preparation
- Wrap in foil and roast at 200°C / 400°F until a knife slides in, roughly 45–75 minutes depending on size. The skins then rub off.
- Expect pink hands and chopping boards. Beet greens can be cooked like chard.
Storage
- Cut off the leaves, leaving a short stem, and keep the roots in the fridge for 2–3 weeks.
- Cooked beets keep about 4–5 days.
Substitutions
- Golden beets are milder and stain less.
- Roasted carrots or sweet potatoes can fill in for beets in salads, with a different flavour.