What To Do With Beetroot

By Monica Shaw •


Many people only know beetroot as the pickled kind which often taste more of vinegar than actual beet. This is a shame because fresh beetroot is amazing - lose all that sharp tasting vinegar and you're left with something sweet, rich, earthy and hugely versatile.  Monica shares how you can use it beyond the salad bowl along with a delicious and healthy smoothie recipe.
 

Beets are often roasted or boiled then tossed with salads, but there's so much more you can do.
 


  • Make Beetroot Sorbet, a refreshing dessert but also good with savoury dishes like grilled mackerel.

Or do what I've been doing and turn your beetroot into a smoothie.
 
I've been experimenting loads with smoothie recipes over the last few months and have found beetroot to be one of the best ever smoothie ingredients. Boiled beetroot gives smoothies an amazing silky texture and rich earthy taste that goes really well with all kinds of flavours. You can go super rich with chilli and chocolate  but I like this lighter approach with apple and ginger. The apple, along with mint and avocado, help balance the earthiness of the beetroot. This is one of my favourite breakfasts at the moment.
 

Beetroot and Apple Smoothie


You can do this with raw beetroot, too - the result won't be quite as smooth as with boiled beetroot but it will be equally delicious. It’s not a very sweet smoothie, so add more prunes (or dates or other sweetener of your choice) if you’d like it sweeter.
 
Ingredients:
 
  • 1/2 apple
  • 1/2 raw beetroot
  • 1 prune
  • 1cm piece of ginger
  • 30g spinach
  • 40g avocado
  • 2tsp flaxseed
  • a few fresh mint leaves
  • 1 cup of ice
Put all of the ingredients into a blender. Add enough water to blend and blitz on high until silky smooth.
 

Inspired? For more beetroot recipes visit Great British Chefs collection.

Comments


Monica Shaw

Monica Shaw is web consultant working with chefs, restaurants & food producers, to help them make use of the internet to improve their businesses. She's also a freelance writer, her credits include The Daily Telegraph, Chef Magazine and food mag. Monica enjoys experimenting with vegetables & creating delicious & healthy dishes, a topic covered on her blog SmarterFitter.com. She is working on The Healthy Vegan Breakfast Book, due to be published in March 2013

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