Beetroot recipes

Browse our wonderful collection of beetroot recipes, including Simon Hulstone's golden beetroot salad recipe, Christoffer Hruskova's beetroot sorbet recipe and a smoked baby beetroot recipe from Marcus Wareing, plus text from Matthew Fort on the different varieties of beetroot.

Fort on Beetroot

Heston Blumenthal used to play a trick on customers at The Fat Duck. As a first course you would be presented with a little rectangular jelly one side of which was orange and the other purple. ‘I suggest you start with the orange,’ the waiter would say, and when you did, the ‘orange’ tasted of beetroot because it was made with golden beetroot, and the purple jelly tasted of orange because it was made with blood oranges. It was clever and delicious, and illustrated, among other things, the versatility of beetroot.

There’s more to beetroots than you might expect. They come in a range of different shapes - ball (round); root-shaped (long and tapering) and tankard (long and not tapering) - and in a spectrum of colour - purple, golden, orange and white, each tasting different. And then there’s what to my mind is the most delicious of all beetroots, the Italian barbietola di Chioggia (beetroot from Chioggia), which is a pale blushing pink, with concentric rings of heavier pink inside, which has a delicate sweetness which is particularly tempting. Such variety begets versatility, and beetroot is turning up increasingly frequently in starring gastronomic roles.

Article written by Matthew Fort

What Beetroot Goes With

Beetroot’s popularity among chefs seems to be growing all the time, given the increase in beetroot recipes in cookery books and food magazines. It can be matched with many meats, fish and reams of other vegetables - its earthy, sweetness a welcome foil to umami or sour tastes.

Marcello Tully uses beetroot as an addition to pigeon in his pigeon breast recipe. Beetroot's ability to complement mackerel can be shown in Dominic Chapman's seared mackerel and beetroot and by James Sommerin's intriguing mackerel and beetroot recipe that combines the ingredients with white chocolate.

Perhaps beetroot’s true brilliance can be gauged through its phenomenal partnership with cheese, frequently found in a number of delicious vegetarian recipes. Galton Blackiston's beetroot and goat’s cheese salad illustrates this brilliant pairing, as does Simon Hulstone's golden beetroot salad recipe, while Kevin Mangeolles serves his excellent beetroot tart with blue cheese beignets.

Beetroot recipes

Coconut-pistachio snowballs Vineet Bhatia

Course:	Petit four
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	12

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Crispy orange and maple whole fried duck James Sommerin

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour
Serves:	2

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Pickled beetroot and feta salad Tom Aikens

Course:	Starter
Complexity:	Easy
Cooking Time:	20 minutes
Serves:	4

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Golden beetroot salad Simon Hulstone

Course:	Starter
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	4

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Roast beetroot and sweet potato James Sommerin

Course:	Other
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	4

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Elvedon beetroot tart with Binham blue cheese beignets Kevin Mangeolles

Course:	Starter
Complexity:	Easy
Cooking Time:	4 hours plus overnight chilling
Serves:	6

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Beetroot sorbet Christoffer Hruskova

Course:	Other
Complexity:	Easy
Cooking Time:	40 minutes
Serves:	8

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Turkey pine nut potli with beetroot mayonnaise Vineet Bhatia

Course:	Canapé
Complexity:	Medium
Cooking Time:	1 hour 30 minutes
Serves:	4

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Hake fillet with golden beet and radish salad Simon Rogan

Course:	Starter
Complexity:	Easy
Cooking Time:	1 hour
Serves:	4

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Salmon mi cuit with beetroots Luke Holder

Course:	Starter
Complexity:	Easy
Cooking Time:	2 hours 30 minutes
Serves:	6

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Duck breast with lavender, beetroot and sweet potato James Sommerin

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour
Serves:	4

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Wood pigeon with blueberry jus, beetroot purée and potato crisps Mark Dodson

Course:	Main
Complexity:	Medium
Cooking Time:	40 minutes plus slow cooking of beetroot
Serves:	4

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Butter poached Isle of Wight lobster with garden beetroot and Russian salad Matthew Tomkinson

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour plus cooking the salad vegetables and beetroot
Serves:	4

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Chargrilled leg of lamb with salsa verde and roasted beetroot Robert Thompson

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 30 minutes plus marinating time
Serves:	6

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Goat's cheese, roasted beetroot and a black olive tuile Alan Murchison

Course:	Starter
Complexity:	Medium
Cooking Time:	2 hours 30 minutes
Serves:	4

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Cured salmon Marcello Tully

Course:	Main
Complexity:	Medium
Cooking Time:	10 hours 45 minutes
Serves:	8

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Bishopstoke Farm lamb, escabeche of vegetables and cheese on toast Luke Holder

Course:	Main
Complexity:	Medium
Cooking Time:	25 hours
Serves:	4

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Honey-roasted breast of duck with griottine cherries Mark Jordan

Course:	Main
Complexity:	Medium
Cooking Time:	7 hours
Serves:	4

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Mackerel, white chocolate, horseradish and beetroot James Sommerin

Course:	Starter
Complexity:	Medium
Cooking Time:	1 hour 20 minutes plus pickling time
Serves:	6

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Pickled beetroot and sheep's cheese salad Josh Eggleton

Course:	Starter
Complexity:	Easy
Cooking Time:	1 hour 40 minutes
Serves:	4

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Pigeon breast with beetroot crème fraîche Marcello Tully

Course:	Main
Complexity:	Easy
Cooking Time:	4 hours
Serves:	4

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Fondue with Cornish cheddar and root vegetables Nathan Outlaw

Course:	Other
Complexity:	Easy
Cooking Time:	20 minutes
Serves:	2

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Roasted guinea fowl with beetroot, ginger and thyme Andy Waters

Course:	Main
Complexity:	Easy
Cooking Time:	45 minutes
Serves:	6

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Salad of goats cheese, parma ham and beetroot Andy Waters

Course:	Starter
Complexity:	Easy
Cooking Time:	10 minutes
Serves:	4

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Soda bread and trotters Bryan Webb

Course:	Main
Complexity:	Medium
Cooking Time:	5 hours 45 minutes plus cooling and chilling time
Serves:	4

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Tandoori khumb Alfred Prasad

Course:	Starter
Complexity:	Easy
Cooking Time:	1 hour
Serves:	4

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Venison carpaccio Paul Ainsworth

Course:	Starter
Complexity:	Medium
Cooking Time:	1 hour plus overnight marinating
Serves:	6

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Grouse with beetroot Adam Stokes

Course:	Main
Complexity:	Challenging
Cooking Time:	50 minutes plus cooking of beetroot and grouse in water bath
Serves:	4

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