The Unbeatable Beetroot
We have been getting heaps of beautiful beetroot from our suppliers lately. In case you didn’t know, beetroot is a nutritional powerhouse and satisfying enough to create a base for inexpensive, meat-free recipes. It’s nature’s gift to your body and your budget!
Need some tips on what to do with your fresh stash of beetroot? Here are a few recipes to try!
Beetroot and Potato Hash
Ingredients
2 medium-sized beetroots, peeled and grated
2 medium potatoes, peeled and grated
1 onion, finely chopped
2 tablespoons vegetable oil
Salt and pepper to taste
Optional: fried eggs or tofu for serving
Directions
Heat vegetable oil in a skillet over medium heat.
Add chopped onion and sauté until softened.
Add grated beetroot and potatoes to the skillet.
Season with salt and pepper to taste.
Cook, stirring occasionally, until the vegetables are tender and slightly crispy, about 10-15 minutes.
Serve the beetroot and potato hash hot, topped with fried eggs or tofu if desired. This dish makes for a satisfying breakfast or brunch option.
Beetroot and Lentil Soup
Ingredients
2 medium-sized beetroots, peeled and diced
1 cup dried lentils, rinsed
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth or water
1 tablespoon olive oil
Salt and pepper to taste
Optional: a squeeze of lemon juice and chopped fresh herbs for serving
Directions
In a large pot, heat olive oil over medium heat.
Add chopped onion and minced garlic, sauté until fragrant.
Add diced beetroot, lentils, and vegetable broth or water to the pot.
Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes or until the lentils are tender.
Season with salt and pepper to taste.
If desired, add a squeeze of lemon juice and sprinkle with chopped fresh herbs before serving.
Ladle the beetroot and lentil soup into bowls and enjoy hot. This hearty soup is perfect for a cozy weeknight dinner.
Beetroot and Cheese Quesadillas
Ingredients
2 medium-sized beetroots, cooked and thinly sliced
4 large flour tortillas
1 cup shredded cheese (colby, mozzarella, or your favourite cheese)
1 tablespoon olive oil or butter for frying
Directions
Heat olive oil or butter in a skillet over medium heat.
Place a tortilla in the skillet and sprinkle with a layer of shredded cheese.
Arrange thinly sliced beetroot on top of the cheese.
Top with another tortilla and press down gently.
Cook for 2-3 minutes on each side or until the tortilla is golden brown and the cheese is melted.
Repeat with the remaining tortillas and ingredients.
Slice the beetroot and cheese quesadillas into wedges and serve hot. These quesadillas make for a quick and tasty lunch or snack option.
Beetroot and Carrot Fritters
Ingredients
2 medium-sized beetroots, peeled and grated
2 medium carrots, peeled and grated
1 small onion, finely chopped
1/2 cup all-purpose flour
1 egg, lightly beaten
Salt and pepper to taste
Vegetable oil for frying
Directions
In a large mixing bowl, combine grated beetroot, grated carrots, chopped onion, all-purpose flour, and beaten egg.
Season with salt and pepper to taste.
Heat vegetable oil in a skillet over medium heat.
Drop spoonfuls of the beetroot and carrot mixture into the skillet and flatten with a spatula to form fritters.
Cook for 3-4 minutes on each side or until golden brown and crispy.
Remove from the skillet and drain on paper towels.
Serve the beetroot and carrot fritters hot with your favorite dipping sauce or yoghurt for dipping. Fritters are a delightful way to enjoy the flavours of beetroot and carrot in a crispy snack.
