Beetroot is often confined to salads, but it is also a valuable ingredient for lots of other recipes, both savoury and sweet.
It’s packed with vitamins and minerals too. There’s vitamins B6, great for brain health, and C to boost your immunity. Beetroot also has high levels of folate for cell growth and manganese, which reduces inflammation.
You can see why we’re beetroot fans here at Local Food Market Co, your local destination for grocery delivery in Melbourne! To get you onboard, we’ve got three delicious beetroot recipes for you to try. What are you waiting for?
You’ll fall in love with this raita for its creamy texture and sumptuous colour. Use it as a dip with salads or to complement South Asian cuisine.
- Roast the cumin seeds on low heat in a frying pan until they darken. Remove from the pan and grind them or crush them using a pestle and mortar.
- Peel and grate the beetroot. Set aside a small quantity for garnish.
- Place the yogurt in a bowl and beat it until it becomes smooth. Add the chilli powder and ground cumin and mix well. Add salt and sugar to taste.
- Add the spicy yogurt to the beetroot and mix until it is well covered. Season if desired.
- Garnish with the remainder of the grated beetroot and the pomegranate seeds.
This soup is bursting with colour and flavour. It’s perfect as a healthy comfort food served with cheesy garlic bread.
- Heat the oil and butter in a frying pan.
- Add the whole spices and fry gently until they are fragrant.
- Add the onions and garlic and fry until light brown.
- Add the tomatoes and cook on medium heat until lightly cooked.
- Add the beetroot, water and salt and simmer for 30 minutes.
- Pour into a blender and blend to a smooth consistency.
- Strain the soup back into the pan, add the milk and bring to a simmer for 2-3 minutes.
- Serve with fresh bread.
This recipe combines everything you love: chocolate and all the goodness of beetroot, pear and raspberries!
- Preheat your oven to 160 degrees Celsius and line a 900 g loaf tin with baking paper.
- Whisk the oil, eggs and sugar in a large mixing bowl until the sugar dissolves.
- Put the chocolate in a bowl and microwave on high, stirring every 20 seconds until smooth.
- Whisk the chocolate into the egg, oil and sugar mixture. Stir in the beetroot, pear, almond flour, cinnamon and cocoa. Then carefully fold the raspberries into the mixture.
- Transfer the batter to your loaf tin and bake for 90 minutes or until a knife comes out clean.
- Once cool, dust the cake with the extra cocoa powder and serve.