Beet
Recipes
Roasted Beets
Roasting beets is very easy. Just remember to roast red and
golden beats separately, otherwise the juice from the red
beats will turn the golden beats red too.
Serves 4
8 golden or red beets, washed and trimmed
4 tablespoons olive oil
1. Preheat oven to 450ºF.
2. Place the beets in a baking dish
and drizzle with olive oil.
3. Cover the dish with foil and bake
for about 40 to 45 minutes.
4. Use a small knife to pierce them
and check if they are tender.
5. Remove from oven and cool.
6. Rub the beets gently with your fingers to remove the skin.
Now they are ready to use.
Golden Beet Salsa
Perfect to serve with cheese. This can be made a day in
advance.
Serves 4
4 large golden beets, roasted and peeled
1 spring onion, thinly sliced
12 cherry tomatoes, cut in half
3 tablespoons olive oil
1 teaspoon balsamic vinegar
salt & pepper to taste
1. Cut the beets into small cubes and place them in a bowl.
2. Add spring onion, tomatoes, olive oil, and balsamic.
3. Stir
well and season with salt and pepper.
4. Let the salsa stand at
room temperature for 1 hour before serving.
Pasta Salad with Beets, Chèvre, & Honey Vinaigrette
Such a great salad. The sweet beets and the somewhat sour
cheese goes so well together.
Serves 4
1 squash, thinly sliced
2 tablespoons olive oil
400g cooked pasta
6 beets, roasted and peeled
1 bunch baby spinach, washed
100 g chevre
4 tablespoons olive oil
1 tablespoon honey
salt & pepper to taste
1. Heat the oil in a pan and sauté the squash until golden.
2. Drain it on some paper towel.
3. Slice the beets.
4. In a large
serving bowl mix together squash, pasta, beets, and spinach.
5. Crumble the cheese on top.
6. In a bowl mix oil and honey
and season with salt and pepper.
Beet Salad with Pancetta & Peas
The smoky, salty pancetta is such an amazing flavor to go with
the sweet beets and peas.
Serves 4
3 golden beets, roasted and peeled
3 red beets, roasted and peeled
100 g pancetta, cubed
4 cups salad greens
50 g macadamia nuts
50 g fresh peas
Dressing:
1. Thinly slice the beets and place them on 4 plates.
2. Fry
the pancetta golden in a pan. Drain it on some paper towel.
3. Sprinkle over the beets.
4. Add salad greens, macadamia
nuts, and peas.
5. In a bowl, whisk together olive oil, mustard,
and lemon juice.
6. Season with salt and pepper.
7. Divide the
dressing among the plates and serve.
