Beetroot Recipes

Beetroot Borani - An Iranian Dip

Prep 5 min
Cook 1 hr
Serves 6-8

325g beetroot (2 very large beets)
A pinch of coarse salt
1 tsp coriander seeds
1 tsp fennel seeds
1⅓ tbsp pomegranate molasses, plus extra to serve
30g preserved lemon, skin and flesh
3 garlic cloves, peeled
Juice of ½ lemon
65g tahini
55g coconut cream

To serve
Olive oil, Dill fronds, 1 tsp nigella seeds

Heat the oven to 180C (160C fan)/350F/gas 4. Trim the beets and put on a bed of coarse salt in a roasting tray. Cover tightly with foil and bake for about 40 minutes, or until a knife inserts into the beetroot with slight resistance

Toast the coriander and fennel seeds in a dry pan until fragrant, then grind to a powder using a mortar or spice grinder.

Once the beetroot is cool enough to handle, peel and cut into chunks. Put in a blender with the ground spices and remaining ingredients and blend until a smooth consistency. Adjust seasoning.

Spread the borani on a large plate. Drizzle generously with olive oil and pomegranate molasses, and scatter with dill fronds and nigella seeds to garnish.

Borscht (Beetroot soup)

Borscht is a hearty, vibrant, and tangy soup with a deep red colour from the beetroots. It is a recipe used in many Eastern European cuisines, and is considered the national dish of Ukraine. Traditionally it is made with meat, usually pork or beef but this recipe is vegetarian. It can be made into a more substantial meal by adding a tin of white beans (eg butter beans, cannellini beans).

Prep and Cooking time: 1 hour

Serves 6

500g raw beetroot, peeled and grated

500g red cabbage, finely shredded

3 tablespoons tomato puree

2 tablespoons red wine vinegar

1 tablespoon brown sugar

125g butter

1.2 litres stock

1 med onion, finely chopped

2 carrots, grated

2-3 med potatoes, diced 

salt and black pepper

To serve: soured cream, fresh dill, rye bread

  1. Melt half the butter in a large pan and stir in the grated beetroot and cabbage. Add the tomato puree, vinegar, sugar. Then add the stock. Bring to the boil and then simmer gently for 45mins.

  2. Melt the remaining butter and saute the onion, potatoes and carrots. Add to the beetroot and red cabbage mixture and simmer for a further 15 mins. Then taste and adjust seasoning. 

  3. Serve the borscht in bowls topped with soured cream and chopped fresh dill and a hunk of rye bread.





Beetroot, Broad Bean and Halloumi Salad

A delicious, filling, early summer salad with contrasting textures and tastes.

Prep time: 20 - 25 mins

Serves 4

Ingredients

200g broad beans, podded (frozen broad beans are good also)

8 small beetroots, quartered

200g block of halloumi cheese

4 tbsp olive oil

4 tbsp cider vinegar

1 small red onion, finely chopped

2 garlic cloves, crushed

140g bag of fresh mixed salad leaves

Method

1. Boil the broad beans for 3-4 mins (a bit longer if large mature beans), then drain and refresh them in cold water. If the beans are tough mature ones, you may prefer to peel the skins off the beans with your fingers, but a fiddly job.

2. Combine 2 tablespoons of olive oil with the chopped onion, crushed garlic and rosemary. Tip in the beetroot quarters and stir gently. Cook in a covered bowl in the microwave for 10-15 mins until the beetroot is tender. Alternatively roast the beetroot mix in the oven for 30-40 mins. Leave to cool.

3. Cut the halloumi block into thick slices. Soak in water for 15 minutes if you prefer a softer texture. Then lay the slices in a roasting pan and cook under a hot grill until browned and crispy.

4. Make a dressing by combining the remaining olive oil with the vinegar. Then pour the dressing over the beetroot and beans and salad leaves, Toss gently to mix through.

5. Finally, scatter the roasted halloumi pieces on top of the salad and serve.

Smoked Aubergine Curry

From Madhur Jaffrey’s Invitation to Indian Cooking. This is a bit of a show-stopper, takes a bit of work, but gives you a delicious smoky, flavourful curry that everyone I’ve ever served it to loves.

Ingredients

  • 3 large aubergines, washed and dried

  • 1 large onion, cut into quarters or eighths.

  • 2 inches of ginger

  • 3 cloves of garlic

  • vegetable oil

  • 1 tsp ground turmeric

  • 2 tsp garam masala

  • 1 smallish green chilli with or without the seeds (depending on your heat preference)

  • 1 can diced tomatoes or four fresh tomatoes

  • 1/4 cup coarsely chopped green coriander

  • Lemon juice

  • salt to taste

First you need to make the aubergines smoky. The easiest way to do this is to put them under a hot grill and leave until the skin blackens, then turn repeatedly until its blackened and blistered all over. You can also place directly on a gas hob, or on a barbecue or even in the ashes of a wood fire. It should take around 15-20 minutes.

When they’re nice and blackened run them under the cold tap in the sink and peel the burnt skin off and put the peeled aubergines in a colander.

Next blend the onion, ginger and garlic into a paste and add a few tablespoons of water to get it smooth. Fry this in a few tablespoons of vegetable oil using a frying pan or large saute pan. Cook over medium heat for about 5-7 minutes, making sure it doesn’t stick (add a bit of water if necessary) until its slightly brown and the raw ginger smell has gone. Add turmeric and garam masala, fry for a minute or two then add the green chilli and fry for a minute or two more. Then add the tomato and half of the coriander and cook for about 10. minutes on a low heat until it makes a nice flavourful sauce.

Chop the aubergine into roughly 2cm cubes and add in and cook for another 10-15 minutes adding salt and lemon juice to taste. Serve with the other half of the coriander scattered on the top.

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