- How to cook beetroot - Many ways to cook freshly picked beetroot
- Beetroot rosti - a sugary, chewy, savoury accompaniment
- Beetroot and bitter salad leaf risotto dressed with goats' cheese - a different risotto altogether!
- Mrs Beeton's original pickled beetroot recipe - this recipe makes 4 litres of pickled beetroot
- Mrs Beeton's original pickled beetroot recipe - this recipe makes 1 litre of pickled beetroot
- Repasaláta (Beetroot salad) - a Czechoslovakian beetroot salad with horseradish, egg, capers, gherkins and more!
- Italian beetroot salad - a minty beetroot salad
- Borscht - the classic Soviet soup
- Barsczyk (Polish beetroot soup) - The previous recipe, made the Polish way
- Beetroot and apple soup - a soup with character and lots of garlic
- Barley Couscous, Beetroot and Feta Salad - a filling salad
- Roast beetroot and Stilton salad - yet another recipe combining beetroot and horseradish
- Beetroot falafel with toasted halloumi cheese - anything with halloumi must be good.
- Lamb and beetroot casserole - Another robust meal
- Beetroot and Goats Cheese Bruschetta - A herby lunchtime snack
- Gazpacho de remolacha - A beetroot gazpacho
- Remolachas a la Sevillana - Beetroot cooked in sherry
- Salsa de Remolacha y Almendra (Beetroot and Almond Sauce) (TM) - A Thermomix recipe
- Beetroot salad (hot) - An Indian influenced beetroot salad
- Beetroot salad (cold) - The hot (temperature) version of the above
Spinach beet leaves are eaten as a pot herb. Young leaves of the garden beet are sometimes used similarly. The midribs of Swiss chard are eaten boiled while the whole leaf blades are eaten as spinach beet.
The leaves and stems of young plants are steamed briefly and eaten as a vegetable; older leaves and stems are stir fried and have a flavour resembling taro leaves.
The usually deep-red roots of garden beet are eaten boiled either as a cooked vegetable, or cold as a salad after cooking and adding oil and vinegar. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe beet soup, such as cold borscht, is a popular dish. Yellow coloured garden beets are grown on a very small scale for home consumption.
Beetroot can be peeled, steamed, and then eaten warm with butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. It is also common in Australia and New Zealand for pickled beetroot to be consumed on a burger.
Garden beet juice is a popular health food. Betanins, obtained from the roots, are used industrially as red food colourants, e.g. to improve the colour of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets and breakfast cereals.
How much does one cup of beetroot weigh?
Estimated US cup to weight equivalents:
|Beetroot||raw - sliced/diced/grated||
|150 grams||> 5 ounces|
|Beetroot||cooked - sliced/diced||
|200 grams||7 ounces|
Every ingredient has a cups to ounces or grams conversion table. Search for the ingredient, cup to weight conversions are at the end of each ingredient page.
Seasonal Information: Beetroots
This information is specifically for countries in the northern temperate zone of the Northern Hemisphere; particularly the United Kingdom, however it should be applicable for northern USA, northern Europe, Canada, Russia, etc.
Beetroots are at their best and in season during the following months: July, August, September, October, November, December & January.
#beetroots #salad #vegetables #pickles #sterilised #sugarbeet #sauces #swisschard #spinach #tomatopaste #butter