Monday, 30 November -0001

Brilliant Beetroot Recipes

Brighten up your summer dishes with these brilliant beetroot recipes.

Sweet chilli Infused Beetroot and chicken wraps (pictured above)

Spice up your lunchtime with this quick and easy recipe that’s perfect for sharing. Featuring sweet chilli infused beetroot teamed with creamy avocado, crunchy red onion and healthy wholemeal wraps, the whole family will keep coming back for more.

Serves: makes 4 wraps

150g cooked chicken
180g Sweet Chilli Infused Beetroot
½ avocado
¼ red onion, finely sliced
4 wholemeal wraps
A handful Fresh & Naked lambs lettuce
Small bunch Coriander leaves
Sweet chilli sauce to taste

Tear the chicken into pieces, slice the beetroot, slice the avocado and red onion. Put all the ingredients including the lettuce, coriander and sweet chilli sauce into separate bowls. Warm the wraps as per the pack instructions.

Take everything to the table and let everyone build their own wrap. To roll, fold the top and bottom in, then roll up from one side. With the seam downwards, slice diagonally across the middle. This way the filling will stay in the wrap as you eat.


Shredded beetroot & hazelnut salad with mozzarella, oranges & thyme

Orange is a classic partner to beetroot - the sweet zestiness works perfectly to balance the deep earthy beetroot flavours, so works beautifully in this fresh salad topped with sweet and smoky shredded beetroot and soft, milky mozzarella.

Serves: 2

Beetroot-Jul10-BeetHazelnutSalad-590

100g green beans
1 orange
½ pack Sweet & Smoky Shredded Beetroot
Large handful of Fresh & Naked Rocket
2 sprigs thyme, leaves picked
1 tbsp white wine vinegar
1 tbsp olive oil
1 tbsp honey
1 tbsp chopped toasted hazelnuts
100g Mozzarella

Trim and halve the beans and cook in boiling water for 3 minutes, then drain and cool in cold water and drain again. Segment the orange, cutting the flesh from the skin over a bowl to retain the dripping juices. In a large bowl combine the beans, orange segments, shredded beetroot and rocket.

Make the dressing by combining the thyme leaves, vinegar, oil, honey and reserved orange juice. Season and mix well. Toss the salad well in the dressing, top with torn mozzarella and serve sprinkled with hazelnuts.


Cumin and Pomegranate Infused Beetroot, halloumi & courgette kebabs in lime & toasted cumin seed dressing

The infused beetroot in this recipe provides a quick and easy way to add extra flavour and colour, creating a seriously tasty light summer supper or vegetarian option to add to a BBQ spread.

Serves: 2  

Beetroot-Jul10-Kebabs-590

1 tsp cumin seeds
½ lime juiced
1tbsp olive oil
200g Halloumi, torn into bite sized chunks
4 Cumin & Pomegranate Infused Beetroot, cut into quarters
4 spring onions, cut into 3cm battens
1 small courgette, sliced into disks
4 kebab sticks

If using wooden kebab sticks, soak them in water before using so they don’t burn on the bbq.

In a small frying pan, toast the cumin seeds for a minute or two until they become fragrant, take care not to burn them. Remove from the heat and stir in the lime juice and oil and season well.

Tip the veg and halloumi into a large bowl, pour over the dressing and combine well to coat. Thread the veg and cheese onto kebab sticks, reserving any dressing left in the bowl. Cook for 4-5 minutes on each side the BBQ or under the grill, until the cheese is browned and crisp on the outside and the veg is cooked.

Pour the reserved dressing onto a serving plate. Once cooked turn the kebabs on the serving plate to soak up the remaining dressing.


Simple shredded beetroot pizza with spinach & ricotta

This tasty pizza is full of flavour and colour and quick and easy to make. Kids can get involved too – just put the toppings in bowls and get them to help make up them up at the table.

Serves: 2 

Beetroot-Jul10-PIzzas-590

2 tsp butter
2 chestnut mushrooms, sliced
1 large handful of baby spinach leaves
Pinch nutmeg
2 large pitta breads
80g ricotta, chopped / torn into chunks
2 tbsp sweet & smoky shredded beetroot

Melt the butter in a frying pan and cook the mushrooms on a medium high heat until browned on both sides. Turn the heat down and add the spinach to the pan, turning it as it wilts and coats in the hot butter.

Add the nutmeg and season well. Warm the pittas in the toaster, spread the spinach mixture over and dot with ricotta and shredded beetroot. Serve immediately. 


Love Beetroot Rainbow Salad

Different colours in fruit and veg signify different nutrients, so ‘eat the rainbow’ with this fresh, colourful salad for a healthy boost to your daily nutrient intake. Full of flavour thanks to the infused beetroot and with added crunch from the peppery radishes and peppers and mange tout, this salad is delicious served with smoked salmon.

Serves: 2
Beetroot-Jul10-RainbowSalad-590

2 tbsp pumpkin seeds
1 lime, juice only
1 tangerine, juice only
1 tbsp olive oil
½ shallot, finely sliced
1tsp pink peppercorns, roughly crushed
1 slice rye bread, sliced into cubes
6 Pomegranate & Cumin Infused Beetroot, cut into wedges
1 yellow pepper, sliced
1 carrot, grated
100g mange tout, sliced
10 Fresh & Naked radishes, quartered
A large handful of Fresh & Naked rocket
Small bunch of parsley
4 slices smoked salmon

In a small frying pan toast the pumpkin seeds until they start to pop, tip into a small bowl and add the lime and tangerine juice, oil, peppercorns, shallots and a pinch of salt. In the same pan dry fry the rye bread until toasted on all sides.

Lay pieces of smoked salmon around the edge of each plate. Toss the rocket in a little dressing and lay inside the salmon circle. Put the rest of the ingredients on top of the rocket, drizzle over the pumpkin seed dressing and finish with rye croutons.


For more of these recipes click the 'More Brilliant Beetroot Recipes' article below, or visit www.lovebeetroot.co.uk




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