Monday, 30 November -0001

More Brilliant Beetroot Recipes

Brighten up your summer dishes with these brilliant beetroot recipes.

Beetroot stained boiled eggs & Parma ham salad (pictured above)

Wow dinner party guests with this colourful salad topped with pink beetroot stained eggs, which are very much on trend. Borrowing their pretty pink hue from beetroot’s natural vibrant colour, these delicate pink eggs partner wonderfully with the earthy traditional beetroot, crunchy croutons, savoury Parma ham and fresh leaves.

Serves: 4

4 eggs
6 Traditional cooked beetroot (cooked beetroot dipped in vinegar) or Juniperberry & Black Pepper Infused Beetroot, sliced
1 tsp olive oil
1 thick slice of bread, crusts cut off and ripped into small chunks
4 slices Parma ham, torn
1 bag Fresh & Naked Little Leaf salad For the dressing
2tbsp olive oil
2tsp red wine vinegar small bunch chopped parsley

Put the eggs in a pan of water, bring to the boil and cook for 6 minutes. Drain and run under cold water to cool, then remove the shell.

Slice the beetroot and put a layer into a bowl small enough to hold the eggs snugly. Put the eggs on top then tuck more beetroot all around the eggs and add another layer over the top. Cover with cling film and chill for at least an hour, but preferably overnight.

When the eggs are done, heat the oil in a frying pan and add the bread, toss a few times to coat in oil and season. Cook for 3-4 minutes until crisp and crunchy.

Make the dressing by combining the oil, vinegar and parsley and seasoning.

Set the eggs aside and toss the beetroot (reserved from staining the eggs), leaves, croutons in a bowl with the dressing then tip onto a serving plate. Halve the eggs and lay them on top with the torn ham.

Try to pack as much beetroot as possible around the eggs to stain them evenly. The longer you leave the eggs to stain, the stronger and more even the colour will be.

Beetroot superfood truffles

It’s hard to believe these truffles contain no refined sugar or dairy just looking at them, but they are packed with goodness and practically two of your five a day thanks to the beetroot and avocado included in the recipe.

Serves: 12


1 large ready cooked (vacuum pack) beetroot
1 large ripe avocado, peeled
¼ tsp vanilla extract
3 tbsp pure maple syrup
100g unsweetened cacao powder plus extra for dusting
Desiccated coconut for dusting

Put the beetroot, avocado, vanilla extract, maple syrup and half of the cacao powder into a blender or food processor. Process until well combined.

Add the remaining cacao powder to the blender and again process until well combined. Transfer the chocolate mixture to a small bowl. Cover and refrigerate for at least an hour.

Once chilled, scoop tablespoon-sized portions of the mixture. Roll in your palms to form balls – the mixture will be slightly sticky but should form balls easily.

Put some extra cacao powder and desiccated coconut in a plate and roll the chocolate truffles around in one or the other to coat.

Honey & Ginger Infused Beetroot, chickpea & baby kale salad with pork chops

Featuring baby kale, the new baby leaf tipped to be a big hit this summer, this tasty salad packs a real flavour punch thanks to the infused Honey & Ginger Infused Beetroot. Enjoy on it’s own as a light lunch, or serve with pork chops fresh off the BBQ for a simple summer supper.

Serves: 2


2 tbsp honey
2 tbsp wholegrain mustard
2 tbsp olive oil
2 tsp Balsamic vinegar
3-4 sprigs of thyme, leaves picked
2 pork chops
400g tin chickpeas
4 spring onions, sliced
1 carrot, grated
4 Honey & Ginger Infused Beetroot, cut into wedges
2 handfuls of baby kale leaves

Make the dressing by mixing together the honey, wholegrain mustard, olive oil, vinegar and thyme leaves and season well. Pour half over the pork chops and reserve the rest for the salad. Heat the grill to medium-high.

Once the grill is hot put the chops under the grill and cook for 8-10 minutes on each side (depending on the thickness) basting with any remaining dressing when you turn them. Cook until, crispy and charred on the outside but just cooked in the middle.

When the chops are almost done put the chickpeas and their liquid in a saucepan and warm through over a medium heat for 3-4 minutes.

Drain the chickpeas and tip into a bowl. Pour over the reserved dressing and stir through.

Add the onions and carrots and combine well then add the beetroot and give one last stir. Put a handful of baby kale onto each plate then spoon on the beetroot mixture drizzling the dressing over the kale as you go. Serve with the pork chops.

Juniperberry & Black Pepper Infused Beetroot salsa with Feta on rye toast

Make cheese on toast exciting with this quick and easy recipe featuring smooth and creamy feta cheese topped with ruby red infused beetroot.

Serves: 2


4 Juniperberry & Black Pepper Infused Beetroot, chopped into small cubes
2 spring onions, sliced
1 sprig mint, leaves chopped
Zest of ¼ lime
2 tsp olive oil 4 slices rye bread
80g feta cheese

In a bowl, combine the beetroot, spring onion, mint, lime zest and oil and season.

Toast the bread and butter if desired. Cut 4 small slices of feta across the depth of the block and place one on top of each slice of toast then top with the beetroot salsa.

Beetroot & butternut squash soup with Godminster soldiers

This hot pink soup made with beetroot and butternut squash is the perfect winter warmer, especially if you dish it up in mugs – great for warming the hands. Serve with cheesy dipping toasts for an extra tasty treat.

Serves: 4


2 tsp oil
1 small onion, diced
2 sticks of celery, diced
1 clove garlic, finely diced
½ tsp nutmeg
½ tsp cinnamon 800g pumpkin or butternut squash, peeled and chopped small
800ml vegetable stock
4 Traditional beetroot (cooked beetroot dipped in vinegar), roughly chopped
4 slices of bread
4 slices Godminster cheese

In a large saucepan heat the oil over a low-medium heat and cook the onion, celery and garlic with the lid on, stirring occasionally, for 8-10 minutes until they are soft.

Sprinkle in the nutmeg and cinnamon then add the butternut squash and vegetable stock. Bring to the boil and simmer for 15 minutes, add the beetroot and continue to cook for another 5 minutes until everything is soft.

Allow the soup to cool a little then blend until smooth, add some extra stock if it’s too thick.

Season well and reheat when ready to serve.

Toast the bread, butter if desired, then, under a hot grill melt the cheese on top until bubbling and browning at the edges. Cut the toast into soldiers and serve with the hot soup.

For more recipes take a look at the Love Beetroot website: 

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