3 Ways With: Beetroot2012 October 04 | Words by Samantha Jones |
No stranger to a tasty summer salad or succulent burger, the beetroot is one of the more decadent members of the vegetable family. Vivacious in colour and distinct in flavour, beetroot (or beets as it is also known) is a great source of antioxidants, high in vitamin C and manganese. One of the more versatile vegetables, the beetroot can be a major player in starters, main courses, and desserts. It can also be used in drinks, as garnish or even turned into a dip.
Roast Balsamic Beetroot and Onion
- 6 small and cleaned beetroot
- 4 small red onions with base intact
- 2 tablespoons balsamic vinegar
- Zest and juice from half an orange
- 2 tablespoons of brown sugar
- 2 tablespoons of olive oil
- 1 tablespoon thyme
- Ground black pepper
- Sea salt flakes
- Preheat oven to 180°C.
- Cut beetroot and red onions into quarters.
- Combine vinegar, juice, zest, oil, thyme and pepper. Toss through with beetroot and onion in a baking dish.
- Bake for about one hour.
- Remove from oven and sprinkle with parsley and drizzle with olive oil. Season as desired with salt and pepper.
Beetroot and Chocolate Cake with Ganache
On paper, combining beetroot and chocolate may read like the ultimate baking faux pas, but in practise, this combination works a treat with the highly acidic nature of the beetroot retaining the cakes moisture and enhancing the rich chocolate flavours. This Beetroot and Chocolate Cake with Ganache recipe requires 15 minutes of prep time and takes 40 minutes to cook.
- 175g plain flour
- 10g baking powder
- 75g cocoa powder
- 225g caster sugar
- 3 eggs
- 225g raw, roasted, peeled and chopped beetroot
- 200ml corn oil
- 350g dark chocolate
- 250ml double cream
- Preheat oven to 200 °C.
- Grease and line a 20cm spring form cake tin.
- Sift flour, baking powder, cocoa powder and sugar into a bowl.
- Blend the eggs, beetroot and corn oil in a blender until smooth and combine with dry ingredients. Bake for 40 minutes.
- While the cake is baking, make the ganache by pouring the double cream into a saucepan and simmering gently until just before it reaches boiling point.
- Break the chocolate into pieces and put into a mixing bowl, then pour the warmed double cream over the broken chocolate and mix gently until the two are blended into a silky chocolate icing consistency.
- Remove cake from oven and allow time to cool, then cover the cake generously with the chocolate ganache.
A sure-fire hit when entertaining, beetroot dip is vibrant in colour and combines well with soft cheeses and crackers. It requires 15 minutes of prep time, 90 minutes of cooking time and makes two cups.
- 650grams of trimmed beetroots (approximately three)
- 80mls extra virgin oil
- 1 cup of Greek-style yoghurt
- 2 cloves of garlic, crushed
- Preheat oven to 180°C.
- Place beetroots with two tablespoons oil in a large bowl and toss well to coat. Season with salt and pepper.
- Wrap each beetroot loosely in foil, then place in a shallow ovenproof dish then roast 90 minutes or until tender.
- Unwrap beetroots and cool to room temperatre.
- Coarsely grate beetroots and place in colander to drain.
- Combine beetroots, remaining two tablespoons of oil, garlic and yoghurt in a large bowl, then season.