5 Great savoury beetroot recipes
1st Jan 2015 Recipes
When we think of beetroot, we immediately think of that bulbous jar languishing in our store cupboard. Here are five tasty savoury recipes that will certainly make you see beetroot as more than just a pickle!
Beetroot and Courgette Filo Tarts
Kellie Anderson has used beetroot greens and courgettes to make these super quick and healthy filo tarts. They are a little bit like a mini quiche with filo instead of shortcrust pastry, and would make a great light lunch with some salad on the side.
Find the recipe at Food to Glow
Pearl Barley and Roasted Beetroot Salad with Maple Balsamic Dressing
Becca Pusey roasted beetroot, carrots and leeks in a sticky dressing and served them with pearl barley, rocket and walnuts to make the perfect autumnal salad.
Find this recipe at Amuse Your Bouche
Beetroot, Falafel and Goats' Cheese Wraps
I used pickled beetroot for this simple and delicious lunchtime wrap, but fresh beetroot would also work well. I spread some homemade hummus onto wraps and topped them with salad leaves, beetroot, ready-made falafel, chickpeas, a drizzle of marmalade and sprinkled it with crumbled feta before carefully rolling. It was such a treat!
Find this recipe at Tinned Tomatoes
Beetroot and Cashew Hummus
Talking of hummus, Kellie also made this stunning pink hummus. It's a simple dish that can be made in a food processor, in a blender or with a stick blender. It's made with beetroot, cashews, pomegranate molasses (or juice) and spices. It would be great spread on wraps, but also makes a good dip for crunchy vegetables, salad, breadsticks or nachos.
Find this recipe at Food to Glow
Beetroot and Walnut Veggie Sausages
Monica Shaw teamed beetroot with walnuts, mushrooms, chickpeas and spices to make these rather sensational veggie sausages. They would be great grilled on a barbecue, served as part of a cooked breakfast or on a hot-dog roll with mustard or ketchup.
Find this recipe at Great British Chefs
I hope you enjoyed these recipes and will be inspired to try beetroot in a different way. Please leave a comment if you do, or if you have any other interesting ways to use beetroot.
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Author: Jacqueline Meldrum is a freelance food writer and recipe developer. Jacqueline blogs at Tinned Tomatoes. You can follow Jacqueline on Twitter, Facebook and Google+.
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