Beetroot recipes Archives

Beetroot recipes

Mini seven-colours Wellington

45 minutes

Beetroot recipes

Quinoa beetroot bowl

20 minutes

Beetroot recipes

Beetroot curry

30 minutes

Beetroot recipes

Beetroot vindaloo with butternut purée

30 minutes

Beetroot recipes

Seven Colours salad

30 minutes

Beetroot recipes

Chimichurri cauliflower rice salad

5 minutes

Beetroot recipes

20-minute root veg salad

30 minutes

Beetroot recipes

Beetroot-and-green harissa terrine

Beetroot recipes

Beetroot-and-dill gravadlax

Beetroot recipes

Beetroot gravadlax

Aliums

Vegan breakfast

20 minutes

Avocado recipes

Beetroot-and-avocado dip

30 minutes

Beetroot-and-avocado dip

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

2 medium-large beetroot
1 avocado
½ lemon, juiced
2 sprigs basil
2 sprigs dill
1 clove garlic
sea salt and freshly ground black pepper, to taste
honey a squeeze (optional)
½ cup water
2 T olive oil
feta, crumbled, for serving
cucumber, cubed, for serving
crusty bread, for serving

Method

1. Boil or roast the beetroot for 30 minutes, or until soft. Once soft, peel and chop.

2. Place all the ingredients except the olive oil, feta, cucumber and bread in a blender. Blend until smooth, slowly trickling in the olive oil.

3. Once smooth, scoop the dip into a bowl and top with the feta and cucumber tossed with olive oil and lemon juice. Serve with the bread.

Find more dip recipes here.

Photograph: Elsa Young
Production: Khanya Mzongwana
Assistant: Clive Ofentse Ndou

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Mini seven-colours Wellington

Quinoa beetroot bowl

Beetroot curry

Beetroot vindaloo with butternut purée

Seven Colours salad

Chimichurri cauliflower rice salad

20-minute root veg salad

Beetroot-and-green harissa terrine

Beetroot-and-dill gravadlax

Beetroot gravadlax

Vegan breakfast

Beetroot-and-avocado dip

Beetroot-and-avocado dip

Ingredients

Method