This year a major food goal would be opting for more low-calorie, high-nutrient ingredients in our meal plans (so we can eat more cake!). Beetroot is one of those versatile, flavourful and highly nutritious ingredients that will make you forget you’re eating healthily. And you can bake a cake with it.
Cook’s note: To make the beetroot mash, Mix the cream and 3 T beetroot juice (reserve the rest for the beetroot syrup) with the mashed potatoes, taking care to spread the colour evenly. Season with salt and place into a piping bag.
Cook’s note: Beetroot and cocoa result in a moist, dark cake and the floral flavours of the frosting finish it off beautifully.
The tarte tatin
Cook’s note: Serve with granola or beetroot salt as a dip or spread. You can replace the maple syrup with raw honey if you prefer.
Cook’s note: Forget tear-and-share rolls, these fig-and-beetroot tartlets are their glamourous, far more delicious cousin! Mix and match your toppings with whatever you fancy – our favourites are pear and sage, or goat’s cheese, honey and thyme. Sweet, delicately flavoured in-season figs combined with the robust earthiness of beetroot makes this a lovely starter or side, and the vibrant colour of both ingredients guarantees that it looks as good as it tastes.
The non-boring side
Love beetroot but hate ending up with purple hands after prepping them? Woolies’ prepared beetroot takes care of that problem. In addition to the already popular classic vinaigrette beetroot, it now comes in two delicious new varieties. The sweet chilli beetroot is infused in a red wine vinegar and chilli extract dressing, and is the perfect partner to roast chicken and soft cheeses. The horseradish beetroot, pickled in white wine vinegar and a dash of peppery horseradish, takes roast beef, smoked pork and oily fish to a whole new level.
How’s that for un-beet-able?