Beetroot Risotto is something very special. Bright ruby red, luscious, creamy, just perfect with a glass of wine and a salad. Enjoy!
We have been making this risotto since 1999 – that’s such a long time. Risottos for us are a wonderful Friday night meal if we are eating and relaxing at home. The week is done, we can take our time, chat, listen to music, drink a little wine if we are in the mood.
I love to make this when I can find beetroot straight out of my garden. The first time I made it, all those years ago, was with fresh beetroot straight from an organic Clare Valley vegetable garden. The difference in taste to store-bought beetroot is amazing. Right now, we try to keep our own beetroot growing in our garden.
The risotto is such an beautiful colour. Serve on white or green plates for maximum effect.
If this is the first time that you are making risotto, read Risotto Basics 101 first. If this is the first time you are roasting beetroot, have a look here.
Similar recipes include Parsnip Risotto, Asparagus Risotto, Beetroot and Pinot Risotto, and Risotto with Mushrooms.
You might like our other Beetroot recipes or our other Risotto recipes. Check out our easy Late Spring recipes here.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.
Continue reading “Beetroot Risotto”
A salad perfect for late Winter and early Spring – and the rest of the year too.
Salads, what wonderful variety they add to life. The number of salads on this blog (150 different salads either posted or scheduled to be posted) says something about our commitment to them. Hot or cold, cooked ingredients or raw, we adore the variety, usefulness, tastes and textures of salads.
Today, it is a Roasted Beetroot salad. We were roasting beetroot for risotto, and threw a few more into the oven to use in salads.
Similar recipes include Beetroot and Goat Cheese Salad, also Beetroot, Orange and Black Olive Salad, and Beets with a Yoghurt-Tahini Dressing.
You might also like to try Roast Beetroot with Cumin Seed, and Roasted Beetroot with Garlic and Walnuts.
Feel free to explore our other Salads, and to browse our Beetroot recipes. Our easy Mid-Spring recipe collection is available here.
Continue reading “Roast Beetroot Salad with Sweetcorn”
We are back to beetroot again – and home grown beetroot is simply the best. As soon as you begin to work with it, that earthy beetroot scent invades the kitchen. Raw beetroot, not often used, is not only good for us (lots of roughage), its texture and taste is perfect for salads. Crunchy! Plus beetroot salads add such a colourful element to the dinner table.
What other beetroot dishes would you like? Similar dishes include Beetroot, Orange and Olive Salad, Beetroot and Carrot Salad, Roasted Beetroot Salad with Sweetcorn, and Beets in a Herb Dressing.
This is another Bittman Salad, adapted from his 101 Salads. We have a project to make them all, at least the vegetarian ones, as they are all very healthy and amazing salads. You can browse other ones we’ve made here.
Or explore all of our Salads and all of our Beetroot recipes. Or simply browse our easy Late Summer recipes.
This salad I have adapted quite a bit, adding ingredients from my garden.
Continue reading “Beetroot and Goat Cheese Salad with Rocket”
How great is the earthy taste of beetroot! Growing my own, the earthiness and its inherent sweetness are both intensified in these fresh-from-the-ground crimson balls.
This crunchy salad is a good way to start or end a meal, or to serve as part of a spread of vegetable-based dishes. It is an Ottolenghi recipe, simple in its design and gorgeous in its delivery. It is very crunchy with the beetroot raw and the toasted nuts and seeds. If you like it a little softer, quickly saute the julienned beetroot, like we do in the Beetroot and Carrot Salad.
Everything can be prepared in advance, kept in the fridge, and combined when you’re ready.
We have some similar Beetroot recipes. Try Roasted Beetroot and Garlic Salad with Walnuts, Beetroot with Yoghurt Tahini Dressing, Beetroot and Goat Cheese Salad with Rocket, and Beetroot, Orange and Black Olive Salad.
You can browse all of our Beetroot recipes here. Or have a look through our Ottolenghi recipe collection. We love Salads and have so many. Browse them here, or explore our easy Mid Summer recipe collection.
Continue reading “Raw Beetroot and Herb Salad”
I LOVE this dish. Simple, but flavoursome and healthy. Mop up juices with some home made focaccia. Although Beetroot Leaves have been used here, it can also be made with Spinach, Chard or other Greens.
The chickpeas are soaked with bicarb soda to make them achingly tender when cooked. The greens are cooked with a tomato base with some wine (see the notes below the recipe for an alternative) and mixed with the chickpeas.
Are you looking for more Chickpea recipes? Try Green Salad with Chickpeas and Preserved Lemon, Smashed Chickpeas with Broccoli and Dukkah, and Hummus.
Or perhaps some Spinach dishes? Try Glass Noodles with Spinach, Mushroom, Spinach and Blue Cheese Salad, Mung Dal with Cumin and Spinach, and Potatoes and Spinach.
You might like to browse all of our Chickpea recipes and Spinach recipes. Check out our easy Late Winter recipes here.
Continue reading “Chickpeas and Spinach (or other Greens) with Chilli”
A salad for Autumn, Winter and early Spring, where the roasting of the garlic and beetroot warms the kitchen, and the earthiness of the beetroot suits the weather. Even though beetroot is available year round, it seems to taste so much better in cooler weather.
The beetroot is roasted with the garlic, intensifying the beetroot flavours and mellowing the zip of the garlic. They become a perfect flavour pair.
Are you after Beetroot Salads? Try Beets in a Herb Dressing, Beetroot, Orange and Black Olive Salad, Slightly Pickled Beetroot Salad with Mustard, and Beetroot Salad with Honey Orange Dressing.
Or perhaps just Beetroot recipes. Beetroot and Pinot Risotto, Roast Beetroot with Cumin, and Beetroot Halwa.
Feel free to browse all of our Beetroot Salad recipes, and all of our Beetroot dishes. Our Salad recipes are here. Or explore our Mid Spring recipes.
Continue reading “Roasted Beetroot and Roasted Garlic Salad with Walnuts”
The concept of soup in South India is unusual but not unknown. Even Meenakshi Ammal and Priya Ramkumar covered them in the classic books Cook and See. I have not been able to trace the origins of South Indian Soups – perhaps the British occupation – and many people that I ask deny their existence. But no, they are part of the cuisine, albeit a limited part, and I have been served them in India on several occasions.
Indian soups are basically un-spiced thin but flavoursome broths, with perhaps the addition of some cubed vegetables. This one is from Priya Ramkumar herself, in Vol 4 of Cook and See, and is a beetroot soup that extracts the flavour and colour of beetroot for the soup without including the vegetable. It is surprisingly delicious! I was quite amazed by the flavour of this soup and it has become a favourite. And why would you make soups any differently in a country that produces so many thick, nourishing, soupy, spicy dishes that are eaten as an accompaniment to rice?
Are you after similar Soups? Try Chilled Beetroot Soup and Quick Gazpacho. Or some Beetroot recipes include Beetroot with Yoghurt-Tahini Dressing, Roast Beetroot with Cumin, and Warm Beetroot and Carrot Salad.
Or perhaps some Indian Soups? Try South Indian Spring Onion Soup, South Indian Cauliflower Soup, Light Summery Tomato Soup, South Indian Baby Corn Soup, and Amaranth and Tamarind Soup.
Are you looking for more? Check out our Beetroot Soups, and then for more Indian Soups, browse here. You might like to have a look at our range of Soups here. Or explore all of our Indian dishes. Or cook seasonally with our easy, Mid Spring dishes. Enjoy!
Continue reading “South Indian Beetroot Soup”
Beetroot is back on the menu, our earthy flavoured friend. In this salad, the beets are grated and mixed with a classic yoghurt and tahini dressing. To keep up the Middle Eastern theme, we add some za’atar.
This is a perfect Autumn Salad, although it does work really well in all other seasons. I love it in Autumn because we are moving from the cool blue colours of Summer into the oranges, golds, reds and crimsons of Autumn. It seems to fit well somehow.
If you are interested in other Beetroot Salads, try Beetroot, Orange and Olive Salad, Beetroot with Honey Dressing, Raw Beetroot and Herb Salad, and Warm Beetroot and Carrot Salad with Indian Spices.
Or try other Beetroot Recipes – Beetroot Risotto, Beetroot Fry and Beetroot Halwa.
Otherwise, have a look at all of our Beetroot Salads and all of our Salads. You can have a look at all of the other Beetroot recipes too. Or browse our Early Autumn dishes.
Continue reading “Beetroot with Yoghurt-Tahini Dressing and Za’atar”
Like rubies, real rubies, the Prince of Vegetables – such is the humble beetroot. This is another beetroot risotto, a perfect combination of the earthy taste of beetroot with the creaminess of risotto. Such an unusual colour! It is beautiful served on white or green plates. A splendour of colour! Stand back and wait for the spontaneous applause which is sure to come.
If this is the first time that you are making risotto, read Risotto Basics 101 first.
Similar recipes include Beetroot Risotto, Tomato Risotto, Risotto with Mushrooms, and Caramelised Pumpkin Risotto.
You might like to explore other Risotto recipes and our Beetroot recipes are. Our Italian dishes are here. Or explore our Mid Spring dishes here.
Continue reading “Beetroot and Pinot Risotto”
The colour of this soup is enough to bring joy to the heart.
A glorious and colourful start to a meal. Royal red beetroot transformed into a soup. I had fennel flowers sitting on the kitchen bench so these went into the soup as well, with some plain yoghurt.
Similar recipes include Quick Gazpacho, and South Indian Beetroot Soup.
Feel free to browse our Beetroot recipes and Cold Soup recipes. Find some inspiration in our Late Summer recipes.
Continue reading “Chilled Beetroot Soup”
Beautiful Beetroot, roasted, and dressed with herbs
Beetroot is a great vegetable, and baby beets are sweet and tender. This recipe treats them minimally. You can use baby beets or larger, medium sized ones.
The inspiration for this dish came from Turquoise by Greg Malouf. I recommend this cookbook of Turkish recipes. It is beautiful.
Are you looking for similar recipes? Try Raw Beetroot and Herb Salad, Beetroot and Goat Cheese Salad with Rocket, Beetroot, Orange and Olive Salad, and Beetroot with Honey Dressing.
Feel free to browse other recipes from Turquoise. You might also like our Beetroot recipes. Or you might like to browse Salad recipes too. Check out our easy Mid Spring recipes here.
Continue reading “Beets in a Herb Dressing”
Beetroot has been called the Prince of Vegetables. At its best in autumn and winter, beetroot’s cheery cheery presence brings joy to the kitchen all year around. It is easy to cook, but is a dense vegetable so takes time. A good vegetable for lazy Sunday afternoons.
Browse our other Beetroot recipes here and here, or Roasted recipes here and here. Be inspired by our Winter recipes here and here.
Continue reading “Roast Beetroot with Cumin Seeds”
Did I tell you just how good Ottolenghi’s Beetroot, Orange and Black Olive Salad is? It is amazing. From Plenty, a favourite amongst his books. It is a great salad for late Winter and early Spring, but can be made any time.
Our similar recipes include Orange and Walnut Salad, and Orange and Olive Salad with Mint and Basil.
Or are you looking for Beetroot Salads? Try Beetroot, Herb and Nut Salad, Roasted Beetroot Salad with Sweetcorn, and Beets in a Herb Dressing.
Also browse our other Ottolenghi dishes, all of our Beetroot Recipes, Orange Recipes, and Olive Recipes. We have a wealth of Salad Recipes for you to try. Or explore our Early Spring recipes for more inspiration.
Continue reading “Beetroot, Orange and Black Olive Salad”
Ginger and a little sweetness makes a beautiful dressing for this dark King of Vegetables
This dressing with the honey and ginger really heightens the taste of the beets. Cook the beets early and allow them to marinate in the dressing until dinner time.
Are you looking for similar recipes? Try Raw Beetroot and Herb Salad, Beetroot and Carrot Salad, Beetroot and Goat Cheese Salad with Rocket, and Warm Beetroot and Carrot Salad with Indian Spices.
You might also like to try Beetroot Halwa, Baked Beetroot, and Beetroot Fry.
All of the beetroot recipes are here. Browse all of our Salad recipes too. Some interesting facts on beetroot are here. Or explore our Late Summer recipe collection.
Continue reading “Beetroot Salad with Honey Ginger Dressing”
This style of the Indian versions of Halwa are made of fruit or sweet vegetables such as beetroot and carrot, which are cooked down for a long time in ghee and sugar. They are intensely flavoured and delicious.
Halwas are very sweet, so they are meant to be eaten in small servings. This one would be good on its own or, in a Western style, with some cream or plain icecream. Because it is very jam-like, it is also great on thick Turkish toast, or stirred through a plate of porridge.
Are you looking for Halwa recipes? Try our delicious Banana Halwa.
Are you after other Indian Beetroot recipes? Try South Indian Beetroot Soup, Beetroot Fry and Beetroot and Carrot Subzi.
You might like to browse our other dessert recipes, and our other beetroot recipes. All of our Indian recipes are here. Or be inspired by our Early Winter recipes.
Continue reading “Beetroot Halwa | Glossy, Buttery, Divine”