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5 Healthy but Delicious Beetroot Recipes

Updated on November 4, 2014

Beetroot is low in fat, packed with nutrients and has powerful antioxidants. It is a health food titan and even the Olympians don’t take this vegetable for granted. Beetroot tastes beautiful and can be made in a variety of dishes. You can roast it whole, blend into a heart-warming soup or even juice it with other fresh fruit and vegetables for an optimal energy drink. Beetroots have been a favorite among many for as far back as Roman times. It’s earthy yet delightful taste compliments many dishes on some of the trendiest menus and recipes we can find today. Its well earned nutritional status and distinguishing flavor has made this root a popular choice for a tasty healthy food.

1# Beetroot Soup {Recipe}

All-natural beetroots are sweet and packed with unbelievable taste. They actually don’t need a whole lot of work to be turned into something spectacular. Along with the color this dish looks very striking! This delectable beetroot soup is perfect for a light lunch, yet pretty enough to serve as a starter at a fancy dinner table.


  • 6 large organic beetroots, trimmed and washed (not skinned)
  • 400 ml chicken stock
  • 30 ml lemon juice
  • 30 ml chopped chives
  • 50 ml double cream Greek yoghurt
  • 50 – 100 ml cream
  • Salt and pepper to taste


  1. In a big pot, add the beetroot and cover with water. Heat until it starts to boil, then simmer for approximately 60 minutes until soft. Remove from the heat, then empty the water from the pot and allow it to cool. Once cooked and cooled the beetroot is a lot easier to work with.
  2. Remove skins (they should come off fairly readily if just nudged together with your fingers). If your hands stain, simply wash them well with soapy water after. The reddish color on your hands should come off after some washes over the course of the day.
  3. Cut the beetroot into smaller pieces, and then add them into a food processor together with the stock, salt and pepper, chives, yogurt, lemon juice and full cream. Process until a smooth consistency. Add more salt/pepper if needed. Heat slowly in the hob again and serve using a swirl of additional yogurt or cream and a few chopped chives.

2# Sweet Blueberry & Beetroot Pancakes {Recipe}

It doesn't take much to fall in love with this very tasty blueberry and beetroot pancake recipe. These striking pink pancakes are a great way to brighten up your morning and since your adding such a nutritious vegetable to your breakfast, you don’t need to feel quite so bad for skipping the porridge in exchange for these “melt in your mouth” pancakes.


  • 1 beetroot, cooked
  • 125g plain flour
  • 1 tbsp sugar
  • ¼ tsp salt
  • 2 tsp baking powder
  • 100g blueberries
  • 1 egg
  • 240ml buttermilk
  • 1 tsp vanilla extract
  • 60g unsalted butter, melted and cooled
  • Vegetable oil, for frying
  • 100ml plain yoghurt
  • 50g blueberries
  • Honey or maple syrup


  1. Add the cooked beetroot to a blender puree and set aside. Mix together the sugar, baking powder, flour and salt in a mixing bowl. Mix the blueberries with 1 TBSP of the flour mixture until fully covered and put to one side.
  2. In a separate bowl, mix together the egg, vanilla and buttermilk until light and frothy. Add the beetroot puree, and butter and continue to whisk until nicely mixed. Add the dry ingredients that were set aside and gently mix in the blueberries.
  3. Warm a frying pan on a moderate to high heat. Once heated up and hot add the ½ tsp of oil and cover the pan. Pour in the batter by spoonfuls and cook until bubbles begin to form around the edges and the batter starts to harden.
  4. Turn using a spatula to cook each side for some minutes a light golden brown and do again with remaining batter.
  5. Serve warm with yogurt, blueberries and honey or maple syrup.

3# Savory Beetroot Cheesecake {Recipe}

These delicious beetroot cheesecakes are a savory delicacy serves with goat’s cheese and fresh salmon. This recipe makes for 4 little cheesecakes that are great for an impressive starter.


  • 4 slices of Pumpernickel bread (any dense rye bread),
  • 125 gr. cream cheese at room temperature,
  • 60 gr. fresh goat cheese,
  • 5 tablespoons sour cream,
  • 1 tablespoon gelatine,
  • 2 tbsp orange juice
  • 1 tablespoon lemon juice
  • 3 tbsp chopped dill,
  • 1 tsp grated orange zest,
  • 125 gr. boiled beetroot pureed in blender,
  • 150 ml. double cream
  • 160 gr. salted salmon.


  1. Mix the gelatin with 2 tbsp of water and leave aside to soak.
  2. Place each circle ring mold on a slice of bread and cut out 4 circles. Keep the bread in the molds and place each on a tray with parchment paper. Leave to one side.
  3. Combine the cream cheese as well as the goat’s cheese together in a blender at a low speed until smooth. Add the sour cream, dill, lemon and orange juice and zest to the cream and mix again until well combined.
  4. Warm the gelatin in the microwave for 20 to 30 seconds and stir until fully dissolved and pour in with the pureed beetroot. Mix the gelatin and beetroot well then add salt and pepper to taste. Combine with the cheese mixture.
  5. Whisk the cream until soft peaks begin to form and add to the beet and cheese mixture. Mix well then spoon into the molds on top of the bread. Refrigerate for at least 4 hours before removing the cheesecake from the molds. Top with the fresh salted salmon and trim with the dill and chives for a perfect looking edible starter.

4# Spiced Beetroot & Orange Chutney

This delightful sweet and thick chutney is super easy to put together and makes the perfect accompaniment with cold cuts of meet and an array of cheeses.


  • 1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
  • 3 onions, chopped
  • 3 eating apples, peeled and grated
  • Zest and juice from 3 oranges
  • 2 tbsp white or yellow mustard seeds
  • 1 tbsp coriander seed
  • 1 tbsp ground cloves
  • 1 tbsp ground cinnamon
  • 700ml red wine vinegar
  • 700g golden granulated sugar


  1. Add all ingredients together into a big pot and gently bring to a simmer. Cook for 1 hour stirring occasionally. Eventually the mixture will become thick and the beetroot soft.
  2. While the chutney is cooking, prepare the jars. Sterilize each jar after being washed with boiling hot water and place in the oven for 10-15 minuets.
  3. When the chutney is ready, allow it to settle for 10 minuets before spooning into the jars and sealing while still hot. This tasty sweet chutney will store for up to six months if stored in a cool dark place. Once opened keep refrigerated and eat within two months.

5# Roasted Beet & Rosemary Tart

This tart is an amazing mix of balsamic roasted beet, rosemary cashew cheese and filo pastry. It makes a great addition to the table and will knock the socks off anyone who tries it. It’s abundant with unique flavors all combined together to make a perfect rustic taste of cheese, herbs, sweet and savory.


For the cashew cheese:

  • 1/2 cup raw cashews, soaked for 1 hour (reserve the water)
  • 5 tablespoons reserved soaking water
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh rosemary
  • Salt to taste

For the tart:

  • 2-3 large beets, peeled and very thinly sliced into medallions
  • Olive oil spray
  • 1/3 cup balsamic vinegar
  • 1 1/2 tablespoons coconut nectar
  • Salt and pepper to taste
  • 4 phyllo sheets, thawed according to package instructions
  • 1/4 cup melted butter


For the cheese:

  1. Place all ingredients into a food processor and process until smooth. Chill for several hours before using. This cashew cheese can be made a day or two ahead to save on time.

For the Tart:

  1. Preheat the oven to 400 Fahrenheit and spray a casserole dish with a light olive oil to avoid sticking. Cover the bottom of the dish with sliced beetroot pieces and top with balsamic vinegar, coconut nectar and salt and pepper. Bake for 10 to 15 minuets, turning each piece midway through.
  2. Meanwhile, gently spray a tart pan with olive oil and lightly brush the top of a single sheet of filo with melted butter. Place the filo sheet, butter side up, into the tart pan and lightly press the filo all the way around the shape of the pan. Repeat with each sheet of filo, leaving the edges hanging over the side.
  3. Once the pieces of beetroot have been cooked, remove them from the oven and lower the temperature down to 350 Fahrenheit. Spread the soft cashew cheese over the filo sheets at the base of the tart pan. Layer the beetroot slices over the cheese in a design of your choice. Role the excess filo hanging over the edges up into the tart. Use the leftover juice from the beetroot in the casserole dish into a tiny pan and put to one side.
  4. Place the tart into the oven for 20 minuets and bake until the filo is light and golden on color. Place the pan with the remaining beet juice on the stove, add 2 tbsp balsamic vinegar and bring to a simmer. Pour the balsamic syrup over the tart, slice and serve.


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    • Sushma Webber profile image

      Sushma Webber 

      6 years ago from New Zealand

      I wonder if you could add something about vegetarian alternatives to the recipes in your article. I am vegetarian and have many friends who are as well.

    • Gaget Girl profile imageAUTHOR

      Gaget Girl 

      6 years ago from UK

      Thanks sushma :) Beetroot is always a tricky one! Its so good for you but getting recipes that are not boring is quite hard. Thanks for sharing!

    • Sushma Webber profile image

      Sushma Webber 

      6 years ago from New Zealand

      Delicious looking recipes. I am always wondering what to cook with beetroot. Thanks for this! Voted up and shared on Facebook.


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