Best Spiced Beetroot Recipes

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SPICED SWEET & SOUR PICKLED BEETROOT



Spiced sweet & sour pickled beetroot image

Forget crinkle-cut versions, this light pickle is sweet and rich - perfect with cold meats, salads and punchy cheeses

Provided by Barney Desmazery

Categories     Condiment, Snack

Time 1h30m

Yield Fills 1 large kilner jar

Number Of Ingredients 9

1kg small-medium sized raw beetroot
200g caster sugar
300ml white wine vinegar
2 star anise
3 cloves
2 allspice berries
2 bay leaves
2 tbsp balsamic vinegar (optional)
1 tbsp olive oil

Steps:

  • Heat oven to 180C/160C fan/gas 4. Trim the leaves and most of stalks off the beetroot, leaving a stump of stalk on each. Wrap the beetroots individually in pieces of foil and place on a baking tray. Roast for 1 hr 15 ins or until the point of a sharp knife can be easily inserted then leave to cool.
  • Unwrap, peel and trim the stalks away from the beetroot. Leave the small ones whole and cut larger ones in half and pack them into a large sterilised kilner jar.
  • Tip the sugar, white wine vinegar, 200ml cold water the spices and bay leaves into a sauce pan and bring to the boil. Turn down to a simmer and bubble gently, stirring, for 2 mins until all the sugar has dissolved. Turn off the heat and add the balsamic if using.
  • Carefully pour the hot vinegar, spices and bay over the beetroot (you might not need it all) and leave to cool uncovered. Once cool pour the olive oil over, seal the jar and keep in the fridge for up to a month.

Nutrition Facts : Calories 52 calories, Fat 0.5 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1.4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

SPICED BEETROOT & ORANGE CHUTNEY



Spiced beetroot & orange chutney image

Serve this vividly coloured chutney with cheeses and cold meats - great to give as a gift, too

Provided by Good Food team

Categories     Buffet, Condiment, Snack

Time 1h20m

Yield Makes roughly 2kg

Number Of Ingredients 10

1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
3 onions, chopped
3 eating apples, peeled and grated
zest and juice 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

Steps:

  • In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
  • While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

Nutrition Facts : Calories 48 calories, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

SPICED BEETROOT & FETA TARTS WITH TAHINI-DRESSED LEAVES



Spiced beetroot & feta tarts with tahini-dressed leaves image

Turn root vegetables and puff pastry into a stunning vegetarian starter or main with coriander, cumin and harissa

Provided by Jemma Morphet

Categories     Buffet, Dinner, Lunch, Main course, Starter, Supper

Time 3h5m

Number Of Ingredients 18

6 beetroots (about 750g), roughly the same size, scrubbed and trimmed but not peeled
4 garlic cloves , unpeeled
4 tbsp olive oil , plus 2 tsp
2 tsp coriander seeds
2 tsp cumin seeds
5 onions , peeled, halved and finely sliced
320g pack rolled all-butter puff pastry
1 tbsp harissa
2 tsp sherry vinegar
1 egg , beaten
1 tsp nigella seeds
0.5 x 200g block vegetarian feta , crumbled
2 tbsp extra virgin olive oil
2 tbsp tahini
juice 1 lemon
1 tbsp clear honey
3 red chicory , sliced
100g bag watercress

Steps:

  • Heat oven to 200C/180C fan/gas 6. Rub the beetroots and garlic cloves with 2 tsp olive oil. Wrap in a double layer of foil, adding 5 tbsp water into the package. Place in an ovenproof dish and bake for 2 hrs or until tender. Test them by inserting a small sharp knife. When the beetroot is cool enough to handle, gently rub off the skins. Set aside, saving the garlic cloves.
  • Meanwhile, heat a small frying pan. Toast the coriander seeds for a few mins until aromatic, then grind using a pestle and mortar. Toast the cumin seeds, leave them whole and mix in with the coriander.
  • Heat 3 tbsp olive oil in a frying pan, add the onions, toasted spices and some seasoning. Cook very gently for 30 mins or until the onions are soft and golden.
  • Unroll the pastry and cut out 4 large circles using a 12cm cookie cutter (or use a small sharp knife to score round a bowl or plate). Place the pastry circles on a baking- parchment-lined baking sheet. Gently score a 1cm border around each and prick the centre area with a fork. Bake in the oven for 10-15 mins. Meanwhile, mix the harissa, vinegar and remaining 1 tbsp olive oil in a small bowl. Thinly slice the beetroot. Remove the pastry bases from the oven and carefully press down the middle areas with the back of a spoon to flatten.
  • Squeeze the garlic cloves out of their skins and stir into the onions. Spread this mixture evenly into the tarts, then layer on the beetroot slices in a circular pattern, slightly overlapping them. Brush the harissa mix onto the beetroot, then brush the egg on the border and sprinkle with the nigella seeds. Bake in the oven for a further 12-15 mins until the pastry is cooked and golden.
  • To make the salad, whisk together the extra virgin olive oil, tahini, lemon juice, honey, seasoning and 1 tbsp water. Toss the chicory and watercress in the dressing. Remove the tart from the oven, scatter over the feta and serve alongside the leaves.

Nutrition Facts : Calories 789 calories, Fat 50 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 28 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 2 milligram of sodium

DAUBE OF BEEF WITH SPICED BEETROOT



Daube of beef with spiced beetroot image

Serve Tony Tobin's Christmassy casserole with a really good, creamy mash

Provided by Tony Tobin

Categories     Dinner, Main course

Time 2h40m

Number Of Ingredients 21

1kg stewing beef steak, cut into 5cm/2in cubes
100g unsmoked streaky bacon , finely chopped
2 carrots , cut into small dice
2 medium onions , cut into small dice
1 small celery stick, cut into small dice
2 garlic cloves , crushed
½ tsp chopped fresh thyme
1 bay leaf
finely grated zest 1 orange
350ml port (half a bottle)
2 tbsp vegetable oil
1 tbsp plain flour
250ml beef stock , made from a cube
500ml red wine
200ml red wine vinegar
140g dark muscovado sugar
½ tsp fennel seed , crushed or ground
1 garlic clove , crushed
2.5cm/1in piece fresh root ginger , grated
1 red chilli , deseeded and very finely chopped
500g cooked beetroot

Steps:

  • Put the beef, bacon, carrots, onions, celery, garlic, thyme, bay leaf and orange zest into a large shallow bowl. Pour in the port, cover with cling film and leave in the fridge to marinate overnight.
  • Meanwhile, for the beetroot, pour the wine into a saucepan, then add the vinegar, sugar, fennel, garlic, ginger and chilli and bring to the boil. Reduce the heat and simmer for 30 minutes. Cut the beetroot into wedges and put in a large bowl. Pour the hot wine mixture over the beetroot. Allow to cool, then cover and leave in the fridge to marinate overnight.
  • Drain the meat and vegetable mixture, reserving the marinating liquid. Separate the meat from the vegetables as best you can and set the vegetables aside. Heat the oil in a large casserole dish or saucepan and fry the beef pieces in batches over a high heat for 3-4 minutes until just browned. Remove with a slotted spoon and set aside.
  • Add the reserved vegetable mixture to the casserole and cook for 3-4 minutes until the onion is softened. Add the flour and cook for 1 minute, stirring continuously. Return the beef to the pan with the reserved marinade and the stock and season well. Bring to simmering point, cover and gently cook for 11⁄2 hours until the beef is tender.
  • Carefully remove all the beef and vegetables from the pan, using a slotted spoon, and set aside. Drain the marinade from the beetroot and add it to the cooking juices in the pan. Bring to the boil and simmer for 5-6 minutes until the sauce has slightly thickened and has a coating consistency. Return the meat and vegetables to the sauce, then stir in the beetroot. Heat through for 2-3 minutes and serve.

Nutrition Facts : Calories 634 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.5 milligram of sodium

SPICED SALMON WITH BEETROOT, FETA & WILD RICE



Spiced salmon with beetroot, feta & wild rice image

A gluten-free fish salad that's rich in omega-3, folate and fibre. Seasoned with cumin and caraway, the salmon pairs well with vibrant, sweet beetroot and salty feta

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Fish Course, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 9

120g pack single salmon fillet
¼ tsp ground cumin
¼ tsp caraway seeds
1 tsp extra virgin olive oil plus extra to serve
60g wild rice
100g ready-cooked beetroot , cut any way you like
2 spring onions , sliced on a diagonal
juice ½ lemon
25g feta , roughly crumbled

Steps:

  • Before you prep the veg, coat the salmon fillet in the spices and oil then set aside to marinate. In a small saucepan with a tight-fitting lid simmer the rice over a medium heat for 25 mins.
  • After 15 mins, season the salmon, then place the fish, skin-side down, in a cold non-stick frying pan (this will ensure you get an evenly crispy skin). Place over a medium-high heat and cook the salmon for 5 mins, then flip it over and cook on the other side for 1-2 mins more, depending on how you like it.
  • Drain the rice, then return it to the saucepan and toss with the beetroot, spring onions, lemon juice and seasoning to taste. Serve the rice alongside the spiced salmon with the crumbled feta and a drizzle of olive oil on top.

Nutrition Facts : Calories 626 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 1 milligram of sodium

KURDISH BEETROOT AND SPINACH SOUP WITH SPICED CHICKPEAS



Kurdish beetroot and spinach soup with spiced chickpeas image

This Kurdish recipe brings out the best in every ingredient, giving you an end result that balances sweet, smoky and spicy warmth, essentially turning it into a hug in a bowl. It's also vegan, and full of goodness. Find more delicious Kurdish recipes here: www.kurdish-kitchen.com

Provided by kurdishkitchen

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • On a low heat, add 2 tbsp sunflower oil to a large pot. Peel and finely chop the onions and throw in with the oil. Sweat down for 5 minutes.
  • Peel and grate the beetroot - this process will stain your hands (and everything in the vicinity) purple, so carry out with caution (Use the grate attachment of a food processor to minimise mess, if you have one). Add this to the onions and season with 1 tsp salt and 1 tsp ground cumin. Cover with a lid and let simmer/steam for another 5 minutes.
  • Boil the kettle. Add 200g tomato purée and stir in. After around 3 minutes, add 5 cups (1.25L) boiled water and gentle stir. Cover with a lid and leave to simmer on a low heat for 25 - 30 minutes.
  • Meanwhile, heat 1 tbsp sunflower oil in a frying pan. Once the oil is hot, add the drained chickpeas, 1 tsp curry powder and a sprinkling of salt. Stir and let the chickpeas fry gently for 15 minutes, stirring occasionally, until crispy on the outside and soft on the inside. Set aside.
  • After 25 -30 minutes, check your soup for seasoning, adjusting the salt and adding pepper to your taste. Add 200g spinach leaves, stir and cover with lid for a further 5 minutes, until the spinach has just wilted but it still retains its bright green colour.
  • Serve your soup with a sprinkling of chickpeas on top, and enjoy!

SPICED BEETROOT



Spiced Beetroot image

For beetroot lovers! A delicious, very low calorie, VERY low fat (0.1g!) side dish to accompany any main course. I found this recipe in Karen Meyer's 'The Artful Vegetarian' and I have adapted it slightly in posting it for the Healthy for the Holidays Challenge.

Provided by bluemoon downunder

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

3 beetroots
1 pinch ground cayenne pepper
1 pinch ground paprika
2 tablespoons cider vinegar
2 teaspoons honey
1 teaspoon cracked black pepper
Greek yogurt, to serve (optional)

Steps:

  • Place the unpeeled beetroots on a baking tray and bake in a moderate oven for 1 hour, or until tender when pierced with a skewer.
  • Cool the beetroots until they are cool enough to handle, and wear gloves if you don't want to end up with beetroot-coloured hands! Peel and dice the beetroots. (see Note).
  • Combine the diced beetroot with the remaining ingredients in a pan over a gentle heat, and toss for 4-5 minutes, or until heated through; and serve with a dollop of Greek yoghurt (optional).
  • NOTE: If you'd like an easy recipe for making your own vegetable stock - my Vegetable Stock Recipe #135453 - start by saving the peel from the beetroots!

Nutrition Facts : Calories 30.1, Fat 0.1, Sodium 29.6, Carbohydrate 7, Fiber 0.9, Sugar 5.9, Protein 0.7

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