Beets aren’t just for salads anymore. You can slice them up and toss them with some greens, but why stop there? Get creative! Roast them with a drizzle of olive oil and a sprinkle of sea salt for a caramelised delight, blend them into a smoothie for a colourful nutrient boost, or whip up some beetroot hummus for a dip that’ll have your taste buds doing the happy dance.
Jane Nshuti, the founder of Tamu by Jane and a dedicated plant-based educator based in Rondebosch, Cape Town, highlights the invaluable role of beetroot in culinary pursuits.
From refreshing salads to hearty mains and delightful baked treats, beetroot offers a spectrum of flavours and textures to elevate any dish, she says.
Nshuti asserts that even novice cooks can excel with beetroot as it lends itself well to various cooking methods such as boiling, grilling, and baking. Its versatility makes it a kitchen essential, particularly for persons embracing vegan or vegetarian lifestyles.
“With just a few choice flavours and complementary vegetables, you can create unforgettable beetroot dishes that leave a lasting impression.”
Nshuti’s raw beetroot salad recipe:
- ¼ cup fresh lemon juice
- 1 tablespoon honey
- 1-inch piece of ginger
- Salt, to taste
- 3 large beetroots, shredded
- 2 carrots peeled and shredded
- Parsley, to garnish
Method: In a medium bowl, whisk together lemon juice, honey, ginger, and salt. Using a shredding disk, shred the beetroots and carrots. Add them to the bowl and toss to combine. Garnish with parsley.
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Chef Siphokazi’s beetroot salad
Looking for more inspiration?
Try celebrity chef Siphokazi Mdlankomo’s easy beetrood salad recipe.
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Beetroot Salad by celebrity chef Siphokazi Mdlankomo
Ingredients
- 4 medium beetroots, cut into quarters
- 1 large onion, peeled and sliced
- 2 cups vinegar
- ½ cup brown sugar
- 5 peppercorns
- 4 cloves
- 1 bay leaf
- Feta cheese
- Baby spinach
- Chopped walnuts (optional)
Instructions
Place the beetroot in a pot and cover it with water, ensuring the beetroot is submerged. Cook until soft, then remove from heat, peel, and set aside.
In another pot, combine the vinegar, sugar, peppercorns, cloves, and bay leaf. Simmer until the sugar has dissolved. Let the mixture cool.
In a container, add the cooked beetroot and sliced onion, then pour in the vinegar mixture. Place in the refrigerator and leave overnight, if possible.
To serve, arrange the baby spinach on a platter, and top it with the pickled beetroot mixture, and crumbled feta cheese. Optionally, sprinkle some chopped walnuts on top for added crunch and flavour. Enjoy your delicious beetroot salad!
