- Beetroot 1200g
- Beetroot Golden 150g
- Radish 120g
- Jumbo Oats 100g
- Seeds Pumpkin 100g
- Seeds Sunflower 100g
- Curry Powder 12g
- Rapeseed Oil 15g
- Salad Leaves 100g
- Caster Sugar 150g
- White Wine Vinegar 150g
British Beetroot Salad, Beetroot Ketchup with Spiced Oat Granola
Wrap whole purple beetroots in a double layer of aluminium foil, add 75g sugar, 75g white wine vinegar and 100g water.
Cook in a preheated 180ᵒc oven for 45 minutes to 1 hour or until soft but with still some texture to them.
Allow to rest for 30 minutes and cool slightly, then open the package and remove beetroot skins, reserve the remaining cooking liquid.
The removed beetroot skins can be added back to a low 140ᵒc oven and dried out to add another texture and reduce food waste of the overall dish
Take 400g of the cooked beetroot and add to a saucepan with the remaining sugar, white wine vinegar and resting juices from cooking.
Reduce to a sticky glaze and blend in a liquidiser until smooth.
Combine jumbo oats, pumpkin seeds, sunflower seeds, madras curry powder and 25g rapeseed oil – roast on a line baking sheet in 180ᵒc oven for 18-20 minutes.
Once golden and dry, remove from the oven and allow to cool.
If you have dried the beetroot skins these can be crumbled up and added to the granola
With the remaining beetroot cut into quarters add a little of the beetroot ketchup to season and glaze them.
Garnish and Dressing
With the radishes and golden beetroot slice finely for a raw fresh flavour and texture
Wash and dry salad
For a dressing add a tablespoon of the ketchup to the remaining rapeseed oil, use this to dress the salad.
Plate as desired and add granola to garnish and add texture to the dish.
This dish is a champion for British produce, we have looked at each area to support a plant-forward and British approach.
As a nation to support a plant-forward diet and to achieve net-zero promises alternative sources of protein need to be readily used. This is provided with our oats and seeds contained in the dish. Nuts and seeds provide protein and fatty acids (omega 3 and 6) which support the transition away from a meat-based diet whilst ensuring optimum nutrition. To support British produce beetroot is readily available and grown all year round. Beetroot was also identified in the worlds “Future 50” foods to promote sustainability. If you can source Beetroot with the greens also these can be added to the salad and are a great source of Vitamin K, A and also contain as much iron as spinach. Also, the use of rapeseed oil instead of olive oil promotes a British approach whilst being a more sustainable choice.
- Beetroots 6 medium (mixed colours if possible), peeled and very thinly sliced
- oranges 2, peeled and segmented
- red grapefruit 1, peeled and segmented
- cider vinegar 4 tbsp
- caster sugar 2 tbsp
- ready-cooked red quinoa 250g pouch
- olive oil for drizzling
- Little Gems 2, shredded
- brussels sprouts 100g, finely shredded
- cashew nuts 50g, roughly chopped
- mixed seeds 50g
- soy sauce 1 tbsp
- runny honey 2 tbsp
- dill a small bunch, leaves picked
- goat’s cheese 200g, thinly sliced
- orange 1, juiced
- grapefruit ½, juiced
- wholegrain mustard 1 tbsp
- runny honey 1 tbsp
- extra-virgin olive oil 100ml
Goat’s Cheese and Beetroot Citrus Salad
Brighten up your day with this colourful beetroot salad bursting with citrusy flavours and creamy goat’s cheese.
Put the beetroots, oranges and grapefruit segments into a large bowl, add the cider vinegar, sugar and some seasoning, and mix well.
Break up the quinoa in another bowl, drizzle with a little oil and season. Add the Little Gems and brussels sprouts. Mix together all of the dressing ingredients and some seasoning in a small jug.
Heat a small, non-stick frying pan over medium heat and toast the nuts and seeds for 1 minute, then add the soy sauce, honey and a dash of oil, and bubble for a few more minutes until sticky. Put aside.
To assemble, mix the pickled beets and fruits into the greens. Toss through the dressing and most of the dill. Tip onto a platter and top with the sticky nuts, goat’s cheese and remaining dill.
Chocolate Beetroot Cake
Beetroot adds earthiness and a deep-purple hue to this chocolate bake, best served with a great big dollop of crème fraîche.
Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a deep 23cm springform tin with baking paper.
Melt the butter and chocolate together in a bowl set over but not touching a pan of gently simmering water. Take off the heat and cool a little.
Put the beetroot in a food processor or high-speed blender and whizz to a purée. Add the eggs and sugar, and whizz again.
Put the flour and cocoa powder in a bowl and mix together. Stir in the beetroot purée, then the chocolate-butter mixture until you have a uniform batter. Scoop into the tin and level out. Bake for 40-45 minutes or until risen.
Leave to cool in the tin for 20 minutes then unclip and leave to cool completely. Transfer to a serving plate and serve with a dollop of crème fraîche, if you like.
- Unsalted butter 175g, cubed, plus extra for the tin
- Dark chocolate 200g, roughly chopped
- Cooked beetroot (look for unflavoured vac-packed) 250g, roughly chopped
- Eggs 3
- Soft light brown sugar 150g
- Self-raising flour 175g
- Cocoa powder 30g
- Crème fraîche to serve (optional)
- Beetroots 200g, peeled and quartered
- Eating apples 2, quartered
- Ginger 2 x thumb-sized piece
Beetroot, Apple and Ginger Juice
Feel refreshed, rejuvenated and ready to go with this vibrant juice recipe, made with just three ingredients
Push the beetroots, apples and ginger through a juicer, or alternatively, chop the beetroot and apple, and whizz in batches with 300-350ml of water in a high-powered blender until completely smooth, then strain through a fine sieve, really pushing it through. Pour into two glasses filled with ice.