The only kind of beetroot I ate growing up was tinned beetroot. I never really liked its strong, vinegary flavour. It wasn’t until a few years ago that I discovered what fresh beetroot tastes like – I’m never going back to the tinned variety again!

All about beetroot

Beetroot is part of the amaranth plant family, which includes leafy greens like swiss chard and spinach. Fun fact: it’s part of the same plant family as quinoa! As the name suggests, beetroot is a root vegetable and it can be grown almost any time of the year in Australia.

While most people are familiar with round, purple roots, there are other beet varieties that come in different colours and shapes. Golden beets have yellow flesh and dark orange skin, while chioggia is an Italian heirloom variety that has gorgeous pink and white ringed flesh. Contrary to popular belief, home-grown beetroots are rarely perfectly spherical when harvested.

Cooking with fresh beetroot

Beetroot can be cooked with the skin on or off. If you’re keeping it on, wash and scrub it before cooking. If you’re taking it off, make sure you wear gloves and use a chopping board that won’t stain (or if it will, line it with paper towel or plastic), as cutting it will cause the juices to bleed out.

Golden beets are ideal if you want to avoid getting red stains everywhere.

Fresh, peeled beetroot can be eaten raw in juices and smoothies and sliced thinly into salads. Cooking brings out its natural, earthy flavours.

Whole beets can be boiled for 45 minutes to an 1 hour (depending on size) and are done when a skewer inserted into the thickest part comes out easily. Once boiled, the skin should come off easily.

Roasting is my favourite way to cook beetroot, accentuating its sweetness and making it silky and tender. I prefer cooking it this way because this method gives it a more concentrated flavour than boiled beetroot.

Don’t throw away the leaves and stems! These can be sautéed, tossed into salads or added to soups like any other leafy green vegetable. Keep scrolling for an easy 5 minute recipe that heroes beet tops.

Easy baked beetroot

This is the easiest way to roast beetroot and bring out its natural flavours. Cut off the stems and leaves and save them to cook later. Remove any long roots. If you’re cooking with red beets, put on a pair of cooking gloves and use a vegetable peeler to remove the outer skin, taking care not to stain your hands. Cut larger beets in half (you may want to protect the chopping board to avoid any beet stains) and wrap the peeled beets in foil. Place in a baking dish or tray and bake at 180 degrees celcius for 45 minutes to 1 hour or until a knife inserted into the beet slips out easily.

Unwrap, season with salt and pepper and eat as you wish. I love this simple roasted beetroot in salads. My favourite way to enjoy it is with roasted pumpkin, Persian feta, quinoa, beans and a balsamic glaze.

Caramelised beetroot and onion

If you want to take it a step up, try this recipe. It’s a great side dish or addition to salads. Roasting beetroot without foil allows its natural sugars to caramelise even further and intensifies its colour and flavour. I like to cook it with onion to add another dimension of sweetness. A splash of balsamic vinegar is the perfect tangy addition.

Ingredients:

• 2-3 fresh beetroot
• 2 brown onions, cut into wedges
• Splash of balsamic vinegar

Method:

1. Wash the skin of the beetroots and scrub to remove any excess dirt. Trim off the stems and leaves and save to cook later. Using gloves, cut the beetroot into 2-3cm thick wedges and toss in a baking dish with onion. Toss in olive oil to coat and season with salt and pepper.
2. Bake in a preheated oven at 180 degrees celcius for 1 hour or until tender and caramelised.
3. Once cooked, toss the beetroot and onion with a splash of balsamic vinegar and enjoy!

Sautéed beetroot stems and leaves

This is a great way to use the beet tops which are too often thrown away. It’s quick, easy and only requires a handful of ingredients. You can add in any other veggies you have in the fridge too.

Ingredients:

• Bunch of beetroot stems and leaves
• 1 clove of garlic, roughly chopped
• 2 spring onions, sliced
• Any other soft vegetables you would like to add (I like to add a handful of mixed mushrooms)

Method:

1. Separate the beetroot stems and leaves and wash well to remove excess dirt. Shred the leaves and cut the stems into 4cm lengths.
2. Heat 1 tablespoon olive oil in a frypan and cook garlic and spring onion for 1-2 minutes or until softened.
3. Add beetroot stems and sauté for 2 minutes. Add beetroot leaves and any other soft veggies, then toss to coat in the oil. Cover and cook covered for 2 minutes or until stems are tender.
4. Season with salt and pepper and enjoy!

For more seasonal cooking inspiration, check out my other Seasonal Cooking Project posts here.