What Goes with Beetroot?
If you’re a fan of beetroot (or beets), you know how versatile this colourful vegetable can be. Here, we’ll explore some of the best flavour combinations and ingredients that go well with beetroot to help you take your beet game to the next level.
What is Beetroot?
Beetroot, also known as beets, is a bulbous root vegetable in the same family as chard and spinach. It is typically dark red or purple in colour, although some varieties may be white or yellow.
This earthy and sweet vegetable is a staple in many cuisines around the world, from borscht in Eastern Europe to Inlagda rödbetor in Sweden. But, of course, one of the most popular ways to enjoy beetroot is in a salad.
Roasted beet salads with goat cheese, walnuts, and a balsamic vinaigrette have become a classic in many trendy cafes.
It is often consumed cooked, either roasted, boiled, or steamed, and is a popular ingredient in salads, soups, and stews. The juice of beetroot is also a popular health drink, as it is believed to have potential benefits for athletic performance, cardiovascular health, and blood pressure regulation.
Beetroot is also commonly used as a natural food dye, adding a vibrant red or purple hue to dishes such as pasta, cakes, and even cocktails! See how we’ve used beetroot to dye eggs in this vegetarian salad. Such a stunner!
Beet Varieties
There are several varieties of beetroot available, each with its own unique characteristics in terms of taste, texture, and appearance. Here are some of the most popular beet varieties and their distinct differences:
Red beets: Red beets are the most common variety and are characterised by their deep red-purple colour. They have a sweet and earthy flavour and can be enjoyed raw or cooked. They are often used in salads, soups, and stews.
Golden beets: Golden beets are a milder and sweeter variety of beets with a bright yellow or golden colour. They are less earthy in flavour than red beets and can be enjoyed raw or cooked. They are regularly used in salads or roasted as a side dish.
Chioggia beets: Chioggia beets are also known as candy cane beets due to their distinctive red and white stripes. They have a mild and slightly sweet flavour and are often used in salads or as a colourful garnish.
White beets: White beets have a pale ivory colour and a mild flavour that is less earthy than red beets. They can be enjoyed raw or cooked and are often used in salads or roasted as a side dish.
Baby beets: Baby beets are smaller and more tender than full-grown beets. They are available in a variety of colours, including red, golden, and striped, and can be enjoyed raw or cooked. They are often used in salads or as a colourful garnish.
What Does Beetroot Taste Like?
Flavour: Beetroot has a unique flavour that is earthy, slightly sweet, and sometimes slightly bitter. Some people describe the taste as similar to that of dirt or soil.
The flavour is also affected by the cooking method – roasting beetroot tends to bring out its natural sweetness while boiling or steaming can make them more tender but also blander.
Texture: The texture of beetroot is dense and firm, with a slightly crunchy texture when they are raw. When cooked, they become tender and soft.
The skin of the beetroot is usually peeled before eating, and the flesh can be sliced, diced, or mashed depending on the desired preparation.
The texture of beetroot can also vary depending on the variety and age of the beet. For example, younger beets tend to be more tender than older ones.
What Goes with Beetroot (Beets)?
Fruit and Vegetables
Apple, blueberry, carrot, celeriac, cucumber, fennel, garlic, lemon, lettuce, onion, orange, parsnip, radicchio, raisins, zucchini flower.
Nuts and Herbs
Almond, chestnut, mint, pistachio, walnut.
Protein and Other Ingredients
Barley, chickpea, chocolate, Dijon mustard, egg, goats cheese, halloumi, pork, salmon, tamarind.
How to Use Beetroot in Salads and Side Dishes?
One of the most popular ways to enjoy beetroot is in a salad or side dish because they are so versatile! You can use them cut, shaved, grated, roasted and pureed.
Raw beetroot can be shaved, sliced or grated and used as a base for a colourful and nutrient-dense salad, often combined with other root vegetables such as carrots, parsnips, or radishes.
It’s a great way to add some texture and visual appeal. Plus, you can shave the beetroot using a mandoline or vegetable peeler, so it’s super easy to do.
Roasted beetroot is another popular addition to salads, offering a rich and slightly sweet flavour that pairs well with bitter greens and tangy dressings.
Roasting brings out the natural sweetness and adds a slightly caramelised flavour that is so good. All you have to do is chop it up, drizzle with some olive oil and roast it in the oven for 40-45 minutes.
Finally, beetroot salad dressing is another way to use this ingredient. It can add complexity to a variety of dressings, including creamy dressings or vinaigrettes. Try making a beetroot tahini dressing for your next salad for a unique and flavourful twist.
EXPERT TIP: When using beetroot in salads, it’s important to remember that the colour of the beetroot can bleed onto other ingredients, so it’s best to dress the salad just before serving.
Additionally, beetroot can be messy to work with, so it’s a good idea to wear gloves or a cutting board that won’t stain.
Salads and Side Dishes with Beetroot
Beetroot Cured Salmon Salad with Black Fish Roe
A special occasion, be it a milestone or festive celebration, deserves a salad that will impress your guests. This Beetroot Cured Salmon Salad is spectacular, not to mention delectable! Go ahead, spoil your family and friends!
Beetroot Salad with Radicchio and Pomegranate
Adoro chioggia! Without this small fishing village in northern Italy we wouldn’t have this beetroot salad. The sweetness from the chioggia beetroot and the bitterness from the chioggia radicchio provides for a sophisticated light side.
The versatility of the vibrant and earthy beetroot is showcased in this Beetroot and Feta Salad. Classically paired with salty feta cheese, softened by the delicate oak lettuce and cut through with the tart and bitter grapefruit, this salad is designed to impress.
Frequently Asked Questions
Beetroot can be found in the shops in several forms, including fresh beetroots with leaves attached, canned beetroots, shrink-wrapped baby beetroot, pickled beetroots, beetroot powder, and beetroot juice.
To clean beetroot, first trim off the leaves and wash the beetroot thoroughly under cold water. You can then boil, steam, roast, or grill the beetroot.
To boil, place the beetroot in a pot of salted boiling water and simmer until tender, usually about 30-40 minutes, depending on the size of the beetroot.
For steaming, place the beetroot in a steamer basket over a pot of boiling water and steam until tender, usually about 20-30 minutes.
To roast, wrap the beetroot in foil and roast in the oven at 200°C (400°F) for about 45-60 minutes or until tender. Once cooked, the skin of the beetroot can be easily peeled off with a knife or simply rubbed off with your hands.
To store beetroot, remove the leaves and store them separately in the refrigerator. Then, place the beet in a plastic bag and store it in the refrigerator’s crisper drawer.
Beetroot can last for up to several weeks if stored properly. It’s important to keep the beetroot dry, so don’t wash it until you’re ready to use it.
More Ingredient Pairing Ideas
FEED YOUR FOMO! For more sides and salads, subscribe to our newsletter or follow us on Facebook, Instagram, Pinterest and YouTube to get our latest updates.
Disclaimer: This site contains affiliate links to products. We may receive a commission for purchases made through these links at no additional cost to you.
GRAB YOUR SUMMERTIME ECOOKBOOK NOW!
New Summertime Recipes
Be summer ready and get our new Summertime Sides & Salads eCookbook! These are all exclusive, never seen before recipes. They are all tried and tested with everyday easy to find ingredients and yet are restaurant quality in style. Get your copy today!