How Can Beetroot Be Used in the Kitchen?

Beetroot, also known as beetroot, can be bought raw or pre-cooked, peeled and vacuum-packed. You can use them raw or cooked. The slightly sweet, slightly earthy, aromatic taste comes into its own in various dishes. When preparing, you should note that beetroot stains very strongly. Therefore, when cutting, use an apron and possibly disposable gloves.

Beetroot can be processed both raw and cooked. The easiest way to cook beetroot is to wash the root and bake in the oven, unpeeled, wrapped in aluminum foil until tender. Cooking beetroot with the skin preserves the nutrients it contains. At the same time, peeling is much easier. If beetroot is cooked in a saucepan with plenty of salted water, the peel also prevents the tubers from “bleeding”, i.e. losing their color and looking unsightly after cooking. You can then process the beet further.

Cut into cubes or slices, the beet is particularly suitable as a salad ingredient. Combine their sweet flavor with bold spices like rosemary and thyme. Feta or goat cheese are also good additional ingredients here. A carpaccio of thin beetroot slices, drizzled with a vinegar and oil dressing, can be served as a starter or as a side salad.

Many main dishes also tolerate the sweet taste of beetroot. Diced into small cubes, it makes a fruity addition to risotto. Try it and discover our recipe for beetroot risotto! Or combine the winter vegetables with potatoes to make a puree. Our recipe for beetroot vegetables gives you another tasty use.

Classic recipes such as Russian borscht or Labskaus also contain beetroot. Their sweetness complements the hearty taste of the savory ingredients in these stews. Herring salad is another traditional beetroot dish.