Consider beetroot the underdog of all vegetables, because it’s definitely not everyone’s cup of tea. But did you know that this violently red vegetable is a powerhouse of nutrients? Beetroot contains good carbohydrates, vitamin C, folate, magnesium, and some amounts of iron and calcium. It’s also packed with fibre, making it ideal for digestive and gut health. Try these easy to make recipes that will leave you wanting more of this vegetable.
Beetroot Halwa
Ingredients:
- 4 tbsp ghee
- 960 g grated beetroot
- 480 ml milk
- 120 g sugar
- 120 g chopped cashews
- ½ tsp cardamom powder
For instant khoya:
- 2 tbsp of ghee
- 120 ml milk
- 120 g milk powder
Instructions:
- Heat ghee in a kadhai and cook the grated beetroot until the raw smell dissipates along with moisture. The vegetable will also shrink in size.
- Add milk, cover the kadhai with a lid, and boil for about 20 minutes until the beetroot is tender and has absorbed the liquid.
- Next, add the sugar and continue cooking until you see fat leaving the sides of the vegetable.
- Add the instant khoya and continue cooking the halwa.
- Finally, add chopped cashews and cardamom powder.
Beetroot Red Velvet Cake
Ingredients:
For the cake:
- 750 g grated beetroot
- 180 ml vegetable oil
- 120 g dark brown sugar
- 100 g granulated sugar
- 2 eggs
- 185 g flour
- 1 tsp cinnamon powder
- 1 ½ tsp baking powder
- Pinch of salt
For the frosting:
- 240 g cream cheese
- 115 g softened, unsalted butter
- 120 g icing sugar
- 1 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 180 C and line a cake tin with parchment paper.
- Squeeze out excess water from the grated beetroot and dry on a kitchen towel.
- Whisk oil and sugar until you get a pale and creamy batter. Add one egg at a time.
- Sift all the dry ingredients to remove any lumps, then fold them into the wet mixture.
- Transfer the batter into the cake tin and bake for 20 to 25 minutes. Allow it to cool.
- For the vanilla frosting, whisk together the softened butter, cream cheese, heavy cream, vanilla extract, sugar, and salt.
- Unmold the cake, slice it into two halves, then spread the frosting between the slices.
- Use the remaining frosting for the top of the cake.
- Chill the frosted cake for at least 30 minutes to an hour.
Beetroot and Coconut Ladoo
Ingredients:
- 60 g grated beetroot
- 60 g grated coconut
- 240 ml condensed milk
- 3 tbsp milk powder
- 3 tbsp ghee
- 69 g roasted and chopped pistachios
- 69 g raisins
Instructions:
- Heat ghee in a pan and cook down the beetroot.
- Add grated coconut and cook for 5 minutes.
- Next, add condensed milk and continue cooking until the mixture is thick and dough-like to be rolled into ladoos.
- Lastly, add the milk powder to the mixture.
- Allow the ladoo dough to cool before rolling out at least 10 to 12 ladoos. You can also make 6 to 8 large laddoos.
- Roll them in the chopped pistachios. You can also stuff a raisin inside every ladoo if you want.
Beetroot and White Chocolate Pudding
Ingredients:
- 600 g cooked and diced beetroots
- 300 g chopped white chocolate
- 1 tsp cardamom powder
- 360 ml heavy cream
Instructions:
- Pressure cook, steam, boil, or bake the beetroots with the skins on until tender.
- Then peel and roughly dice them.
- Blend them until you achieve a smooth paste. Set aside to cool.
- Meanwhile, whip the cream with cardamom powder in a large mixing bowl, and refrigerate for half an hour.
- Melt white chocolate in a microwave-safe bowl in 30-second intervals. Add this to the beetroot paste.
- Fold the whipped cream into the beetroot and white chocolate mix.
- Transfer to a serving bowl or individual serving cups. Refrigerate and serve cold. Garnish with white chocolate shavings.