This summer, fall in love with healthy (and exciting) ingredients you can mix up.
Let’s talk beetroot.
Beetroot is a burst of colour and freshness to any salad, and the deep rich purple red tones entice any carnivores to try out this delicious vegetable.
From homemade dips, smoothies, cakes and salads, beetroot can be used to daily in lots of recipes to enhance flavour, colour and health.
Beetroot has many health benefits, and bbcgoodfood.com gives a great introduction to any newbies starting to use more beetroot in their lives. “Beetroot was first cultivated by the Romans, and in the 19th century it held great commercial value when it was discovered that beets could be converted into sugar.” bbcgoodfood
Beetroot’s earthy charm has resulted in its ubiquitous influence on fashionable menus and recipes. Its delicious but distinctive flavour and nutritional status have escalated it to the root you can’t beat! Beetroot belongs to the same family as spinach and you can eat both the root and leaves.
It is an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens can be cooked up and enjoyed in the same way as spinach.
This wonderful vegetable has its medicinal purposes as well. It has been researched and linked to lowering blood pressure, being rich in fibre aiding in bowel function and digestion, and it’s high in antioxidants.
Try one of the below recipes and you are sure to convert to including beetroot in your diet!
By Aryana Vashisht
Beetroot, salmon, dill & crème fraiche tarts
- 1 sheet ready-rolled puff pastry
- 2 packs traditional cooked beetroot, drained
- 350g cooked salmon (or hot smoked salmon fillets)
- 3 tbsp full fat crème fraiche
- Small bunch of dill chopped
Salt and Pepper
Preheat the oven to 220°C
- Unroll the sheet of pastry and cut into 4 equal rectangles.
If you want to make smaller tarts for a party buffet, cut into 8 rectangles.
- Arrange on a baking sheet, leaving a little room around each, and score a fine line 5mm in from the edge all around each piece of pastry creating a border.
- Slice the beetroot into narrow wedges
- Flake the salmon into bite sized pieces
- Arrange the beetroot and salmon onto the pastry, keeping within the border.
- In a small bowl mix together the creme fraiche and dill and season with a little salt and pepper.
- Spoon a little onto the centre of each tart.
- Bake in the oven for around 15-20 minutes until the pastry is crisp and golden.
Small tarts will take a little less time.