Simply Un-Beet-Able

Crimson Cure

Beetroot is one of the most nutritionally dense vegetables. It is rich in nutrients and antioxidants and is good for increasing haemoglobin levels naturally in the body. It supports heart health, reduces inflammation, improves cognitive function, and helps in body detox. “Beetroot has become a staple in wellness drinks and functional foods because of its high nutritional value. It helps in supporting heart health and is considered very good for athletics too. It has a high content of natural nitrates and helps in increasing stamina and lowering blood pressure. It also aids digestion and helps in anti-ageing if consumed daily,” says Swheta Mutreja Aggarwal, Founder & Chef, Kookie Cake Crumble.

Beetroot Boom

The growing popularity of beetroot in wellness beverages and functional foods can largely be attributed to its naturally high nitrate content. These nitrates are converted into nitric oxide in the body, which enhances blood flow, improves oxygen delivery, and supports endurance. This makes beetroot a preferred ingredient among athletes and health-conscious consumers. Additionally, its natural sweetness and vibrant colour lend both sensory appeal and nutritional value to modern wellness formulations. “Contemporary chefs are exploring beetroot far beyond traditional applications. It is being reimagined in dishes such as beetroot carpaccio, beetroot tartare, smoked beetroot preparations, and plant-based adaptations like beetroot "steak".

In modern gastronomy, it is also utilised in foams, gels, and powders to elevate both texture and presentation. Additionally, beetroot has found its way into desserts, including cakes, sorbets, and halwas, where it enhances both flavour complexity and visual appeal,” says Chef Annito Britto, DCDP, Deltin Royale, Goa.

Back To Roots

Incorporating beetroot into everyday meals can be both simple and versatile. It can be consumed raw in salads or juices to retain maximum nutrients, or lightly cooked through roasting or steaming to enhance its natural sweetness while preserving its benefits. At the same time, its natural sweetness and vibrant colour make it an appealing ingredient from a culinary perspective. It lends itself well to blends without the need for excessive additives, allowing chefs and nutritionists to create drinks that are both nourishing and visually striking. “It pairs well with a range of ingredients, from citrus and herbs to dairy and grains, making it easy to include across meals. Whether blended into smoothies, added to soups, or used in wholesome preparations like yoghurt-based dishes, beetroot offers a convenient way to bring both flavour and nutritional value into daily diets,” says Chef Malik Fareed Ud Din, Executive Sous Chef, Rosetta Sakleshpur.

POP GOES THE BEET

Beetroot Yoghurt Cold Soup (Courtesy of Malik Fareed Ud Din, Executive Sous Chef,

Rosetta Sakleshpur)

Ingredients

• Beetroot: 3 medium (boiled, peeled & chopped)

• Thick yoghurt (curd) 2 cups (chilled)

• Garlic 2 cloves

• Green chilli 1 (optional)

• Roasted cumin powder 1 tsp

• Black salt ½ tsp

• Regular salt to taste

• Lemon juice 1 tbsp

• Fresh dill / coriander leaves, 2 tbsp (chopped)

• Chilled water / vegetable stock ½ to 1 cup (for consistency)

Method

1. Blend the boiled beetroot with garlic, green chilli, and a little water into a smooth puree.

2. In a bowl, whisk the chilled yoghurt until smooth and lump-free.

3. Add the beetroot puree to the yoghurt and mix well.

4. Add roasted cumin powder, black salt, regular salt, and lemon juice.

5. Add chilled water or stock to get a smooth, soup-like consistency.

6. Refrigerate for at least 1–2 hours for best flavours.

7. Serve chilled in a soup bowl.

8. Garnish with a swirl of yoghurt and crushed pepper or microgreens

Beetroot Ka Tikki (Courtesy Balveer Singh, Executive Chef, Sector 144 - JP Nagar)

Ingredients

• Beetroot, grated 250 g

• Potato, boiled & mashed, 150 g

• Peanuts, roasted & crushed: 2 tbsp

• Onion, finely chopped: 1 medium

• Green chilli, chopped 1-2

• Ginger, grated 1 tsp

• Coriander leaves, chopped: 1 tbsp

• Garam masala 1 tsp

• Salt, to taste

• Oil 10 ml

Method

1. Mix grated beetroot, mashed potato, peanuts, onion, chilli, ginger, and coriander.

2. Add garam masala and salt. Shape into six patties.

3. Shallow fry until golden brown.

Garnish with coriander and serve hot.

Roasted Garlic and Beetroot Cream Cheese Buns (Courtesy of Swheta Mutreja Aggarwal, Founder & Chef, Kookie Cake Crumble)of the way till the bottom (not completely till the base).

Ingredients

• Mini Buns – Store Bought 12 or 4 regular-size burger buns

• Small Beetroot 1 no

• Cream Cheese – Store-bought, 150 g

• Fresh Herbs (Basil / Parsley / Celery) – Mixed and chopped very fine 1 tbsp

• Dried Mixed Herbs ½ tsp

• Fresh Cream 2 tbsp

• Garlic - 8 cloves

• Olive Oil 1 tbsp

• Melted Butter 2 heaped tbsp

• Salt as per taste

• Pepper as per taste

• Piping Bag Small 1 no

Method

1. Boil the beetroot and grate it.

2. Chop the garlic and roast it with olive oil.

3. Soften cream cheese and add the fresh cream and mix.

4. Add grated beetroot, salt, pepper, dried herbs, and fresh herbs and mix.

5. Add this mixture in a piping bag and cut the tip.

6. Cut the buns from the top going 3/4 of the way till the bottom (not completely

till the base).

7. Pipe in the cream cheese mix.

8. In the melted butter add some more mixed dried herbs and the roasted garlic.

9. Dip each bun in this mixture and coat it with more garlic if left.

10. Bake the buns at 180 deg C for

10 minutes.

11. Serve hot and enjoy!

Beet Gazpacho (Courtesy Chef Annito Britto, DCDP, Deltin Royale, Goa)

Ingredients

• 3/4 lb beets (approx.

4 medium-sized)

• 1/4 cup red or sweet onion,

finely diced (divided)

• 1–2 garlic cloves

• 3 small cucumbers (divided)

• 1/2 cup fresh parsley (divided)

• 2 tablespoons sherry vinegar

(plus more to taste)

• 1/2 teaspoon kosher salt

(adjust to taste)

• 1/4 teaspoon freshly ground black pepper

• Garnishes: Chopped tomato, chopped cucumber, chopped onion, chopped parsley, baby nasturtium leaves, olive oil, yoghurt, or sour cream

Method

1. Place the beets in a medium pot and boil. Simmer for 60 minutes or until fork-tender. Drain and rinse with cold water.

2. Prepare the soup base. Peel the beetroot skin. Slice 3 of the 4 beets (reserve one for garnish) and add them to a blender with 2 cups of cold water or vegetable stock. Add half of the chopped onion, garlic, 2 cucumbers (sliced), salt, pepper, vinegar, and about 2/3 of the parsley. Blend until smooth. Taste and adjust seasoning if needed. Refrigerate until well chilled.

3. Finely dice the remaining beet and cucumber and chop the remaining parsley. Pour the chilled gazpacho into serving bowls.

4. Top with garnishes and drizzle with olive oil or a swirl of yoghurt/sour cream as desired. Serve immediately.