Welcome to beetroot club

Are you a fan of this versatile, earthy root vegetable? The first rule of beet club is: roast them whole. Then prepare these delicious dishes.

My appreciation for beetroot is no secret. I have shared quite a number of recipes over the years using this sweet and earthy root vegetable – savoury and sweet recipes alike. My favoured way to prepare beetroot is to roast them whole in order to concentrate their flavour. They do take quite some time to cook, so it is worth cooking 4-5 at a time.

Rub the whole, unpeeled beets with a little olive oil and a pinch of salt. Place into a covered dish and roast for 50 minutes to an hour at 200C, until tender when pierced with a knife. I tend to make the most of the oven heat and cook beetroot at the same time as baking bread or roasting a chicken.

Once the beets are cool, slip off the skins and grate, slice, or chop to use in cooking, or add to a salad. The whole cooked beets will keep for up to 5 days covered in the fridge.

Beetroot, black bean & sesame burgers

The key with vegetable-based burger patties is the layering of flavours.

In this particular recipe, I have used robust ingredients such as tomato paste and soy sauce for a savoury umami element. The fried onions, although an extra step, bring a sweetness for balance.

Preparation time: 20 minutes + beetroot cooking time Cooking time: 20 minutes

Serves 4

2 medium cooked beetroot, about 250g – see cooking method above

2 tbsp olive oil

1 onion, finely chopped

1 tbsp tomato paste

1 tsp ground cumin

2 x 400g cans black beans (or 2 cups cooked beans), well drained

1 tbsp soy sauce, or tamari

2 tsp toasted sesame oil

1 small egg*

1 cup breadcrumbs (can use gluten-free)

About 1⁄2 cup sesame seeds, to coat *Variation: To make these egg-free, replace the egg with

2 tbsp ground flaxseeds and reduce the breadcrumb quantity to 2⁄3 cup.

To serve

Burger buns, lettuce, sliced gherkins, aioli, tomato sauce or chutney etc.

First, cook the whole beetroot – see directions above.

Heat 1 tbsp of the oil in a frying pan and saute the onion over a moderate heat until golden. Add the tomato paste and cumin and cook for a minute. Remove from the heat.

Place the drained beans into a food processor, along with the cooked onions, soy sauce, sesame oil and egg. Blend to combine.

Grate the cooked beetroot and add to the processor, along with the breadcrumbs (and flaxseeds if using). Pulse to combine, then rest the mixture for 5-10 minutes for the breadcrumbs to swell and firm up the mixture. Shape into 10-12 burger patties and coat each in sesame seeds. The pattie mixture can be prepared a day ahead and chilled until ready to cook.

Heat a frying pan over moderate heat and add a slick of oil. Cook the patties in batches, until golden on both sides.

Prepare the burger buns and fillings and serve.

The cooked patties can be stored in the fridge for 2 days and make great leftovers.

Beetroot, gherkin & apple salad

This is a delightful pink salad with pops of flavour and texture in every bite.

Preparation time: 15 minutes + beetroot cooking time Serves 4

2 tbsp mayonnaise

2 tbsp sour cream, or thick unsweetened yoghurt

Small handful of chives, or dill, finely chopped

Salt and pepper

3 cooked beetroot, about 400g – see cooking method above left

4 gherkins, sliced

1 apple, core removed and sliced into bite-sized pieces

1⁄2 cup walnuts, roughly chopped

Combine the mayonnaise and sour cream/yoghurt in a large bowl. Add the chopped herbs and season to taste.

Chop the cooked and peeled beetroot into bite-sized pieces. Add to the mixing bowl, along with the remaining ingredients. Fold together and tip into a serving bowl. Garnish the salad with extra sliced gherkins, walnuts and chive flowers if desired.

This salad can be prepared ahead of time and chilled until ready to serve.

Nicola Galloway is an award-winning food writer and author of Homegrown Kitchen cookbook. homegrown-kitchen.co.nz