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Healthy Recipes using Steamed Beetroot

Steamed Beetroot and Quinoa Salad

A vibrant salad combining the earthiness of steamed beetroot with the nutty flavor of quinoa, topped with a zesty lemon dressing.

Ingredients
  • 1 cup cooked quinoa
  • 2 medium steamed beetroots, diced
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup chopped walnuts
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the cooked quinoa, diced steamed beetroot, feta cheese, and walnuts.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  3. Drizzle the dressing over the salad, toss gently, and serve chilled.

Beetroot Hummus

A colorful twist on traditional hummus, this beetroot hummus is packed with nutrients and perfect for dipping or spreading.

Ingredients
  • 1 cup steamed beetroot, chopped
  • 1 can (15 oz) chickpeas, drained
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 garlic clove
  • Juice of 1 lemon
  • Salt to taste
Instructions
  1. In a food processor, combine the steamed beetroot, chickpeas, tahini, olive oil, garlic, lemon juice, and salt.
  2. Blend until smooth, adding water as needed to reach desired consistency.
  3. Serve with pita chips or fresh vegetables.

Steamed Beetroot and Goat Cheese Tart

A savory tart featuring a flaky crust filled with creamy goat cheese and sweet steamed beetroot, perfect for brunch or a light dinner.

Ingredients
  • 1 pre-made tart crust
  • 2 medium steamed beetroots, sliced
  • 1 cup goat cheese, crumbled
  • 2 eggs
  • 1/2 cup milk
  • Salt and pepper to taste
  • Fresh thyme for garnish
Instructions
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together eggs, milk, salt, and pepper.
  3. Layer the sliced beetroot and goat cheese in the tart crust, then pour the egg mixture over the top.
  4. Bake for 30-35 minutes until set, garnish with fresh thyme, and serve warm.

Beetroot and Apple Smoothie

A refreshing smoothie that blends the sweetness of apples with the earthy flavor of beetroot, perfect for a nutritious breakfast.

Ingredients
  • 1 medium steamed beetroot, chopped
  • 1 apple, cored and chopped
  • 1 banana
  • 1 cup almond milk
  • 1 tablespoon honey (optional)
  • Ice cubes
Instructions
  1. In a blender, combine the steamed beetroot, apple, banana, almond milk, and honey.
  2. Blend until smooth, adding ice cubes for a chilled effect.
  3. Pour into a glass and enjoy immediately.

Beetroot and Lentil Soup

A hearty and nutritious soup that combines lentils and steamed beetroot, seasoned with spices for a comforting meal.

Ingredients
  • 1 cup lentils, rinsed
  • 2 medium steamed beetroots, diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté onion and garlic until translucent.
  2. Add lentils, diced beetroot, vegetable broth, cumin, salt, and pepper.
  3. Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils are tender. Blend if desired for a smoother texture.

Steamed Beetroot and Avocado Toast

A simple yet elegant toast topped with creamy avocado and sweet steamed beetroot, perfect for a healthy snack or light meal.

Ingredients
  • 2 slices whole grain bread
  • 1 medium steamed beetroot, sliced
  • 1 ripe avocado
  • Salt and pepper to taste
  • Red pepper flakes for garnish
Instructions
  1. Toast the whole grain bread until golden brown.
  2. Mash the avocado in a bowl, seasoning with salt and pepper.
  3. Spread the mashed avocado on the toast, layer with sliced beetroot, and sprinkle with red pepper flakes.

Beetroot and Carrot Slaw

A crunchy and colorful slaw made with shredded beetroot and carrots, dressed in a tangy vinaigrette for a refreshing side dish.

Ingredients
  • 1 medium steamed beetroot, shredded
  • 2 medium carrots, shredded
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • Salt and pepper to taste
Instructions
  1. In a bowl, combine shredded beetroot and carrots.
  2. In a separate bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper.
  3. Pour the dressing over the slaw, toss well, and let sit for 10 minutes before serving.

Steamed Beetroot and Chickpea Buddha Bowl

A nourishing Buddha bowl featuring steamed beetroot, chickpeas, and a variety of colorful vegetables, drizzled with tahini dressing.

Ingredients
  • 1 cup cooked chickpeas
  • 2 medium steamed beetroots, sliced
  • 1 cup spinach
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup cucumber, diced
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. In a bowl, arrange the spinach, sliced beetroot, chickpeas, cherry tomatoes, and cucumber.
  2. In a small bowl, whisk together tahini, lemon juice, salt, and pepper, adding water to thin if necessary.
  3. Drizzle the tahini dressing over the bowl and serve immediately.

Beetroot and Coconut Chia Pudding

A delightful chia pudding layered with steamed beetroot puree and coconut milk, offering a nutritious and visually stunning dessert.

Ingredients
  • 1/2 cup chia seeds
  • 2 cups coconut milk
  • 1 medium steamed beetroot, pureed
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
Instructions
  1. In a bowl, mix chia seeds, coconut milk, maple syrup, and vanilla extract. Stir well and let sit for 10 minutes.
  2. Stir again and refrigerate for at least 2 hours or overnight until thickened.
  3. Layer the chia pudding with beetroot puree in serving glasses and enjoy.

Steamed Beetroot and Spinach Frittata

A protein-packed frittata featuring steamed beetroot and fresh spinach, perfect for breakfast or a light lunch.

Ingredients
  • 6 eggs
  • 2 medium steamed beetroots, diced
  • 1 cup fresh spinach
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tablespoon olive oil
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, whisk together eggs, milk, salt, and pepper.
  3. In a skillet, heat olive oil, add spinach and sauté until wilted, then add diced beetroot.
  4. Pour the egg mixture over the vegetables and cook for a few minutes until the edges set, then transfer to the oven and bake for 15-20 minutes until fully set.