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Seasonal recipes

Beetroot

Fruit and vegetables from the market, simple ideas and the wine to go with them.

Red, yellow or striped Chioggia, beetroot has a sweet, earthy flavour. Raw, cooked or roasted, it brings colour to winter plates.

Choosing itFirm, smooth, medium-sized. Raw, with bright green leaves; cooked, vacuum-packed with no cloudy liquid.
Storing itRaw, 2 weeks in the fridge without the leaves. Cooked, 3 days.
Top tipTo avoid staining your hands, peel it wearing gloves, or after cooking: the skin then slips off on its own.
Beetroot hummusAperitif · Prep 10 min · Serves 6 · Very easy

A fuchsia-pink hummus that never fails to impress at aperitif time.

Ingredients for 6

  • 250 g cooked beetroot
  • 1 tin of chickpeas (400 g), drained
  • 2 tbsp tahini
  • 1 garlic clove
  • 1 lemon
  • 3 tbsp olive oil
  • ½ tsp cumin
  • Salt

Method

  1. Cut the beetroot into pieces.
  2. Blend all the ingredients until smooth.
  3. Add a little water if necessary. Season with salt.
  4. Serve with breadsticks or raw vegetables.
Thermomix version
  1. Put the garlic in the mixing bowl, blend 3 s/speed 7.
  2. Add all the other ingredients, blend 1 min/speed 7, scraping down halfway through.

Food & wine pairing

A joyful, fruity rosé pét-nat.

Beetroot carpaccio with fresh goat’s cheese and hazelnutsStarter · Prep 15 min · Serves 4 · Very easy

Beetroot in every colour, thinly sliced, with fresh goat’s cheese and a bit of crunch.

Ingredients for 4

  • 3 cooked beetroots (red, yellow, Chioggia if possible)
  • 100 g fresh goat's cheese
  • 30 g hazelnuts
  • 1 orange
  • 3 tbsp hazelnut oil
  • 1 tbsp cider vinegar
  • Chives, fleur de sel, pepper

Method

  1. Thinly slice the beetroot and arrange on the plates.
  2. Emulsify the oil, vinegar, orange juice, salt and pepper.
  3. Drizzle over the beetroot, add the crumbled goat’s cheese, the toasted and crushed hazelnuts, and the chives.
Thermomix version
  1. Add the hazelnuts, toast 4 min/120 °C/speed 1, then crush 2 s/speed 5. Set aside.
  2. Add the oil, vinegar, orange juice, salt and pepper, emulsify 10 s/speed 4.
  3. Arrange the sliced beetroot, drizzle with vinaigrette and add the goat’s cheese, hazelnuts and chives.

Food & wine pairing

A white Sancerre or Menetou-Salon, fresh and lemony, for the goat’s cheese.

Beetroot and gorgonzola risottoMain course ·Prep 15 min · Cook25 min · Serves 4 · Medium

A deep pink, creamy risotto with the punch of gorgonzola.

Ingredients for 4

  • 300 g Arborio rice
  • 300 g cooked beetroot
  • 1 onion
  • 2 tbsp olive oil
  • 10 cl white wine
  • 1 litre hot vegetable stock
  • 80 g gorgonzola
  • 30 g Parmesan
  • Thyme, salt, pepper

Method

  1. Purée half the beetroot and cut the other half into small dice.
  2. Gently fry the sliced onion in the oil, add the rice and toast it for 2 minutes until translucent.
  3. Deglaze with the white wine, then add the stock a ladleful at a time over 18 minutes.
  4. Add the purée and diced beetroot, the Parmesan and half the gorgonzola.
  5. Serve with the rest of the gorgonzola in pieces and a little thyme.
Thermomix version
  1. Add half the beetroot, blend 10 s/speed 7. Set aside.
  2. Add the onion, blend 5 s/speed 5. Add the oil, cook 3 min/120 °C/speed 1.
  3. Add the rice, 2 min/120 °C/reverse/speed 1. Add the wine, 1 min/120 °C/reverse/speed 1.
  4. Add the stock, cook 15 min/100 °C/reverse/speed 1, with the simmering basket on the lid.
  5. Add the purée, diced beetroot, Parmesan and half the gorgonzola, mix 30 s/reverse/speed 1.

Food & wine pairing

A fresh, fruity red, such as a Fleurie or a Pinot Noir.

Beetroot, apple, lamb’s lettuce and walnut saladStarter · Prep 15 min · Serves 4 · Very easy

The ultimate winter salad, fresh, crunchy and full of colour.

Ingredients for 4

  • 2 cooked beetroots
  • 1 crisp apple
  • 150 g lamb’s lettuce
  • 40 g walnut halves
  • 50 g diced Comté (optional)
  • Vinaigrette: 1 tsp mustard, 1 tbsp cider vinegar, 3 tbsp walnut oil, salt, pepper

Method

  1. Dice the beetroot and the apple.
  2. Wash and spin the lamb’s lettuce.
  3. Make the dressing.
  4. Toss the lamb’s lettuce, beetroot, apple, walnuts and Comté with the vinaigrette at the last minute.
Thermomix version
  1. Put the mustard, vinegar, oil, salt and pepper in the mixing bowl, emulsify 10 s/speed 4.
  2. Add the walnuts, crush 2 s/speed 5.
  3. Assemble the salad and dress it just before serving.

Food & wine pairing

A white from the Rhône Valley with almond notes, such as a Viognier.

Beetroot and dark chocolate brownieDessert · Prep 20 min · Cook25 min · Serves 8 · Easy

Beetroot gives this brownie an incredibly moist texture, without anyone guessing it’s there.

Ingredients for 8

  • 250 g cooked beetroot
  • 200 g dark chocolate
  • 100 g butter
  • 3 eggs
  • 120 g sugar
  • 80 g flour
  • 1 pinch of salt
  • 50 g pecans or walnuts

Method

  1. Preheat the oven to 180 °C. Line a square tin with baking paper.
  2. Melt the chocolate with the butter.
  3. Blend the beetroot to a smooth purée.
  4. Whisk the eggs and sugar, add the melted chocolate and beetroot purée, then the flour and salt.
  5. Pour into the tin, sprinkle with nuts and bake for 25 minutes: the centre should stay gooey.
Thermomix version
  1. Add the chocolate in pieces, blend 10 s/speed 8. Add the butter, melt 3 min/50 °C/speed 2.
  2. Add the beetroot, blend 20 s/speed 7.
  3. Add the eggs and sugar, mix 30 s/speed 4, then the flour and salt 15 s/speed 4.
  4. Pour into the tin, add the nuts and bake for 25 minutes in the oven at 180 °C.

Food & wine pairing

A vin doux naturel from Maury, with aromas of black fruit and cocoa.

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