Beetroot. Bleugh! Right?

WRONG.

I’ll show you why.

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1. Pink cupcake frosting (without the nasty artificial colourants)

Get a good vanilla frosting recipe. After you’ve beaten the cream and it’s almost perfectly nice and fluffy, grate very little beetroot (about ¼ teaspoon), and add it slowly to the cream and beat till the colour stains the cream uniformly. For a deeper fuschia-type-shade-of-pink, add more beetroot slowly while measuring how deep you want the hue.

Decorate with thin slices of beet.

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2. Deep curries

Blend/puree one or two tomatoes with a little beetroot (about 2/3 to 1 tablespoon). Do not use too much beet as the flavor can get overbearing and the colour is pretty potent. Add in your beet/tomato mix after you’ve fried your onion/ginger/garlic base and let it simmer under high heat, revealing a beautiful deep colour. 

You can add turmeric to make it a bit more orange and add other spices of your choice.

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3. Pink lemonade

Grate very little beetroot (1/4 teaspoon) and add it to your lemonade and shake, to give it a nice pink colour. Great for summer.

You can use beetroot powder to make red velvet cake, add colour to your smoothies and into your salads too. It’s an endless world of beet-possibilities!