Over the winter we had a crop of beetroot on the go. It wasn’t quite ready to eat until spring, and then we had a glut! We could have done what we always did, roasted them and then tossed them into a salad with some sharp fetta and rocket, but one needs to be creative when faced with a glut.
First, I tried making these beetroot burgers, and they were fantastic. I varied the other root veg (used sweet potato) and spicing (replaced the spices listed with a teaspoon of curry powder), and cooked them until they were charred on the outside. We ate them ‘Asian style’ – with rice, steamed greens, and a dollop of Greek yoghurt on top. Spicy, sweet, and very savoury, it was a great alternative to meat.
But I still had more beetroot to contend with. This time I decided to experiment with sweet. I had seen many TV chefs mix beetroot and chocolate, and when I saw this recipe for beetroot and chocolate muffins, I knew I had to try them. Instead of a single square of chocolate in each muffin, I mixed through the same amount of dark choc chips through the batter. The beetroot gave the muffin a savoury-ness against the bitter sweetness of chocolate, and I felt less guilty eating a chocolate muffin knowing that half of it was beetroot.
I would try both recipes again next year when faced with another glut of beetroot.