subscribe
ELLE Gourmet Banner (32)

Beetroot has been present in our gastronomic culture and kitchens for centuries. The nutritious and healthy root vegetable with a slightly sweet and earthy flavour stands out for having few carbohydrates and being very digestible. In addition, it is rich in vitamins, minerals and antioxidants; beneficial for cardiovascular health and the immune system, and helps to reduce inflammation and cholesterol. In short, it is a great product, which is also very versatile in the kitchen. For all these reasons, we have decided to give you some ideas on how to cook it. These are simple, attractive and, of course, delicious recipes.

Easy And Delicious Recipes With Beetroot

Beetroot ravioli with ricotta

Screenshot 2025-07-03 at 1.01.01 PM
Getty Images

Recipe Information

Ingredients

  • 250 g of ricotta cheese
  • 150 g of goat cheese
  • 300 g of flour
  • 2 eggs
  • 1 cooked beetroot,
  • 1 tablespoon of mint
  • Butter
  • Aromatic herbs
  • 2 tablespoons of chopped fresh chives
  • Olive oil
  • Salt and pepper

Preparation

Step 1

Whisk the beetroot, an egg, an egg yolk, flour, a tablespoon of olive oil and salt in a bowl; knead. 

Step 2

Roll out the dough and cut into squares 10x10 cm and 1 mm thick.

Step 3

Mix the cheeses, chives and mint in a bowl. Salt and pepper and stir. Place a teaspoon of the cheese mixture over the centre of half of the dough squares. 

Step 4

Moisten the edges with water, put another square of dough on top and seal the raviolis with a fork. Let it sit in the fridge for 30 minutes.

Step 5

Cook the ravioli in plenty of salted water for 4 minutes. Remove and drain. 

Step 6

Put a frying pan on the fire with butter and two tablespoons of aromatic herbs. Stir until the butter melts. 

Step 7

Plate the ravioli with the herb butter on top.  

Beetroot Tartar and its cream with 'tapenade'

Screenshot 2025-07-03 at 2.09.47 PM
A recipe from Cícero Restaurante Madrid

Recipe Information

Ingredients

  • 2 roasted beets
  • 2 cooked beets
  • 1 shallot
  • 1 handful of capers
  • 1 handful of pickles
  • 2 tablespoons of 'tapenade' (made by putting 30 g of black olives basil, 20 g of garlic, 20 g of capers, 20 g of anchovies, 200 ml of olive oil, 200 ml of water, salt and black pepper)
  • Beetroot cream (put in the Thermomix or mixer) 250 g of beetroot, salt and black pepper, add 100 ml. of cream)
  • ½ scallion
  • chopped chives
  • some sprouts
  • salt
  • black pepper.

Preparation

Step 1

Place the beetroot (cut into small cubes) in a bowl.

Step 2

Dress with all the ingredients and bring to the point of salt.

Step 3

Plate by painting the creamy beetroot with a spoon.

Step 4

Fill the round mould with the seasoned tartar.

Step 5

To finish, place the onion rings, black olives, beetroot and sprouts on top.

Beetroot Jelly

Screenshot 2025-07-03 at 1.00.15 PM
Getty Images

Recipe Information

Ingredients

  • 3 tablespoons of powdered gelatin
  • 1 tablespoon of sugar
  • 2 teaspoons of lemon juice
  • 2 beets

Preparation

Step 1

Cut the beetroot into medium cubes and cook in water for half an hour. Meanwhile, pour the gelatin into half a glass of water and stir until it dissolves well. 

Step 2

Put the beetroot with its cooking water and half a glass of water with the gelatin in the blender and beat.

Step 3

Add the sugar and lemon juice, and fill the moulds where you are going to serve the jelly.

Step 4

Put it in the refrigerator for 8 hours

Pickled eggs with beetroot

Recipe Information

Ingredients

  • 12 large eggs
  • 2 cups of white vinegar
  • 4 teaspoons of salt
  • 4 teaspoons of sugar
  • 2 cups of water
  • 1 small beetroot, cut into thin strips
  • 1 small red onion, cut into thin rings,
  • 2 teaspoons of black peppercorns, and a little more to serve
  • 1 teaspoon of coriander seeds
  • 4 bay leaves
  • 1/4 cup of mayonnaise
  • 2 tablespoons of dill and flaked salt

Preparation

Step 1

Put the water, white vinegar, salt, sugar, pepper, four bay leaves and the beetroot cut into thin strips in a saucepan. The latter is the one that will give it the characteristic red tone.

Step 2

When the water starts to boil, add the eggs and cook for about 10 or 12 minutes. Then, cool them quickly with cold water to make it easier to remove the shell.

Step 3

Cut and serve on a tray. Garnish with red onion rings, dill, pepper and flaked salt. Optionally, enjoy them together with mayonnaise.

Ceviche 'Red Snapper'

Screenshot 2025-07-03 at 2.09.56 PM

Recipe Information

This recipe is from the Chambao restaurant.

Ingredients

  • ½ kilo of snapper

  • 12 limes

  • 1 cucumber

  • ½ red onion

  • 4 yellow chillies

  • salt, pepper

  • a bunch of coriander

  • some tlayudas (Mexican corn tortillas)

  • 'za'atar' oil

  • For onion pickling

  • 1 beetroot

  • 1 and a half cups of water

  • ½ cup of white vinegar

  • 1 tablespoon of sugar

  • 1 pinch of salt

  • 1 pinch of oregano

Preparation

Step 1

The day before, you have to pickle the onion. To make it magenta, cook the beetroot for 20 minutes and reserve the water. Meanwhile, julienne the onion and sauté in a pan with olive oil. When it is transparent, pour it into a bowl with a glass of boiling water, the beetroot and ½ cup of vinegar, add the sugar, salt and oregano and leave it covered with plastic wrap in the fridge for a day to take colour.

Step 2

To make ceviche, cut the fish into cubes about 1 centimetre in size and place them on a platter.

Step 3

Cover completely with lime juice, salt and pepper and leave for two hours, stirring occasionally to make sure that all the fish is covered with the lime. 

Step 3

Meanwhile, cut the cucumber and chillies into 'brunoise' and chop the coriander.

Step 4

Serve with some tlayudas (typical Mexican corn tortillas) and drizzle with a drizzle of za'atar oil.

Beetroot Hummus with Pickled Radish/Watermelon Carpaccio

Screenshot 2025-07-03 at 12.56.51 PM
Getty Images

Recipe Information

Ingredients

  • For the 'hummus': 200 g of cooked chickpeas

  • 200 g of cooked beetroot

  • 50 g of Greek yoghurt

  • 1 lime

  • 1 tablespoon of 'tahini'

  • ¼ of julienne red onion

  • 1 teaspoon of ground cumin

  • olive oil

  • salt

  • pepper

  • 1 handful of black sesame

  • 1 sprig of parsley

  • For pickled radish

  • ½ dozen radishes

  • 1/2 glass of water

  • ½ glass of white vinegar

  • 1 tablespoon of honey.

Preparation

Step 1

To make the 'hummus', add the chickpeas, hummus, lime and 'tahini' to the blender bowl. Add the rest of the ingredients except for the black sesame, red onion and parsley, which are used at the end to garnish.

Step 2

To make the radish pickle, boil the water with the vinegar and honey and immerse the radishes, cut into slices, for 24 hours.

Step 3

Take out and decorate the 'hummus'.

Related stories