Article by Megan from Too Tasty to Throw*
We have written on using the whole beetroot before, including the oft discarded beetroot heads. However, given the health benefits of this humble veg, and the frequency with which we buy it red and ready cooked, we thought we would introduce you to the golden beetroot. This is to make sure nothing from the beetroot family is discounted, or more importantly, thrown away, as you don’t know what to do with it!
Beetroot actually comes in a variety of colours…red, white, golden or striped. The golden beetroot tends to be sweeter than the red variety we are familiar with and has a less intense earthy flavour. It shares the same benefits of other beetroots, with good amounts of fibre, potassium, iron and folic acid. It is second to sugar cane in terms of the amount of natural sugar it contains, making it a great energy provider, especially for endurance athletes. However, there are also some unique health benefits to the golden variety. These include a high source of vitamin C and A, beta carotene, lycopene, flavonoids and zexanthin, shared by many other orange and yellow colour fruit and vegetables. They also contain an abundance of fibre, phytonutrients and antioxidants.
So, if we know the benefits to provide energy, vitamins and antioxidants, how do we go about using golden beetroot?
As mentioned before, their sweet and mild flavour makes them pair well with cheese, bacon, apples, fennel, citrus, potatoes, shallots, vinegar, walnuts, smoked and cured fish. Their golden colour means they also look great and are perfect to pimp up a salad or as a quick and different side for a dinner party. It also means they are easier to peel and prepare than their red cousins – their yellow colour means there is no staining of the hands when peeling etc. Just peel as you would a potato and boil, or bake with the skin on for increased fibre.
If you are looking for some inspiration, try the recipes below:
Golden beet and beef stew
- Stewing Beef
- Bay Leaf
- Golden Beets
- 2l of stock
Place the onion, garlic, beef and herbs in a pan with some olive oil and gently fry. Peel the beets (I left whole for aesthetic purposes) and add to pan with any other vegetables you have to use up. Add enough water to just over cover, bring to boil then transfer to the over for an hour and a half at 180 deg. Serve with some green veg and feel the energy and antioxidants picking you up!
Golden pickled beets
- 6 large fresh beets
- 2 cups sugar
- 2 cups cider vinegar
- 2 cups water
- 5 tsp salt
- 2 cinnamon sticks
- 1 tbsp whole all spice and 1 tbsp pickling spice
Put beets in large pan of boiling water and cook for 40 minutes until tender. Drain off excess liquid. Whilst beets are cooking, put all the other ingredients in a pan and bring to the boil. Pour this mixture into a clean jar and add the beetroots. The mixture stays fit to use for six months and you can keep adding more beetroot, rather than having to cook a new batch. Let each set of beets sit for a week before eating.
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