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Enjoy the last of the season’s beets with these chef recipes

04 Dec 2024

Journalist

Elevate your beets with recipes from the world’s best chefs

With the season for beets starting in summer and extending right the way up to late fall, we are now in a period when the last of the beets are available at our farmers’ markets. Fresh beets are such a beautiful and versatile vegetable, and can be used in so many different ways. And with a distinctive earthy, sweet and fruity taste, they have the flavour profile to work in almost any part of a meal, as a side, a main or as a dessert. Take a look at this beet recipe round-up below.

Beet tartare with crunchy radishes by Zineb Hattab

This recipe from Zineb Hattab, chef-owner of the vegan fine-dining restaurant Kle in Zurich, Switzerland, celebrates all the natural, fresh flavour of beets. Hattab is a global star of plant-based cooking, so this is one of the most elegant and assured treatments of the beet you'll see. Vegan mayo, lemon zest and crunchy radishes add depth of flavour and texture. Delicious.

Pink mole and charcoal-grilled beetroot by Cynthia Xrysw Ruelas Diaz

Mexican participant in the S.Pellegrino Young Chef Academy Competition, Cynthia Xrysw Ruelas Diaz, presents her favourite and traditional, yet little-known mole, 'mole rosa y betabel.' Diaz says that both the choice of ingredients and cooking techniques reflect the history of her country, pre- and post-colonisation, and the dish is a means of preserving native ingredients and techniques while looking to the future.

Spaghetti cooked in beet juice by Michael Tusk

Chef Michael Tusk shares a deeply luxurious and silky spaghetti cooked in beet juice with vodka, yuzu and osetra caviar. Colourful and flavourful, it's easy to make, but will impress your dinner guests with a range of different flavours harmonising perfectly.

The steak that wanted to be a beetroot by Rasmus Kofoed

Danish chef Rasmus Kofoed – chef and partner at Geranium, the former best restaurant in the world – shares this beets recipe from the menu at Angelika, his entirely plant-based restaurant.

Fermented beets

Ferment your extra beets for a delicious, healthy, zingy snack to add to salads or cold dishes for the rest of the year. It is a simple fermentation method that is great for anyone starting their fermentation journey.