30+ Hearty and Tasty Saturday Beetroot Recipes You Have to Try

Beetroot is one of the most versatile and nutritious root vegetables, packed with fiber, antioxidants, and a rich array of vitamins.

Whether roasted, boiled, blended into smoothies, or used as a key ingredient in salads, soups, or even desserts, beets can elevate any dish with their earthy sweetness and vibrant color.

Saturdays are the perfect opportunity to experiment with new and exciting recipes, and what better way to do that than by incorporating this superfood into your meals?

In this blog post, we’ve curated a list of over 30 beetroot recipes that will inspire your Saturday cooking and add a touch of color and nutrition to your weekend meals.

From hearty salads to savory mains and even indulgent treats, you’ll find something for every taste.

Let’s dive into the world of beetroot and discover the endless possibilities it offers for a delicious Saturday feast.

30+ Hearty and Tasty Saturday Beetroot Recipes You Have to Try

Beetroot is a remarkably versatile ingredient that can transform any dish into a flavorful and colorful masterpiece.

Whether you prefer it roasted, blended, or raw, the recipes we’ve shared provide a wealth of options to make the most out of this nutritious vegetable.

From light salads to filling curries and even desserts, you can easily incorporate beetroot into your weekend meals for a satisfying and healthy experience.

So, why not make this Saturday the day to explore new beetroot recipes and bring some vibrant flavor into your kitchen?

Enjoy the journey and savor every bite of these delicious, nutrient-packed dishes.

Roasted Beetroot and Feta Salad

This vibrant and flavorful Roasted Beetroot and Feta Salad is a celebration of earthy beetroot and tangy feta cheese. Perfect for a light Saturday lunch or a side dish at dinner, it’s both delicious and nutritious. The roasted beetroot enhances its natural sweetness, while the creamy feta adds a delightful contrast. This dish is a feast for the eyes and taste buds alike, making your weekend feel extra special.

Ingredients:

• 4 medium-sized beetroots
• 100g feta cheese, crumbled
• 2 cups mixed greens (spinach, arugula, or lettuce)
• 1/4 cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Wash and peel the beetroots, then cut them into wedges.
3. Place the beetroot wedges on a baking tray, drizzle with olive oil, and season with salt and pepper.
4. Roast the beetroot in the oven for 30-40 minutes until tender and slightly caramelized.
5. Allow the beetroot to cool slightly before assembling the salad.
6. In a large salad bowl, combine the mixed greens, roasted beetroot, crumbled feta, and toasted walnuts.
7. Drizzle with balsamic vinegar and toss gently to coat.
8. Serve immediately and enjoy the medley of flavors.

This Roasted Beetroot and Feta Salad is a perfect balance of textures and flavors. Whether you’re hosting a casual weekend get-together or enjoying a quiet Saturday meal, this recipe will impress. Its simplicity makes it easy to prepare, while its stunning presentation adds a touch of elegance to your table.

Beetroot and Goat Cheese Risotto

Rich, creamy, and bursting with the vibrant color of beetroot, this Beetroot and Goat Cheese Risotto is a showstopper dish for a cozy Saturday dinner. The earthy flavor of beetroot pairs beautifully with the tangy creaminess of goat cheese, making this dish both indulgent and comforting. It’s an excellent choice for a meal that feels special yet simple to prepare.

Ingredients:

• 2 medium-sized beetroots, cooked and pureed
• 1 1/2 cups Arborio rice
• 1 small onion, finely chopped
• 3 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese
• 100g goat cheese, crumbled
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent.
2. Add Arborio rice to the pan, stirring to coat it with the oil. Cook for 1-2 minutes.
3. Pour in the white wine, stirring continuously until absorbed.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle.
5. After 15 minutes of cooking, stir in the beetroot puree. Continue adding broth and stirring until the rice is tender and creamy, about 18-20 minutes in total.
6. Remove from heat and stir in butter and Parmesan cheese.
7. Serve the risotto topped with crumbled goat cheese and freshly ground black pepper.

This Beetroot and Goat Cheese Risotto is a dish that brings restaurant-quality dining to your home. Its striking color and luxurious taste make it ideal for creating a memorable Saturday evening. Pair it with a glass of your favorite wine for the ultimate weekend indulgence.

Beetroot and Chocolate Muffins

Who says beetroot is just for savory dishes? These Beetroot and Chocolate Muffins are a delightful way to enjoy this versatile root vegetable in a sweet treat. The beetroot adds a natural sweetness and moisture, while the chocolate provides a rich, decadent flavor. Perfect for a Saturday brunch or a sweet weekend snack, these muffins are a hit with both kids and adults.

Ingredients:

• 2 medium-sized beetroots, cooked and pureed
• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together sugar, eggs, vegetable oil, vanilla extract, and beetroot puree until smooth.
4. Gradually mix the wet ingredients into the dry ingredients, stirring until just combined.
5. Fold in the dark chocolate chips.
6. Divide the batter evenly among the muffin liners, filling each about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool on a wire rack before serving.

These Beetroot and Chocolate Muffins are a delightful blend of healthy and indulgent. They’re easy to prepare, making them an excellent baking project for a relaxed Saturday. Serve them with a cup of coffee or tea, and you have a sweet treat that’s sure to brighten your weekend.

Beetroot and Quinoa Buddha Bowl

This Beetroot and Quinoa Buddha Bowl is a nutritious and vibrant meal packed with plant-based goodness. The earthy flavor of roasted beets, combined with protein-rich quinoa, creates a hearty yet refreshing dish. Perfect for a wholesome Saturday lunch or dinner, this bowl is filled with a variety of textures and flavors, making it not only satisfying but also visually stunning. You can customize it with your favorite veggies and toppings for a personalized touch.

Ingredients:

• 2 medium-sized beetroots, peeled and cubed
• 1 cup quinoa
• 1 avocado, sliced
• 1/2 cup chickpeas, roasted
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp sesame seeds
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the beetroot cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until tender.
2. While the beets are roasting, cook quinoa according to package instructions.
3. For the roasted chickpeas, toss them with a bit of olive oil, salt, and pepper, and roast on a separate baking sheet for about 15 minutes.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper to make the dressing. Add water if necessary to reach your desired consistency.
5. To assemble the Buddha bowl, start with a base of cooked quinoa. Add roasted beets, roasted chickpeas, sliced avocado, and sesame seeds on top.
6. Drizzle the tahini dressing over the top and garnish with fresh parsley.

This Beetroot and Quinoa Buddha Bowl is not only a visually appealing dish but also an incredibly satisfying and healthy option for your Saturday meals. Packed with fiber, protein, and healthy fats, it’s a complete meal that fuels your body while delighting your taste buds. The flexibility of this bowl allows for endless variations, making it a perfect go-to recipe for any time of the year.

Beetroot and Lentil Curry

Warm, spicy, and comforting, this Beetroot and Lentil Curry is perfect for a cozy Saturday dinner. The combination of tender lentils and sweet roasted beetroot makes this curry rich in flavor and texture. With aromatic spices like cumin, turmeric, and garam masala, it delivers a deliciously complex taste. Paired with rice or naan, this hearty dish offers a satisfying and nutritious meal.

Ingredients:

• 2 medium-sized beetroots, peeled and chopped
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp garam masala
• 1 can (400g) coconut milk
• 2 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and grated ginger, cooking for 3-4 minutes until softened.
2. Stir in curry powder, cumin, turmeric, and garam masala, cooking for an additional minute to release the spices’ aroma.
3. Add chopped beetroot, red lentils, vegetable broth, and coconut milk to the pot. Bring to a boil, then lower the heat and simmer for 25-30 minutes, until the beets and lentils are tender.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro before serving. Serve with basmati rice or naan for a complete meal.

This Beetroot and Lentil Curry is the ultimate comfort food for a chilly Saturday evening. The earthiness of the beets pairs beautifully with the creamy coconut milk and fragrant spices, creating a dish that is both hearty and satisfying. It’s a perfect option for a plant-based dinner, offering a rich, nourishing meal that can be enjoyed by everyone, regardless of dietary preference.

Beetroot and Apple Smoothie

This Beetroot and Apple Smoothie is a refreshing and energizing drink that’s perfect for starting your Saturday morning. The natural sweetness of the apple complements the earthy flavor of the beetroot, creating a well-balanced smoothie that’s packed with nutrients. It’s a great way to fuel your day with vitamins and antioxidants, and can easily be customized with other fruits or ingredients of your choice.

Ingredients:

• 1 small beetroot, peeled and chopped
• 1 apple, cored and chopped
• 1/2 banana (for creaminess)
• 1/2 cup orange juice
• 1/4 cup water or almond milk
• 1 tbsp honey (optional)
• Ice cubes (optional)

Instructions:

1. Add the chopped beetroot, apple, banana, orange juice, and water or almond milk to a blender.
2. Blend until smooth, adding more liquid if necessary to reach your desired consistency.
3. Taste and add honey for sweetness if desired.
4. Pour the smoothie into a glass and serve immediately. Add ice cubes if you prefer a colder, thicker texture.

This Beetroot and Apple Smoothie is a perfect Saturday morning pick-me-up, offering a burst of energy and essential nutrients to kickstart your day. Its sweet and earthy flavor combination is both unique and refreshing, making it an ideal way to enjoy the benefits of beetroot in a convenient and delicious format. Whether you’re enjoying it as part of a healthy breakfast or a snack, this smoothie will quickly become a weekend favorite.

Beetroot and Carrot Soup

This Beetroot and Carrot Soup is a warm, velvety dish that’s perfect for a cozy Saturday meal. The combination of sweet beetroot and carrots creates a balanced, earthy flavor, while the addition of aromatic spices makes this soup incredibly comforting. It’s a healthy, nutrient-packed option that’s great for colder weather, and it can easily be made ahead of time for a stress-free weekend meal.

Ingredients:

• 2 medium-sized beetroots, peeled and chopped
• 2 large carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground ginger
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cream or yogurt for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking for about 5 minutes until softened.
2. Stir in ground cumin, coriander, and ginger, cooking for another minute to release the flavors of the spices.
3. Add the chopped beetroots and carrots to the pot, followed by the vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can blend the soup in batches in a regular blender.
5. Season with salt and pepper to taste.
6. Serve the soup in bowls, garnished with a swirl of fresh cream or yogurt, if desired.

This Beetroot and Carrot Soup is a warming and hearty dish that’s perfect for a Saturday lunch or dinner. The natural sweetness of the beets and carrots blends beautifully with the savory spices, creating a soup that’s both comforting and nutritious. It’s easy to prepare, and the vibrant color makes it an appealing addition to any meal. Enjoy this simple yet flavorful soup as a nourishing treat to start or end your weekend.

Beetroot and Spinach Stuffed Chicken Breast

This Beetroot and Spinach Stuffed Chicken Breast is a delicious and elegant dish that’s perfect for a Saturday night dinner. The earthy beetroot and fresh spinach create a flavorful filling, which pairs beautifully with tender, juicy chicken. It’s a great way to elevate a classic chicken breast into a gourmet meal, and it’s surprisingly simple to prepare. This recipe is sure to impress your guests or make for a lovely family dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 medium-sized beetroot, cooked and finely grated
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut a pocket into the side of each chicken breast by slicing horizontally, making sure not to cut all the way through.
3. In a bowl, combine the grated beetroot, chopped spinach, and ricotta cheese. Mix well, then season with salt and pepper.
4. Stuff each chicken breast with the beetroot and spinach mixture. Secure the opening with toothpicks or kitchen twine to hold the filling inside.
5. Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
6. Transfer the chicken to the oven and bake for 20-25 minutes, or until the chicken is cooked through.
7. Remove the toothpicks or twine, and serve the chicken breasts with a sprinkle of fresh parsley.

This Beetroot and Spinach Stuffed Chicken Breast is a flavorful and visually striking dish that’s perfect for a special Saturday dinner. The combination of beetroot and spinach in the stuffing adds a burst of color and freshness, while the ricotta provides a creamy richness. It’s a simple yet impressive recipe that will become a go-to when you want to create a memorable meal with minimal effort.

Beetroot and Coconut Energy Balls

These Beetroot and Coconut Energy Balls are a great way to enjoy the natural sweetness of beetroot in a snack form. Packed with healthy ingredients like oats, coconut, and beetroot, they provide an energy boost while satisfying your sweet tooth. Perfect for a Saturday afternoon snack, these energy balls are easy to make and are a much healthier alternative to store-bought treats. They’re a great snack for on-the-go or to enjoy with a cup of tea.

Ingredients:

• 1/2 cup cooked beetroot, pureed
• 1 cup rolled oats
• 1/4 cup shredded coconut (plus extra for rolling)
• 2 tbsp almond butter
• 1 tbsp honey
• 1 tsp vanilla extract
• 1 tbsp chia seeds (optional)
• A pinch of sea salt

Instructions:

1. In a large bowl, combine the pureed beetroot, rolled oats, shredded coconut, almond butter, honey, vanilla extract, and chia seeds (if using).
2. Mix well until all ingredients are evenly incorporated.
3. Using your hands, form the mixture into small balls, about 1 inch in diameter.
4. Roll each ball in additional shredded coconut to coat.
5. Place the energy balls on a tray lined with parchment paper and refrigerate for at least 30 minutes to set.
6. Once chilled, enjoy immediately or store in an airtight container for up to a week.

These Beetroot and Coconut Energy Balls are the perfect Saturday snack to keep you energized throughout the day. With the natural sweetness of beetroot and the satisfying texture of oats and coconut, they’re not only delicious but also packed with nutrients. These energy balls are an easy, no-bake treat that you can prepare in advance, making them an ideal option for busy weekends or when you’re craving something sweet yet wholesome.

Beetroot and Feta Salad

This Beetroot and Feta Salad is a light yet filling dish, perfect for a fresh Saturday meal. The earthy sweetness of roasted beets pairs wonderfully with the tangy and creamy feta cheese, while the crunch of walnuts and freshness of arugula complete the salad. It’s a simple, nutritious, and flavorful dish that can be served as a side or as a standalone meal. With vibrant colors and a balance of textures, this salad will brighten up your Saturday lunch or dinner.

Ingredients:

• 3 medium-sized beetroots, peeled and roasted
• 1 cup arugula
• 1/2 cup feta cheese, crumbled
• 1/4 cup walnuts, roughly chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Wrap the beetroots in foil and roast them in the oven for about 40 minutes or until they are tender when pierced with a fork. Allow them to cool before peeling and slicing them into wedges.
2. In a large mixing bowl, toss the arugula with olive oil and balsamic vinegar. Season with salt and pepper.
3. Add the roasted beetroot slices, crumbled feta, and walnuts to the bowl. Gently toss everything together to combine.
4. Garnish with fresh parsley and serve immediately.

This Beetroot and Feta Salad is a delicious and visually appealing dish that brings a burst of color and flavor to your Saturday meals. The combination of the earthy beets, tangy feta, and crunchy walnuts creates a satisfying balance of flavors and textures. It’s easy to prepare, making it an excellent choice for a quick, healthy lunch or dinner. Whether served on its own or alongside grilled meats, this salad is sure to impress and satisfy.

Beetroot and Avocado Toast

Beetroot and Avocado Toast is a trendy, nutritious, and incredibly easy dish to prepare for a Saturday breakfast or brunch. The creamy avocado and earthy beetroot complement each other perfectly, while the toast provides the satisfying crunch. Topped with a sprinkle of seeds and a drizzle of olive oil, this toast offers a balanced and delicious start to your weekend. It’s simple to make, yet packed with healthy fats, fiber, and antioxidants.

Ingredients:

• 1 medium-sized beetroot, peeled and thinly sliced
• 1 ripe avocado
• 2 slices whole-grain bread
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper to taste
• 1 tbsp pumpkin seeds (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Toast the slices of bread to your desired crispness.
2. While the bread is toasting, mash the avocado in a bowl with olive oil, lemon juice, salt, and pepper.
3. Once the toast is ready, spread the mashed avocado generously on each slice.
4. Top the avocado with thin slices of beetroot and sprinkle with pumpkin seeds for added crunch.
5. Garnish with fresh parsley and serve immediately.

Beetroot and Avocado Toast is a healthy, vibrant dish that makes for an excellent breakfast or brunch on a Saturday morning. The creamy avocado and sweet beetroot create a satisfying contrast, while the whole-grain toast adds a hearty crunch. It’s an incredibly versatile recipe—you can add a poached egg or some smoked salmon to make it even more filling. Whether enjoyed as a quick meal or a leisurely brunch, this toast is a delicious and nutritious way to start your weekend.

Beetroot and Poppy Seed Muffins

These Beetroot and Poppy Seed Muffins are a unique twist on traditional muffins, offering a subtly sweet and earthy flavor. The combination of beetroot and poppy seeds creates a moist, flavorful muffin that is perfect for a Saturday morning treat or a light snack throughout the day. These muffins are not only delicious but also packed with nutrients, making them a healthier alternative to store-bought options.

Ingredients:

• 1 1/2 cups grated raw beetroot
• 2 cups whole-wheat flour
• 1/2 cup brown sugar
• 1/4 cup honey
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1/4 cup olive oil
• 2 tbsp poppy seeds
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
2. In a large bowl, whisk together the whole-wheat flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, combine the grated beetroot, applesauce, eggs, olive oil, honey, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the poppy seeds.
6. Divide the batter evenly among the muffin cups and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Beetroot and Poppy Seed Muffins are a delightful and healthy addition to your Saturday breakfast or snack rotation. The earthy sweetness of the beetroot pairs wonderfully with the crunch of poppy seeds, creating a unique and satisfying treat. These muffins are not only delicious but also offer the nutritional benefits of beetroot, making them a great choice for a wholesome, indulgent snack. Perfect with a cup of tea or coffee, these muffins are sure to become a favorite weekend recipe.

Beetroot and Sweet Potato Hash

This Beetroot and Sweet Potato Hash is a savory, colorful dish that’s perfect for a Saturday breakfast or brunch. The combination of roasted beets and sweet potatoes creates a hearty, nutrient-packed base, while onions and garlic add depth and flavor. It’s a versatile dish that can be enjoyed on its own or served with a fried egg on top. With its vibrant colors and satisfying textures, this hash is a delightful way to start your weekend.

Ingredients:

• 2 medium-sized sweet potatoes, peeled and diced
• 2 medium-sized beetroots, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• 2 eggs (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes and beets with 1 tablespoon of olive oil, smoked paprika, ground cumin, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
3. Roast in the oven for 25-30 minutes, stirring halfway through, until tender and slightly crispy.
4. While the vegetables are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
5. Once the vegetables are done, add them to the skillet and stir to combine. Cook for an additional 5 minutes to allow the flavors to meld together.
6. If desired, fry two eggs in the skillet and place them on top of the hash.
7. Garnish with fresh parsley before serving.

This Beetroot and Sweet Potato Hash is a wholesome, hearty dish that makes for a satisfying Saturday brunch or breakfast. The earthy sweetness of beets and sweet potatoes pairs perfectly with the savory spices, while the fried egg adds richness. It’s a nutritious and filling meal that’s simple to prepare yet packed with flavor. Whether served as a standalone dish or with eggs, it’s a great way to start your weekend off right.

Beetroot and Quinoa Salad with Lemon Dressing

This Beetroot and Quinoa Salad is a light, refreshing, and protein-packed dish that makes for a perfect Saturday lunch. The earthy flavor of roasted beets pairs wonderfully with the nutty quinoa, while the lemon dressing adds a zesty kick. The addition of fresh herbs and greens makes this salad not only delicious but also vibrant and nutritious. It’s easy to prepare, healthy, and perfect for meal prepping or a quick weekend meal.

Ingredients:

• 2 medium-sized beetroots, roasted and diced
• 1 cup cooked quinoa
• 1 cup baby spinach
• 1/4 cup red onion, finely sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled goat cheese or feta (optional)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Wrap the beetroots in foil and roast them for 30-40 minutes until tender. Let them cool, then peel and dice.
2. While the beets are roasting, cook quinoa according to the package instructions and set aside to cool.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
4. In a large bowl, combine the roasted beets, cooked quinoa, baby spinach, red onion, and fresh parsley.
5. Drizzle the dressing over the salad and toss gently to combine.
6. If using, sprinkle crumbled goat cheese or feta on top before serving.

This Beetroot and Quinoa Salad is a nutritious, vibrant, and satisfying dish that makes for a light yet filling meal on a Saturday. The combination of earthy beets, protein-packed quinoa, and fresh greens creates a balanced salad that’s full of flavor. The zesty lemon dressing ties everything together, making this a refreshing and healthy option for lunch or dinner. It’s quick to prepare and can be enjoyed as a main dish or a side salad.

Beetroot and Lentil Curry

This Beetroot and Lentil Curry is a hearty, flavorful vegetarian dish that’s perfect for a Saturday dinner. The combination of tender lentils, sweet beets, and a rich array of spices creates a satisfying, aromatic curry. It’s an easy-to-make dish that’s full of protein, fiber, and antioxidants. Served with rice or flatbread, it’s a comforting, filling meal that’s both healthy and indulgent.

Ingredients:

• 2 medium-sized beetroots, peeled and diced
• 1 cup dried red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 can (14 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp chili powder (optional)
• 2 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, and cook until softened and fragrant, about 5 minutes.
2. Stir in the cumin, coriander, turmeric, cinnamon, and chili powder (if using). Cook for another minute to toast the spices.
3. Add the diced beets, rinsed lentils, diced tomatoes, and vegetable broth to the pot. Stir everything together.
4. Bring the curry to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the lentils and beets are tender. Stir occasionally and add more broth if needed to reach your desired consistency.
5. Season with salt and pepper to taste.
6. Serve the curry with rice or flatbread and garnish with fresh cilantro, if desired.

This Beetroot and Lentil Curry is a deliciously warming, nutrient-dense dish that’s perfect for a Saturday evening. The tender lentils and beets absorb the rich, aromatic spices, creating a comforting and satisfying meal. It’s a great vegetarian option that’s hearty enough to please even meat-eaters. With its earthy flavor and vibrant colors, this curry is not only tasty but also full of healthy ingredients that will nourish you. It’s a great dish to prepare in advance and is perfect for enjoying with loved ones.

Note: More recipes are coming soon!