Beet the Blues

So like most of us health conscious people I too went through a phase of everything beetroot! I still adore it, which means I haven’t over done it just yet! Im always searching for new recipes and ideas on how to cook it , in the not so traditional way.

I decided to put together 3 simple recipes based on beetroot that I think people will enjoy! A smoothie, a side dish/or dip and yes a dessert!

The smoothie
I had seen this recipe on foodflickr, a great page on twitter set up by two top nutritionalists in ireland they have wonderful recipes and great health tips!

  • 1 large fresh beetroot pre cooked and diced
  • 1 cup frozen blueberries
  • 1/2 cup frozen raspberries
  • 1 medium banana
  • 100ml apple juice

Blend them all up and viola a quick and simple energy booster! I used it as a starter before too, for a summer dinner party and it worked great!

2055The dip

It wouldn’t be a blog post without taking something from my favourite book- Jerusalem !

  • 500g cooked beetroot.
  • 2 garlic cloves crushed
  • 1 small red chilli deseeded
  • 250 g greek yogurt
  • 1 1/2 date syrup
  • 3 tbsp olive oil
  • 1 tbsp Za’atar
  • pinch of salt
  • place beetroot, garlic, chilli and yogurt in food processor and blend into a smooth paste
  • transfer to a large mixing bowl and add date syrup, olive oil ,za’atar and salt.


Simple and easy! Its a great accompaniment for meat dishes like lamb, duck or even burgers! I usually top mine off with some toasted almonds & spring onions sliced!

Also you don’t have to use date syrup you could use maple or agave! You can find the spice Za’atar in Fallon & Byrne and even some asian markets.

Paleo chocolate & beetroot cake.
I saved the best till last !!!! and will make even the people who hate beetroot love it! … works as brownies also if moulded in square tin.

  • 300g beetroot cubed
  • 4 eggs
  • 4 tbsp akacia honey
  • 4 tbsp olive oil/ coconut oil
  • 1 tbsp pure cocoa
  • 125g ground almond
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • pinch of salt.
  • 150g dark chocolate 70% plus a little extra for serving


  1. Preheat oven 180℃
  2. Line bottom of 23 cm greaseproof tin.
  3. In a blender combine beetroot ,eggs, honey, cocoa, vanilla, baking powder & salt until creamy…
  4. Add almond flour & combine.
  5. melt chocolate and oil over low heat & add to the mixture.
  6. Bake 35-40 min
  7. Pierce to check with a skewer if it comes out clean your ready to go…


Once you take it out f the oven place the few extra squares of chocolate on top & leave them to melt then sprinkle some toasted hazelnuts on top!

I served it with coconut ice cream -the booja booja vegan one.. its amazing, however extremely expensive! So Stay tuned for a healthy ice cream recipe soon!