LoveBeets UK

Love Beetroot Ravioli Anyone?

Feast your eyes (and taste buds!) on this stunning beetroot ravioli.

Unleash Your Inner Olympian.

As the world’s greatest athletes prepare to ignite our screens with extraordinary feats, let's explore how to fuel your body like a champion.

Did you know that beetroot is a powerhouse for performance? Packed with nitrates, it can boost endurance and stamina. Train like an Olympian and reap the rewards!

7 Benefits of Beetroot for Fitness:
Enhanced Endurance: Fuel your workouts.
Lower Blood Pressure: Support heart health.
Improved Blood Flow: Optimise oxygen delivery.
Reduced Exercise-Induced Inflammation: Soothe sore muscles.
Boosted Muscle Strength: Build lean muscle.
Weight Management Support: Aid in fat burning.
Antioxidant Powerhouse: Protect cells from damage.

Pink Power In A Bowl!

Nourish your body with this vibrant beetroot soup, packed with antioxidants and essential nutrients.

Crispy, earthy, and oh-so-satisfying.

These air-fried beetroot crisps are the perfect healthy snack.

Give them a try for yourself. Simply finely slice your Love Beets Beetroot, then place them in the air fryer to crisp up... mmm delicious!

Love Beets Moment captured by - dinewithdanikaa

Forget boring bowls...

This Love Beetroot beauty is a work of art!

Who's ready to dig in?

Beetroot Lovers Listen Up...

How does a Mexican Beet Burrito Bowl sound?

We have tried this for ourselves and it’s divine. Packed with flavour, this dish will leave you wanting more.

Crispy roasted potatoes and our tender Love Beets Beetroot make this salad a satisfying symphony of textures and flavours.

Mexican Loaded Beet Potato, Anyone?

This has been topped with of course our Love Beetroot, black beans, sweetcorn, guacamole and much more goodness.

Let us know what you think of this delicious meal below.

In September last year we had the pleasure of filming with Tom Kerridge and his team for his new series Tom Kerridge Cooks Britain.

Tom was keen to come to G’s, to spend some time with one of our bunched beetroot harvest teams, to experience the process of beetroot harvesting and cook his Beetroot, Bulgur Wheat & Herb Salad.

Tom was ably hosted by our harvest manager for bunched beetroot Lukasz Kruczek. For his first time on TV, Lukasz did a fantastic job looking after Tom and ensuring he did not pick too slow! 😊

Tom was a delight to work with, super interested in the product, process and everyone he met during the course of the day filming.

You can see the episode we filmed with Tom on ITV1 in the opening episode of his new series at 8.30pm on Thursday 4th July.

Check out the photo reel to see the behind-the-scenes footage from filming.

Do You Have A Sweet Tooth?

This beetroot and white chocolate mousse is the perfect treat to indulge in after those long hard days.

All you need is 2 x Trimmed beetroots, 250ml of your chosen yogurt, (we have gone with full-fat plain yogurt), 15ml Honey and 10ml of Dijon Mustard and of course, top with a sprinkling of white chocolate.

Enjoy!

With The Warm Weather And Barbeque Season Upon Us, Why Not Try Adding A Beetroot Hummus?!

Head down to your local Tesco Store, grab some of our beetroot and give this a go!

Don’t Forget to use so we can see all your marvellous creations.

In need of some inspiration then check out these "Brilliant Beetroot Recipes" from Chef Jamie Oliver

A few delightful meal ideas to shake up your weekly meals...

For more information, click this link - https://www.jamieoliver.com/features/brilliant-beetroot-recipes/

Whip up a treat this Easter weekend with this delicious beetroot and shallot tart.

Ingredients:
320g pack ready-rolled puff pastry
1 x 400g tin of white beans
1 tbsp nutritional yeast flakes
Juice of 1 lemon
Sea salt and freshly ground black pepper
4 echalion shallots, peeled and halved or quartered lengthways
1 pack of sweet chilli infused beetroot
1 tbsp olive oil
4 fresh thyme sprigs
40g walnuts

1. Preheat the oven to 180C.
2. Unroll the pastry. Place it, still on its paper, onto a baking tray. Lightly score a rough border, approximately 1.5cm from the edge, and prick the middle with a fork.
3. Place the pastry in the oven for 8–10 minutes. The border should puff up nicely and the pastry should be crisp and golden all over.
4. To make the white bean base, drain the white beans (reserving the bean water) and combine with the nutritional yeast, lemon juice and seasoning in a blender. Blend until silky smooth, adding some of the bean water if necessary.
5. Once the pastry is partially cooked, spread the white bean mixture over the pastry, avoiding the borders. Half or quarter the shallots and slice the beetroot then layer on top of the white bean base.
6. Brush the borders of the tart with 1 tbsp of olive oil. Return to the oven for another 15 minutes until golden. Sprinkle over the thyme and walnuts to finish.

Breakfast on the go doesn’t have to be boring, it can be delicious!

Baking up a batch of these delightful beetroot and feta muffins means you’re prepped and ready to go for the week!

Ingredients:

200g plain flour
1 tsp fine salt
2 tsp baking powder
100ml vegetable oil
1 large egg
200ml semi-skimmed milk
150g vac pack beetroot, drained and diced
125g feta cheese
5 spring onions, finely sliced
Six small sprigs rosemary

Method:

1. Preheat the oven to 180°C. Prepare a muffin tin with eight paper muffin cases.
2. Place the flour, salt and baking powder into the bowl of the KitchenAid Artisan Stand Mixer, fitted with the whisk attachment and mix together for a few seconds to combine.
3. In a separate bowl whisk together the oil, egg and milk, then add the beetroot, cheese and spring onions, briefly mixing together. Pour this mixture into the bowl of the mixer and mix together on a slow speed until just fully combined. Only use a slow speed because if you mix the batter too fast or for too long the muffins will be tough.
4. Divide the batter between the prepared muffin cases and top each with a sprig of rosemary then bake in the preheated oven for about 25 minutes or until risen and golden brown. Allow to cool for a few minutes before transferring to a wire rack to cool completely.

As well as tasting great, beetroot is rich in nitrates, which when mixed with saliva convert into nitrite!

Nitrite causes blood vessels to dilate which can help to reduce blood pressure.

So, you can eat beets safe in the knowledge you’re doing something good for your body!

This delicious beetroot, potato and pecorino focaccia is a perfect dinner party sharer sure to impress!

Follow the link below for the recipe 👇
https://lovebeetroot.co.uk/recipes/beetroot-potato-and-pecorino-focaccia/

Even if your Sunday is busy, you can still serve up a treat for your Sunday roast with this delicious one pan roast of chicken, beetroot, potatoes and carrots. 🥕 🥔

Head to our website for the full recipe. 👇

https://lovebeetroot.co.uk/recipes/one-pan-roast-lunch-of-chicken-beetroot-potatoes-and-carrots/

We love this beetroot burger Divya Sharma created as a vegan alternative on a classic meal!

To recreate follow the recipe below:

Grate the beetroot, then add the rest of the ingredients to a food processor and blitz.

Form into 4 patties.

Heat enough oil to cover the bottom of a large skillet over medium heat. When hot, add the patties.

Cook for about 5-10 minutes per side, until browned.

Can also be baked in the oven at 180c for 30-35 mins.

Treat your Valentine to this Chocolate Beetroot Cake as an extra gift this Valentine’s Day 😍 💕

Head to our website for the full recipe👇
https://lovebeetroot.co.uk/recipes/chocolate-beetroot-cake-with-pink-beetroot-frosting/

Warm up these cold winter nights with a delicious Beetroot and Lentil Dahl.

The perfect choice for a cosy Friday night in!

Preparation time: 15mins
Cooking time: 40 mins

You’ll need:

250g vac-pac beetroot
2 tbsp vegetable oil
1 red onion, chopped
3 cloves garlic, crushed
1 tbsp ginger paste
1 red chilli, finely sliced
1 tbsp garam masala
2 tsp ground cumin
2 tsp ground turmeric
½ tsp salt
200g red lentils
400ml coconut milk
Juice of ½ a lime
30g fresh coriander, roughly chopped
2 spring onions, sliced
What to do:
In a blender or food processor blitz the beetroot including the juice until puréed, then set aside.

1. In a large deep pan heat the oil on a medium heat and add the onion and ginger paste. Fry gently until soft, but not coloured. 2. Add the garlic and chilli and continue to fry on low for a further two minutes.
3. Add the spices, stirring to combine, along with the salt.
4. Add the lentils, the beetroot puree and the coconut milk. Simmer on a low heat, stirring every now and then to prevent sticking.
5. Once the lentils have absorbed the puree and coconut, which should take about 30 mins, remove from the heat.
6. Squeeze the lime over the dahl, and sprinkle over the coriander and the spring onions. Serve with rice, naan, or simply enjoy as it is.

This vegan beetroot soup with cumin cashew cream features a mix of warming spices balanced out by creamy cashews and coconut milk and of course our delicious earthy beetroot.

Get cosy with this warming bowl of goodness to help fight off the January blues!

Get some extra veggies into your dinner this week with this beetroot pasta bake!

This is a comforting winter warmer for the whole family to enjoy and can easily be made vegan for those doing Veganuary this year.

Head to our website to get the recipe!