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EAT TO THE BEET WITH ALDI’S HEALTHY BEETROOT RECIPES

Has your healthy eating gone down the drain in lockdown? Don’t ‘beet’ yourself up! Beetroots are back in season, so it’s the perfect time to put a healthy spin on some indulgent classics, including Beetroot Red Velvet Pancakes, Beetroot Brownies and Beetroot & Red Onion Tarte Tartin! 

Pick up your supply of Beetroot from supermarket Aldi, for just 59p (500g) and give your kitchen a wealth of health with these pinky, purpley favourites! 

Beetroot Brownies

Ingredients 

3 Medium Eggs

175g Plain Flour

150g 70% Dark Chocolate

1 tsp. Vanilla Essence

3 tbsp. Coco Loco Coconut Oil

500g Natures Pick Cooked Beetroot

Method

Preheat the oven to 356F/180°c/Gas mark 4

Carefully line a medium baking tray with greaseproof paper and spread 1tsp. coconut oil over it.

Blend the beetroot in a food processor until smooth and set aside Half fill a pan with water.

Check the water is at the right level by placing a heatproof bowl on top and check it just touches the water, if not, add more or less and then place the bowl to one side.

Heat the water until it begins to simmer, then leave it on a low heat.

Break the chocolate into small chunks and place into the bowl followed by 3tbsp. coconut.

Gently stir through the mixture as it starts to melt.

Meanwhile, break the eggs into a bowl, and whisk for approx. 2 minutes until light and fluffy

Now, with an oven glove, pour the chocolate into a large mixing bowl.

Next add the beetroot purée and vanilla essence then gradually add the flour, a tbsp. at a time and mix well.

Carefully fold in the egg mixture, in 3 stages, ensuring the air is kept within the mixture.

Finally pour all the ingredients into the tray and bake for 25-30 minutes.

Be sure to check after 20 minutes with a fork, if the fork comes out clear then the brownies are ready!

Beetroot Red Velvet Pancakes

Ingredients

160g Cooked Beetroot

200g Self Raising Flour

100ml Milk

1 tsp Baking Powder

50ml Squeezy Honey

25ml Vegetable Oil

1 tsp Vanilla Essence

2 Large Eggs

200g Soft Cheese

30g Caster Sugar

Juice of 1 Lemon

150g pack Blueberries

Extra Vegetable Oil, for frying

Method

Chop up the beetroot and put into a food processor along with the milk, vegetable oil, honey, vanilla essence and the eggs, then blitz until smooth.

Put the flour and the baking powder into a bowl and whisk well. Make a well in the centre of the flour, add in the beetroot mixture and, with a wooden spoon, draw in the flour and mix until you have a smooth batter.

In a frying pan, heat a little oil. Add 4 tablespoons of the batter into the pan, spoon into a circle and fry each side for a few minutes. Transfer to a warm oven to keep the pancakes warm while you cook the rest. 

To make the cream cheese sauce, gently heat the soft cheese, caster sugar and lemon juice in a pan until smooth and warm. Serve drizzled over the pancakes, topped with the blueberries.

Beetroot and Red Onion Tarte Tatin

Ingredients 

50g The Pantry Light Soft Brow Butter

30g Butter

2 tbsp Solesta Balsamic Vinegar

1 tsp Salt

1 Red Onion (cut into wedges)

400g Cooked Beetroot (cut into wedges)

1 tbsp Olive Oil

1 x 375g Greenvale Puff Pastry

½ bag of Watercress, Spinach and Rocket

50g Feta (crumbled)

2 tbsps Olive Oil

1 tbsp Balsamic Vinegar

Method

Preheat the oven to 180°C/gas mark 4.

Place the beetroot and red onion, with a drizzle of olive oil, on a baking tray and roast for 30 minutes.

Melt the butter and sugar together, when all the sugar has dissolved add the salt and balsamic vinegar and bring to the boil.

Pour the syrup into a 7-inch cake tin or an oven proof frying pan and the arrange the beetroot and onion on top.

Use a plate slightly larger than the tin to cut a round of puff pastry and place over the beetroot and onion.

Tuck the edges of the pastry into the tin and bake for 30-40 minutes until the pastry is crisp and golden.

Turn the tart out onto a serving plate, serve whilst still warm, and serve with the salad.

Sprinkle the feta over the salad leaves and drizzle over the oil and balsamic vinegar.

ENDS

For more information, please contact the Aldi Consumer Press Office on:

T: +44 207 693 6995 or E: aldi@welcometofrank.com