Beetroot and macadamia is a surprisingly delicious flavour pairing and we have the recipes to prove it!

Beetroot is a show-stopping vegetable. It’s bright purple shade brings a pop of colour wherever it is used. This root vegetable is also a nutrition powerhouse. Each one is a little pink package of dietary fibre and includes good amounts of vitamins A and C, folate, manganese and potassium.

Once only known to Australians as the tinned vegetable we had on burgers, fresh beetroot is now easy to source all year round. Even though the purple variety is the most well-known, orange, white and pink varieties are becoming more common, each adding their own pop of colour to your food.

Savour the flavour

Beetroot has a deep, earthy flavour that pairs perfectly with other foods that have a tart edge or aniseed note to them. They also work really well with nuts of all kinds, especially macadamias as their creaminess mellows the flavour of the beetroot creating a satisfying and full mouth feel.

Although it is possible to eat beetroot raw (it’s delicious grated raw into salads – and looks spectacular against the green of fresh lettuce leaves!), beetroot is usually baked or boiled before being incorporated into recipes. Baking intensifies the flavour, while boiling results in a more mellow taste.

• To bake, trim off the leafy stems of the beetroot, then rub a little olive oil over the bulbs and wrap each in a piece of foil. Place on a baking tray and bake at 200°C for 40-60 minutes or until tender. Set aside for 10 minutes, or until cool enough to handle then peel away skin. 
• To boil, place whole, unpeeled beetroot in boiling water and cook until a knife or skewer meets no resistance when pushed through. You may then like to peel away the skin.

Five fabulous macadamia and beetroot recipes you can make today

1- Beetroot, goat cheese and macadamia tart 

Goats cheese and beetroot is a classic combination. Here the nuttiness of the macadamias elevates the flavour and their creamy crunch makes every mouthful a satisfying one. This tart makes for a surprisingly easy midweek meal. Recipe here.

2 – Roasted beetroot and macadamia spread

This vegan spread brings a beautiful pop of pink to your dip platter. Great for entertaining, you can use up the leftovers in your salad sandwich the next day. Scrumptious! Recipe here.

3 – Macadamia, beetroot and cacao cupcakes

Rich in flavour, colour and nutrients, these naturally sweetened beetroot and cacao cupcakes are filled with the buttery crunch of macadamia nuts and the sweet earthiness of beetroot. Topped with coconut and macadamia cream frosting, they are an indulgent yet healthy treat. Recipe here.

4 – Beetroot and macadamia salad

Don’t you love it when each mouthful of a salad is a perfectly balanced one? That’s the case with this salad that contains both earthy and zingy flavours. Not to mention the creamy crunch of macadamias! Great for a working lunch at any time of year. Recipe here.

5 – Roasted beetroot soup with soured macadamia cream

This Eastern European classic is given a modern Australian twist by incorporating a vegan sour ‘cream’ made from macadamias. Perfect for a warming winter lunch or an entree at a dinner party for vegan friends. Recipe here.

What’s your tip for combining beetroot and macadamias? Let us know over on our Facebook page!