Beetroots are one of those lovely vegetables that offer far more than meets what one might expect. Beets, with their earthy, sweet flavor and vivid color, add a unique touch to the food you make. What many people don’t realize is that beetroots are extremely adaptable, with every part—roots, stems, and leaves—edible and nutritious. This makes them a perfect fit for zero-waste cooking, allowing you to get the most from your harvest while reducing food waste.
The Misunderstood Giant Beet
It is a frequent misconception that larger beets, such as those harvested at Homeacres, are rough and bitter. In actuality, these large beauties are often soft and sweet, loaded with flavor and suitable for a variety of cuisines. Whether you grew your own beets or bought some large ones at the store, don’t be afraid to experiment with them in the kitchen. You might be amazed at how enjoyable they can be!


Why Experimenting with Beetroot is Fun
Cooking with beetroot feels like an artistic adventure. The brilliant color alone adds excitement to any dish, and the flavors are surprisingly wide, ranging from sweet to earthy to slightly acidic. Also, working with beetroots allows you to test out new dishes that use every part of the plant, ensuring that nothing goes to waste. It’s a fun challenge that not only improves your cooking abilities but also promotes a more sustainable living.
Zero Waste Beetroot Recipes
Beetroot Powder
If you’ve ever wondered what to do with beetroot peels, this recipe is for you. Instead of tossing them, why not turn them into a flavorful powder that can be used as a condiment, in broths, or even mixed with salt for a colorful seasoning?
Ingredients:
- Beetroot peels
Instructions:
- Dehydrate the beetroot peels overnight or in the oven on low heat until completely dry.
- Once dried, grind the peels using a mortar and pestle or a blender until you achieve a fine powder.
Note: This powder is a fantastic way to add a touch of beetroot flavor to a variety of dishes without wasting any part of the vegetable.
Beetroot Stem Pesto
The next time you trim beetroot stems, don’t toss them out! These often-overlooked parts of the beet can be transformed into a delicious pesto that’s perfect for spreading on toast, mixing into pasta, or using as a dip.
Ingredients:
- 5 beetroot stems
- 4-5 Tbsp olive oil
- Mixed nuts (your choice)
- Nutritional yeast (a great Parmesan substitute that adds protein)
- 2 garlic cloves
- Salt, to taste
Instructions:
- Combine all ingredients in a blender or food processor.
- Blend until smooth, adding more olive oil if needed to reach your desired consistency.
Note: You can follow the same process with beetroot leaves or even add them to the stems for an extra boost of nutrients and flavor.
Beet Kvass
For a refreshing, health-boosting drink, try making beet kvass. This traditional fermented beverage is not only delicious but also packed with probiotics, making it great for gut health.
Ingredients:
- 8 cups water
- 2 Tbsp Himalayan salt
- 8 medium beets, chopped
- 3 garlic cloves, peeled
- Any herbs of your choice (dill, thyme, etc.)
Instructions:
- Start by sterilizing your jars by boiling them in water.
- Once the jars are ready, add the chopped beets, garlic, and herbs.
- Dissolve the salt in water and pour over the beets until they’re fully submerged.
- Cover the jars with a cloth or loose lid and let ferment at room temperature for 5-7 days.
Note: The longer you let the kvass ferment, the stronger the flavor will be. Once it reaches your desired taste, transfer the jars to the fridge to slow down the fermentation process.
With these simple recipes, you can make the most of your beetroot harvest while minimizing waste. From turning peels into powder to transforming stems into pesto, and even fermenting the roots into a delicious beverage, every part of the beetroot can be used in your kitchen. So, get creative, have fun, and enjoy the many flavors and benefits that beetroots have to offer!
Happy gardening!