Beetroot

We all know someone who thinks salads are boring. Consider them converted with this flavour-packed number.

An everyday lamb recipe that requires little effort.

Packed with fresh figs and earthy beetroot, this colourful salad is simple and refreshing. Begin this recipe a day ahead.

This colourful, smoky and vegetarian entrée makes for a perfectly balanced starter or side dish.

This elegant no-fuss slaw will bring colour and freshness to any feast.

Shake things up at your next dinner party by serving everything plant-based. Starting with this roasted beetroot carpaccio, your guests won't miss their meat.

This white bean purée is the next dip of your dreams.

Swap beetroot in as your main veg for an extra boost of fibre.

This recipe for beetroot soup with burrata is by Shaun Kelly from Au Passage in Paris.

This recipe for burrata with balsamic buttered beetroot, vincotto and rosemary comes from Sydney's Berta.

Fast, fresh and flavoursome – this one's the whole package.

A dish that sings with Australian flavours.

Goat's cheese and beetroot, a classic combination that can't be beat.

Roasted beetroot. Tender chickpeas. The zing of za'atar. It's a combination that just works.

A bright and simple salad that can be served as a side, but also holds up on its own.

A rainbow dish of beets by one of Hobart's finest chefs.

A salad that makes the most of winter produce, this simple number is ideal on its own if you're looking for a light lunch but you can pair it with fish or chicken for a larger meal, too.

“Use a very sharp knife to thinly slice the charred beets. The slicing is when the magic is revealed,” says Eyal Shani. “The beetroot heart has remained untouched. It’s red, full of life. Most of its fluid has evaporated leaving him weightless, but still juicy, sweeter than ever, bearing unique mineral flavours within that are unparalleled.”

Vegetarians rejoice: smoky slivers of beetroot threaded onto metal skewers mean vegetables are no longer an afterthought at barbecues. Thanks, Joseph Abboud.

Beetroot tops often fall by the wayside, but they have so much flavour that it’s a shame to waste them. Here we've turned them into the basis of a quick vegetarian stir-fry.

Using a mix of raw and roasted vegetables in salads is a simple way to add different textures and flavours to a dish. Beetroot works particularly well.

Visually stunning, this slaw of red cabbage, kale and beetroot is a great salad to take to parties, picnics and barbecues.

Tofu poke bowl with pickled carrot recipe - For pickled carrot, combine ingredients in a bowl, season to taste and stand at room temperature to pickle for 1 hour.

Steak with sweet and sour beetroot and horseradish crème fraiche recipe - For sweet and sour beetroot, bring wine, vinegar, sugar, spices, reserved silverbeet stems and 125ml water to the boil in a saucepan over medium-high heat, stirring until sugar dissolves. Season to taste

A fresh slaw of beetroot and Spanish onion brings welcome lift to this lentil soup.

Ideal for a quick, light Nordic-style breakfast.

Beetroot salad with sweet and sour dressing recipe - Preheat oven to 180C. Place beetroot on separate pieces of foil large enough to wrap them.

This riff on a dish from the Alinea opening menu uses dried Korean chilli threads to replicate the tingling sensation of spicy cinnamon chewing gum.

Monty Koludrovic, executive chef of Icebergs Dining Room and Bar and The Dolphin Hotel, shares his charcoal glazed pork neck, fragrant baked vegetables and laver sauce recipe.

Fermented cabbage gives this cannellini bean and beetroot salad an extra dimension.

This is the perfectly light summer salad - shredded beetroot and carrot work wonders with smoke trout, while a horseradish dressing adds a tangy touch.

This is a warm salad for crisp spring days with a drizzle of buttery beurre noisette dressing.

This sandwich is packed with flavour in the form of fragrant tarragon salsa and beetroot pickle - both ideal foils for the richness of the tongue.

Serve this creamy fava bean pâté at your next gathering. It combines the earthy flavours of beetroot, carrot and pickled okra and is fantastic on crunchy bread or crackers.

For a spicy twist on the traditional lamb roast, our Shawarma-spiced leg with beetroot sauce adds an authentic share dish for the whole table.

As a native Andes grain, quinoa adds a fluffy, delicate touch to the avocado, egg and beetroot salad.

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer.

Australian Gourmet Traveller chef's recipe for beetroot and chocolate with burnt orange

Emma Knowles fast recipe for quinoa pilaf with beetroot, egg and tahini yoghurt.

Lisa Featherby recipe for fast burgers with pickled beetroot.

Lisa Featherby recipe for onion bialys with sugar-cured trout and green peppercorn cream.

Danielle Alvarez recipe for beetroot and carrot mezzalune with leek, hazelnut and poppy seeds.

Curtis Stone recipe for carrot-beetroot salad from Maude restaurant in Los Angeles.

Recipe for carpaccio of kangaroo with beetroot and native fruits by Jason Saxby from Osteria di Russo & Russo in Sydney.

Recipe for calamari cooked in olive oil with spiced beetroot salad by Frank Camorra for Gourmet Institute.

Recipe for roast beetroot with shankleesh, onion, almonds and dill by Sean McConnell from Monster in Canberra.

Liquorice bread recipe from Yellow in Sydney.

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Recipe for roasted beets and onions with yoghurt, quinoa and walnuts.

Fast recipe for pan-fried morwong with radicchio and pink grapefruit salad.

Recipe for beetroot soup with soured macadamia cream and dill by Pete Evans.

Fast recipe for beetroot soup with smoked trout and dill.

Pete Evans recipe for beetroot chocolate mud cakes.

Australian Gourmet Traveller fast recipe for beetroot and egg salad with avocado and smoked almonds.

Australian Gourmet Traveller recipe for sumac lamb cutlets with beetroot hummus.

Australian Gourmet Traveller recipe for quick pickles by Pete Evans.

Australian Gourmet Traveller fast recipe for confit duck, lentil and walnut salad.

Australian Gourmet Traveller recipe for roast beetroot and blood orange salad.

Australian Gourmet Traveller recipe for beetroot salad with savoury granola from Rockwell & Sons, Melbourne.

Australian Gourmet Traveller recipe for spiced beetroot seed cake with rapadura frosting.

Australian Gourmet Traveller recipe for steak with kale and quick-pickled beetroot.

Australian Gourmet Traveller fast recipe for beetroot, walnut and endive with pomegranate dressing.

Australian Gourmet Traveller recipe for barley with beetroot greens.

Australian Gourmet Traveller recipe for dill-cured rainbow trout with beetroot and potato cakes and fresh horseradish by Sean Moran.

Australian Gourmet Traveller recipe for herb panna cotta with beetroot, freekeh and walnut dressing from Ten Minutes by Tractor.

Australian Gourmet Traveller recipe for beetroot-cured ocean trout with buttermilk and soft herbs.

Australian Gourmet Traveller recipe for Goulburn River trout with pumpernickel by A Baker in Canberra.

Australian Gourmet Traveller recipe for butcher’s steak with fermented radishes and Korean hot sauce.

Australian Gourmet Traveller recipe for pide rolls with roast lamb and beetroot.

Australian Gourmet Traveller recipe for crostini with smoked eel pâté and glacé beetroot.

Australian Gourmet Traveller recipe for beetroot brownies with ginger crème fraîche by Colin Fassnidge.

Australian Gourmet Traveller recipe for red velvet cupcakes with cream cheese-marshmallow frosting.

Australian Gourmet Traveller fast salad recipe for raw fennel, beetroot and carrot salad with freekeh and almonds.

Australian Gourmet Traveller recipe for roast root vegetables with sumac dressing.

Australian Gourmet Traveller recipe for baked beetroot with cream and thyme sauce.

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Australian Gourmet Traveller recipe for quick pickled root vegetables

Australian Gourmet Traveller recipe for borsch.

Australian Gourmet Traveller recipe for Beetroot, radicchio, Gorgonzola and toasted walnut salad

Australian Gourmet Traveller recipe for pickled beetroot and heirloom carrot salad.

Australian Gourmet Traveller recipe for beetroot salad with lentils and yoghurt dressing.

Australian Gourmet Traveller recipe for duck, orange and beetroot salad.

Australian Gourmet Traveller recipe for Root vegetables roasted in goose fat

Australian Gourmet Traveller recipe for Middle Eastern-inspired beetroot and moghrabieh salad

Australian Gourmet Traveller wine match recipe for spice-rubbed chicken with pink grapefruit and beetroot salad.

Australian Gourmet Traveller recipe for battered beetroot and cauliflower by Rita Macali from Melbourne restaurant Supermaxi.

Australian Gourmet Traveller Italian side dish recipe for broad beans, rainbow chard and beetroot.

Australian Gourmet Traveller recipe for slow-roasted pork shoulder panini with parsley mayo and pickled beetroot.

Australian Gourmet Traveller recipe for warm cauliflower, chickpea and beetroot salad by Sydney restaurant Cru 54.

Australian Gourmet Traveller masterclass recipe for duck confit, beetroot and green bean salad.

Australian Gourmet Traveller recipe for giardinièire (pickled garden vegetables).

Australian Gourmet Traveller recipe for Sri Lankan beetroot curry by Peter Kuruvita.

Australian Gourmet Traveller wine match recipe for pot-roasted venison with lentils, roast beetroot and shallots.

Australian Gourmet Traveller Italian recipe for tortelli caramelle (pasta filled with wild greens and beetroot) by Anna Maria Eoclidi

Australian Gourmet Traveller fast recipe for spiced pork chops with beetroot relish

Australian Gourmet Traveller fast recipe for spiced rare tuna, avocado and pickled beetroot salad

Australian Gourmet Traveller fast recipe for grilled mahi mahi with baby vegetable escabeche

A Gourmet Traveller recipe for a Scandinavian seafood feast with salads and assorted condiments.