The Lazy Girl’s Guide to Easy and Healthy Dinner Recipes

Beetroot recipes that taste as good as they look for guilt-free bingeing

Beetroot, the colourful table stunner that can instantly pep up any meal layout, is also a versatile ingredient. It can be used grated raw, roasted or whole in salads, ground and used in hummus, wholesome soups and pizza bases. And if you are craving dessert, beetroot tastes good in cakes and brownies too. It’s beetroot season now and you can get plenty of them to rustle up healthy and delicious meals at home. Here are two dinner recipes that you can make in under 20 minutes.

Pink Beetroot Dimsums



1-cup dough

2 tbsp oil

Salt to taste

2 teaspoon beetroot paste or1 tablespoon beetroot Juice

½ cup grated brocolli

½ grated carrot and cabbage 

¼ cup finely chopped Asparagus

2 tsp ginger

½ tsp salt

½ tsp pepper 


Combine all the ingredients together for the dough and knead into a soft pliable dough.

Add beetroot paste or Juice so that dough turns pink in colour

Divide in into 15 equal portions

Roll out each portion into very thin circle of approx. 50 mm diameter

Fill rolls with Mixture of vegetable fillings and roll from the end clutching to center giving it shape of dimsums

Steam in Steamer for about 15-18 minutes

Enjoy with Sauce or Dip 

Recipe by Chef Hemant Negi at Romeo Lane 

Beetroot soup

beetroot soup


1kg Beetroot

100g Red onion 

10g Fresh garlic 

50g Celery

200g Red bell pepper 

200g Yellow bell pepper

200g Green bell pepper

20ml Oil

10g Salt

1litre Water


Peel and cut the beetroot.

Wash and cut all the vegetables into medium cubes.

In a pot, add oil and sauté onion, garlic and celery.

Add rest of the vegetables and add salt. 

Sauté for a few minutes and add water. Once the water starts boiling, cover the pot and let it simmer for 15 min.

When the vegetables are softened, turn off the heat.

Using the hand blender, blend it thoroughly and then strain it. 

Serve hot.

Recipe by Chef Amit Kumar, L'Opéra Culinary Head