Yorkshire puddings with roasted beetroot

Yorkshire puddings with roasted beetroot

Perfect with a winter roast dinner

Yorkshire puddings with roasted beetroot can be eaten as a side dish or as a main meal.

Delicious as part of a vegetarian roast dinner, these crisp savoury puddings taste great on their own or as a substantial side dish.

An egg and flour-based batter is put into hot oil and baked so that that it puffs up into light and crispy puddings.

Beautifully purple beetroot is slow-roasted with balsamic vinegar, olive oil and rosemary until is soft and sticky. Fill the crunchy Yorkshire puddings with this oven-roasted beetroot and garnish with rosemary sprigs.

Pudding or popover?

Yorkshire puddings originate from Yorkshire in England. They can be served on their own or filled. Classically they are eaten with gravy and roasted meat. They can also be eaten with jam and cream as dessert. Traditionally meat dripping was used to cook the batter.

America has a version of Yorkshire pudding that is called a popover. The term “popover” derives from the action of the batter popping over the top of the muffin tray when cooking.

My vegetarian version uses rice bran oil instead of meat dripping and the puddings are served as a savoury dish with balsamic-roasted beetroot instead of a meat-based gravy.

You should make Yorkshire puddings with roasted beetroot because they are:

  • A classic, British side dish that tastes great.
  • Seasonal – beetroot is now in season (winter).
  • Freezer-friendly – the Yorkshire puddings can be frozen once they have been cooked and cooled.
  • Budget-friendly – flour, egg, milk and oil are all you need to make the puddings.

Yorkshire puddings with roasted beetroot’s main ingredients:

  • Plain flour
  • Egg
  • Milk
  • Beetroot
  • Balsamic vinegar
  • Rosemary
Yorkshire puddings with cubes of beetroot
Yorkshire puddings with roasted beetroot

Tips for busy cooks

You can use whichever ovenproof, non-stick containers you like to make the Yorkshire puddings. Sometimes I use ramekins or small baking dishes instead of using a muffin tray.

You can make the Yorkshire pudding batter in advance and leave it in the fridge until needed.

If beetroots aren’t in season, use pumpkin, carrots or celeriac instead.

Sage and thyme would also work well with the roasted beetroot if you don’t have any fresh rosemary.

Once cooked & cooled, the Yorkshire puddings can be frozen.

Serving suggestions:

  1. Dinner side dish – serve a Yorkshire pudding with a vegetarian pasty pot pie.
  2. Dinner main meal – eat two Yorkshire puddings and beetroot with roasted potatoes and vegetable gravy.

Traditional Sunday roast side dish

Yorkshire puddings with roasted beetroot are ideal to serve as a side dish for a vegetarian Sunday roast.

Hearty and flavoursome, these savoury puddings are just what you’ll want to eat during colder weather.

Did you eat these Yorkshire puddings with roasted beetroot as a side or as a main meal?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Got lots of beetroot? Try this recipe next: beetroot and blue cheese tarts

Yorkshire puddings with roasted beetroot

Yorkshire puddings with roasted beetroot can be eaten as a side dish or as a main meal. Crisp savoury puddings topped with balsamic-roasted beetroot.

Meal Type Dinner, Side Dish
Cuisine British-Inspired
Keyword Vegetarian, Yorkshire puddings with roasted beetroot
Chill batter in fridge 15 minutes
Total Time 40 minutes
Servings 6 Small Yorkshire puddings
Author Veg Coast Cook

Ingredients

Yorkshire puddings

  • 35 g plain flour
  • Pinch of salt
  • 1 large free-range egg
  • 75 ml milk
  • 3 tsp rice bran oil

Roasted beetroot

  • 600 g beetroot approx. 2 large, peeled & cut into 2cm cubes
  • 2 tsp extra virgin olive oil
  • 2 tsp balsamic vinegar plus extra for garnish
  • ½ tbsp fresh rosemary chopped (plus roast some sprigs for garnish)
  • Salt and pepper

Instructions

  1. Preheat oven to 220°C fan.
  2. Make the Yorkshire pudding batter by putting the flour and salt in a large bowl and making a well in the centre. Add the egg and milk to the flour and whisk with a balloon whisk until there are no lumps. Refrigerate batter for 15 minutes.

  3. Put beetroot, olive oil, vinegar, rosemary, salt and pepper onto a large baking tray, mix with a spoon and spread it out in one layer. Roast in the oven on the middle shelf for 35-40 minutes.

  4. While the beetroot is roasting, put ½ tsp of rice bran oil into each of the wells of a six-holed, non-stick muffin tray and put the muffin tray on the top shelf in the oven for 5 minutes.

  5. Remove the batter from the fridge and transfer it into a jug. Take the muffin tray out of the oven and carefully pour the Yorkshire pudding batter into the hot oil in each of the six holes of the muffin tray. Put muffin tray back in the oven on the top shelf and bake for 25 minutes.
  6. To serve (hot): Drizzle the hot, roasted beetroot with balsamic vinegar and mix. Put the Yorkshire puddings on a platter, board or plate and top with roasted beetroot. Garnish with roasted rosemary sprigs.

Recipe Notes

This recipe makes six small Yorkshire puddings.

You can use whichever ovenproof, non-stick containers you like to make the Yorkshire puddings. Sometimes I use ramekins or small baking dishes instead of using a muffin tray.

If the beetroot starts to burn while roasting, cover the baking tray with foil.

Made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook



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