RECIPE BOOK
BY COSUN BEET COMPANY
Foreword RECIPE BOOK
For 125 years. That’s how long we’ve been growing sugar beet as a cooperative. Does it ever get boring? Absolutely not, we can’t get enough of it! Because sugar beet is incredibly versatile.
In fact, sugar beet is not only the primary source of sugar, but also a valuable raw material for more than 100 applications in food, care products and industrial products, among others. By continuously innovating, we are still discovering new possibilities.
Tasty recipes for every moment
Sugar beet in your own kitchen? Certainly! This recipe booklet will give you a taste of our versatile sugar beet. From breakfast to snack, from starter to main course, and ending with a dessert. This recipe booklet is proof: sugar beet not only belongs in our factories, but also in the kitchen!
Discover a different side to sugar beet and surprise yourself with these recipes from employees, chefs and even one AI-generated recipe. We promise these dishes will leave you wanting more!
Have fun in the kitchen and bon appetit!
Ingredients
50 g sugar beet
250 g flour
10 g dried yeast
6 g salt
3 eggs, at room temperature
120 g unsalted butter, small cubes at room temperature
1 egg yolk pinch of salt
Equipment needed mixer mixing bowl baking tin pastry brush oven
Brioche Betterave Brioche Betterave
Preparation
• Peel the sugar beet and cut into small cubes.
• Boil the cubes in 1 litre of water for at least 10 minutes and drain.
• Mash the sugar beet.
• Place the flour, yeast, sugar, salt, sugar beet puree and eggs in a bowl and knead for about 8-10 minutes using a mixer with dough hooks. Kneading by hand is also possible, but then allow 10-15 minutes kneading time.
• Add the butter, cube by cube, and knead until all the butter is fully incorporated.
• Allow the dough to stiffen overnight in the refrigerator in a well-covered bowl. Alternatively, allow the dough to rise for an initial 90 minutes in a warm and draught-free place. Make smaller balls of the dough and allow them to rise a second time for 60 minutes in a warm and draught-free place.
• Knead the dough well for a few more minutes by hand.
• Divide the dough into 8 equal parts, form into balls and place in a baking tin greased with butter.
• Brush the brioche with the egg yolk and a pinch of salt.
• Allow the brioche to rise for another 70 minutes.
• Bake the brioche in the oven for 25 minutes at 180°C (top and bottom heat).
Tips
• You can also make the dough early in the morning and bake it in the evening.
• Allow the brioche to cool for a while in the baking tin. It will shrink slightly, making it easier to remove.
Ingredients
Granola
with sugar beet
BREAKFAST 8 PERSONS 90 MIN
Preparation
Granola with sugar beet
200 g sugar beet
70 g raw unpeeled almonds (with skin)
160 g gluten-free oats
85 g raw buckwheat
60 g sunflower seeds
60 g pumpkin seeds
40 g coconut flakes
40 g chia seeds
45 g fresh pitted dates
2 tbsp virgin coconut oil
120 g unsweetened apple sauce
1 small piece of ginger, grated
3 tbsp cinnamon
Equipment needed
food processor kitchen knife baking paper immersion blender saucepan bowl oven
TIP:
You can store the granola in an airtight container for 3-4 weeks.
• Peel and cut the sugar beet into small cubes.
• Boil the cubes in 1 litre of water for at least 20 minutes and drain.
• Puree the sugar beet until it has a smooth texture.
• Put the almonds in a food processor and blitz 2-3 times until broken into pieces (not too small). You can also do this manually, using a sharp knife.
• Put the pieces in a large bowl with all the other dry ingredients except the cinnamon.
• Cut the fresh pitted dates into very small pieces and add.
• Stir everything until nicely combined.
• Melt the coconut oil in a pan.
• Add the sugar beet puree, apple sauce, ginger and cinnamon and stir everything well.
• Pour the sugar beet mixture into the bowl of dry ingredients and mix well.
• Heat the oven to 170°C and line a baking tray with baking paper.
• Pour the mixture into the baking tray and place in the oven for about 40 minutes; spoon the mixture over every 10 minutes so that the outer edges do not burn.
• Remove the baking tray from the oven and allow to cool for about 20 minutes.
Fruity beet smoothie
Fruity beet smoothie
Ingredients
200 g sugar beet
4 apples
4 strawberries
250 g grapes, seedless
80 g beet juice
Equipment needed
thin peeler/peeling knife
chopping board immersion blender blender
Preparation
• Dice the sugar beet (2 cm) and cook for 20-25 minutes in shallow water with the lid on the saucepan.
• Puree the cooked diced sugar beet with an immersion blender and allow to cool.
• Peel and slice the apples, remove cores.
• Remove any leaves/stalks from the strawberries.
• Place all ingredients into the blender and blend until smooth.
• Pour the smoothies into glasses
Cake with a sugar beet bite Cake with a sugar beet bite
CAKE 8 PERSONS 60 MIN
Ingredients
250 g sugar beet, finely grated
235 g butter
150 g Van Gilse white soft sugar
4 eggs
80 g rapeseed oil
400 g flour
10 g baking powder
3 g cinnamon
1 pinch of salt
Equipment needed oven
stand mixer/mixing bowl + whisk
silicone spatula
baking paper
baking tin skewer
Preparation
• Preheat the oven to 175°C.
• Peel and finely grate the sugar beet.
• Beat the butter and caster sugar in the stand mixer on medium-high speed for 2 to 3 minutes until fluffy.
• Clean the sides of the mixing bowl with a silicone spatula, add the eggs and mix for 2 to 3 minutes on medium-high speed.
• Clean the sides of the mixing bowl again and gradually add the oil, pour slowly.
• On the lowest setting, add the flour, baking powder, cinnamon and salt and mix well.
• Finally, mix in the grated sugar beet.
• Pour into a baking tin lined with baking paper and bake for about 30 to 40 minutes until the cake is nicely golden brown in colour (test with a skewer: if it comes out dry, the cake is done).
• Turn the cake out onto a wire rack and allow to cool.
Ingredients
250 g sugar beet
450 g flour
175 g butter, cold 2 egg yolks
140 g icing sugar zest of 1 lemon
10 ml (raspberry) vinegar
1 tbsp vanilla essence
1 l water
Equipment needed sieve mixing bowl rolling pin biscuit cutter cling film
Beet Biscuits
Beet Biscuits
SNACK 8 PERSONS 60 MIN
Preparation
• Peel the sugar beet and cut into small cubes.
• Boil the cubes in 1 litre of water and add a generous splash of (raspberry) vinegar.
• Add a teaspoon of vanilla essence (or a vanilla pod cut open).
• Cook for at least 10 minutes and drain.
• Mash the sugar beet.
• Mix the sifted flour, icing sugar and cold cubes of butter and quickly knead this into a sandy dough by hand.
• Add the egg yolks, sugar beet puree and lemon zest and knead into an even dough. Add a little extra flour, if the dough feels too wet.
• Form the dough into a ball and press it flat.
• Wrap the flat disc of dough in cling film.
• Place the dough in the refrigerator for at least half an hour.
• Preheat the oven to 180°C.
• Roll out the dough to about a 0.5 cm and cut out the biscuits with the biscuit cutter.
• Place on a lined baking tray and bake the biscuits in the oven for about 20 minutes until light brown.
Summum hummus Summum hummus
Ingredients
100 g sugar beet
10 ml (raspberry) vinegar
350 g chickpeas
½ lime
1 clove of garlic
3 tbsp tahini, paste
½ tbsp chili flakes
1 tbsp cumin seeds
5 tbsp cold water
3-4 tbsp extra virgin olive oil
½ tbsp mild paprika powder salt and pepper to taste
Equipment needed:
lemon squeezer tall cup bowl kitchen knife tablespoon chopping board strainer immersion blender
Preparation
• Peel and cut the sugar beet into small cubes.
• Cook the sugar beet cubes in a shallow layer of water and (raspberry) vinegar for 20-25 minutes, keeping the lid on the pan.
• Drain the water and mash the cooked cubes with an immersion blender blender until smooth.
• Rinse the chickpeas under cold running water in the sieve or colander and drain.
• Squeeze the juice from half the lime, and finely chop the garlic.
• Keep 2 tablespoons of chickpeas aside, place the remaining chickpeas in a tall cup and add the lime juice, garlic, tahini, salt, chili flakes, cumin seeds, 2 tablespoons of olive oil and water.
• Puree with a hand blender until the hummus is smooth. Add salt and pepper to taste.
• Spoon the hummus into a bowl, drizzle with olive oil and sprinkle with paprika powder and the chickpeas that were kept aside.
TIP:
Briefly toast these chickpeas in the pan before topping the hummus.
Sugar beet soup Sugar beet soup
Ingredients
For the soup:
500 g sugar beet
1 onion
2 cloves of garlic
4 cm ginger root
1 leek
½ fennel bulb
1 l vegetable stock
1 bay leaf
1 tbsp olive oil
For the garnish:
100 g sugar beet
25 g shiitake mushrooms
½ fennel bulb
3 sticks of celery
1 tbsp olive oil
Equipment needed
chopping board kitchen knife saucepan
immersion blender sieve
Preparation
• Chop the onion and finely chop the garlic and ginger.
• Cut the leek into rings and the fennel into chunks.
• Cut the sugar beet into roughly 2 by 2 cm cubes.
• Fry the onion, garlic and ginger in oil for about 3 minutes.
• Add the leek and fennel and fry briefly.
• Add the sugarbeet cubes and the vegetable stock bay leaf and simmer for about 45 minutes until the sugar beet is tender. Remove the bay leaf after the cooking time.
• Puree with an immersion blender into soup and then pass the soup through a fine sieve.
• Season the soup with salt and pepper.
For the garnish
• Finely dice the sugar beet, cook until tender in plenty of water and allow to cool.
• Finely dice or slice the remaining ingredients.
• Fry the shiitake mushrooms in oil until golden brown.
• Add the remaining ingredients and simmer until cooked.
• Ladle the soup into the bowls and place the garnish on top before serving.
Waldorf salad 2.0 Waldorf salad 2.0
Ingredients
250 g sugar beet ½ apple
½ lemon (juice and zest)
30 g mayonnaise
30 g crème fraîche
75 g walnuts (toasted in a dry pan) salt and pepper to taste
Equipment needed
kitchen knife chopping board salad bowl whisk frying pan
Preparation
• Peel and julienne the sugar beet and apple.
• Mix lemon juice, lemon zest, mayonnaise and crème fraîche with a whisk to make an even dressing.
• Season to taste with salt and pepper.
• Add the sugar beet and apple.
• Break the walnuts into chunks and toast them in a frying pan without oil.
• Add the walnuts to the salad.
Beet chips Beet chips
Ingredients
1 sugar beet
2-3 l sunflower oil
3-5 tbsp potato starch
coarse sea salt, to taste
Equipment needed
deep fryer kitchen knife chopping board saucepan kitchen paper (large plastic bag)
Preparation
• Peel and cut the sugar beet into the desired chip thickness.
• Cook the chips in plenty of boiling water for 15 minutes.
• Rinse the chips with cold water and drain on paper towels.
• Heat the deep fryer oil to 150°C.
• Pass the pre-cooked chips through the potato starch to form a thin layer around them. Tip: put the fries in a large plastic bag with 1 tablespoon of potato starch and shake.
• Deep fry the chips for about 5 minutes, without browning.
• Drain well on paper towels and allow to cool completely again.
• Before serving, heat the oil to 180°C.
• Deep fry the chips until golden brown; this will take about 4 minutes.
• Drain the chips well on paper towels.
• Sprinkle with coarse salt to taste and serve.
Beet mash
Ingredients
450 g potatoes, floury
450 g sugar beet
1 leek
100-150 ml buttermilk
30 g butter
¼ tbsp nutmeg
salt and pepper to taste
Equipment needed chopping board kitchen knife saucepans masher
MAIN COURSE 4-6 PERSONS 45 MIN
Preparation
• Peel the potato and cut into quarters.
• Peel the sugar beet and cut into roughly 2 by 2 cm cubes.
• Cook the sugar beet for about 25 minutes until tender.
• Cook the potatoes for about 20 minutes until tender.
• Briefly soften the leeks in butter.
• Drain the potatoes and sugar beet and allow the steam to dissipate in the same pan.
• Mash the potatoes and sugar beet into a coarse mash, adding a dash of buttermilk and knob of butter to taste;
• Season to taste with salt, pepper and nutmeg.
TIP: Add (vegetarian) smoked sausage.
Sugar beet pancake Sugar beet pancake
MAIN COURSE 6 PERSONS 45 MIN
Ingredients
500 g sugar beet
50-100 ml raspberry or wine vinegar
1 tbsp vanilla essence (or 1 vanilla pod cut open)
1 l (whole) milk
500 g wheat flour
3 eggs
1 pinch of salt frying butter or olive oil
Equipment needed chopping board kitchen knife saucepan sieve immersion blender whisk
mixing bowl frying pan
Preparation
• Peel the sugar beet and cut into small cubes.
• Boil the cubes in 1 litre of water and add a generous splash of (raspberry) vinegar.
• Add a teaspoon of vanilla essence (or a vanilla pod cut open).
• Cook for at least 20 minutes and drain.
• Heat everything in 500 ml of milk (it may curdle, but that is not a problem).
• Mash the sugar beet in the milk until pureed.
• Sieve 500 grams of flour into a bowl and, while stirring with a whisk, add the remaining 500 ml of milk.
• Whisk into a smooth (thick) batter and add the eggs one at a time.
• Now carefully add the sugar beet and milk mixture, stirring vigorously.
• Stir until the batter is well mixed (due to the sugar beet, the batter will be slightly less smooth than that of regular pancake batter).
• Heat a knob of butter or a little olive oil in the frying pan and fry the pancakes.
‘Beetza’ base ‘Beetza’ base
MAIN COURSE
Ingredients
300 g water, lukewarm
40 g sugar beet
1 sachet dried yeast (7 grams)
500 g patent flour, plus extra 25 g olive oil (+ extra to grease the bowl)
12 g salt
Preparation
• Cut the sugar beet into small cubes.
• Cook the sugar beet cubes in shallow water for 20-25 minutes until tender, keeping the lid on the pan.
• Drain the water and puree the cooked cubes with immersion blender into a smooth puree.
• Mix the water together with the sugar beet puree and yeast in a large bowl (or in a stand mixer if necessary) and leave for a few minutes until it starts to foam.
Serving suggestion for pizza margherita:
500 ml pizza sauce
300 g mozzarella in strips
1 bunch of basil Olive oil
Equipment needed mixing bowl tea towel scale (stand mixer with dough hooks) (pizza stone) wooden chopping board
• Add the flour along with the olive oil and knead into a smooth dough (preferably using the dough hook in a stand mixer).
• While kneading, add the salt.
• Remove the dough from the bowl and knead it into a ball.
• Grease the bowl with a little olive oil, add the dough ball and turn it so that it is covered all around with a thin layer of oil.
• Cover the bowl and allow the dough to rise for 60 minutes or until double in size.
• Divide the dough into 4 equal-sized balls on a lightly floured surface.
• Roll the dough into tight balls (the dough may feel a bit hardened).
• Dust the balls with some flour, cover with a tea towel and allow to rise for 30-45 minutes.
• Preheat the oven to 250°C (top and bottom heat), preferably with a pizza stone inside.
• Dust a wooden (chopping) board with a little flour and flatten each ball into a nice round, mediumsized pizza with raised edges.
• Generously brush the bases with tomato sauce and then sprinkle strips of mozzarella over the pizza.
• Bake the pizzas for 11-13 minutes until golden brown and cooked.
Serving the pizzas
• Add some basil leaves and drizzle with olive oil.
Feta-beet burger Feta-beet burger
MAIN COURSE 4-6 PERSONS 45 MIN
Ingredients
250 g sugar beet
1 red onion
1 clove of garlic
300-400 g oatmeal
(depending on the amount of moisture in the sugar beet)
1 egg
1 tsp olive oil
100 g feta cheese, crumbled
15-25 g fresh coriander, finely chopped
15-25 g fresh basil, finely chopped
Salt and pepper to taste 4-6 hamburger buns
Garnish as desired
(e.g. lettuce, guacamole, tomato slices, pickles, mango)
Equipment needed grater
peeling knife
mixing bowl
food processor or a kitchen knife + chopping board
grill pan or frying pan
Preparation
• Peel the sugar beet and grate it well.
• Chop the onion and squeeze the garlic and place these together with the grated sugar beet in a mixing bowl.
• Add 300 g oatmeal, the egg and olive oil and mix everything together.
• Add the feta, coriander and basil leaves.
• Add the remaining oatmeal if needed until you reach a mixture that can be kneaded like minced meat.
• Season to taste with salt and pepper
• Knead everything with your hands until well mixed.
• Place in the refrigerator for half an hour to allow the oatmeal to absorb the moisture. This is important so that all the ingredients stick together.
• Now form 4-6 burgers from the beet mixture. If the mixture is too loose, add some more oatmeal .
• Heat a grill pan.
• Fry the beet burgers in a pan with some oil for about 5 minutes on each side; flip halfway through.
• Stack your burger bun as desired.
Sugar beet teriyaki Sugar beet teriyaki
Ingredients
750 g sugar beet
2 carrots
1 red capsicum
1 green capsicum
1 onion
3 cloves of garlic
1 tbsp grated ginger
2 tbsp sunflower oil
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp mirin
(Japanese sweet rice wine)
1 tsp corn flour
(dissolved in 2 tablespoons water)
Garnish: sesame seeds and spring onion
Equipment needed wok pan
chopping board
kitchen knife spatula small bowl
Preparation
• Peel the sugar beet, wash the carrots and cut everything into strips.
• Thinly slice the red and green bell capsicums and onion and finely chop the garlic.
• Heat the sunflower oil in a large wok or skillet over medium-high heat and fry the garlic and ginger for 2 minutes.
• Turn the heat up to high and add the sugar beet, carrot and onion; stir-fry until they begin to soften (3-5 min).
• Add the capsicums and stir-fry for a few more minutes.
• In a small bowl, mix the soy sauce, mirin and dissolved corn flour.
• Pour the sauce over the vegetables and stir until evenly mixed.
• Cook for another 2-3 minutes until the sauce has thickened and the vegetables are tender but still crisp.
• Finally, add the tablespoon of sesame oil and fry briefly.
• Serve hot, garnished with sesame seeds and chopped spring onion.
TIP: Serve with noodles.
Sushi Tensai Sushi Tensai
Ingredients
200 g sugar beet
100 ml rice or raspberry vinegar
2 cm ginger roots
3 cm turmeric, fresh
200 g red, yellow and orange carrots
1 tbsp soy sauce (possibly supplemented to taste with small teaspoon of fish sauce)
2 tbsp wasabi
350 g sushi rice
80 g sushi vinegar
3-4 nori sheets (seaweed sheets)
+ sushi filling of your choice: cucumber, carrot, avocado, mango, etc.
Equipment needed
glass jar (500-750 ml) saucepan
sharp vegetable knife chopping board tea towel
thin peeler grater
bamboo mat sieve
Preparation 2 days in advance
• Boil 200 ml of water and 100 ml of vinegar.
• Using a thin peeler, peel slices of ginger and long strands from the already peeled sugar beet and add to the water.
• Julienne 100 grams of carrots (thin strips) or cut fresh turmeric in half and add.
• Cook for 10 minutes.
• Add a tablespoon of soy sauce if necessary.
• Meanwhile, sterilise a glass jar with boiling water.
• Add everything to the jar, put the lid on and turn upside down on a tea towel for 5 minutes.
• Leave in the jar for at least 2 days so that the flavours soak into the sugar beet and carrot, and the sugar beet takes on the (salmon) colour of the red and yellow carrot.
TIP:
Serve with soy sauce, pickled ginger and wasabi.
Preparation
Rice
• Rinse the sushi rice thoroughly in a sieve under cold water until the water runs clear.
• Cook the rice according to the instructions on the packaging.
• Allow the rice to cool for at least 10 min and mix in sushi vinegar for flavour.
Filling (of your choice)
• Slice the carrot, cucumber, onion, mango and/or avocado into thin strips.
Sushi
• Place a sheet of nori on a bamboo mat with the shiny side down.
• Spread a thin layer of rice over the nori sheet; leave about 1 cm free at the edges. This will be the adhesive edge.
• Place the fresh vegetable strips along with the slices of pickled sugar beet and ginger, cucumber, carrot, avocado (decide for yourself) in the centre of the rice.
• Roll up the bamboo mat, starting on the side with the filling, so that the filling ends up in the middle of the roll.
• Press the roll firmly as you roll.
Beeta cotta Beeta cotta
Ingredients
100 g sugar beet, peeled 1 vanilla pod (or 1 tbsp of vanilla essence)
50 g Van Gilse fine granulated sugar
500 ml whipping cream, fresh 4 gelatin sheets Coulis
3 sheets of gelatin
150 g forest fruit or fresh raspberries
½ lime (squeezed)
25 ml water
50 g Van Gilse fine granulated sugar
Optional garnish: fresh mint, blueberries, raspberries and/or currants
Equipment needed: chopping board kitchen knife
cooking pot with lid immersion blender 6 dessert glasses strainer
Panna cotta preparation
• Cut the sugar beet into small cubes and cook for 20-25 minutes in shallow water with the lid on the pan.
• Puree the cooked cubes with an immersion blender.
• Cut open the vanilla pod and scrape out the seeds with the tip of a knife.
• Add the vanilla seeds and pod to a saucepan along with the sugar and whipping cream.
• Heat over low heat for 10 minutes while stirring; make sure it does not boil.
• Meanwhile, soak the gelatin in cold water for at least 5 minutes and then squeeze out excess water.
• Add 4 sheets to the warm cream and stir until the gelatin is completely dissolved.
• Remove the vanilla pod and stir in the vanilla cream.
• Add the pureed beet to the vanilla cream, stir until smooth and divide between 6 glasses.
• Place the filled glasses in the refrigerator for at least 4 hours before the coulis can be added.
COULIS PREPARATION
• Soak the 3 gelatin sheets in cold water for at least 5 minutes.
• Put the forest fruit or raspberries together with the water and sugar in a saucepan over medium-high heat.
• Add the lime juice and stir to combine well.
• Bring the mixture to the boil while continuing to stir.
• Allow the mixture to simmer gently until the sugar is completely dissolved and the fruit has softened.
• Squeeze excess moisture from the gelatin sheets and add them to the hot coulis.
• Stir well until gelatin is completely dissolved.
• Pass the coulis through a fine sieve to remove any lumps or seeds.
• Allow the coulis to cool slightly before using.
• Pour the coulis over the stiffened panna cotta and allow to set for another 2 hours.
• Garnish with red fruit (raspberries, blueberries or currants) and a few mint leaves.
Ingredients
1 sugar beet 1 lemon
100 g Van Gilse
fine granulated sugar
40 ml water
15 g diced butter from the refrigerator
pinch of cinnamon
1 package fresh puff pastry
Equipment needed
thin peeler/peeling knife
chopping board
kitchen knife
saucepan with handle bowl
oven dish
serving board
oven mitts
sugar thermometer (optional)
Beet Tatin Beet Tatin
Preparation
• Preheat the oven to 200°C.
• Peel the sugar beet and cut into thin slices.
• Place the sugar beet slices in a bowl, drizzle. with lemon juice and shake well so all slices are covered.
• Put the sugar and water in a thick-bottomed saucepan and heat over high heat.
• Once the sugar is completely dissolved, turn the heat to medium-high and allow the sugar to reduce. Do not stir! Gently rock the pan back and forth to achieve even colouring.
• Remove the pan from the heat once the sugar mixture is the colour of caramel.
• Gently stir the cold cubes of butter into the caramel, one at a time. Remember that the caramel is very hot!
• Grease the baking dish with butter.
• Pour the caramel mixture into the baking dish and sprinkle with a pinch of cinnamon.
• Spread the sugar beet slices over the dish, placing them close together, and put in the pre-heated oven for 10 minutes so that the caramel darkens even more.
• Remove the puff pastry from the refrigerator 5 minutes in advance.
• Remove the dish from the oven and place the puff pastry on top of the sugar beet slices.
• Stuff in the edges using the back of a spoon.
• Bake in the oven for 30-40 minutes at 200°C until the pastry is puffed and dark golden brown and the sugar beet is soft.
• Allow to stand for 5 minutes.
• Turn the tarte tatin onto a serving plate in a single motion by inverting the baking dish. Watch out for the hot caramel!
• Cut into pieces and serve hot.
recipe book
IN HONOUR OF COSUN’S 125TH ANNIVERSARY, ON BEHALF OF