Beetroot; the key ingredient for an autumn wedding

25 Sep 2017

For an autumn wedding menu and table set-up inspired by the season, turn to a key seasonal ingredient - beetroot

Image: Natalie Fogarty via Unsplash

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Dark red beetroots and dark green spinach. What have they to do with a wedding? Autumn, with its deep colours, gives you the chance to engineer a spectacular wedding reception menu.

Event planner, Roberta Sabbatani, advises to stick with seasonal products which are easy to source, and often cheaper as well. Beetroot is one of them. Just like many other vegetables, it was first cultivated by the Romans. Belonging to the same family as chard and spinach, beetroots are rich in calcium, iron and vitamins. The question is how to use them in a wedding menu and make them look appealing?

Because of their sweetness, they match incredibly well with ‘sour’ vegetables like spinach and spreadable cheeses, as well as any ingredient that has a sweet back taste; first and foremost, pork meat.Therefore bacon, Parma ham, duck, chestnuts and hazelnuts are the perfect combination for beetroots. Take a look at these DIY wedding menu suggestions, suited to the season and the produce it brings.

Appetisers: Ready Pastry Crust Rolled with Bacon


Serves 4

You will need:

  • 1 roll of ready to use pastry crust
  • 100g of bacon
  • 100g of grated parmesan cheese


  1. Cut the pastry crust in slices and place pieces of bacon on top.
  2. Sprinkle the parmesan cheese on the bacon.
  3. Roll the pastry crust.
  4. Place it in the oven at 200 degrees for 20 minutes, flipping the rolls both sides after 10 minutes.

Main Course: Spinach & Beetroot Cannelloni


Serves 4

You will need:

  • 14 ready dry lasagne sheets
  • 300g of spinach
  • 100g of fresh beetroot
  • 250g of soft cheese
  • 50g of parmesan cheese
  • Salt, pepper, olive oil, basil, nutmeg
  • Green and red food colouring
  • One egg


  1. Cook the dry lasagne sheets in boiling salty water where you’ve added some olive oil.
  2. Drain them and lay them open on a clean kitchen towel.
  3. Juice the spinach and the beetroot and, with a brush, colour 12 sheets with the spinach juice and two with the beetroot juice.
  4. Add few drops of colouring in the juices as well
  5. Mix the soft cheese with some pepper, parmesan, nutmeg and chopped basil.
  6. Spread the soft cheese mixture on the sheets and roll them to make cannelloni
  7. Cut the red lasagne sheets in various shapes and attach them on the cannelloni by using the white of one egg
  8. Steam heat them for few minutes to preserve the colour
  9. Once cooked, brush them again with the leftover juices to revive the colours. Serve warm.

Wedding Cake: Beetroot and Cream Cake


Serves 4

You will need:

  • Three discs of ready-made sponge cake
  • 200g of ready-made custard
  • Seasonal fruit of your choice
  • 100g of edible flowers
  • Two fresh beetroots
  • 300g of whipped cream


  1. Juice the beetroots and brush it over the sponge cake discs.
  2. Mix pieces of seasonal fruit with the ready-made custard.
  3. Lay the discs one on top of the other and fill the spaces in between with the ready-made custard (leave the top layer).
  4. Cover the cake completely with the whipped cream.
  5. Decorate it with the edible flowers.

You will also need to consider the overall look and feel of the wedding tables. Sticking with the two main ingredients of the main course, beetroot and spinach, your wedding colour scheme can reflect the palette with hues of reds and greens which can be complemented with a light cream. Here are a few suggestions:

For the table:

  • Use white plates as the colours of the food will stand out.
  • For the main course, use oblong shaped plates as they will complement the shape of the cannelloni.
  • For the cake, use round shaped plates and for the appetisers, square-shaped ones.
  • Use heavy cotton and jute table linen to create an autumn-like feel.
  • Mix and match red and green tumblers and wine glasses.
  • For the decoration, use winter flowers, like carnations and a lots of candles; roses for your bouquet.



For the guests

You might want to further complement your colour scheme and overall theme by giving your guests homemade beetroot chutney as a wedding favour. This can be presented in miniature jam jars and decorated with colourful fabrics and personalised labels.


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