Beetroot and Tomato Soup

This recipe is roughly based on this Abel & Cole recipe, but tweaked.

3 raw beetroot, grated
1 can tomatoes with garlic
1 onion, chopped
2 tsp lazy garlic
300ml vegetable stock
1 tbsp olive oil
Grated goats cheese
pepper

Soften the onion in the oil for a couple of minutes. Add the grated beetroot and stock, simmer for 7 minutes. Add the tomatoes and garlic and heat through. Blend roughly (all the bits are pretty small and soft anyway, so may as well keep the soup a bit chunky). I thought it needed a bit more water, so added some. Season and serve with the grated cheese.

Beetroot and Quinoa Tabbouleh

This is another Rose Elliott recipe, and basically consists of lovely soft onions with balsamic vinegar, raw grated beetroot, cooked quinoa and a bit of lemon juice all stirred together. Lovely, simple and quick.

Warm pumpkin, beetroot and alfafa salad

75g brown rice
3 beetroot
400g butternut squash
1.5 tbsp olive oil
1tsp cumin seeds
4 garlic cloves
1/2 tbsp red wine vinegar
50g alfafa sprouts
spinach

Heat the oven to 200c. Wrap the beetroot loosely with foil and roast for 45 minutes. At some point cook the rice and set it aside.

Peel the squash and scrape out the seeds. Cut it into chunks and put on a baking tray. Sprinkle with 1/2 tbsp oil and the cumin seeds, add the garlic and roast with the beetroot for 30 minutes.

Remove the veg, peel and chop the beetroot. Peel the garlic cloves. Mash one of them with the rest of the olive oil and red wine vinegar to make a dressing and season.

Put the rice, roast veg and remaining garlic cloves in a big bowl and mix together. Add the alfafa sprouts and stir in. Serve on a bed of baby spinach leaves. (The leaves from the beetroot would have been better, but mine didn't come with any).

Serves 2