Fiery beetroot salad

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Why buy a ready-made salad pot when this one tastes far better, can be whipped up in moments and you have the satisfaction of homemade food? Beetroot can certainly divide opinion – when I was in primary school I distinctly remember beetroot being served with everything (and I mean those cold vinegary slices) – sausages and beetroot anyone?! It took me a long while to come to like those earthy red roots after that chilling start!

But I’ve really come round to the earthy vegetables. Such a fine colour, great in salads, make beautiful soup. This one’s a salad dish that’s sweet but sharp and punchy,  versatile and very simple.

Fiery Beetroot Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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  • 4 beetroots, cooked and cut into cubes
  • 3 spring onions (scallions), sliced
  • 1 tbsp sherry vinegar
  • 2 tbsp olive oil
  • 1-2 tsp smokey chipotle Tabasco sauce, or other chilli sauce of choice
  • 1/2 tsp sugar
  • 1/2 tsp salt

– Mix together the vinegar, oil, Tabasco, sugar and salt
– Pour over the beetroot and spring onions
– Mix delicately so the spring onions don’t go completely red! Some redness is inevitable.

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Beetroot, Parsnip and Horseradish Soup

This is a fantastic soup: earthy, rooty flavours with the punch of horseradish, and such a vibrant colour – a real autumnal warmer!

Beetroot, Parsnip and Horseradish Soup (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

serves 4

  • 1 onion
  • 1 carrot
  • 1 sticky celery
  • 3 parsnips
  • 1 small potato
  • 4 cooked beetroots
  • 600ml vegetable stock
  • 1 tsp lemon juice
  • 1 tbsp horseradish sauce, dairy-free

– Sweat together the onion, carrot and celery.
– When nicely softened but not browned, add the parsnips, beetroots and potato.
– Pour over the stock and simmer for 15-20 minutes until the vegetables are cooked through.
– blend until smooth. Add the lemon juice and adjust the seasoning.
– Stir in the horseradish. Taste and serve.