Journey Forth

25 October, 2008


Filed under: Family,Food,Life,Random,The Good Life,Thoughts,Vegetables — by Karen @ 7:48 am

Beetroot is a deep red root vegetable. It is usually either boiled and then eaten as a cooked vegetable or served cold in a salad. Beetroot has a higher sugar content than most vegetables. It is rich in vitamin C, fibre, potassium, magnesium, manganese, and folic acid. The leafy tops are an excellent source of beta-carotene, iron and calcium. 
My favourite beetroot recipe: Beetroot Soup


1 tbsp olive oil
4 spring onions, chopped
350g cooked beetroot, chopped
200ml chicken stock (vegetarians can substitute for chicken stock)
1 tablespoon horseradish cream
250g sour cream
squeeze of lemon
To garnish
2 tablespoon chives finely chopped


1. Heat a saucepan until just hot, then add the olive oil and spring onions and cook for two minutes.
2. Add the cooked beetroot, chicken stock and horseradish and bring to the boil.
3. Simmer for 2-3 minutes.
4. Place in a blender and process until smooth, squeeze in juice from lemon.
5. Return to the saucepan and stir in the sour cream.
6. Serve with a sprinkling of chives.

Preparation time: Less than 30 minutes

Cooking time: 10 to 30 minutes

Serves 2

Recipe by Anthony Worrall Thompson 

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