peppa this looks weird but Madhur jaffreys beetroot curry recipe is really nice ( makes your rice go pink also!! heres another one from waitrose
And heres my recipe for Red cabbage and beet borscht
This makes a rather startling colour but filling and earthy tasting soup (and no pretensions towards being ‘the real thing’),
Serves 6 at 667 cals for the whole recipe so about 111 a portion
I like mine with a little crumbled feta on top and a splash of hot sauce (of course as it’s me!) ..though you could have half fat crème fraiche or sour cream
200g Potato
250 g Cooked Beetroot
2 Medium Onion -
1 Celery stalk, medium (7-1/2" - 8" long)
1 Carrot -
Half a Red Cabbage chopped
Smoked Pancetta 110g, 1 pack
400g can Tinned chopped Tomatoes
Caraway Seed I teaspoon
Dried Dill half teaspoon
Fresh - Dill, small packet
Smoked Pancetta 110g, 1 pack
Chicken (or veggie) Stock Cube, 1 cube
Splash of red wine or cider vinegar
Chop up celery onion carrot into small dice , Fry off with pancetta in large pans until soft and then drain off excess fat. (or if making veggie version use spray oil for this stage) .
Thinly slice potatoes (I leave the skins on) and add to the pot with caraway seeds and dried dill. Add made up stock add to cover and simmer until pots are tender.
Shred cabbage and chop beetroot and add to the pot with the tinned tomatoes .salt and pepper to taste and simmer until cabbage is tender.
Add chopped fresh dill and splash of vinegar to taste and liquidise.
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