Cold beet and kohlrabi soup

The sweet flavour of kohlrabi blends well with the earthy, full flavour or raw beet in this summer soup which is quickly made in your food processor or blender.

Cold beet and kohlrabi soup

Ingredients:

1 beet, peeled, chopped

1 kohlrabi, peeled, chopped

½ cup chopped kohlrabi greens

1 small shallot, peeled, quartered

2 tablespoons grated white radish

pinch of fresh thyme

pinch of fresh tarragon

1½ - 2 cups hemp milk or almond milk

sprigs of fresh thyme

Beets, kohlrabi, thyme, and white radish

Preparation :

1. Having washed the vegetables, peel and coarsely chop them. Put them in a food processor or blender.

2. Wash and spin-dry the herbs. Crush them and add to the vegetables.

3. Add the shallot, the radish and the hemp or almond milk, then process or blend to a smooth puree.

4. Decant into two soup bowls. Garnish with a sprig of fresh thyme.

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Portuguese beet and potato casserole

This simple beet casserole can be a meal in itself, or it can be used as an entree. It contains all the health benefits of cooked beets, plus a full range of essential protein and a small portion of fat in the form of butter.

A Portuguese acquaintance described this dish to me, but this recipe is my own version of Portuguese beet and potato casserole. First, rather than simply using ordinary white potatoes, I've used a selection of Little Gems: purple, red and white. Also, I used red onion rather than yellow cooking onion, and Almond milk rather than the dairy milk which would normally found in a Portuguese home.

Portuguese beet and potato casserole

Yield: 4 - 6 servings

Oven: 190℃ (350 ℉)

Ingredients:

1 cup mashed purple, red and white Little Gem potatoes with skins intact

1 cup red onion, thinly sliced

2 medium-sized beet roots, steamed, grated

 2 eggs, lightly beaten

½ cup grated Parmesan

½ cup Almond milk, scalded

 1 tablespoon butter (or ghee), plus 1 teaspoon butter to coat the oven dish

fresh ground sea salt

 fresh ground black pepper corns

Preparation:

1. Prepare oven dish by rubbing the inside with 1 teaspoon of butter. Set aside.

2. Mix the grated beet, mashed potato and sliced onion.

3. Beat eggs lightly, then add Parmesan. Combine. Fold into beet mixture.

4. Add milk, 1 tablespoon of butter, salt, and pepper. Mix. At this point, the mixture will be purple. Have no fear; heat will alter the colour of this mixture.

5. Turn the mixture out into the prepared oven dish.

6. Bake for 50 - 60 minutes. Serve immediately.

Oven fresh Portuguese beet and potato casserole

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