Ruby Soup – Beetroot Soup with Fresh Herbs

This lovely soup should be tried by anyone who says that they hate beetroots. I used to hate beetroots, too, until I actually started using fresh beetroots in my cooking. Give beetroots another chance!

Ruby Soup

4 beetroots
2 carrots
2 small red onions
3-4 smallish cloves of garlic
fresh ginger
fresh coriander
fresh parsley
gluten-free bouillon powder
sea salt

1. Peel the beetroots, the carrots, the onions, the garlic and the ginger, and chop them coarsely.

2. Wash the coriander and the parsley. I used a generous amount of coriander!

3. Put all the ingredients – including the bouillon powder and the salt – in a large pot, and add enough water to cover all the ingredients.

4. Cook until the beetroots and the carrots are ready.

5. Liquidise and serve.

6. Let me know if you still hate beetroots.

Annika

Red Roots - Beetroot Casserole

What's on the menu tonight? A casserole made with 'red roots' and other goods (when translated directly from the Finnish word 'punajuuri', 'beetroots' become 'red roots').

This one is simple but does take a while to prepare. What I usually do is that I prepare a huge portion and then eat it either hot or cold for a few days.

Buon appetito!


RED ROOTS

beetroots
red onions
Brazil nuts
potatoes

Dressing:
extra virgin olive oil
paprika
pepper
sea salt

1. Wash, cook, peel and slice the beetroots.

2. Cut the onions in half and slice the halves.

3. Peel the potatoes and slice them as thinly as you can. To get an idea about the proportions of the ingredients, I usually use four or five times as many beetroots as potatoes.

4. Mix the ingredients of the dressing. Be generous with the paprika!

5. Arrange layers of the ingredients in the casserole and bake in 180 degrees for about an hour.

6. Let me know if you have ideas on how to improve the dressing!