Take a look at our next club recipe, which is perfect for those doing Veganuary.
Let us know how you get on by tagging us on social media here.
Ingredients
- 500g Raw Beetroot
- 2 tbsp olive oil
- 30g Fresh Root Ginger
- 2 leeks, finely sliced
- 2 celery stalks, finely sliced
- 1 litre fresh vegetable stock
- 1 tbsp lemon juice
- 4 tbsp natural coconut milk yogurt plus extra to serve
- 1 handful dill leaves
- Salt and pepper for seasoning
Method
- Preheat the oven to 200°c, gas mark 6.
- Top, tail and clean the beetroot (no need to peel) cut into bite-sized chunks. Toss with 1 tbsp olive oil and roast on a roasting tray for 30 minutes, turning halfway.
- While the beetroot is roasting, cut the ginger into matchsticks. Heat the remaining 1 tbsp olive oil in a large saucepan and over a medium heat - Sauté the ginger with the leeks and celery for 10-15 minutes until softened and starting to caramelise.
- Stir in the cooked beetroot, then the stock, and bring to the boil. Season, simmer for 5 minutes, take off the heat and leave to cool for 10 minutes.
- Transfer to a blender, add the lemon juice, coconut milk yogurt and most of the dill (keeping some for garnish). Blend until smooth (in batches if necessary), season and add a little water and more lemon juice to loosen, if needed.
- Serve in bowls with a spoonful of yogurt and a scattering of dill leaves.
Please note, this recipe serves four.
Allergens – This recipe contains celery and sulphites. Please ensure you check the ingredients on any store brought items to make sure they are suitable for any dietary requirements.
