A bit unusual but just as good, the golden beetroot is packed with nutrients and full of flavour. If you’ve grown beetroot in the vegetable garden or in the allotment, you’ve probably found yourself with a glut of produce, but thankfully the golden beetroot is a versatile variety and can be used in lots of different recipes. It’s golden-yellow flesh looks great mixed in with a purple variety for a salad or on its own, roasted and blended into a nutritious autumn soup. The recipe below uses garlic, ginger and paprika to add warmth to the recipe, whilst extra leeks and carrot up the veg content, ideal for reaching your five-a-day goal.
Golden beetroot soup (Serves 4)
1kg golden beetroot, peeled and diced into 2cm chunks. Finely chop any leaves
3 onions, chopped
500g carrots, diced (about 2cm)
3 cloves garlic, minced
1 good-sized leek, sliced
2tbsp finely chopped root ginger
1 litre vegetable stock
Vegetable oil (olive, rapeseed or sunflower)
Salt and pepper to taste
Optional – chopped parsley, paprika, lemon juice
Preheat the oven to 180°C/Gas 4
Place the beetroot and carrots in a roasting tin and drizzle with oil. Roast in the middle of the oven for 20-30 minutes until soft – test with a sharp pointed knife or cake tester.
Meanwhile, put a tablespoon of oil in a large pan and sauté the onions and leeks. Add the garlic, root ginger and beetroot leaves (if you have them). Put aside when cooked.
Remove the roasted vegetables from the oven and add, alongside the onion mixture, to a pan of hot stock. Season to taste and simmer for about 15 minutes.
Allow to cool for a few minutes, add lemon juice if desired and whizz with a handheld blender.
Taste, season and serve with chopped parsley or a sprinkle of paprika.