Recipes

Chosen from The Riverford Farm Cook Book, Guy writes "This beetroot recipe was sent to us by a box scheme customer. Who it is, we don't know, but please come forward. It's a delicious soup and very quick to make if you have some cooked beetroot to hand. If you don't have any cooked beetroot but still need a quick soup, try it with the same quantity of finely grated raw beetroot."

Serves 4

    2 tbsp olive oil
    1 onion, chopped
    1 potato, peeled and diced
    2.5cm piece of fresh ginger, grated or finely chopped
    Grated zest of 1 orange, plus extra to serve
    Juice of 2 oranges
    3 medium beetroots, cooked and cut into small dice
    1.2 L water
    Sea salt and freshly ground black pepper
    A little cream or yoghurt to serve

Method

Heat the oil in a large pan, add the onion and fry until soft but not coloured. Add the potato and ginger and fry for 3 minutes. Add the orange zest and juice, plus the beetroot and water, then bring to the boil and simmer for 20 minutes, until the potato is tender. Blend until smooth. Reheat gently and season to taste.

Serve garnished if you like with a swirl of cream or yoghurt and a little grated orange zest.