Beet & Quinoa Salad

1/2 cup quinoa
2 tbsp olive oil
2 large red onions
2 tbsp balsamic vinegar
2 tbsp lemon juice
2 small red beets
handful of flat leaf parsley, coarsely chopped
salt & pepper

Cook the quinoa according to directions.  (Make sure to wash thoroughly if it is the unwashed kind.  I splurge and buy this brand so I can skip this step.)  When finished cooking, remove from the heat and leave to stand, still covered, for 5 minutes.

Meanwhile, warm the olive oil in a deep, wide saucepan, add the onions, stir to coat with the oil, then cover and leave to cook gently for 10 minutes, or until very tender. 

Stir the balsamic vinegar into the onions, let it bubble, then remove from the heat.  Add the quinoa, lemon juice, beets, parsley and plenty of salt & fresh ground pepper to taste.  Scatter a little more parsley on top and serve. 

Beet, Fennel + Apple Soup

2 tablespoons extra virgin olive oil
1 fennel bulb, green parts discarded, white parts diced
1 yellow onion, diced
2 garlic cloves, finely minced
coarse sea salt
3 medium beets, peeled and roughly chopped
2 small apples, peeled and roughly chopped
6 cups vegetable or chicken stock
freshly ground black pepper

Heat the olive oil in a soup pot set over medium heat. Add the fennel, onion, and garlic along with a big pinch of salt and cook, stirring now and then, until softened but not browned, about 10 minutes.

Add the beets and apples to the pot and pour in the stock. Turn the heat to high, bring the soup to a boil, then turn the heat down and let the soup simmer until the beets and apples are completely soft, 30 to 35 minutes. Carefully puree the soup in a powerful blender and season to taste with salt and pepper.

Source: It's All Good - Gwyneth Paltrow and Julia Turshen

Cabbage, Beet & Carrot Salad with Cashews in a Ginger & Soy Dressing

3 medium carrots
3 raw medium beetroots
1/4 of a small red cabbage
1/4 of a small white cabbage
1 small red pepper, deseeded and finely sliced
1/2 a medium red onion, finely sliced
1 small bunch of fresh mint, leaves roughly chopped
1 small bunch of fresh coriander, leaves only
25g cashew nuts, lightly toasted in a dry frying pan and roughly chopped

For the soy, chilli & ginger dressing:
100ml dark soy sauce
100g clear honey
juice of 4 large limes
1 tablespoon caster sugar
2 cloves of garlic, crushed & finely chopped
2cm piece of fresh root ginger, peeled & finely chopped
75g cashew nuts

To make the dressing, put all the ingredients, apart from the cashew nuts, into a small pan. Bring to a gentle simmer, stirring constantly, and cook for 2 minutes, then remove from the heat and leave to cool.

Put the cashew nuts into a food processor, then add the cooled dressing and blitz until smooth. Keep to one side.

If you have a Japanese mandoline, use the attachment that cuts into curls to shred the carrots, otherwise use a flat mandolin with a medium attachment to shred them lengthways into spaghetti-like strips; or cut them into very fine, long julienne stripes with a sharp knife. Put the shredded carrots into a large bowl. Peel and shred the beetroots in the same way and add to the carrots.

Remove any damaged outer leaves from the cabbages, as well as the central core, and discard. Shred the cabbages very finely and add to the bowl, along with the pepper, red onion, mint, coriander leaves and toasted cashews, and toss lightly.

To serve, drizzle with the dressing, toss lightly and tumble on to a serving platter.


1 cup beets (thinly sliced) 
4 cups vegetable stock
1 Tablespoon butter 
2 teaspoons salt
1 ½ cups chopped onion 
Black pepper (optional)
2-3 potatoes, cubed 
1 Tablespoon chopped fresh dill
1 large sliced carrot
1 medium cabbage  
Sour cream
Extra dill

Begin cooking onions in butter in a large soup pot. Add salt and pepper. Cook until onions are translucent, add carrots and cabbage. Combine stock, beets and potatoes in soup pot, add all other ingredients. Cover and simmer slowly for 35-40 minutes or until all vegetables are tender. Add sour cream and extra dill.


1 bunch of beets with beet greens attached
2 medium oranges
1 small sweet onion, cut through root end into thin wedges
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon grated orange peel

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl. Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.


Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
Fresh arugula - rinsed, patted dry with a paper towel
Goat cheese - chevre
Walnuts - chopped

Dressing ingredients:
Olive oil
Dry powdered mustard
Salt and pepper

The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn't try tossing this salad; each plate was composed individually. The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements. Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I've described above.


6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 (1-lb) celeriac 
2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
2 tablespoons minced shallot
1/4 cup olive oil
3/4 teaspoon salt
1/2 cup chopped walnuts (2 oz), toasted and cooled 

Put oven rack in middle position and preheat oven to 425°F. Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours. While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets. Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root. Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.