Home
Recipes
beetroots

The Hummus brothers

Chickpea recipes

The Hummus brothers

40 minutes

Fresh pea soup with smoked peppered mackerel

Seafood recipes

Fresh pea soup with smoked peppered mackerel

10 minutes

Open roast vegetable lasagne

Butternut recipes

Open roast vegetable lasagne

40 minutes

Autumn tabouleh

Butternut recipes

Autumn tabouleh

Orange spiced roast baby beets and onions with tender eisbein

Orange spiced roast baby beets and onions with tender eisbein

1 hour, 30 minutes

The healthy tuna salad

The healthy tuna salad

30 minutes

Fresh salmon steak with sour cream and lemon thyme

Fresh salmon steak with sour cream and lemon thyme

25 minutes

Beetroot carpaccio with baby red chard, fennel and Parmesan

Beetroot carpaccio with baby red chard, fennel and Parmesan

Thai beetroot soup

Soup recipes

Thai beetroot soup

Beetroot and goat’s milk feta salad

Beetroot and goat’s milk feta salad

Grilled mushroom, beetroot and cheese sandwiches

Grilled mushroom, beetroot and cheese sandwiches

20 minutes

Beetroot and orange soup

Beetroot and orange soup

5 minutes

Load more

Beetroot and orange soup

Serves 3-4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

1 punnet (500g) cooked beetroot
2 cups pure orange juice
1 cup chicken or vegetable stock
2 tablespoons sugar
Salt and milled black pepper
Small potatoes or baby rosti, crème fraîche and dill

Method

Roughly slice the beetroot and simmer with the juice and stock for about 5 minutes. Blend until smooth. If necessary, thin down with stock. Season to taste.
Stir in the sugar and lemon juice. Check the sweet-sour balance, and if necessary add more sugar, or more lemon juice. Serve hot or cold, with hot potatoes, crème fraîche and dill.