Starters & Light meals

Beetroot broth

15 minutes
30 minutes
Wine/Spirit Pairing
Woolworths Laibach Organic Rosé

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  • For the sauerkraut dressing:
  • 1 cup Woolworths 100% beetroot juice blend
  • 1⁄4 cup avocado oil
  • 1 T ginger, finely grated
  • 3 garlic cloves, chopped
  • 200 g Woolworths Gundelsheim barrel sauerkraut
  • Sea salt and freshly ground black pepper, to taste
  • For serving:
  • 250 g Woolworths Blue Elephant Thai black rice
  • 4 baby turnips, roughly chopped
  • 3 sliced beetroot
  • 100 g radishes, thinly sliced

Combine all the ingredients for the sauerkraut dressing and allow to stand for 5 minutes.

Cook the black rice according to package instructions.

To serve, pour the sauerkraut dressing over the black rice and top with the baby turnips, beetroot and radishes.

Cook's note: The earthiness of the beetroot and turnips is complemented by the sweet-sour tang of sauerkraut.

Discover more soup recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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