Skip to content

Beetroot with courgettes

Beetroot with courgettes, Prescriptions, Any category, Any kitchen, Russian cuisine, Soups, Beetroot

Ingredients portion 4

Ground black pepper to taste

Salt to taste

Potatoes 1 piece

Beetroot 1 piece

Zucchini 3 pieces

Macadamia nuts 150 g

Soft goat cheese 150 g

Pea shoots to taste

Cooking instructions 1 hour and 10 minutes

1 Juice the beetroot with a juicer.

2 Peel three courgettes of 250 grams each, peel a potato too. Cut them into large cubes and boil them together until tender.

3 Chop the vegetables with a blender to a purée. Place in a saucepan, add the beetroot juice, stir and bring to the boil. Season with salt and pepper and then cool.

4 Chop the nuts with a knife (not too finely) and roast in a dry pan until golden. Break up the cheese with your hands.

5 Pour the cooled soup onto plates, garnish with cheese, sprinkle with nuts and add a sprig of sprouted peas.

Recipe tip Instead of macadamia, you can use any nuts you like – either walnuts or hazelnuts.

Cheesecakes with banana

Leave a Reply

Your email address will not be published. Required fields are marked *


Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .