Recipes from North East Organic Growers Limited (NEOG)

Beetroot Recipes

BEETROOT CAKE

2 cups grated fresh beetroot

1 cup vegetable oil

1 cup castor sugar

3 eggs (or use vegan egg substitute)

1 1/2 cup flour

3 t baking powder

pinch salt

1 t nutmeg

1/2 cup shredded coconut

Combine all ingredients and bake for 55 to 60 minutes in a moderate oven (don't want it to rise too quickly).

A fluted flan tin with a pop out base would be good to cook it in as that will leave attractive markings on the edges. Let it stand to cool a bit and firm up before releasing it from the tin.

Dust top with icing sugar just before serving so you get the pink of the cake showing behind the white icing sugar. Serve with whipped ginger cream.

BORSCHT

1 medium sized onion

I small potato

450 g raw beetroot

25 g butter or vegan margarine

1.2 litres of vegetable stock

2 tbsp cider vinegar

1 tsp Yeast extract

Ground nutmeg to taste

Soured cream or yoghurt to garnish (or use vegan yoghurt substitute)

Chopped parsley to garnish

Chop the vegetables. Melt the butter and sautŽ the onion until transparent. Add potato, beetroot and stock and bring to the boil.

Reduce heat, cover and simmer for 1 hour.

Allow to cool before blending in small amounts in a liquidizer goblet.

Return to saucepan, add remaining ingredients and season generously. Reheat to serving temperature.

Stir in soured cream just before serving and sprinkle with chopped parsley. Serves 6