Beetroot Soup and #JanuaryJoy roundup!

One of the things about starting to wean Bea is that it has made me re-evaluate my own diet. That and New Year optimism made me think I should be making more soups and when my friend Jess said she had made beetroot soup I thought I’d give it a go too, fascinated by the idea of the colour it would come out. I really enjoyed it and as they say it’s good to include a variety of different coloured vegetables in your diet, I think this will cover pink and red for a while. 😉

Adapted from this Hugh Fearnley-Whittingstall recipe

Makes 1L soup

4 large beetroot, cut into chunks
1 onion
1 clove of garlic
500ml low salt stock
1 can of plum tomatoes

1. Chop the beetroot and throw into a roasting tray with the garlic clove and some olive oil. Roast at 200 degrees for 30 minutes or until soft.
2. Dice the onion and soften with some oil in a large pan.
3. Add the beetroot and garlic, then the tomatoes and stock.
4. Simmer for ten minutes
5. Blend or blitz to a smooth consistency before storing in the fridge or serving with crumbled feta cheese on top or a dollop of creme fraiche.

Let me know if you try it! Now lets recap #JanuaryJoy so far…

So far I have done:
(Another) new recipe (for Gingerbread!)…
Talked about a few of the smaller projects I plan to tackle this month/year…
and I have embarked on learning a new skill with the Pen and Peplum #52handlettered challenge.

Erin also talked about your style updates for January (see how she’s wearing them here,) and Esme shared how she gets organised as a working mother.

Other posts from around the web:
Sarah from Glasgow Mummy set some health and fitness goals
Sian from Little Star & Me captured the memories with a round up of baby books.

How are you getting on – please do leave a link to your #januaryjoy moments (- even if they are just photo’s, it doesn’t have to be a whole blog post!) Or tell me about what has been making your January Joyful in the comments box!

Love,
Rebecca
xo

Friday Food: Beetroot, Goats Cheese and Walnut salad

Today’s Friday food is inspired by a dish I ordered at Gordon Ramsay’s Plane Food restaurant in terminal 5 at Heathrow, on route back from my last holiday. After too many hours to count in the air, tons of crappy plane food and feeling sleep deprived, I wanted something light and clean and fresh but still filling enough that I didn’t need to bother with dinner later that evening.

This beautiful dish fit the bill perfectly and I snapped it to remind me to make it again!

It’s not an official recipe, but here goes…

  • Take a couple of handfuls of rocket (or other green leaves like spinach and watercress) and dress with a splash of olive oil and a sprinke of sea salt. Toss to coat the leaves.
  • Chop 4 beetroots (not the pickled kind) into quarters and throw on.
  • Roughly chop and add to the salad, half a handful of walnut halves – don’t make them too small.
  • Crumble over some goats cheese – amount to taste, and toss the whole salad again.

Consume in the sun preferably, with a chilled glass of white.

Happy weekend readers!

Love
Rebecca
xo

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