I just love beetroot, so when I spotted a large bunch in a local shop I just had to buy it. I roasted some to use in salads but saved a couple for this gorgeous and simple broth. When I went on the Redemption Retreat (seems like a different lifetime but was actually less than two months ago) – we made this and I fell in love.
Beetroot Broth Ingredients
- 2 large beetroot
- 2 cm piece of fresh ginger
- 2 cloves garlic
- 1 litre vegetarian or vegan stock
- Salt and pepper
- A squeeze of lemon juice
Peel the beetroot and cut into matchsticks.
Now peel the ginger, using a teaspoon, and cut into fine matchsticks.
Peel and finely slice the garlic cloves.
Bring the stock to the boil, add the beetroot, ginger and garlic and simmer for about 20 minutes.
Season with salt and pepper and a squeeze of lemon juice.
I served this with a little cooked black rice in the bottom of the bowl. Why not?