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Beetroot and Celery Salad

From: Linda McCartney´s Home Cooking, p. 70

A surprisingly balanced and moreish salad– especially for somebody like me who always thought that uncooked celery is inedible. I think that the combination of the strong flavours of the beetroot and celery and the milder flavour of the egg go very well together.

Bowl with beetroot and celery salad
Beetroot and celery salad. Photo by Almut Späth CC AT-NC license

I have tried making this salad with lemon juice only, but find that the sharp acidity of the vinegar harmonizes better with the beetroot than the sour taste of the lemon juice. Therefore, I would prefer using either a combination of lemon juice and vinegar, or only vinegar.
Leaving the salad for at least an hour before serving helps the flavour develop. Add the sliced egg just before serving.

Linda's recipes

Potato and Carrot Bortsch

From: Linda McCartney´s Home Cooking, p. 57

If you like warming soups and love beetroots, this is the recipe for you.
Linda McCartney suggests eating this hot or cold, but I have to admit that a cold beetroot and cabbage soup is something you have to get used to – maybe stick to the hot version for a start 😉

It is great served with some crusty buttered bread on a cold day!

Vegan: Use soya or oat cream instead of the cream and add 1 tbsp. white wine vinegar to the soup. To serve, place a dollop of soy yogurt into each serving bowl and ladle the soup on top.