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Linda's recipes

Sour Cream and Beetroot

From: Linda McCartney’s Home Cooking, p. 142

Hot cooked beetroot in a mustard and sour cream sauce with onion and herbs.

As I had already planned to try out the Harvard Beets (p. 137), I decided to give this recipe a go at the same time. This way I only needed to cook beetroot once and then made small quantities of both dishes. I did like the Sour Cream and Beetroot better than the Harvard Beets as the taste was more interesing and the sauce smoother and not starchy. Unluckily, half of my family do not like beetroot at all, so my daughter and I ended up eating all of this dish- but we would certainly love to have this again soon!

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Linda's recipes Misc.

Harvard Beets

From: Linda McCartney’s Home Cooking, p. 137

Cooked beetroot in a cornflour and cider vinegar sauce, served with melted butter.

I found that with this recipe, the sour and starchy sauce was too dominant and I did not like the sweetness of the sauce either- so this is one of the recipes I am not too fond of. If you like to try this out, I would recommend using either no sugar at all or just very little. You can also half the amount of cider vinegar used.

Vegan: Substitute the butter with olive oil or vegan butter.

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Favourites Linda's recipes Photos

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.

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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.