Out of last years crop from the Beetroot ‘Bulls Blood’ I used not only use beets but also the leaves and stalks that ended up in a vegetable stir fry. The stuff that I didn’t use I chopped and froze, the stalks separately from the leaves, thinking it would be a nice thing to bring out when the longing for spring and summer is the strongest. And I can tell you, that time has come. With the mild and delightful, slightly earthy flavour that the beetroot (and Mangold) has i also mix in rhubarb and strawberries from the freezer. To assist the rhubarb I boiled them first for a few minutes with about 100 ml of water and vanilla to smooth the flavour and make it fuller. The only things the freezer could not provide was a lemon and a few hundred millilitres of apple juice.
I used the following measurements, but it does not matter much if there is a 100 ml more or less of everything.
- Approx: 400 ml chopped beetroot leaves
- Approx: 400 ml chopped beetroot stalks
- Approx: 400 ml frozen strawberries
- Approx: 500 ml boiled rhubarb compote with vanilla (approx: 800ml chopped raw rhubarb.
- The zest and juice from one lemon
- Approx: 300-400 ml of apple juice (or more if preferred)
- Boil the rhubarb with approx: 100 ml (or more) of water and 1 piece of vanilla. Cut the vanilla open and scrape out the seeds and put into the pot together with the stick that gets taken out after the boiling. The vanilla is of course optional.
- Put all ingredients into a mixer, including the rhubarb compote (it does not matter if it is still warm)
- Wash the lemon and zest it then squeeze the juice out directly onto the ingredients in the blender.
- Blend it and then pour in the apple juice. Mix.
- Please serve with some extra zest from the lemon.