Rödbetsbiffar

Rödbetsbiffar from Ekkogourmet are organic, vegan, gluten free, soya free and produced in Sweden.
Flavorful, with lots of vegetable chunks and an appealing texture...

Raw Carrot, Beet, Apple and Pear Salad

A stunning autumn salad with fresh raw ingredients, for a vitamin boost...

Serves 2:
Carrots (2)
Beetroot (2 - small)
Apple (1)
Pear (1)

1) Trim, peel, and grate the carrots, beets, apple and pear.
2) Combine them in a ball.
3) Sprinkle with a few drops of lemon juice and a sprinkle of olive oil.

Beetroot Greens

Serves 2:
Beet Greens (300g)
Olive Oil (1 tbsp)
Pepper (freshly ground)

1) Wash the greens with cold water. Drain and cut away any heavy stems.
2) In a large skillet in low heat add the beet greens and sprinkle with olive oil. Simmer for 10 minutes until the greens are tender. Season with pepper.

Summer Feta Salad

Serves 2:
Tomato (2 - diced)
Cucumber (1 - diced)
Beetroot (1- finely sliced)
Carrot (1- finely sliced)
Radishes (4 - finely sliced)
Black Olives (15 - unpitted)
Gherkins (15 - very small)
Feta Cheese (100g - cubbed)
Chives (1 tbsp - chopped)
Basil (2 tbsp - chopped)
Olive oil (1 tsp)
Lemon juice (1 tsp)

1) Mix all the ingredients in a bowl.
2) Gently toss to combine. Eat fresh.

Potato & Beetroot Soup

Serves 2:
Potatoes (200g)
Beetroot (200g)
Onion (1 small)
Water (500 ml)
Olive oil
Salt

1) Place the potatoes, beetroot, onion and water in a saucepan and cook until the beetroot is tender.
2) Grind and season with salt and olive oil.