BEETROOT GAZPACHO

Beetroots are abundant with anti-oxidants.  The gazpacho, flavoured with citrus orange is a super summer dish, served chilled with a sprinking of omega rich seeds.

Serves 4

400g beetroot

400g water

1 lemon juice

2 oranges zested and segmented

50g Omega rich seed mix

Himalayan salt

  1. Preheat over to 180 degrees Celsius

  2. Wash beetroots thoroughly, then place in a roasting tray and cover will aluminium foil, bake for 40-45 (until just tender).

  3. Zest the 2 oranges, to intensify the flavour sprinkle zest onto a baking sheet covered with parchment paper and bake at 50 degrees Celsius for an hour, until the zest is dry to touch.

  4. Once beetroots cooked, allow them to cool slightly, then chop coarsely.

  5. Place beetroot, lemon juice and water and blend (this maybe easier doing half at a time).

  6. Add orange segments and blend again until very smooth.

  7. Season with salt.

  8. Transfer to a large bowl, cover and chill for 2-3 hours.

  9. When serving, garnish with a little orange zest and sprinkling of seeds.