I love this versatile, nutrient-dense beetroot gazpacho recipe inspired by the richness of the beetroot, the zest, and spice of the other ingredients. 

Bea’s Beet Gazpacho

 1 large Beetroot 

 2 Persian Cucumbers

½ shallot 

1 garlic clove

3 sprigs of Parsley 

 A small piece of Ginger

 The juice of one Lemon and zest

 Olive oil

2 tbsp of rice vinegar

A pinch of Turmeric

Salt and pepper to taste

Method:

Boil your beetroot in a medium pot for 60/90 minutes. Let cool and peel. 

Add all your ingredients, except the olive oil, into a high-powered blender. Blend on high for 25-30 seconds while slowly drizzling olive oil until smooth. Taste and adjust as needed with salt and vinegar. Place in the refrigerator until ready to serve. Top with a drizzle of olive oil, a splash of vinegar, and warm chicharrónes, also known as pork rinds.