Malcolm Smith's
Allotment Recipes

Beetroot consomeé

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½ kg		Beetroot
1 lr		Beef Stock
		Black Pepper

METHOD

1.		Peel and rinse the Beetroot, cut into blocks then slice them thinly to about the size of potatoe crisps.
2.		Bring the stock to a gentle simmer, add the Beetroot and bring back to simmering point.
3.		Season with pepper from the mill. There will probably be enough salt in the stock.
4.		Simmer for ten minutes or so. Allow to cool slightly before serving.
5.		Serve with buttered fresh granary bread.