Our Recipes
This is where we publish our loved, tried, tested and trusted recipes.


The colour alone makes this worth it. Then, as a bonus, it tastes really good and is ridiculously good for you. 

The beet greens: Rinse them, chop them, steam them, and toss them with oil and lightly toasted garlic. Serve them with the soup.

4 Servings
2 lbs Beets, trimmed and scrubbed, with roots and 1? of stems attached
3 Cups Vegetable Stock
2/3 Cup Dry Red Wine
1 Large Onion, chopped
2 Tbsp Olive Oil
1 Tbsp Agave Nectar, Honey or Real Maple Syrup
2 Tbsp Balsamic Vinegar
½ Cup Plain Organic Yogurt, plus more for garnish
Lemon Juice, to taste
Fresh Chives, snipped into pieces

In a large pot, combine beets, stock, wine, and 3 cups water. Bring to a boil and simmer, covered, for 30 to 40 minutes or until beets are tender. Remove beets with a slotted spoon, reserving the cooking liquid, and peel once cool enough to be handled. Roughly chop the peeled beets and set aside. 
In a very large sauce-pan, heat olive oil over medium heat and add onions. Cook until softened, then add sweetener and vinegar. Stir to combine, then add 5 cups of reserved cooking liquid and beets. Bring to a boil then let simmer, covered, for 10 minutes. Transfer to a blender and puree until smooth, in batches. Transfer to a large bowl, stir in the yogurt, and refrigerate for at least 4 hours. Stir in lemon juice, to taste. Top each serving with yogurt and chives. Serve.


Join us on Facebook

The Cud Life

Cooking Fantastic

We are pleased to have everything under one umbrella at THE CUD LIFE at Spruisty Hall Farm.
Cottages, Camping and Cookware!