There are so many reasons to love beets; they’re delicious, are easily grown yourself, are packed full of betacyanin (the pigment that makes them purple), as well as folate, potassium, manganese, magnesium AND vitamin C. They’re cheap, you can eat the whole plant (greens and all)… need I go on?! In this recipe, beets are combined with other nutritious vegetables, such as carrots and capsicum, and dill, which, as well as tasting amazing, also helps to improve digestion.

Ingredients:

2-3 cups fresh beets, chopped (save the tops)
1 white or brown onion, chopped
2 big carrots, cubed
A few small potatoes or 1 large, about 1 cup chopped
1 tsp salt (I used kelp salt for some added iodine)
¼ tsp black pepper, coarsely ground
¾ cup fresh dill, chopped loosely
2 bay leaves
1 tsp dried dill
¼ tsp fennel seeds
3 cups chicken stock (good quality)
3 cups water
1 tbsp fresh squeezed lemon juice
2 tbsp olive oil
Extra salt and pepper, to taste

Directions:

• Chop your veges as directed, leaving the beet greens aside. Place into a slow cooker, and drizzle with the 2 tbsp olive oil. Add the salt, pepper, fennel seeds, and bay leaves.
• Toss the chopped dill on top, and take a moment to admire your creation thus far. Isn’t it pretty?? Pour over the water and the stock. –
• Mix everything together, and set the slow cooker to high. After a few hours, give it a stir, and chuck in the chopped up beet greens. Stir through.
• Cook covered until the root vegetables are soft – about 5-6 hours should do it. Squeeze in the lemon juice, and re-adjust salt and pepper to taste.
• You can serve this as it is, or use a masher to lightly squish the veges to make the texture a little more interesting and to blend the flavours further.
• Garnish with a healthy dollop of sour cream or yogurt, and throw on plenty more dill.