recycled robo

In my latest veggie bag from Grow, Share, Cook I got potatoes, shallots, rhubarb, savoy cabbage and something I’ve never cooked before: beetroot!

My first idea was to use it for beetroot and tofu burgers because I loved getting those from the Venus cafés around the Devon coast, but I haven’t felt motivated enough to make them. Then I thought about how my dad loves to get the beetroot slaw from the Morrisson’s salad bar, which he started calling “purple stuff”. So here is my super simple little recipe for purple stuff – it’s vegan and gluten free too!

Ingredients:

• 100g carrot, grated
• 100g fresh beetroot, peeled and grated
• 100g purple cabbage, grated or thinly sliced
• 1 banana shallot (or two smaller ones), thinly sliced
• 2 tablespoons extra virgin olive oil
• 2-4 tablespoons apple cider vinegar
• salt and pepper, to taste

Nothing complicated, just mix all of the ingredients together in a big bowl! I’d suggest starting with two tablespoons of vinegar and adding more to your personal taste. I love the crunchy texture and tanginess of this slaw; I think I prefer this kind of thing to more creamy coleslaws. I had mine with a jacket potato and some hummus but it would be great with a burger, wrap or just in a salad!

To use the savoy cabbage, I lightly fried it with a couple shallots and mixed it through cooked pasta and wild garlic pesto. My dad’s dukkah makes another appearance, haha. It’s nothing fancy but it was a nice, comforting meal!

I also used the rhubarb to make rhubarb, apple and ginger muffins which were very tasty but not very pretty. I’m hoping to make them again but do a better job of it so I can share a photo and recipe another time!