For the Apple & Beetroot juice (serves 1)

  • 2 apples, cut into chunks
  • 2 raw beetroots, cut into chunks, stalks and leaves can be included

For the beetroot bread

  • A little butter or marg to grease
  • 10g fresh yeast, or equivalent weight of dried yeast (check pack for details)
  • 500g strong bread flour, plus extra for dusting
  • 2 tsp salt
  • 350ml water, tepid
  • 125g beetroot pulp


  1. Process all the ingredients for the beetroot and apple juice and serve the juice as soon as possible.
  2. In a large bowl, rub the yeast into the flour. Add the salt and the water and mix all by hand for 2-3 minutes until the dough begins to come together and then add the beetroot pulp.
  3. Tip the dough out onto a floured work surface, it will be very sticky but as you work with it, the dough will dry up and become smooth within about 10 minutes.
  4. Grease the loaf tin.
  5. Place the dough in a clean bowl, cover with a clean, damp cloth and allow to rise in a warm area until doubled in size, place into the loaf tin, dust the top with a little extra flour and leave to double in size again.
  6. When it is nearly ready preheat your oven to 250°C/480°F, cut a slash in the top of the loaf with a sharp knife and bake for around 30 minutes, until the base of loaf makes a hollow sound when tipped out of the tin and tapped. Allow to cool on a wire rack and serve.

Tip: You can use a food mixer with a dough hook for step 2.

Tip: Delicious with vine tomatoes and fresh pesto.