1kg of Red beetroot.

Recipe 1: Classic Beetroot Borscht

Utensils:

Large pot
Knife and cutting board

Ingredients:

3 medium red beetroots, peeled and grated
1 onion, diced
1 carrot, grated
2 potatoes, diced
4 cups vegetable stock
1 tbsp olive oil
1 tbsp vinegar
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot and sauté the onions and carrots.
Add the grated beetroots, potatoes, and vegetable stock. Bring to a boil, then simmer for 20-25 minutes until vegetables are tender.
Stir in vinegar, salt, and pepper. Adjust seasoning to taste.
Serve hot with a dollop of sour cream.

Recipe 2: Roasted Red Beetroot with Feta

Utensils:

Baking tray
Knife and cutting board

Ingredients:

3 medium red beetroots, peeled and cubed
2 tbsp olive oil
1/4 cup crumbled feta cheese
1 tbsp balsamic vinegar
Salt and pepper to taste

Instructions:

Preheat the oven to 200°C.
Toss the cubed beetroots with olive oil, salt, and pepper.
Roast on a baking tray for 30-35 minutes until tender.
Drizzle with balsamic vinegar and sprinkle with feta before serving.