This month, we’re wrapping our aprons around something sweet, earthy, and oh-so-satisfying. On the Irish West Coast, autumn has rolled in with muddy boots and misty fields, and with it, the perfect excuse to get cosy with stories and seasonal food.
Kasha’s kitchen is back in full swing, and this time it’s all about beetroot. But not just any beetroot. This is warm, spiced, roasted-to-perfection beetroot, wrapped in a tale of organic farming, international friendships, and a little chocolate on the side.
From Soil to Story: Green Earth Organics Irish Farm
In this episode, Kasha visits Kenneth at his family-run organic farm, Green Earth Organics, where vegetables grow with care, without chemicals, and with a whole lot of passion. What started as a tiny patch of land has blossomed into a 25-acre paradise, delivering fresh organic veg across Ireland.
Kenneth’s story is one of returning home, swapping city life in the UK for the quiet power of the Irish soil. He talks about the challenges of promoting organic food when it was still a foreign concept, and the joy of watching biodiversity flourish on the land. It’s farming with purpose, and it tastes every bit as good as it sounds.
A Recipe That Tastes Like Autumn
As the story unfolds, Kasha shares one of her go-to seasonal recipes, a Warm Beetroot Salad with caramelised shallots and fresh grated apple, finished with a hint of mixed spice. The result is a dish that’s vibrant, earthy, and comforting, just like the farm that inspired it.
Meet the Colorado Crew
Later in the episode, we meet three delightful visitors from Colorado, lifelong friends Jack, Shelly, and Jan, who’ve travelled together, laughed together, and now, shared a plate of beetroot together. With over 50 years of friendship between them, their banter is as nourishing as the food.
They talk about childhood dinners, their love of Irish seafood, and how cooking classes and food tours have become their favourite way to explore the world. Their warmth, curiosity, and good humour are a reminder that food really does bring people together, even across oceans.
A Sweet Ending, the Irish Way
No episode filmed at Hazel Mountain Chocolate would be complete without a little treat. Cue the whiskey truffles, rich, dark, and hand-crafted right next door to Kasha’s kitchen. And yes, they’re as good as they sound.
Warm Beetroot Salad For Every Season
Ingredients
- 3 medium beetroot
- 2 shallots
- 1 medium apple
- 1 tsp mixed spice or cinnamon
- Pinch of salt
- Pinch of black pepper
- Oil for frying rapeseed or olive oil recommended
Instructions
- To roast the beetroot, wrap each beetroot in aluminium foil and place on a baking tray. Roast in a preheated oven at 175°C for around 2 hours, or until a knife inserted goes through easily. This step can be done the night before.
- Once cool, peel the beetroot (skins should slip off easily) and grate using a medium grater. Pour off any excess juice.
- Finely chop shallots and gently fry in a little oil over medium heat until golden and caramelised.
- Stir in the grated beetroot and fry with the shallots for about 1 minute.
- Grate the apple (skin on), and stir it into the pan. Mix well.
- Add mixed spice, salt, and pepper. Stir to combine and warm everything through for another minute. Serve hot or cold.
Video
Notes
- Pairs beautifully with turkey, potatoes or veggie sausages
- Tastes just as good served cold the next day
- Great as a sandwich filler with sourdough and goat’s cheese
- Recipe shared by Kasha on Food For Stories filmed at Hazel Mountain Chocolate