• Peel the beet and cut into slices.
• Simmer in a pot of water for about 30 minutes until tender.
• Then drain.
• On a baking sheet with baking paper, place the slices.
• Wash red lentils and simmer with double the amount of water for about 12 minutes.
• Then puree the lentils with a hand blender. Make sure that the paste is not too soft. Sift off any excess water beforehand.
• Season the lentil paste with the spices.
• Then coat each slice of beet thickly with the lentil paste. Place a second slice on top. Spread the top slice with a little mustard and spread the bread crumbs on top. Press down lightly.
• If you don't like mustard, you can coat the 2nd slice of beet again with the lentil paste.
• Proceed in the same way with the remaining beet slices.
• Preheat the oven to 160 degrees Celsius top/bottom heat and bake the beet cordon bleu for about 5 minutes.

• Wash baked potatoes and bake wrapped in baking paper in the oven for about 1 hour at 200 degrees Celsius top/bottom heat.
• Peel beet and cut into small sticks.
• Boil with water until soft, about 30 minutes.
• Peel and chop the carrots and onion.
• Eggplant wash and cut into small pieces.
• Kale leaves wash and remove the individual leaves from the style. Then cut the leaves a little smaller.
• Simmer the vegetables with the beet broth and a little more water, if needed, for about 15 minutes.
• Then add the softly cooked beet.
• Bind everything with flour. To do this, mix the flour in a cup with a little cold water and add to the sauce. Stir and bring to the boil briefly. Then season to taste with the spices.

• Peel and chop the vegetables and potatoes.
• Put in a pot with about 300 ml of water. Add the spices. Marjoram and parsley only about 5 minutes before the end of cooking time.
• Peel beet as well and cut into smaller cubes. Simmer in an extra pot with approx. 150 ml water for approx. 30 minutes.
• Simmer the stew for 25 minutes. Season to taste with salt and pepper.
• Drain the beet through a sieve. The vegetables should still have a bite from the consistency.
• Mix the beet into the potato stew. Add the beet broth as needed and to taste.
• To top it off, sprinkle a few fresh parsley herbs on top or mix them in right away.

For the meatloaf

• Simmer green spelt meal and finely chopped onion with 500 ml water in a pot for about 5 minutes. Stir again and again. Then cover and let swell for 20 minutes.
• Simmer the quinoa with 150 ml of water in a pot for 15 minutes and then let it swell for another 5 minutes.
• Cook the oatmeal with 200 ml of water to a porridge.
• Mix all the ingredients in a bowl. Add the spices. Stir in the potato flour.
• Dab the tofu dry, crumble and add to the mixture. Knead everything again lightly.
• Form the whole into a large meatloaf.
• In an ovenproof dish with a lid, first pour in a little water, then put 1 -2 leaves of pointed cabbage on top.
• Put the meatloaf mixture on top. Cover with 1 – 2 leaves of pointed cabbage. Finally, close with the lid.
• Bake in preheated oven at 200 degrees celsius top/bottom heat for about 50 minutes.

For the sauce

• Peel beet and cut into small sticks. Simmer in a pot of water for about 20 minutes until soft.
• Peel and chop the onion. Fry in a hot pot.
• Add peeled and chopped vegetables. Brown a little more with tomato paste. Then pour water and beet juice.
• Season the sauce with salt and bell pepper and paprika powder. Bind with starch.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.

• Wash kale and remove leaves from the stem.
• Cut the leaves into smaller pieces.
• Peel beet and cut into small sticks.
• Peel and chop the onion and garlic as well.
• Bring everything together to a boil in a pot with about 300 ml of water.
• At the end of the cooking time, stir in the black beans.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil and season with salt and pepper.

• Peel potatoes and cut in half 1 x
• Boil in water until tender. Alternatively, boil or steam the potatoes unpeeled.
• Then immediately press through a potato ricer.
• Allow to cool a little. Add salt, flour, potato flour, spelt semolina and nutmeg and mix everything.
• Bring water to a boil.
• Take one portion of the dough at a time and form rolls 2-3 cm thick with flour. Cut small pieces from them with a knife. Press a hollow in the center either with a fork or the handle of a spoon.
• Place the gnocchi in the boiling water, lower the heat and let them steep slightly until they float to the top. Then remove them with a skimmer.
• Peel vegetables. Cut beets into slices. Cut beet into very thin small slices.
• Simmer beet and beet with water for about 30 minutes.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil and season with salt and pepper.

• Peel beet, and cut into small thin pieces.
• Cook them already with water, because beet need a longer cooking time.
• In the meantime, peel and slice the purple carrots.
• Cut the onion into small cubes.
• Add everything together to the beet and simmer the stew for about 30 minutes.
• Cut the purple pointed cabbage into strips, then wash and add to the vegetables at the end of the cooking time, about 10 minutes before. The pointed cabbage does not require such a long cooking time.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil and season with spices.
• Strain the kidney beans and warm them briefly in the vegetables.
• While the vegetables are cooking, the sweet potatoes can be cooked.
• To do this, peel them and cut into slices.
• Cook in water for about 12 minutes.