A couple of beetroot salads

One of the few good things about working in the arse-end of nowhere, is that you are close to the countryside. In our case, that means Osterley Park and a great farm shop selling fruit and vegetables grown on the grounds. I always get tempted into buying something. I mean, look - massive local beetroot at 20p each. And they look so autumnal sitting there, nestling among the chestnut leaves

Since I'm all about being healthy and pure right now (last two weekends excluded), I decided to make a couple of salads - one more Mediterranean, one Eastern European in flavour. The beetroots need to be cooked for about 40min, cooled, then peeled first

Mediterranean Beetroot Salad

Rocket

Beetroot

Sunflower seeds, toasted

Hallumi cheese, fried in olive oil until crispy

Squeeze of lemon juice

Olive oil

Black pepper

East European Beetroot Salad

Tiny potatoes, cooked, cooled and halved

Beetroot

Dill

Creme fraiche/yoghurt
Salt