Friday 4 November 2011

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

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
Creme fraiche/yoghurt

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