Black potato and golden beetroot salad with rainbow chard

...and a side-serving of heartbreak. I'm just kidding - on the side we had 2 delicious, unpasteurized, vegetarian cheeses from The Deli Downstairs: Ardrahan and Triclemore. That's not to say that I'm not heartbroken right now, but I'm not serving that up for lunch. For once in my life, I'm actually dealing with it incredibly well. Everything is much easier when you stop trying to get away from the suffering that is a natural part of life. You know that happiness is just around the corner and it will taste so much sweeter, once you've had a bite of bitter disappointment. It's a bit like this salad come to think of it - sweet beetroot offsetting the bitter chard

 

In preparation for this salad, you need to cook and cool both the potatoes and the beetroot. The beets we peel, the Shetland blacks we leave in their stylish little coats. For the dressing, we grate the horseradish root and mix in a jar with the lemon juice, mayo, olive oil, garlic salt and pepper. I used just an inch of horseradish, which made it pretty mild. Mix the potatoes, beets and leek with the dressing, and place on top of the chard. Eat with slices of cheese on the side, a glass of white wine and pleasant company

Ingredients

Golden beetroot, cooked, peeled and chopped

Shetland black potatoes, cooked and chopped (depending on size)

Leek, chopped

Rainbow chard

Mayonnaise

Lemon juice

Horseradish root

Garlic salt

Olive oil

Black pepper