Aaah, Beetroot, the Prince of Vegetables. Picking and cooking beetroot straight from the garden is so good – the beets have an intensity of that earthy flavour that is unbeatable. It is my favourite vegetable at the moment.
This dish can be served as a salad, or on a bed of spinach cooked with garlic and lemon juice, or as a vegetable side dish. The colour of the beets is quite delectable.
Take time to browse all of our Beetroot Recipes here, and our treasure trove of Salad Recipes. Or simply indulge in our easy Mid Summer dishes. Feel free to also browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.
So good straight from the garden. Serve as a salad, or on a bed of spinach cooked with garlic and lemon juice, as a vegetable. The colour of the beets is so delectable.
|500 g whole beets, cooked, peeled and cut into chunks||0.25 cup balsamic vinegar||2 Tblspn verjuice or lemon juice|
|1 Tblspn olive oil, extra virgin of course||1 large tspn seeded mustard||salt and pepper|
Season the beetroot with salt and a lot of black pepper. Whisk the vinegar, olive oil, verjuice or lemon juice and mustard together in a bowl. Toss with the beetroot and leave to marinate overnight (or 1 hour minimum).
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, A Life (Time) of Cooking. It appears here as part of the Retro Recipes series of recipes.
From the Beetroot Series