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Smash up some garlic cloves, drizzle the beetroot with olive oil and wrap in foil with the smashed garlic. Put in a low oven for about 2 hours.
Peel and slice the beetroots (or cut into strips, however you like it), cut a small onion into rings, mix and dress with the oil from the foil, some extra oil, balsamic vinegar and salt/pepper to taste. Cover with clingfilm and cool for a couple of hours for the flavours to develop.
There's something very satisfying about harvesting your own root veg. This year, the beetroot have worked well, so far.
A simple beetroot and mint salad with a pomegranate dressing, made with few ingredients and whipped up in a matter of minutes. This delightful vegan and vegetarian dish makes a perfect side dish for a quick lunch or salad staple for the summer BBQ season. Find more details on my blog.