He had a recipe in the Guardian Saturday magazine a few weeks back, but I no longer had and it did not occur to me that I could look on the internet. Which was a good; I like just being inspired by recipes and then going off and doing my own thing. It was similar, although looking at the recipe now, I omitted the red wine, the dill and the honey. I probably would have used garlic, had it been in the house, but I was forced to go without, which was fine. Garlic is so easy to overuse because it has a consistent and popular flavour. But sometimes you have to just let go and let other ingredients speak for themselves. Which they did, in volumes. Roasted beetroot is so good. Perhaps my favourite thing about beetroot apart from the colour is the stripes which you see in its flesh when you cut it into blocks.
I had bought a bunch of beetroot complete with long stalks and leaves. I finely chopped the stalks, added a finely cubed apple, red wine vinegar, salt, pepper and a dash of elderflower cordial. Which provided the salad that you see here with the tart:
I still have the leaves left. They may be too tough to eat raw, so I will either wilt them or chop them up and add them to a curry. In which case I will have to go out and get some garlic.
No comments:
Post a Comment