It's not just the beautifully purple black root vegetable I grow beetroots for, but the lovely leaves that make a great salad. I just love a vegetable that keeps giving.
This salad is a mix of roasted carrots and beetroots from the garden tossed through the beetroot leaves, with caramelised onions, grilled haloumi and a warm smoked salmon filet. All you need to dress it is some fresh lime juice, olive oil and a generous amount of cracked pepper.
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