Just look at what my garden gave me this morning. Beautiful cylindrical beetroot and Dutch carrots. I was instantly inspired by the lovely colours and the chill in the spring morning air to roast these beauties for dinner and turn them into a nice nutty warm salad.
This salad was truly simple and it’s hard to show you in a photo just how tasty and warming this dish was.
Ingredients:
1 bunch of Dutch carrots
1 bunch of baby beets
½ cup of pecans (broken up)
30 gram s of Danish feta (crumbled)
Zest of one lemon
Juice of ½ a lemon
Drizzle of Olive oil
Salt and pepper to taste
Method:
All you have to do for this salad is wash and dry your carrots and beetroot, pop them into a large baking dish with some olive oil salt and pepper. Roast them for 25-35minutes or until beetroot is easily pierced with a knife.
When the vegetables are cooked, peel the beetroots by gently rubbing the skin off then slice the carrots and peeled beetroot. Put all of the ingredients into a large mixing bowl and toss.
I served this salad with a piece of cod and some arrabiata sauce.
No comments:
Post a Comment