Today the first of the tender summer beetroot were ready to pick……..and its hot! So a trio of salads for lunch…….
Warm potato salad dressed With olive oil and white wine vinegar. The sweet salad onions and dried dill I soaked in the dressing for half an hour before adding the warm potatoes.
A mixed salad of tomatoes, straight from the garden lettuce and radishes, cubes of bread and left over grilled vegetables.
And the lovely beetroot and it’s tender leaves in a lightly marinated raw salad.
2 small beetroot, peeled and cut into fine julienne.
1 tablespoon/ 15 ml green pumpkin seeds
1 tablespoon / 15 ml balsamic vinegar
1 tablespoon / 15 ml balsamic syrup
1 tablespoon / 15 ml extra virgin olive oil
1/2 teaspoon fresh thyme leaves
plenty of freshly ground black pepper
Mix all the ingredients together and leave to marinate for an hour or so.