13 Friday Dec 2019
Posted in Food for One, Main Courses, Vegan, Vegetable Dishes
In this salad there is –
60 ml/1/4 cup quinoa per person boiled for about ten minutes in salted water until done. Drain and run cold water through it to cool.
red oak leaved lettuce
rocket
radishes cut into wedges
cooked beetroot cut into wedges
alfalfa sprouts
green pumpkin seeds
I made a very light dressing of Pedro Jiménez syrup, a slightly sweeter variation on balsamic syrup, and lemon juice.
19 Monday Aug 2013
Posted in Starters, Vegetable Dishes
The beetroot grow so fast on the farm here that, throughout the summer, they are tender and tasty. I love them just grated as a salad with a dressing of Balsamic Vinegar and Olive Oil and some cubes of goats cheese on top. When I tire of that, then a lovely light soup is a great dish to make with them. Delicious chilled or hot.
BORSCHT
For 4
500 grams beetroot
2 cloves garlic
3 tablespoons olive oil
1.5 tablespoons balsamic vinegar
500 ml clear chicken stock
Salt and freshly ground black pepper
Sour cream to serve
Peel the beetroot and chop into small dice.
Peel and finely chop the garlic.
Put the beets and the garlic in a saucepan with the olive oil and fry gently to soften for about ten minutes.
Add the chicken stock, balsamic vinegar and half a teaspoon of salt. Bring to a simmer and cook until the beetroot is tender. Leave to cool.
Puree in the food processor or liquidiser. Check the seasoning.
Served either chilled or reheated adding a spoon of sour cream.
