I never did tell you what I did with that beetroot or rhubarb.
Cut the beetroot into sixths and roasted in the oven brushed with a little olive oil, salt and pepper for 45 mins. Fried a garlic clove and some chickpeas in a little olive oil then added some baby leaves (spinach, chard, anything will do). Continued cooking until the wilted then tossed everything (including the beetroot) with a little balsalmic vinegar.
Ate with lamb chops, bread and humous.
That’s so pretty! I love this salad.
Yum yum. so what about the rhubarb?
We need food. We must eat to live. Food helps us growing. Food gives us energy. We eat different kinds of food at different times.
now I read this after just using up all my spinach that has been in my fridge forever – and I have some lovely beetroots from the farmers market bought today – want to make this salad
It’s always good to get ideas for cooking beetroot. The dish above looks really appetizing!
Great plate arrangement. The dish looks unpretentious, almost rustic.
I should never read your blog when I’m waiting for my supper to cook . It’s torture !
I’m definitely going to be making this salad ….
I don’t know how it happens, but roasting beets multiplies their goodness a tenfold. Yummy looking salad!
Looking so delicious and a great dish for dinner.
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Your salad recipe looks good & healthy ! The ingredients are matching so well with each, enhancing each other’s texture & flavor all the more. Amazing!
I have never imagined cooking beetroot!
When I was little I always used to have beetroot sandwiches for my supper, almost every night!
But I didn’t ever think for a moment you could eat it cooked.
Does it change the flavour dramatically?
And how does the heat effect the texture?