This year I decided that I needed to embrace beetroot and thought it would be a good vegetable to grow in the cooler months. I am happy to report I have just harvested a healthy little crop and have been quietly admiring the pretty colours.
To kick start my new friendship with beetroot I cut a handful into wedges, along with some home grown carrots. I drizzled the whole dish with olive oil and seasoned with pepper and salt before roasting it slowly in the oven until tender. I dressed everything with a sprinkling of fresh coriander, sesame seeds and a little more olive oil. Served alongside some roast lamb I was very happy with the results.
Do you eat beetroot?
What are you growing right now?
Happy Friday my friends.