It seems that beetroots are the ‘flavour of the day’ lately, with more arriving in our weekly vegetable box delivery.
While it was tempting to make another beetroot risotto, I opted for a beetroot salad on this occasion instead.
With my trusty gloves, I got to work, trimming the beetroots and cutting them into quarters.
I then placed these in a tray (skins on) with a good amount of olive oil, and roasted them until tender.
For the second half of the cooking time, I also added some diced pumpkin.
Once roasted, I peeled the beetroot as best I could (gloves on, of course), and got to work constructing a colourful salad for lunch.
Spinach, roasted beetroot, pumpkin, walnuts and feta.
So much colour, so much flavour. And a taste combination that just, well, worked.
And a salad that ended up being well worth the effort. I think this would make a nice addition to a BBQ lunch, so I expect to see it making a reappearance sometime soon.
What about you? Tried any interesting salad combinations lately?