Have you noticed how beetroot is enjoying a revival?
|as part of a seasonal mixed salad|
|peeling a roasted beetroot while still hot|
I either slice or cube the cooked beets depending on how I feel. I always add some onion usually red or spring and make a French vinaigrette as I think the mustard is a good addition. Add while the beets are still hot as they will absorb the flavours much better. Some chopped parsley sprinkled over the salad as it cools makes a good colour contrast.
|so I tried|
|a couple of eggs cracked on a bed of beetroot leaves cooked with a litttle onion|