When we got back I made a potato salad and got lunch ready. A tin of tuna with salad.
The lettuce, tomato, beetroot and potato are homegrown but, unfortunately, our cucumbers have finished.
I usually take two photos when using my phone but only took one and must have moved, anyway, the beetroot is cut into 1 cm squares and tossed in olive oil and cumin and cooked in a covered roast tin until tender.
the finished product
and lunch
I must remember not to read your blog when I'm hungry; now you've got me fancying some beetroot - which I don't have. I always used to grow some when I cared for my mother's garden.
ReplyDeleteIt has a taste of its own which is enhanced by roasting.
DeleteMm looks tasty. The colours are wonderful
ReplyDeleteIt was delicious.
DeleteHaven't had roasted beetroot for ages. Now you have got me thinking about it too!
ReplyDeleteIt is the only way I cook it now, cut small to cook faster.
DeleteWe still eat Beetroot every day for lunch. Ours is sprinkled with Raspberry vinegar and olive oil. I could eat it three times a day!
ReplyDeleteI would need to leave out the cumin. May try that one day.
DeleteI have some beetroot in my fridge I must try that.
ReplyDeleteHope you like it as much as I do.
DeleteOoh, that lunch looks good. I really love beetroot.
ReplyDeleteIt was delicious, ideal for a hot day.
DeleteI could eat beets any way you cook them. Only yesterday I had a couple of pickled beets with my sandwich for lunch. I think people even grate them raw into a salad. And who has never enjoyed a good borscht? Bring on the beets, I say!
ReplyDeleteDavid, we sometimes do a salad of grated raw beetroot and carrot with orange segments and juice and a little olive oil.
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