Sunday, February 9, 2020

BEETROOT

The beetroot is not as good this year, obviously the dry has affected it.  Anyway, for several days I have had a mental note to pull some up and roast them.  This morning before we went on our walk I dug some and then after breakfast I prepared and roasted them before going to the gym.

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


14 comments:

  1. 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.

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    1. It has a taste of its own which is enhanced by roasting.

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  2. Mm looks tasty. The colours are wonderful

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  3. Haven't had roasted beetroot for ages. Now you have got me thinking about it too!

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    1. It is the only way I cook it now, cut small to cook faster.

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  4. We still eat Beetroot every day for lunch. Ours is sprinkled with Raspberry vinegar and olive oil. I could eat it three times a day!

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    1. I would need to leave out the cumin. May try that one day.

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  5. I have some beetroot in my fridge I must try that.

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  6. Ooh, that lunch looks good. I really love beetroot.

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  7. I 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!

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    1. David, 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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