Beetroot Salad

Monday, 17 November 2014


I love beetroot, not the yellow or white variety or the variety that reveals concentric white and red circles when you cut them  open , no I love the deep crimson variety.
There are a number of varieties but I would probably choose a 'Detroit Globe' This is a sweet, flavoursome variety, it  is  a good main crop with roots that store well, in addition  the red veined leaves can be eaten when young. The image shows the beetroot that the children of Mrs Ethelston's school grew as part of a Greencuisine Trust project. Here's an all time favourite salad that I make at this time of year, chestnuts, garlic, fennel and beetroot - delicious

1 head roasted garlic
8 cooked & peeled chestnuts
1 dessertspoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon finely chopped thyme
4 medium cooked beetroot
1 fennel bulb
4 handfuls salad leaves
extra olive oil
black pepper.

Squeeze the soft flesh from the garlic cloves.
Cut the chestnuts in half & gently cook them  in the olive oil for a minute, add the balsamic and reduce until lightly glazed stir in the thyme and garlic. Set aside.
Cut the fennel in half and then into wafer thin slices.
Cut the beetroot into wedges.
Divide the salad leaves between 4 bowls pile on the fennel, then the beetroot and finely the chestnuts,  dress each salad with a little oil and a twist of black pepper.


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Publication date: August 2016
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