As tempted as I am to forget about summer and start living that autumn lifestyle (jeans and jumpers, walks in the woods, watching films on a rainy day…) I have to remind myself that come January I’ll be begging for some warmth again. So whilst it’s tempting to hone my hot chocolate recipe instead I am here with a salad. A colourful and utterly delicious salad.
Beetroot is undoubtably one of my faves. It’s earthy and sweet and has the added entertainment of making your wee go pink. I can never understand people that don’t like it, and if you feed them this and they still don’t then I’m afraid there is no cure.
Watercress adds a peppery hit in this recipe, which works well with the earthiness of the beetroot.
Ingredients:
- 1/2 Bunch beetroot
- Handful of watercress
- 1/2 Orange
- 1 tsp Balsamic Vinegar
- 2 tbsp Olive Oil
- Salt and pepper
- Take the tops of your beetroot. If you have leaves on them save them for another day – they’re too good to waste. Wrap each beetroot in foil and shove them in the oven to roast for an hour at 225°C. Once done you should be able to run a knife or skewer through with ease.
- Allow the beetroot to cool while you make the dressing. Add the juice of half an orange along with the balsamic and olive oil to a bowl or jug. Whisk to combine and then season to taste.
- Peel the beetroot using a butter knife and fork. The skin should come away easily with no need to get your hands involved, god knows it stains like a bitch.
- Slice the beetroot thinly and layer onto a plate. Top with the watercress. Mix the dressing well before pouring over.
Mildred's Kitchen 