Our first beetroots of the season are a much safer bet on the taste front. So I have roasted them with some fresh thyme from the garden, 2 tbsps olive oil, 1 tbsp honey and 2 teasp balsamic vinegar.
I plan to mix them in with some roasted courgettes cooked on Thursday, (left overs) and then add them to a Greek salad for dinner tonight. I bought some lemon and coriander houmous yesterday it will partner this deliciously.
Sounds ALL very nice....What time do you want us ALL round..! :)>
ReplyDeleteHeHe! Why did the beetroot blush...Cos he saw the salad dressing...
Many moons ago, l used to write scripts/jokes...My own stand up,
was very much 'off the cuff'. Great fun....Nowt like entertaining.....!
I used to write 'rubbish' like this...(AND...Get paid for it)..
What is the fastest vegetable...The runner bean...
What is round and giggles a lot.....A tickled onion...
The strongest vegetable...Muscle sprout..
Vampires favourite fruit..a neck-tarine...
Why did the tomato go out with the prune...Cos he
could'nt find a date....
And..So on...And...So on...! Amen...! :>).
HeHe! I'm gonna creep back under the stairs now!
Enjoy yer Beta Vulgaris..
I just thought of a joke that can match yours Willie. If your family name is Piazza does that mean you're a square? Thanks for the rib ticklers WTW.
DeleteJean x
Jean x
Willie, you are so funny!
DeleteCarol
HeHe! Yes! Your absolutely right...! :).
DeleteBut...Have you seen some of the piazza's in Italy..
There the most beautiful in the world...I rest my
case...! :>).
"Mary had a little lamb....So, her father shot the
shepherd".
oooooO! Must goooooo! Footy's just kicked off.....!
Ciao...Ciao..
So now I know Willie where my Christmas crackers jokes originate from
Deletegood to meet you t`other day Jean do you live in Eastbourne?
Hi David, no not in Eastbourne but only half an hour away at Maresfield, a small village 20 minutes north of Lewes.
DeleteJean x
Jean did you know the chalets are another £500 per annum if you dont live in the borough
DeleteYes thanks David we've spoken to Eastbourne Council and we're on their waiting list as I said so they have all of our correct details and have told us the cost.
DeleteJean x
I love beetroot it's one of my favourite vegetables, I didn't sow any seeds this year but I will be doing next year for sure x
ReplyDeleteOh my mouth is watering!
ReplyDeleteI'm still chuckling at Willie's jokes ^^ :D
You are doing well with your home grown veg, Jean. Roasted beetroot sounds delicious...and very healthy.
ReplyDeleteCarol
We eat as much of our own beetroot as we can and store some in sand for winter, so good for you too. The shop vacuum packed is horrible, I tried some value branded once it was like eating a red slimy sponge!
ReplyDeleteI like the sound of your Greek salad.
Delicious, I love roast beetroot but I don't have any ready yet, something to look forward to though.
ReplyDeleteDelicious. I love roast beetroot but we don't have any ready yet, something to look forward to though.
ReplyDeleteSounds good, love beets!
ReplyDeleteMy sort of food, love it xx
ReplyDeleteWhat a fabulous photo! Beetroot purple with an orange bloom, on a zinging royal blue plate - sensational!
ReplyDeleteI have one measly beetroot so far - I usually pickle mine, love them with cheese in sandwiches.
ReplyDeleteLove your beautiful floral blogheader--so summery and colorful. Your beet recipe sounds similar to the way I fix beets, which is a recipe (extremely simple) from an Alice Waters cookbook 'Vegetables.' Do you ever roast golden beets? Also, I like the Italian chioggia beets, but rarely find them in my neck of the woods.
ReplyDeleteooooO! Can l stick my nose in.....
DeleteChioggia beetroot...These are lovely...
Bitter when raw..Best way to cook them...
Cut into thin slices, blanch in boiling water
for a minute..They will loose a bit of colour.
Dress with light vinaigrette, made from red
wine and olive oil.
Garnish with spring onions, beans and parsley..
Your right though...They are difficult to find, usually
on markets!
Hi Judy, thanks for stopping by my blog, lovely to get a comment from you.
DeleteJean x
I love, love, love the fact that my fabulous followers talk to each other on my blog,it means we all get to share in the collective wisdom.
ReplyDeleteJean x
They look so yummy! I'm not sure how to cook them; did you roast them peeled or unpeeled? I will have to try your recipe :)
ReplyDeleteI washed off all the loose soil and trimmed them, then with a veg peeler took the skins off, they came away very easily. You can roast them with skins but I wanted the flavours of the other ingredients to penetrate the beets. Once peeled I just sliced them into chunky wedges rolled them in the oil and such and roasted at 180 until soft. Cooled then added to salad. Enjoy.
DeleteJean x
Hello Jean
ReplyDeleteMany thanks for your comments on my latest post and also for following my blog. It is the first time I've received some Midwinter pieces so I was pretty pleased with my sister's car boot finds. I am bascially happy with any decent china that I can find. Spain has some nice bits too ....look out for Santa Clara or La Cartuja. You never know as after all china does get around. :-)
I've never eaten beetroot like this it does actually sound very nice.
keep well
Amanda :-)