The last beetroots from my garden were sent off with style in this salad. I was quite sure I'd seen the recipe somewhere, but then could not find it in any of my cookbooks, so had to make it up. It turned out really nice, and will be made again, I'm sure. This time it accompanied organic lamb, but it would make a nice lunch or light supper by itself or with some bread.
500 g beetroots, washed, peeled and cut in half or quarters if they are big
2 cloves garlic
5 tbs olive oil
1 tbs balsamico or red wine vinegar
2 tsp thyme
salt and black pepper
Make a dish for beetroots and all the other ingredients of double foil. You'll need enough to cover the beetroots too. Pop in the oven for about an hour in 225 Celsius. You can eat them hot, but if you want to make this salad, cool the beetroots first.
Mix the cooled beetroots with:
goats cheese of blue cheese
basil leaves, or parsley or marjoram
toasted pine nuts or sunflower seeds or cashew nuts
Finish with some nice olive oil, salt and black pepper to taste.