Loving the freshness of rosemary — with golden beetroot and garlic? Image: Su Leslie, 2017
Hugh Fearnley-Whittingstall’s Three Good Things approach to cooking has found great favour in our kitchen. The combination of simplicity and discipline (just three main ingredients) really works.
Rosemary seems to be my latest food-crush; at least in part because it is so prolific in the garden. Having deemed the rosemary and feta scones a success (recipe to come) I got to wondering how the pungent, piney flavour would get along with some golden beetroot I found in my fridge.
The answer? I’ll let you know when the beets are roasted.
Five Minutes of Random (the #RegularRandom challenge), is hosted by Desley Jane at Musings of a Frequently Flying Scientist.
If you’d like to join in:
- choose a subject or a scene
- spend five minutes photographing it – no more!
- try to see it from many angles, look through something at it, change the light that’s hitting it
- tag your post #regularrandom and ping back to Desley’s post
- have fun!
Zimmerbitch 
These images are so pleasing. Pretty and calming. I didn’t know there was such a thing as golden beetroot! And I have to say, that knife is spectacular.
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Thank you. It’s the first time I’ve bought golden beetroot. I knew they existed but hadn’t seen them in the greengrocer. They taste pretty much like the red ones, but are good in salads because they don’t stain things (like feta) pink! I’ll tell the Big T you like the knife. He has discovered a shop that sells used stuff from Japan. He now has a collection of kitchen knifes that he’s refurbished 🙂
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Oh! So they don’t stain orange either? Much neater 😊😊
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Yep. No staining at all.
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Cool.
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Nicely done, Su.
Leslie
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Thanks Leslie 🙂
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nice – i love the simplicity – the photos are great
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Thank you. 🙂
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Beautiful studies, hope the recipe lives up to the photographs!
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Thanks. It was pretty yummy. I confess to eating most of the finished dish before I remembered to photograph it
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I predict it will be a delicious dish. 🙂
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Thanks. It was pretty good. And so nice that the feta didn’t end up pink, as it would with red beetroot 🙂
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That’s good to know. The spread of beetroot pink is often a problem (visual), I find.
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🙂
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So do golden ones taste any different to the purple ones?
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Not to my palate. 🙂
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A fine selection, Su. I have the rosemary, the golden beets and the garlic. And I’m sure the rosemary will work. Ready to go then. Wayhay!
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Thank you Tish. I’m pretty happy with it, although I suspect the garlic is a bit redundant — oddly enough. 🙂
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That’s interesting. I tend think garlic with everything (savoury that is), but perhaps not with beetroot.
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I’m a bit the same. And on reflection, when I ate the last couple of bits of beetroot this morning (as you do), the rosemary and garlic flavours were a bit more pronounced and quite nice. I’ll experiment with this one I think; especially if I plant some golden beetroot instead of waiting for it to appear in the shops. 🙂
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I made some soup with some of mine last week, with added small carrots, onion, garlic and a little fresh turmeric, and some fresh dill. Plus chicken stock. And towards the end of cooking I added a bunch of the young leaves chopped up. Then into the blender. It turned out very very green even after I’d stirred in some sour cream, but was v. tasty. I seem to remember reading that the Romans who introduced beets to the UK, ate the leaves rather than the roots.
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Your soup sounds delicious. We’ve only recently been able to get fresh turmeric here, and I really like it.
I think I read the same thing about beet leaves. We get baby leaves here in bags at the supermarket. I always forget when I’m harvesting beetroot to hold on to the leaves
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Beautiful shots, Su. I was just at the farmer’s market this morning, delighting in all the produce and other goodies. Such a lovely and delicious way to start a Saturday (for me). Looking forward to that recipe. I’ll have to post (or possibly re-post) my scone recipe.
janet
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I love visiting farmers’ markets. It is such a good way to buy food. And yes please to posting your scone recipe. I got caught up in Fathers Day weekend and haven’t even made the second batch to test my recipe! 😦
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This is art. You chose well: beautiful colors, a shiny knife, and your talent.
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Thank you so much Linda 🙂
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Very pretty!
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🙂 thanks
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You take such artistic photos – I like how you focus on different elements in your still-life!
How wonderful to be able to pull herbs and veggies out of your garden! I’ve never seen golden beets before; quite different from the red ones I get from the supermarket, and they are usually already cooked and vacumn-sealed in plastic!
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Thank you so much. Food and photography are my two great loves (behind the Big T and the Boy-child). Gardening isn’t far behind. I think golden beets have been around for a while, but I’ve only recently seen them for sale here. They are great because they have the same earthy taste, but don’t bleed all over other foods, so they mix well with things like feta. 🙂
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