Delish of the day

Close-up shot of roasted golden beetroot and feta salad on duck-egg blue plate. Image: Su Leslie, 2017

Roasted golden beetroot and feta salad. Image: Su Leslie, 2017

Following last week’s #regularrandom post (Five Minutes with Three Good Things), here’s a shot of the finished dish.

Because the golden beetroot don’t bleed like the red variety, I was able to peel and chop these for roasting. That meant they got a little bit caramelised; and picked up the flavours of garlic and rosemary which I’d added to the roasting dish.

With quite a lot going on taste-wise in the beetroot themselves, I kept the dish simple with just a few salad leaves, some crumbled feta and a bit of balsamic dressing.

The verdict: pretty tasty. But given how long the beetroot took to roast (about 35 minutes — and they were small pieces), I’d probably only do this again in a vastly scaled-up form — for a summer lunch party maybe.

42 thoughts on “Delish of the day

    • I’m definitely coming to see that simplicity is best. But I guess it only works if the ingredients are good. We’ll have to compare notes on the chocolate beetroot cake. I made one from a famous (in NZ) cafe recipe book, and while the cake itself was ok, I found the recipe quite hard to follow and was a bit overwhelmed by the number of ingredients and steps. Making it turned my normally tidy kitchen into a war zone. πŸ™‚ I figure there has to be an easier way.

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      • I will send you the recipe of my chocolate beetroot cake next email πŸ˜‰ ItΒ΄s a bit more delicate to handle but totally worth the effort. Speaking of which, I think I should make it this weekend! (just to be sure of course that the recipe works πŸ˜‰ ). xxxxx

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        • Thank you. I am a great fan of testing our recipes first πŸ™‚ It is so cold here today that it’s starting to feel like a baking day. I’ll let you know how my attempt at your cookie recipe goes. πŸ™‚ xxxxxxx

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          • Warm feet and full tummy: perfect antidotes to winter. It’s freezing here today. T and I had planned to go away for the weekend, but we’re rethinking that in light of the weather forecast. Sigh. More baking for me too perhap? xxxxxx πŸ™‚

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          • We have to make the best of the weather – bakingΒ΄s never wrong πŸ˜‰
            ItΒ΄s awfully cold and rainy here. I actually planned to grill some lovely shrimps as a farewell to summer but would now prefer a beef stew! Ah well, the shrimps are already there so I will have to make do πŸ˜‰ Probably will have a hot chocolate afterwards though! πŸ˜€
            xxxxxxxxx

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          • The shrimps were super-delicious! Even though it was a bit cold πŸ˜‰
            Your Thai styled curries sound nice πŸ˜€ I love shrimps they cook so fast and give you a wonderful source of protein.
            Have a lovely week, Su! xxxxxxx

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          • The Big T did a yummy prawn dish recently where he dusted them with rice flour which had salt, pepper and chilli flakes in it. Then he just fried them. Soo good, and incredibly easy. Basically it was like salt & pepper squid, but with prawns. πŸ™‚ xxxxx

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          • Simplicity is so often best.

            I baked my first batch of your lemon-rosemary cookies btw. They tasted yummy, but I got the shaping of them all wrong so they were small and chewy. I’m used to the kind of cookies that start as spoonfuls of dough which spread out and flatten as they cook, rather than the kind you roll and cut. Anyway, I’m making some for my friend’s art class next week, and am so excited to get everyone’s feedback. I think the combination of flavours is totally wonderful πŸ™‚ xxxxx

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          • Oh, no! I should have told you! (Banging my head in despair right now!) They are definitely more shortbread like in quality which is how most my cookie recipes are (so now you are forewarned πŸ˜‰ ). But IΒ΄m glad you liked the taste anyway, and I hope you will have a great success with them at your friendΒ΄s art class! πŸ™‚ xxxxxxxxx

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    • Thank you Jude. I’m way too lazy for restaurant cooking. I did time as a waitress and kitchen hand in my teens and 20s; totally knackering! These days I’m happy to cook and style a single plate, photograph it and then consume the fruits of my labour! I have toyed with the idea of a b&b — when T and I finally get our place in the country πŸ™‚

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