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.
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.
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!
Few things are as satisfying as spending time in one’s own garden, growing food to share with those we love.