What do you do when your Mum drops off a bucket of beets on your doorstep? You make treats for the annual BBQ at your friends house of course.
With the help of garden herbs, some olive oil and a little basamic vinegar these red bombs were transformed to a baked beet salad.
Baked Beet Salad
3 to 4 big beets
3 spring onions
Handfull of pumpkin seeds
Set your oven to 225 degrees celcius. Peel and cut beets. It helps to rub a bit of olive oil in your hands before you begin. I find they stain a little less that way. Put in a bowl and drizzle balsamic, oil and chopped herbs over them. I used oregano. Season with salt and pepper. Lay out on a baking tray and bake in hot oven for 15 minutes.
While the beets cool make a vinaigrette of 2 tablespoons of balsamic, one teaspoon mustard, salt, pepper and olive oil. Toss luke warm beets in dressing and add chopped spring onions and toasted seeds. Save some for garnish.
Lay beets on serving dish and sprinkle with greens and seeds.
The cucumbers are from Dad-in-laws garden, and perfect for making tzatziki.
You need 1 to 2 cucumbers. Grated.
Some herbs. In this case mini-basil and parsley
300 grams of greek yoghurt
Zest and juice of half a lemon
2 cloves garlic
1 tbs sugar
Sea salt and pepper
Grate cucumber, salt and strain. Leave while you mix the rest of the ingredients in the yoghurt. Squeeze the water out of the cucmber and add to the yoghurt. Easy peasy. And yummy.