My father’s mother used to make pickled beetroot, Welsh style, where slices of beetroot are layered with onion slices, sprinkled with cloves and immersed in vinegar.
I sometimes veer away from ‘nursery food’. So I created this dish which is on the opposite end of the glamour spectrum for a sophisticated Sunday lunch with friends:
(Two serve four):
2 small tubs of creme fraiche
2 teaspoons of honey
4 beetroots, roasted and sliced
2 ripe tomatoes, diced
A handful of olives, quartered
Olive oil
Salt and freshly ground black pepper
parsley to garnish
Beat 1 teaspoon of honey into 1 tub of creme fraiche until smooth. Spread between two serving plates.
Toss the olives, sliced beetroots and diced tomatoes in olive oil. Season generously.
Assemble the veggies on the bed of creme fraiche. Garnish with coriander and you may wish to drizzle more olive oil on the salad, or add a small dollop of honey.
And here you are, your most sophisticated salad / starter. Enjoy ❤
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