I’m often asked for recipes from the Saturday night dinners I used to make, here’s a quick and simple recipe, many thanks to Lynda Evans for reminding me of this one:
- 4 small boiled beetroot, chopped 2 -3 cm chunks
- 1 orange (unwaxed or well scrubbed)
- 2 cloves garlic finely grated/chopped
- 2 tablespoons mayonnaise
- 2 tablespoons thick Greek yoghurt
- Salt & pepper
Grate the skin of the orange and mix in a bowl together with the mayonnaise, yoghurt and garlic.
Remove peel from the orange and chop the flesh 1 – 2 cm pieces, put in a bowl along with the beetroot, mix lightly with your fingers and then add the mayonnaise mixture. Again mix with fingers as it prevents breaking up the orange pieces, add salt and pepper to your own taste.
Keeps well in the fridge for a few days.
Works well if you throw in some green peas and/or a few sunflower seeds.
Excellent starter or snack, it’s also lovely as a filling for a baked potato which is how I first knew this salad – a lunchtime favourite many years ago when I’d visit the cafe in Edinburgh’s Gallery of Modern Art.
It’s so cold over here with us just now that the last 4 beetroots I bought ended up as soup, a real winter warming Beetroot & Ginger Soup ….
Peel 4 uncooked beets, chop roughly, put in pan, cover with water, bring to boil add a good teaspoon of sea salt, simmer. Then chop up a stalk of celery and add to the beets. If you have the stalks and leaves from the beets wash, chop and add these as well, along with the juice of half a lemon, 1 bay leaf, 2 cloves of garlic (sliced) and some chopped fresh ginger. After a while check the seasoning and add further salt if required and some ground black pepper. Takes just over an hour to cook through and for the flavours to come together.
Enjoy!!
Flora, January 16th 2019
