Friday, 2 October 2009

Warm beetroot salad

3 shallots
2 cloves of garlic
4 small beetroots with leaves
4 rainbow chard leaves
olive oil
black pepper
balsamic vinegar

Slice shallots and garlic. Cut beetroot into thin chip shapes (2-3mm wide), and coarse chop beetroot leaves. Chop chard stems and leaves separately. Fry shallots and garlic in olive oil, add beetroot chips and chard stems, cover and fry until tender (but still cruncy), add a little water if necessary. Season with salt and pepper. Stir in chard and beetroot leaves until just wilted, serve warm, drizzled with balsamic vinegar. Delicious with goat's cheese as a starter, or side dish.

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