Roasted beetroot salad
Preheat oven 220C. In a pan cover the beetroot in cold water and bring to boil. Simmer for 10-15 minutes and drain. Toss in 1 tbsp of olive oil and season.
Place beetroot in a small roasting tin and cook in the oven for 15-20 min until browned.
Meanwhile, to make the dressing whisk together 1tbsp olive oil, 1 tbsp sour cream, 1 tsp creamed horseradish, 1 tbsp white wine vinegar and seasoning.
Take the salad leaves (any kind) or spinach and toss in the dressing.
Crumble some cheese of your choice and mix it in.
Take the hot beetroots, cut into quarters mix them in and then finish off with nuts (walnuts are very good) and seeds.
Serve with crusty bread.
Boil 500 g potatoes for 10 min then add the peas or beans or both and cook for a further 5 min. Drain and set aside.
Chop some chives, parsley and mix with 200ml of creme fraiche and 1tsp of mustard, and season.
Combine with the potatoes and peas/beans and toss gently
Serve with crusty bread or crisp bread (even nicer).
“The herbs are also easy to grow in your garden so these recipes should both be easy for any beginner”
National Vegetarian Week: 18th – 24th May
For more information http://www.nationalvegetarianweek.org/