shop   info   how to   log in   search  

 

Lloyds Roast Beet Salad

These are all ingredients I had on hand, all from my garden, on the day I made it.

6 medium sized beetroot washed peeled and cut into chunks 

A mass of peeled and whole shallots of a similar size  

Elephant garlic chopped into largish pieces

Mediterranean herbs of rosemary Chef’s Choice, oregano, and thyme 

Slosh in some olive oil balsamic reduction

Salt and pepper

Roast off until tender. 

When cooled, but still warm, add broken feta, zest of an orange and finely chopped green of spring onions... 

voila serve warmish (not chilled)