Friday, 1 February 2013

Loving Beetroot

My sister is a fantastic cook and creates the most delicious lunches when I go to her house, so it really gets me thinking about what to whip up when we do lunch at my house

Last week my mum had given me a pack of beetroot (I adore fresh non-vinegared beetroot) and I had just bought some sunflower seeds and had a some fresh crunchy celery lolling about in the fridge... so I whacked them all together with a dash of balsamic vinegar and a splodge of crème fraiche. It was ridiculously easy, tasted scrumptious, was healthy, lowish in calories and fat and the leftovers tasted even better the next day... a hit!

So if you fancy making it...
(with my recipes the amounts are mostly guesstimates - this made enough for a side salad for 2, plus the leftover portion)
  • A couple of fresh cooked (but cold!) beetroot
  • 2-3 sticks of celery
  • 2-3 spring onions
  • Small handful of sunflower seeds
  • Generous dash of balsamic vinegar
  • About a tablespoon of crème fraiche

Roughly chop  the beetroot and bung in a bowl
Splash some balsamic vinegar over it
Throw in the sunflower seeds & finely chopped spring onions
Stir in creme fraiche


Top with thinly sliced celery
 
I served it with pittas stuffed with mayo-crayfish tails and lettuce flavoured with chilli dipping sauce. It was supposed ot be a marie-rose dressing, but I had had run out of ketchup and the chilli sauce was close in colour* but I used a bit much so they were quite fiery!  

The leftovers were delicious in a wholewheat pitta the next day



* substituting ingredients on the basis of colour is probably not one of my best ideas!

4 comments :

  1. Lol I like the idea of substituting foods based on colour - it sounds like something I would do!!!

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  2. Now that does look a tasty addition to any salad.
    Maggie x

    Nuts in May

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    Navin
    www.thesoupprince.blogspot.com

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