Beetroot was something I stopped eating after experimenting with it in a gratin once. The whole thing turned expectedly pink/reddish. However unexpectedly I felt sick just looking at it and although I tried eating it, I ended up throwing the entire thing in the bin. Although there was nothing wrong with the taste, the mere look of it disgusted me.
Since that fateful evening though, I have been served beetroot and found it quite good. So with a hiatus of not cooking beetroot for a couple of years, I decided to buy beetroots and give it another go.
3 medium beets
1/2 tbsp of lemon juice
pinch of salt and pepper
A couple of handfuls of rocket leaves
100 g of feta cheese
- Prepare your beets by boiling for 30-45 minutes with the skin on. Leave them to cool once they’re tender and peel. The skin should peel off quite easily when they’re cooked.
- Slice the beets and mix with lemon juice, salt and pepper.
- Serve on top of a bed of rocket leaves, sprinkle with feta cheese and chopped chives and serve this nourishing salad.