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Seasonal recipe No 60: Beetroot with fresh mint
Posted on September 3rd, 2010 No commentsThanks to Henrietta Danvers for this recipe, a salad that can be served as an appetiser or as part of a selection of salads, or as an accompaniment to grilled or roasted pork or lamb.
Serves 4
Preparation: 60 minutes cooking, 10 minutes preparation, 1 hour chillingIngredients
4-6 cooked beetroot
1-2 tsp balsamic vinegar
1 bunch fresh mint, leaves stripped and thinly shredded
2 tbsp olive oil
salt and black pepperMethod
Slice the beetroot and cut into dice, put in a bowl and add the balsamic vinegar, olive oil and a pinch of salt and pepper. Combine. Add half the thinly shredded fresh mint to the salad and chill in the fridge for an hour. Serve garnished with the remaining shredded mint leaves. -
Our own crunchy carrots this week in veg boxes
Posted on September 3rd, 2010 No commentsThis year’s been a good growing season for carrots as you can see from our vegetable boxes – remember last year’s tiddlers? This week’s produce is mostly from Jeremy Brown at St Kew Harvest and from our own Camel CSA plot.
Small boxes have:
potatoes (Benbole Farm)
* carrots (Camel CSA)
* chard (Camel CSA)
* beetroot (St Kew Harvest)
* french beans (St Kew Harvest)
* red cabbage (St Kew Harvest)Standard boxes have extra potatoes plus:
* salad bags (Camel CSA)
* leeks (St Kew Harvest)
* kale (St Kew Harvest)* = grown to organic principles
