Having had a beautiful bbq fish lunch by accident in my neighbour’s garden (thanks, Hazel!), dinner needed to be light. This is simple but so delicious.
This salad uses the beetroots we are proud to be growing in our clay soil garden. One year of feeding with seaweed and sheep dags and we have beets that are reasonably sized and so tasty – hooray!
Chop one beetroot per person into small chunks, parboil it until al dente (about 5-7 mins) and fry it in olive oil for a few minutes.
a splash of balsamic vinegar
a grind of salt and pepper
Arrange on a bed of dark green leaves or weeds. I used spinach and mizuna.
Crumble sheep or goat feta on top and add a sprinkle of pumpkin seeds.
(Beetroot is a winner of a veg: high in iron, good for your liver, blood and heart as well as amping up your muscular endurance. Dark green leaves and weeds are nutritionally powerful and hydrating – the greener the better. Pumpkin seeds are a great source of zinc which is good for your skin and for distressing. I’m not massive on eating cheese – there are better plant sources of protein and calcium, but if you crave it, it tends to be easier to digest non-cow milks and fats as they are usually less modified. This hard sheep’s feta is really good!)