I went to the Queen Victoria Market for fruit and vegetables today and realised (again) what a huge difference it makes to the cost and quality of my weekly shop... in a good way! These fresh beetroot were boiled, peeled, chopped then turned into a roast beetroot salad, along with:~ red onion, finely sliced
~ baby spinach
~ butter beans
~ balsamic vinegar
~ flaxseed oil
~ crushed garlic
Baked potatoes and crusty bread are a cheap and easy way to fill out a meal. Yum yum.
>> The salad recipe is another one from The Low GI Vegetarian Cookbook by Jennie Brand-Miller, Kaye Foster-Powell, Kate Marsh and Philippa Sandall.
5 comments:
Yum Jess, looks great! Fresh beetroot is sooo good, way better than the canned stuff!
Hi Jessca, I noticed your interest in music. Maybe you will find this singing competition called Cabbie-oke being organized in Melbourne interesting. They've also uploaded some fun music videos on YouTube music videos on YouTube.
Gotta love the beets or any roasted vegetable!
I like the way they match with your header too.
Kim
Thanks! I don't think I can go back to the canned version now...!
hi :)
i make a beetroot salad nearly exactly the same but with chickpeas (instead of butter beans)and feta
...so good
even my family devour it and they are definitely not salad eaters.
Krystal
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