Sunday, February 7, 2010

Roast Beetroot Salad

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:

thevintageyear said...

Yum Jess, looks great! Fresh beetroot is sooo good, way better than the canned stuff!

Pauline said...

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.

NuminosityBeads said...

Gotta love the beets or any roasted vegetable!
I like the way they match with your header too.


Kim

jesska said...

Thanks! I don't think I can go back to the canned version now...!

krystal Lee said...

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