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.