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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.
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5 comments:

  1. thevintageyearFebruary 10, 2010 at 12:42 AM

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

    ReplyDelete
  2. UnknownFebruary 13, 2010 at 2:19 PM

    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.

    ReplyDelete
  3. NuminosityFebruary 19, 2010 at 1:27 AM

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


    Kim

    ReplyDelete
  4. UnknownFebruary 21, 2010 at 9:35 PM

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

    ReplyDelete
  5. Krystal LeeJuly 29, 2010 at 4:41 PM

    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

    ReplyDelete