A workers' cooperative growing food on London's edge in the Lea Valley

Mixed Beetroot Salad


Recipe tip from Stefan at Electric Diner is to wash your beetroot, roll in a mix of olive oil and cider vinegar, salt, pepper and some thyme if you have it. Wrap in silver foil (tight so the juice doesn’t escape) and bake whole at 180C for 1hour 15mins til really cooked and you can stick a knife in easily.

Allow to cool a little and peel, then cut into bite sized squares, sprinkle with goats cheese (optional) and walnuts which you can toast in a pan with a little honey and butter (or marg).

Finish with a dressing made from lemon, Dijon mustard, olive oil and salt and pepper.

Categories:  Recipes

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