What a thunder storm is cooking up today! Unfortunately, it remains sticky and muggy; not the best weather for cooking a warming meal in which is what our horticulture team are looking forward to tonight.
Perhaps they would prefer this offering. Church farm beetroot is being picked and tasting delightful, and is far more versatile than many consumers give it credit for. Boiled, pickled, roasted, fried, you can do pretty much anything with this vegetable, and it always adds a bright burst of colour to the plate.
I often cook beetroot with lamb as part of a roasted veg side dish, but today, I am going to share with you readers a little secret. Beetroot in a salad. And not just any salad. This salad has gorgeous things such as smoked trout, horseradish, and watercress. This is my adaptation of a Jamie Oliver recipe, and its one of my secret tricks at dinner parties. Quick, nutritious, and really tasty.
- 1 bag watercress
- 4 small Church Farm beetroot
- 1 packet cooked smoked trout
- Small pot of natural yogurt
- Horseradish cream
- Balsamic vinegar
I haven’t been specific with the amounts here, as it very much depends on your taste buds for vinegar and horseradish, as well as how many you are serving.
Simply dress your watercress in a little olive oil and lemon juice. Mix together the natural yogurt and a couple of spoonfuls of horseradish cream; you want the yogurt to have a good kick but its really up to you how much you put it. Break up your trout into large flakes, add to the yogurt mix and give it a good stir so the flakes are all well covered.
Meanwhile, boil your beets for about 20 – 30 minutes until a knife slips in easily. Drain, and allow to cool until you can handle them. Peel off the skin, and slice thinly. Dress them in a little balsamic vinegar and season with salt and pepper.
Lay your dressed beets onto the watercress, and add your trout mix. Add a final flourish of olive oil and serve with flat breads. Enjoy!