Baked, fresh beetroot is one of my favourite ingredients to play with. I usually bake them with olive oil and good grind of salt and pepper until they are slightly dehydrated and caramelised. Once cooked and cooled, the salad options are endless. There are some basic rules in my salad compilation and it’s all about the 4 S’s as you can see below. The salad was enjoyed by everyone for dinner… just saying. Expect this salad in the recipe section over the next few days.
Soft: Chickpeas & Feta
Snap (or crunchy): Radicchio & Beetroot