Beetroot with Curry Dressing and Chives
Beetroot, or beets as they are called in the US, are one of those wonderful vegetables that save my cooking sanity all year round. It is reliably available and brightens up the table in summer or winter. Making a simple salad from grated carrot, beetroot, sprouts and herbs, drizzled with olive oil and lemon is possible in any season. In summer I like to use beetroot cooked in new potato salad with capers, diced fresh apple and homemade mayonnaise.
Here is another simple way to celebrate beetroot.
3 large (6 small) beetroot (scrubbed)
4 Tbs olive oil
1 Tbs cider vinegar
2 tsp runny honey
1 tsp mild curry powder
Sea salt and pepper, to taste
Handful of fresh chives, finely chopped
1) Place the beetroot, skins on, in a saucepan covered with water. Boil on a medium heat until tender right through (prick with a squewer to test).
2) Drain beetroot and cover with cold water. When they have cooled down enough peel off the skin with your fingers (this is fun!) – it should just slip off, but use a small knife for stuck bits. Dice beetroot into cubes and place in a salad bowl.
3) Blend or whisk all remaining ingredients except chives and pour over beetroot and mix in.
4) Sprinkle on chives and enjoy with almost any meal.
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