Monday, April 4, 2011

Red food

In the garden there are still beetroots that have survived the winter, in the ground. And in my cookbook from Druidstone Hotel, a wonderful vibrant recipe.

4 beetroots, roasted and grated
300gms of Greek Yoghurt, thick, creamy
3 tablespoons of fresh squeezed sharp lemon juice
a handful of tasted, chopped walnuts
a couple of tablespoons of olive oil
one clove of finely chopped garlic
and always
black pepper.

I roast the beets in olive oil with some black pepper because I love the smell of the dark ruby roots and the cracked black peppercorns. There is something wonderful and jewel like about the grated beets. All you have to do is stir all the things together and then I find if you make it the day before and keep in fridge the taste is more wonderful and the colour is a feast for the eyes. 

Seedlings are sprouting up in the raised beds and I am wondering if I will have enough of everything, do I need more raised beds, should I just dig up the whole garden and plant food?

In Wales vegetables can be dangerous creatures so we keep them caged, or maybe this is just to keep the cats off the raised beds!


  1. :) I need to cage my veggies to keep them safe from my greedy cocker spaniel (who likes to beat me to harvesting!) Definitely addictive growing veg, I am surreptitiously taking over our garden...

    That recipe looks & sounds delish.. must try it

  2. Beets are so wonderful. They are my favorite of the root vegetables. Well, there is potato, but that is not a vegetable; potatoes are manna from heaven.

    I enjoy working with raised beds. It probably has some dark origin in control issues, but I like to garden that way.

  3. Hahaha love the comment about the vegetables.

  4. oh Jackie beautiful garden,, lovely raised beds,,that beet dish sounds great, does the ground not freeze,, frost doesn't go down?Do carrots,, and turnips also over winter,, parsnips?That would be great,,,

  5. Mmmm, sounds delicious! I have a favourite beetroot salad recipe that involves grated raw beetroot, grated carrot, cashews, currents and essentially a mint sauce dressing, and whatever else you fancy...and the carrot goes the most amazing colour, almost fluorescent pink! I am desperately waiting for Autumn to put in an appearance so I can get out and revive my poor sizzled garden and put some vegies in.

  6. How funny. I have had to wait for spring. Cold here today.

  7. sounds delicious! My thoughts are turning to vegetables - or maybe that's my brain...

  8. My mom used to do a salad with diced pickled beets, chopped raw white onions and sweet pickle relish made with mayonnaise. I bet it would work with plain yogurt, though. Nuts, now I'm hungry for some.