Friday, September 13, 2013

Tickled pink

Whilst recipes are all fine and dandy, a large part of this blog is meant to illustrate the progressive growth and development in my meagre photographic skill.

So let this be the official starting point where I free myself from the trainer wheels of the AUTO function of my new fancy camera.  Hold on to your hat's folks I am experimenting with aperture. There is a whole new world of artsy fartsy focusing now at my beck and call.

Flouncy flamingos somehow seem the perfect backdrop to the lurid pink vibrancy of the salad. Actually they were the accidental heroes of this sunny Sunday photo shoot, but some how they capture the slight hysteria beetroot always brings to the kitchen.

Stained fingers and astringent pickling juices are not my cup of tea. So this is the route I tend to take to weave the beautiful earthy veg into the mix. I prefer not to peel the beetroot, a good soak and scrub does the job and then the raw beetroot is grated along with a carrot or two to form the base of this addictive and refreshing spring salad.


Beetroot salad

1 large beetroot

2 carrots

1 orange cut into dainty segments

A handful of green herbage (optional)


For the dressing

2 Tbs good quality white wine vinegar

100ml extra virgin olive oil

1 Tbs Dijon mustard

Sea salt and freshly ground pepper.

1.       Give the beetroot a good soak, and peel the carrots, grate coarsely and combine all of the grated goodness.

2.       Make the dressing by popping all ingredients in a jar and shaking like mad.

3.       Pour the dressing over the carrot and beetroot then artistically slot in the orange segments and sprinkle about the green herbs.

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