The local shop has piles of small, sweet beetroot.
I’m buying a pan full at a time (simmer gently, whole in their skins, for at least an hour; although I’ll have to try roasting them at some point) for salads or just on the side of a plate. They don’t last long. But, hey, they’re good for you (although apparently if you eat a lot they turn your pee pink…).
Tonight they went with potatoes, hard-boiled egg, spring onion, fresh mint and a salad dressing (olive oil, red wine vinegar, honey, a little of the beetroot liquid, seasoning – this is just a really nice sweet/sharp dressing) to make a very pink and very tasty salad. Yum yum.
(And I just found an interesting BBC recipe. Lunch tomorrow maybe. Update: Very good. And very colourful. Except that I have no idea why the writer wants us to use a blender/food processor for this recipe. It works perfectly well if you simply chop half of the beetroot finely and give it a good vigorous mix in with the mayo. What is it with these TV cooks sometimes? They want you to use every piece of equipment in the kitchen just to make a snack for supper, for chrissakes. They seem to forget that not everyone has dishwashers (machines or humans) to clear up the mess.)