You know that it’s going to be a good day when you are given a bag of home grown beetroot at the school gates. Thank you Helen! Home I went, knowing what we’d be having for lunch; beetroot – many different ways!

We had boild beetroot salad with balsamic jelly, feta cheese, almonds, sunflowers, olive oil and a beetroot hummus with raw diced beetroot on top to get some raw crunch. With this we had a puy lentil salad with lots of lemon to balance the sweetness of the beets and the saltiness of the feta. For the lentils see here. It was all yum!

I even smoked some of the beetroots and made it in to a smoked beetroot pure, which was delicious, but I’ll save that for another day. Enough beets here already!


  • For the beetroot hummus:
  • cooked beetroot
  • tahini
  • lemon
  • olive oil
  • salt
  • fresh coriander
  • For the beet salad:
  • cooked beetroot, sliced
  • feta cheese
  • good quality balsamic or balsamic jelly
  • almonds
  • sunflower seeds
  • olive oil
  • slat and pepper

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