Beetroot Salad with Lemon Dressing

My Lunch today was quick and easy and proud to say all from my edible garden at our new home. I will forever have wonderful memories of designing this garden with my Mum and at the end of each day , its my happy place to be surrounded by butterflies and bees who seem to enjoy it as much as I do.

We grew up eating lots of beetroot in our home, Ouma’s salad version was pickled in sugar and vinegar. Mum used to make the same salad and used the leaves as a vegetable. I like to roast rather than boil the beetroot, its great served hot with pork! The delicate micro greens work well in a green salad.

In the world we live in today we need to be conscious of what we eat, is it fresh and in season and has it been sprayed with chemicals, or fed antibiotics or injected with brine so it weighs more? Micro plastics in the ocean are affecting the fish we eat, almost everything we buy is packaged in plastic which can’t be good for us? We all blindly dash into the supermarket at the end of a busy day giving little thought to where the produce we buy comes from? While the supermarkets we buy from are making a small change in that they are offering brown paper bags or re usable plastic bag options ? I still think we all need to be making a stand as it all adds up.

We also have to start thinking about the future of water on our planet and my small contribution is I have decided that what goes into my garden must either be indigenous or edible, and there will be no chemicals .

While I share a lot of family heritage recipes and still cook them at the week end so I can pass on a family tradition – they all have sugar and butter in them. Saying that my Grand Parents lived to the age of 80 and 95 , so they were doing something right with their diet ? A balance of exercise and outdoor living – fresh fruit and vegetables and meat with fat that was all home grown , I am sure was their secret to life.

Serves 4 as a Vegetarian main course and 8 as a salad on a buffet.

  • 12 roasted beetroot cut into quarters – must be cold
  • 2 block of feta cheese cut in blocks or crumbles
  • Bunch of rocket leaves – 15 leaves – cut off the stalks
  • Bunch of baby mint leaves – 15 small leaves
  • a sprinkle of marigold petals
  • Tablespoon of fresh coriander finely chopped
  • Toasted sesame and sunflower seeds

Lemon Dressing

  • 3 cloves garlic crushed
  • 3 tablespoons of olive oil
  • 3 tablespoons of lemon juice freshly squeezed

Make the dressing a few hours before so its developed flavor and mix well before you drizzle on the salad.

I served mine with humus and seed crackers today so I did not add the sunflower seeds and sesame seeds in this salad.

2 Comments Add yours

  1. Marilyn fagri says:

    Thanks leanne…love the blog…

    Liked by 1 person

    1. Thanks – have wonderful memories of time with you at Matetsi – you were a cooking influence in my life too and taught me about venison

      Liked by 1 person

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