I have been running around like a mad women this morning! I have cleaned the fridge out, emptied my hand bag and repacked it  and I have a busy afternoon sorting out things for our trip overseas. Which is just over three weeks away. For those of you who didn’t know my husband and I  are leaving for five months overseas. We are going to Dubai and then on to Uganda to see my sponsor son who is now 28 years old.  We are also going to go trekking and see the Mountain Gorillas. After that it is back to Dubai and onto Paris. Where the intention is to act like a Parisian for five months. i intend to blog about my travels so stay tuned please.

Last night while  the oven was on I threw some beetroot wrapped in foil into the oven to bake. So this morning I decided to make a beetroot salad. It is quite easy to prepare and I really enjoy the taste of fresh beetroot it is SO different to the taste of canned beetroot. I added some Chermoula Spice mix from Herbies Spices to give it a little kick.

Recipe

Ingredients

4 whole beetroots roasted in the oven

1 bunch of small asparagus

Half a celery diced, include some of the leaves

1 can of drained and washed chickpeas

150g of goats cheese ( I used Meredith Diary)

1 cup of roast almonds chopped

Olive oil

Balsamic vinegar

freshly ground salt and pepper

1 tablespoon of Chermoula Spice mix from Herbies Spices

Method

Roast the beetroot in the oven wrapped in foil for at least an hour. This does depend a little of the size of your beetroot. When they are soft inside remove from oven and let rest in fridge overnight. Peel outer skin off and cut into chunks. place in a large bowl.

Blanche asparagus until just cooked but still crunchy. Chop into small pieces and add the bowl.

Crumble goats cheese over these ingredients

Dice celery  and add all the other ingredients and toss to distribute everything. Then add dressing and taste test.

Bon appetite!

 

 

 

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