I love the soft, gentle sweetness of beetroot. They taste simply of the clean, sweet earth they came from.
In winter, I roast them in their skins by sealing the beets in foil, which traps steam, keeps the flesh moist, and accentuates their natural sweetness.
In summer, I have this salad daily, accompanied by big chunks of avocado and cooked red lentil hummus or babaganous (enjoying the first eggplants). I also lightly saute small zucchini from the garden and grill halloumi for the children. It makes the perfect lunch. For dinner, I have been enjoying this simple golden soup with thin slices of toasted homemade sunflower bread.
I have also been working hard in the garden preparing for our month away in England. Preparing the soil with manure, digging and turning, then covering it with a thick layer of mulch leftover from our goat pen. It has been hot, dry and humid, so I am unsure how the garden will hold up, but I am doing my best to protect it in my long absence. I have been spending all my afternoons there and feel sad about leaving it. It has been my therapy, calmness, joy, and a deep desire for simplicity.
After so many afternoons of hard manual work, I had one day where I could sit, reflect, wonder, watch, listen, and smell. An inner quiet and peacefulness fills me just by being in my garden in those early mornings or late afternoons. I am sure if I watch carefully, I feel the plants pushing up and up. It is so wonderful to be a part of this amazing process of planting a seed, watching it grow, and then eating the result of that energy force nurtured and cared for with so much love. Imagine what a different world it would be if all our food was prepared with so much respect and care.
I have planted lots, and I hope that when I return, the garden will be as abundant as I left it.
Goodbye, heat! Welcome, the green, the rain and the coolness.
simple grated beetroot carrot parsley salad
serves 4
ingredients
2 medium beetroot, grated
2 medium carrots, grated
1 tsp cumin seeds
handful coriander or parsley, finely chopped
juice of half a lemon
2 Tbsp flax-seed oil (or olive oil)
1 tsp agave or honey
¼ cup lightly toasted sesame and sunflower seeds
¼ tsp fine rock salt
preparation
- Heat a small pan, add cumin seeds and lightly dry toast until fragrant – remove from heat and set aside.
- Prepare the beetroot and carrot by grating them in a box grater or using the finer grating attachment with a food processor. Place them in a salad bowl.
- Pour the flaxseed oil, lemon juice, salt, cumin seeds, and agave into a jar. Cover with the lid and shake to combine.
- Drizzle the dressing over the salad, sprinkle with coriander and toasted seeds, and toss to combine.
Goodness shared from Stacey
