I'm trying to get back into the blogging groove, I really am! And the good news is that with some sunshine at Struan Farm today I've been able to get outside. The greens planters in the glasshouse have had a good clean out, and I've even managed to get the baby beets harvested, hooray!
"Bull's Blood," "Torpedo," and "Chioggia" varieties. The latter are striped red and white. I normally opt for the dark red older varieties since those are more nutritious, but couldn't resist planting some red and white ones for a bit of "variety."
Don't they look healthy? And they're organic, of course. These are wonderful drizzled with olive oil and either honey or maple syrup and roasted until tender. They can then be eaten as a side or put into a spinach salad with grilled haloumi and toasted sunflower seeds. I make a vinaigrette for that based on a Nadia Lim recipe out of olive oil, honey, dijon mustard, white wine vinegar and either crushed raspberries or tamarillo; it works really well with the earthy flavours.
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