So that was the summer over and done with.. We have really enjoyed our new big garden, even though it has involved a lot of hard work. It has been a definite case of trial and error, as we have declared ourselves "hobby gardeners" for the first time in our lives. The potatoes turned out great, we planted Desiree's this year, a red skinned variety. We ate them as mash, wedges and chips, and they were delicious! Our runner beans didn't do very well though, they dried up completely. So I'll know next year not to plant them in a wooden trough, but maybe have them climbing next to the potatoes, just like my green thumbed neighbour. But I have to say that our number one family favorite has with out a doubt been the beetroots. We mainly oven roasted them together with shallots. This is dead easy to do, and makes an exceptionally lovely addition to your steak (or sausage) this time of year.
All you need to do is:
Oven roasted beetroot with shallots
- Peel the beetroots
- Cut in half (or if quite big, in quarters)
- Peel the shallots, and leave whole
- Put in an oven proof dish on drizzle with olive oil
- Bake in the oven on a high temperature 225C for 20 min
- Add a couple of sprigs of rosemary and season with course sea salt
- Back in the oven again for a further 10 min, or until the beetroot is soft enough, check with a sharp knife.
- Crumble some feta cheese and sprinkle over whilst still hot.
No need for measurements, just bung in the oven and ENJOY!!
Amazing... God bless you!
ReplyDelete