Friday, 17 August 2012

Purple Salad (and Potato Rosti)

It's the end of the week and the fridge needs clearing out, so it's time to reinvent old recipes by substituting almost all of the ingredients! I also had a go at making a potato rosti, but the edges of my pan were too tall, so it was impossible to detach and flip cleanly. We'll buy a good skillet and sometime I'll put a recipe for rosti up.


  • 3 medium or 4 small beetroot
  • a big handful of green beans
  • 1-2 ripe avocados
  • a few handfuls of salad leaves
  • a generous handful of basil (chives would work too)
  • 2 tbsp olive oil
  • 4 tbsp white wine or cider vinegar
  • 1 tsp caster sugar
  • 4 tbsp crème fraîche
  • 1 tsp dijon mustard
  • 1 tsp grain mustard

Preheat the oven to 200 C. Scrub, top and tail the beetroot and slice into wedges; peel if the skin is tough. Brush with olive oil and roast for an hour, until soft, sweet and caramelised. Top the green beans, halve and steam until green but not overdone: they will continue to cook after you remove them from the steamer. Peel and stone the avocadoes, and slice into wedges. Blend half of the basil and the rest of the ingredients in a food processor to make a thick dressing; taste and season.

When the beetroot are cooked, fold them gently with the beans, avocados and salad dressing until slightly but not totally combined (or everything will be bright magenta!). Serve immediately.

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