To celebrate weekend eve, we made the yummiest dinner. Every single ingredient except the olive oil and the feta was grown right here at Daylesford Organics and everything except the garlic was picked less than an hour before it was cooked.
Four colours of heirloom beetroot. From left: Detroit, White Blankoma, Golden, Chioggia.
Tossed together with some garlic and olive oil, baked for an hour and then served with a lettuce and fetta salad.
It doesn't get much better than that. Simple, colouful, fresh, seasonal, organic, delicious!
We hope you have the most wonderful weekend.