Happy weekend folks!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.
Eshallots
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.
6 comments:
Looks so good! I wish I could taste them. One day I will visit...
Yum Kate! We love roasted beetroot too, we only have red beetroot though, bit boring I know. It's great to harvest and eat such fresh food :) you guys have a lovely weekend too.
my mouth is watering......
and so pretty!
YUM and beatufiul too! It must be wonderful feeling that feeling of growing 99% of a meal.
and the taste ( having tasted those beets myself) would be beyond divine.
have a great weekend Kate, Bren, Indi, Pepper and Jazzy. xo
so beautiful veggies happy Mothers day from America renee
There is a gorgeous beetroot named for my city?? I love it! Go Detroit!
Post a Comment