Summer arrived this weekend! Glorious sunshine, a warm breeze and plenty of al fresco dining. As much as I love to cook, even I just wanted to lounge around outside, eating and chatting with friends. So dinner had to be quick & easy and of course summery.
Unfortunately by now the temperature has plummeted and it is raining (the type of weather that demands recipes for a stew rather than a light summer salad). On the plus side the change in weather means I feel like spending time on my blog again. The sun is sure to return, so just bookmark this recipe for that next sweltering hot day.
(from the blog ‘Lucullian Delights’)
4 medium sized red beetroots (I cheated and used pre-cooked and peeled beets)
4 handfuls fresh baby spinach leaves. Or some other tender salad
150 g (5,3 oz) fresh, soft goat cheese
150 ml (0,63 cup) cream
salt and pepper
optional: fresh thyme
handful of walnut halves
Optional: edible flowers
- If you are using raw beetroots roast them as described here.
- Place the spinach or lettuce on a large plate.
- Cut the beets into very thin slices and layer on the leaves.
- Use a fork to break up the goat’s cheese. Then stir in the cream and blend until smooth. Season with salt and pepper (and thyme, if using).
- Drizzle some of the dressing over the beet root and serve the rest on the side.
- Chop the walnuts and sprinkle over the dish.
- Optional: decorate with the flowers.
- Roast Mustard Chicken
- Chicken Halloumi Skewers (sorry the skewers were fab but the photos were not appetizing enough to post – if you would like the recipe drop me a line)