Recipe #51 Simple Beet Salad

Eating from the garden is coming to end but I think we saved the best for last or maybe we don't want the season to end. Whatever the reason, this week we roasted beets on the BBQ for about 20 minutes or until tender when pricked with a fork.

Ingredients:
5 or 6 large garden beets with tops cut off but leaving just a little so the beets do not bleed.
Wash thoroughly and rub with olive oil.
Place on the BBQ for 20 to 30 minutes. Let cool a little.
Using rubber gloves, peel the beets and then shred them using a grater.
Add 2 tbsp olive oil, 2 tbsp aged balsamic vinegar ( we used modena 15 year old from Italy), salt & pepper to taste.

This will keep in the refrigerator for up to one week.

Thank you to Brenda Smythe of Tavistock for sharing this beautiful way to enjoy beets. And thank you to her sister Debbie who added a few more ingredients to her beet salad - she added roasted walnuts drizzled with honey for a little extra zip to the salad. I will save her suggestion for another family get together.