Saturday, 31 August 2013

Slow cooked Carrot & Beetroot


Haiti brings the number to 108, welcome!


An earlier post of mine describes how to make my late wife's beetroot dish click here for the recipe. This is an extension to that recipe where cut up carrots are given the same treatment. When the dish is brought out of the oven, dress with 1 tablespoon of olive oil and a 1/2 tablespoon of white balsamic vinegar. Store this in the fridge and you have the makings of a great salad with the addition of cubed feta cheese and some leaves.



Notes:
I used about 750g of vegetables all together and instead of mincing or finely chopping the garlic as in the original recipe, I simply cut each clove in half.

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