Another recipe I first made with Adam Keen (try his meze if you’re in London around Spitalfields Market).
I like it because I love beetroot and it’s soooo easy! And tasty! And here it is!
Beetroot with Honey Mustard Dressing
Place washed but not peeled beetroot in a large saucepan, cover with cold water, and bring to the boil. Simmer until you can pierce them with a fork (maybe half an hour).
Run under cold water, and rub the skins off (you may want to wear gloves). Even the skins of ultra-tough beetroot shed easily when cooked this way.
Slice into chunks, wedges, dice, slices, or any shape you like.
Make the Honey Mustard Dressing
I don’t now recall what Adam’s exact dressing was. I make it something like this:
Take a tablespoon full of Mustard, and two of honey. Combine. Add a pinch of salt and a grind of pepper. A spoonful of lemon juice or cider vinegar can go in the mix, then half a cup of sunflower oil. Finely chopped parsley or dill is also an option.
Spoon the dressing over the beetroot and serve!