Italian Beetroot Salad

Over the early May bank holiday weekend, I decided to actually come back from Berlin and spend a proper weekend at home. I even went to the trouble of cooking up a meal. To be honest, it’s probably one of the very first real home cooked meals (I don’t really count M&S salads or heated up meals from the freezer or store cabinet) I made since the start of the year. Terrible life of a consultant.

My sister came around and my flatmate was around, so we indulged in some great food made form some good ingredients sourced from some quality places.

I made some garlic and tomato rubbed toast to nibble on before our meal, although my focus was entirely on the main this time. I spent some time putting together a salad I’d enjoyed from an Italian place in Berlin and was trying to recreate it without the recipe and from memory. Not quite perfect, but very close.

Some of its constituent elements includes fresh radishes – I think it was a 100g packet of small radishes. Roughly chopped up into the same sized pieces

Spring Onions – Just one spring onion chopped up

Walnuts – I tried 30g here

Some red onions – Just a half because I didn’t want it too strong

Ginger – Once again just a nib, chopped into tiny, tiny bits

Some beetroot – I think I had four cooked beetroots that I then chopped into tiny pieces. Mix this all together with some plain unsweetened yogurt, just enough to cover everything. The final result was the salad below:

I then served this salad with some wonderful steaks sourced from The Ginger Pig alongside some freshly grilled asparagus (in season), and some goose-fat roasted potatoes.

Cooking three steaks at the same time at home, I think they all turned out perfectly medium or medium rare, and went down well with the freshly made mushroom sauce I also made from scratch.

Our wonderful meal finished off my a home made eaton mess that my flat mate made. Mmmm.

Leave a Reply