4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[majorbloodnock]

Just thought you might want to hear about one of those happy experiments that worked out more successful than expected. No doubt it's just a variation on a theme, and others of you have similar recipes, but here goes anyway.

 

Peel a large-ish beetroot (about the size of a small swede) or the equivalent number of smaller ones, then grate into a bowl. Add the juice of one lime, about half a teaspoon of sugar, a little salt and a goodly grinding of black pepper. Mix together, leave in the fridge for a bit and then serve.

 

In fact, the proportions aren't that important in this recipe. Moreover, leaving it a little longer in the fridge simply means the sugar and salt will draw more of the juice from the beetroot, so improving the flavour overall. I suspect you could use lemon juice instead, but the aromatic flavour of the lime seems to work well.

[Lesley]

Is that a cooked beetroot? - I hate grating raw beetroot, I make so much mess

 

The lime sounds really nice with beetroot.

[majorbloodnock]

Sorry, Lesley; it's raw. You could try with cooked beetroot, but I must admit I like the crunch as much as the flavour.

[Lesley]

OK - I'll go and find a sou'wester