Early autumn is the time to put together interesting salads, with so much amazing produce at the markets. Beetroot are incredibly sweet when cooked in their own juices wrapped tightly in foil in the oven. Once they are roasted, I prefer to use them straight away as they always taste better, and absorb more dressing, while still warm.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/78371038/Recipe-Beetroot-and-avocado-salad-with-miso-dressing-and-walnut-brittle
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