There is nothing that shouts out autumn to me more than beetroot. You might have gathered by now I’m ever so slightly addicted to this perfectly purple vegetable and I reckon the best way to eat it is simply roasted, when it goes all sticky and sweetly caramelised. Just delicious.
Roast beetroot is the predominant ingredient in this gloriously robust salad. It is inspired in part by a recipe by Tom Hunt’s from his brilliant cookbook The Natural Cook and also by a Riverford recipe which partners the roast beetroot with slices of nectarine, which is just the most brilliant pairing. Continue reading “Roast beetroot with labneh, nectarine and cumin”