Beetroot with Anchovies (serves 4)
Don’t dismiss this as you may actually like it! My mother said “How one earth did you come up with this one?!!” Usual reply – walking dog. You can take a short cut by using bought sliced beetroot. I roasted fresh beetroot, added a couple of chopped anchovies to them and made an anchovy parsley vinaigrette. Taste tester husband tasted not knowing what was in dish apart from beetroot and declared himself a happy man!
1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
3 beetroot – peeled and diced
2 anchovy fillets – finely chopped
1 tbsp. red wine vinegar
3 tbsp. extra virgin olive oil
1 tbsp. parsley – finely chopped
1 garlic clove – finely chopped
3 anchovies – finely chopped
Toss diced beetroot in seasoned olive oil and roast in oven for 30 minutes, turning them over after 15 minutes.
Let cool and stir in chopped anchovies.
Make dressing – combine all dressing ingredients and spoon a tablespoon or 2 over beetroot. Let stand for at least half an hour for flavor to really develop.(Rest of dressing can be used for something else).