Today’s lunchtime fruit salad has been brightened up with the joy of the first crop of this year’s homegrown raspberries and redcurrants. Smug… moi?

Roll on the Good Life:

Image source.

I love colour, and food that looks good. For me it is a big part of enjoying food. Beetroot is a food that I don’t eat very often but when I do I wonder why I don’t.

I have been even more surprised to discover that beetroot can be eaten raw. I had always thought that it needed to be boiled for hours before it became palatable.

After peeling (wearing an apron as the juices are still pretty messy) I then grated 2 beetroots and 2 carrots in the trusty food processor:

And for the dressing I went for something very simple:

• olive oil
• dijon mustard
• 1 teaspoon of tahini
• 1 small garlic clove
• salt and pepper
• splash of water

All whisked together:

I then topped the salad with a mix of seeds (sesame, sunflower and linseed) for colour and texture:

And it tastes good too.

This salad was made and the washing up done within the space of 10 minutes. I think it is going to become a staple….