One ingredient I often find in my fridge is cooked beetroot. Not because I like it, its because D likes beetroot. Halfway through the working week, I stumble across it and ponder what to do with it as its fast reaching its use by date. So its not surprising to find that I have a number of lunches for work made with beetroot. See below my many work lunches that include beetroot.
Balsamic-roasted beetroot with winter greens and Pearl couscous
Estonian Beetroot and Potato Salad
Other than it being a dish to eat mindfully, by that I mean slowly because of the chewy nature of the grains, I actually quite enjoyed it. In fact I decided to make another recipe with grains the following week.
I am afraid I don't have a recipe as such for this Spelt Beetroot Salad with Spinach as it was pretty much thrown together with what we had in the fridge. To the cooked spelt, which of course I cooked. I added a light dressing of white wine vinegar and oil. Chopped the cooked beetroot, tossed in the washed spinach, seasoned it and gave it a good stir. Oh I forgot there are also some kernels of sweetcorn, it was an afterthought to give it more flavour and some slices of raw chestnut mushroom, but I was not that keen with that addition.
I am sharing this Spelt Beetroot Salad with Spinach with Soups, Salads and Sammies hosted by Kahakai Kitchen; and Eat Your Greens challenge that I am hosting this month.