I do eat a lot of beetroot, one of my favorite veggies. Funnily enough, I disliked it as a kid. But now I can eat like a kilo per day.
- As a side dish I add it to pretty much any meal, if I need to complement the plate with more veggies next to some carbs. For example next to some meat and buckwheat. The sweetness of the beetroot compliments pretty much any meal for me. I always season it with something sour like lemon or balsamic vinegar, olive oil and salt. My favorite side dish where I use beetroot though is next to scrambles eggs with curd – best breakfast in my opinion.
- As a salad:
- My favorite salad I posted separately in my beetroot salad with goat cheese and pumpkin seeds post. Hands down the best usage of beetroot.
- A variation of this salad is to have the following ingredients: green salad, beetroot, goat cheese, spring onion and radishes and balsamic vinegar, olive oil and salt. A lovely spring salad.
- My favorite way to eat it for lunch at work is with boiled eggs. Of course, balsamic vinegar, olive oil and salt. If you feel adventurous, add some green salad, carrots, coriander or cheese.
- One very good combination is lamb’s lettuce, beetroot, feta cheese and apples and the usual vinaigrette.
