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Friday, 30 October 2020

French Beetroot Salad

We had a holiday to France cancelled back in April. We like to spend a few days in northern France every year and whilst we are there we embrace the local food and drink. The French seem to use and sell local and artisanal food effortlessly on both their quaint high streets and in their supermarkets.  

It's funny really because the food of northern France is really not very different from that of the UK. Hardly surprising really, considering the proximity. However, there are some delightful differences beyond the shape of their bread! We like to buy bits and pieces from the boulangeries and charcuteries.and put together relaxed cold buffet type dinners, followed by treats from the patisserie. 

One thing that we enjoy as part of those meals, which are abundant in the supermarkets over there but completely missing from UK shops, is beetroot salad. Diced cooked beetroot in some kind of mysterious dressing.

Not able to get our French experience this year, we did at least manage to grow a fantastic beetroot harvest. And, fortunately, a few years ago I managed to figure out a good approximation of the flavours involved. Mind you, rather than eating it as part of an elaborate French buffet, we were more often found eating it as a side dish to out lunchtime savoury muffins.

French Beetroot Salad

4 cooked and peeled beetroot
2 finely chopped shallots
1 1/2 tbsp Balsamic vinegar
1 heaped tsp of mustard
1 1/2 tbsp olive oil
Garlic salt

Dice the beetroot then mix all the ingredients together. Leave to stand for a 10 minutes before serving or place in the fridge until needed.



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