I ♥ beetroot. PART 2 – Beetroot Salsa

For supper, I went for a beetroot salsa to accompany some fish I’d got hold of (again…from the discount aisle – two lovely bits of trout reduced from £4 to £2)

Ingredients (to make salsa for 2)
4 beetroots
2 tablespoons of lemon juice
2 tablespoons of finely chopped mint (fresh)
4 finely cut spring onions
1 tablespoons of oil

Dice the beetroot, and then finely cut the mint and spring onions.

Add everything to the lemon juice and oil and stir it up into a phenomenal salsa.

I pan fried the trout, and while it was cooking, mixed together some crème fraiche and horseradish sauce as an accompaniment. Being the budget-cooker I am, I served the fish and salsa with leftover broccoli and beans from lunch.

I ♥ beetroot. PART 1 – Beetroot Salad

Food prices have been soaring lately. I’m beginning to feel old, reminiscing about when you could buy a pack of butter for less than £1.

Last week, Good Housekeeping asked their readers what they did to make the weekly shop go further. As people began to send in complex details of their weekly menu plans or egg-based budget diets, I realised that my budget shopping really is as simple as legging it straight for the discount section in the local Tesco’s.

I discovered that this week, you can buy three packs of organic beetroot for the price of two – that’s 750g of feel-good, low-fat beetroots for a mere £2 (less than two packs of butter…and considerably healthier!)

Three for the price of two - BARGAIN!

I gave myself the challenge of having a beetroot-only day…if not for their cheapness, for the fact that each beetroot contains roughly 30 calories.

Only, I soon realised that a beetroot day wasn’t a challenge at all…beetroots work in so many different guises and I can report that the vegetable that was a childhood nemesis is now a real friend.

For lunch I went for a beetroot-based salad:

Ingredients

2 beetroots
Handful of broad beans
A few heads of broccoli
Crumbly feta cheese – as much or as little as you fancy

Start off by bringing a pan of water to the boil.
Put in the broccoli first. If you’re using frozen broad beans then add them after about 30 seconds and then boil the two vegetables together for 3 minutes. If you’re using fresh broad beans, then pop them in right at the end.

While the greens are boiling, cut up the beetroot into chunks.
Drain the broccoli and beans, then add the beetroot and crumble the feta on top. Enjoy!

Done!