Some pretty life changing stuff is happening in the Bread and Milk and Blackberries household at the moment. I hope to be able to tell you all about it soon.
It's already kept me away from this little space for too long.
Spring is in the air for many of us, but there is still time to grab the last of the winter citrus and make a beautiful salad.
Honeyed Beetroot and Blood Orange Salad
4 or 5 small beetroots
4 blood oranges
A sprig of fresh rosemary
1 tbsp honey
1 tsp balsamic vinegar
1 tbsp olive oil
A pinch of salt
First roast the beetroot until they are tender. I usually leave them in tact wrap each one in foil, and bake at 200°C for about an hour (or up to 2 hours if they are large), or until they are soft when tested with a skewer.
Allow the beets to cool while you prepare the oranges.
You have a choice here - you can be all fancy and carefully cut the peel and pith away from the outside of the oranges and then slice them into rounds, or you can just peel them and split them into segments. Reserve half an orange so that use can use the juice for the dressing.
Unwrap and peel the beetroot. The skin should come off very easily - but you might need an apron!
Slice the beets into segments, or into rounds if you prefer.
Remove the rosemary leaves from the stem and finely chop them. Place the chopped rosemary into a glass or small bowl and whisk in the honey, balsamic vinegar, olive oil and salt.
Arrange the oranges and beetroot on a serving plate and pour the dressing over them.