15 August 2014

Snow peas, beetroot, apple, goats cheese

We got the last of the beetroots and snow peas from our garden. 

Started with the dressing by bringing 3 tablespoons of port, 1tblspoon of red wine vinegar, 2 tablespoons of mustard, 1 tablespoon of sugar and a finely chopped shallot to the boil, for 2 mins. 


When it was cooled again we added some fresh thyme leaves, pepper and salt and whisked in some olive oil


Boiled the beetroots for 45 mins and the peas for 4 mins. Diced the beetroots and half a Granny Smith. Mixed beetroot, apple and dressing. 


Served as shown, with some goat's cheese on top. Nice for a summer lunch...