orange thyme beetroot salad

hi, dears! this is me writing from london! in my friend didi’s living room, under a blanket, a (few) cupcake(s) in front of me. living the good life. omg, london is so amazing… i never want to leave this city. the weekend was fabulous. but the week started even better: with the cooking intern at the modern pantry. yay, finally! 
the first day was a whirlwind of overwhelming impressions: friendly faces, exotic smells, steaming pots, a very well equipped pantry and cooling room, racks and racks with spices on them, on the job tips from the sous-chef himself, a few funny jokes in between chopping and mincing and taking it all in and soaking up as much as possible. it was like heaven on earth for me to be able to do this. thank you so much, again and again, everyone at the modern pantry, who is putting up with me – and, so much more than only that, kindly and patiently shows and teaches me things and offers me smiles. it’s been the best day. so good, in fact, that i didn’t want to leave in the end (of my – admittedly rather short, compared to the others’ – ) shift. 
although i have to say… my feet sure do hurt! right now, i am only thinking of eating the leftover cupcake crumbs, writing a post for lola and then… going to bed. i’ll make sure to post some pictures of london tomorrow, i hope. so for now: bye, see you soon! thank you for stopping by. xo
orange thyme beetroot salad
ingredients:
5 small beet roots
1 kg coarse sea salt
1 blood orange, juice
5 sprigs thyme, leaves picked
1 tbsp. grape seed oil
1 tsp. acacia honey
1 tsp. fleur de sel
some dried chile flakes

directions:
preheat the oven to 250 degrees c (400 degrees f). wash and clean the beet roots. pat dry. place the coarse sea salt on a baking sheet. line the beets on top of the salt, with their roots pointing into the salt. place in the oven and roast for 45 minutes, or until the skin of the roots begins to bulge. remove from the oven and leave to cool.
remove the roasted peel, carefully, and slice each root into eighth. prepare a dressing with the orange juice, thyme leaves, grape seed oil, acacia honey, fleur de sel and chile flakes. pour over the roots and marinate them in it for half an hour, at least. serve as a starter or as a side dish to: a piece of really good meat, like a beet filet. your boy(friend) will thank you.
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