Don’t be fooled by the leafless baby beet poking out of the ground. That was just me pretending to have a vegetable garden several weeks before I built one in my back yard, so keep an eye for some homegrown beets!
This is a salad I’ve thrown together using some of my favourite ingredients. There’s really nothing to it, should you chose to give this simple recipe a go. If you’re feeling fancy, go ahead and mandolin the cooked beets before arranging on a platter. Can’t be bothered? Then wedge them up. Just make sure you get at least two varieties of beets, purely for the variety of colour. And try to get bunches with leaves still attached. That way they can be used as well. Why throw the leaves in the bin when you can eat them?
Fruit in salads almost always works, and here I’ve macerated a white peach with a little gin. The flavours go really nicely with the gorgonzola I’ve crumbled over the salad. And the fresh peas add pops of their own kind of sweetness. I’ve gone even further with the gin and used it in a tangy vinaigrette. Believe me, it works!