Beetroot Ripple

I always have on my mind the thought that next year I must do something greater, something more wonderful. - H Houdini.

It was May when I last posted, I should have been celebrating a year of posts on Substack and instead I went all Houdini on you (tx Dua Lipa).

I may have been busy with my art work and planning greater or more wonderful somethings - but it’s not fun unless I share it.

So to instigate a return to regular posting I wanted so share a very quick and simple summer recipe which I am eating daily at the moment.

First, roast a bunch of beetroot. Clean each beet gently but no need to peel. Place each beet onto some tin foil and sprinkle with a rough sea salt. Wrap the beets up tightly and place on a baking tray in a very hot over (220c) for 1 hour. Turn off the oven and leave the beets to cool, preferably in the oven - unless you need it for something else.

Once cooled you should be able to peel off the skins with very little effort and hopefully your hands might look like a murder has been committed.

On a plate or in a bowl put 2 tbsp full fat Greek yoghurt. Slice one or two beets and layer over the yogurt. Sprinkle with sumac and lazily draw a fork though the yoghurt to create a ripple effect.

NB: I have some wonderfully lemony sumac from Lebnani.

The remaining beets will keep for a few days wrapped in the fridge.

This is so delicious and sweet that if I tell you this is a dessert and to quote Houdini: “What the eyes sees, the ear hears, and the mind believes.” - Then I’m a believer.