Go Food Gardening

Recipe: Tarragon Beetroot

The liquorice flavour of fresh tarragon and the earthy flavour of freshly harvested beetroot is a match made in heaven. When you don’t have tarragon use dill or chervil.

Peel hot, cooked beetroot and serve immediately tossed in the dressing:

1 Tbs olive oil
1 Tbs soft butter
1 – 2 Tbs finely chopped fresh tarragon
1 tsp sugar
vinegar to taste

Minty Salad Dressing

This light and refreshing salad dressing goes well with a cucumber salad, cold potato salad or tossed lightly over a fruit salad or apple and tuna salad.

6 Tbs olive oil
2 Tbs lemon juice
2 Tbs fresh mint, chopped
2 Tbs fresh dill, chopped
pinch of sugar
salt and pepper

Whisk together in a blender, or place all the ingredients in a screw top jar and shake vigorously to combine well before using. Set aside for at least 15 minutes to allow the flavours to develop, then whisk or shake again before using.

Creamy Herb Dressing

The secret of a good salad is its dressing. Not only does a dressing add flavour and interest but it also marries its individual ingredients into a harmonious whole.

1 tbsp fresh lemon juice
2 tbsp red or white vinegar
1 tsp fresh herbs, minced (dill, parsley, thyme)
2 tbsp heavy cream or sour cream
6 tbsp olive oil
Salt
Ground black pepper

Whisk all the ingredients, except the oil, together in a small bowl. Slowly whisk in the oil.