Beetroot
The sweetness of beetroot adds taste and colour to many dishes. Enjoy raw, baked or boiled.
Prepare a potful and keep for use in different salads.
Idea: boil until tender – about 40 minutes, depending on size. Remove skin, cut into sticks and turn in a dressing of balsamic vinegar, a teaspoon of honey, and mustard. Decorate with parsley.
Tip: beetroot juice stains strongly. Remove the stains from your hands by rubbing with lemon juice.
Contact info:
Niels Ege Nielsen·Limfjords·Gadekærsvej 33·DK-9280 Storvorde·Denmark·info@limfjords.com·www.limfjords.com