“I put the beetroot into the oven whole, leaves and everything. The skins and leaves turn delicious and crispy, and the inside becomes soft and chewy, with an incredibly intense flavour. In terms of the salad, I’m a big fan of the anchovy, egg beetroot combination; salty, earthy, rich and sweet.”
– Gill Meller, chef and food writer, Devon, UK
Serves 3 hungry people
INGREDIENTS
5 whole beetroot with leaves intact
4 free-range eggs
8 new potatoes
10 anchovy fillets
Salt & pepper
A glug of olive oil
A splash of red wine vinegar
METHOD
Wash the beetroot and place them whole in the oven. Cook for 1 hour or until tender all the way through.
Meanwhile wash the potatoes and boil them in salted water until cooked. Drain and set aside. Place the eggs in a pan of cold water and bring to the boil. Simmer for 6 minutes and then run them under cold water. Peel.
Skin the beetroots. Cut them into segments and arrange them on a plate with the new potatoes and eggs, also cut into pieces. Pour over a simple dressing of olive oil, vinegar and seasoning. Arrange the crispy leaves on top, dot some garlic mayonnaise around and serve.
