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Beetroot, potatoes and herring with dill

February 26, 2012

The sun was shining all day today pouring in through the kitchen window and illuminating the cleaning that needs doing. It was hard, but I ignored the cleaning. The cooked, but not yet peeled, beetroot were waiting to be dealt with and were looking their best in a white bowl, their stems pleasingly red and shiny. So before I peeled them and covered my fingers in almost indelible murderous red dye, I took a photo.

These beetroot were destined to be sliced thinly and dressed in an olive oil, lemon juice  and mixed herb dressing and then laid carefully(once they’re on you can’t move them without staining everything deep pink) on a pile of steaming hot potatoes (to which a knob of butter and freshly ground black pepper and some salt had been added) and topped with some sweet pickled herring fillets (with dill) and a dollop of Greek yogurt mixed with finely chopped spring onion and mint.  Green salad (watercress, rocket and cucumber) on the side. A lovely combination of warm, earthy sweetness with a little acidic tartness. Just right for lunch after a morning’s digging the allotment (harvesting the last of the leeks). No photo of the final dish I’m afraid – imagine it!

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