Baby Beetroot

Baby beetroots, a drizzle of olive oil, fresh rosemary from my backyard, freshly ground pepper and kosher salt all wrapped in foil and roasted until tender.  Top it while still warm with crumbled feta cheese, a few baby rocket leaves and some drops of a good balsamic vinegar. 

Serve it with warm crusty bread aside for a beautiful and delightful entree.

Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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