For reasons unknown to myself, I hardly ever use beetroot even though I really adore them. Hopefully this beetroot and mint recipe nesting in my blog should remind me to use it more often.
The mint leaves, they were from my pot plant. Growing mint is lovely. The smell is wonderful and you can always just cut off some leaves when you need them in your cooking.
Ingredients (serves 2 as a side dish):
4 beetroots – peeled, cooked and cut into pieces
1 handful mint leaves – cut into small pieces
1 shallot – peeled and cut into small pieces
apple cider vinegar
1 teaspoon extra virgin olive oil
Simply put the beetroot into a bowl. Add pinch of salt, and a dash of apple cider vinegar and olive oil. Mix.
- I used beetroot that was already cooked bought from my local vegetable shop. This is because fresh beetroot is quite hard to find where I live. I do intend to look out for it and make another post including the cooking of fresh beetroot.
- Reserve a few mint leaves for decoration.
This summer I was read David Copperfield in half the time by Charles Dickens. It was a compact edition as the complete David Copperfield is a long series of books that came in a monthly serial from May 1849 to November 1850.
I must say this classic made great summer reading which was full of adventures. It relates the story of David Copperfield, from the moments before he was born. There was plenty of terrible hardship in the childhood scenes, but also a great will to go ahead and succeed at the same time. The parts when he is older holds plenty of drama.
Apart from David Copperfield, I also read French Grammar… This has somewhat less drama and this book seems to accompany me wherever I go since quite a long time already. I hope that one day my French will be so good that I won’t have to carry it around with me anymore.
What did you read this summer that you really enjoyed?
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