A bunch of golden beetroot, peeled, topped and tailed, and cut into chunky wedges
1 bunch red beetroot, prepared likewise (Oamaru Organics, Ettrick's)
4 red onions, prepared likewise
3 spring onions, shredded
half a tub of cheese curd (Evansdale Cheese)
a generous handful of toasted walnuts
Sauté the beets and red onions in a skillet or, for simplicity, roast them in the oven. When they are almost done, dress with a little sugar and vinegar, salt and pepper and return to the heat until glossy. Remove from the heat and allow to cool a little while you ready the remaining ingredients. Gentle toss all ingredients together and serve without delay.
Earthy sweet beets make for wonderful winter salads and there’s no end to what you might add or substitute around them.