The planet is our home; we need to be more responsible. Here's what I do.
It’s not summer yet but delicious ingredients can help me think of warmer weather.
This is the chef’s take on a roast beetroot salad. If there’s beetroot on a dish I’m having it!
So you’ll need:
Cooked chunks of beetroot, pan roasted
Diced red peppers
Crunchy shredded iceberg
Dry pan toasted pine-nuts
Finely sliced onion
Soft gobbets of white goats cheese
The big secret:
Home made honey and mustard dressing. It’s made with:
virgin olive oil
Zaanseschans coarse whole grain Dutch mustard
our own local honey
Combine cold ingredients.
Add pine nuts and warm beetroot.
Serve with your chosen carbohydrate. We had gluten free bread but new potatoes would be lovely too.
Works well with walnuts and mozzarella instead.
a blog by a multilingual expat-since-birth, linguist, researcher, mum of three, living in the Netherlands and writing about bilingualism, multiculturalism, parenting abroad, international life...