Beetroot and anchovy salad
Try this recipe from The Alkaline Cookbook for a tasty and light salad
100g red beetroot
100g yellow beetroot
50g beetroot leaves
1 garlic cloves
1 tablespoon olive oil
1 tablespoon soured cream
Wrap the beetroot in foil and roast slowly, ahead of time, for one hour or longer, depending on the size. Remove and leave to cool.
Bring a pan of water to the boil and cook the leaves and the egg for four and a half minutes – the egg yolk should still be runny. Drain and line up the leaves in a bowl. Take the shell off the egg. Skin the beetroot under running water, rubbing off the skin with your fingers. Then, using the largest cut on the grater, slice this thinly into the bowl.
To make the dressing: crush the garlic and the anchovies with a pestle and mortar and add the olive oil and soured cream. Mix in with the leaves and the beetroot. Add the egg, sliced in half.
Photography: Elwin Street Productions 2016.