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Salad | Food | The Guardian

August 2019


























In the first of a two-part special, our gardening expert on leaves to see you through the season





Published: 24 Aug 2019



How to grow winter salad
















July 2019


























Tomato and white peach sorbet, roast tomatoes and lentils and the ultimate Greek salad – the best ways to enjoy this abundant seasonal ingredient





Published: 24 Jul 2019



20 best tomato recipes: part 3
























A fragrant tomato curry, a fresh tricolore salad and the perfect margherita – delicious dishes to tart up your tomatoes





Published: 23 Jul 2019



20 best tomato recipes: part 2


























Two herby summer salads: a party of sweetcorn and tomatoes, and a lentil salad that will put a riot of colours on your table





Published: 19 Jul 2019



Anna Jones’ summer salad recipes











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Beetroot salad | House & Garden

Michael Sinclair















Ingredients


5 large beetroot
1tbsp Dijon mustard
1tbsp wholegrain mustard
2tbsp thick Greek yogurt
1 garlic clove, peeled and crushed
1tsp honey
1/2 lemon, juiced
50ml extra-virgin olive oil
50g walnuts
Bunch of dill



















Method


Scrub the beetroot with a vegetable brush and remove the stalks.Boil whole in a medium saucepan for 45 minutes to 1 hour (test with a knife to check they are cooked through).