Thursday, March 17, 2011

Colour of a Different Kind

Cooking for one, day after day, isn't my favourite task. I tend to either keep it simple--you can fit several different food groups into a toasted sandwich quickly and easily--or cook up a family sized batch of something or other and freeze portions for another time. One thing I don't do often enough is fresh salads. A few lettuce leaves on the plate doesn't count. The topic came up in conversation yesterday when I was talking about the frustrations of grocery shopping. Just recently I walked in to the fresh food section of a local supermarket, basket in hand, looking for something to turn into dinner. After several minutes of wandering around, I put down the basket and walked out again. I just couldn't get enough thoughts together in my mind to pick out the right combination of ingredients to turn into something both attractive and realistic. On the other hand--perhaps as a reaction to my previous failure to choose--I came home the next day with several fresh beetroot bulbs . . . and no plan for them. My friend L is a trained foodie. She too has the challenge of cooking for one. I asked her what I could do with fresh beetroot. She suggested something like this: Grated beetroot and carrot; chopped celery and spring onion; a bit of grated ginger root and some orange slices--wow! It was chewy and satisfying. It was interesting enough to justify a side-trip to the greengrocer on my way home. And in case you're thinging I'm all too virtuous, I added some crispy bacon for a salty protein boost. I was so excited that I took a photo!

1 comment:

Ang Pang said...

sounds yum, Chiara. I love grated fresh beetroot.