Cooking could be the answer except the stove top is the only thing in operation (gas) and all recipes would have to rely on elbow grease. Hence I ended up flicking through my cookbooks waiting for a "jump out at me" recipe to appear.
I have had "Marion - Recipes and Stories from a Hungry Cook" up and down from the bookshelf for a few weeks but now with some recently bought beetroots her "Colour-me-Autumn Salad (even though we are crawling through Spring) looked pretty good.
Marion Grasby competed in the 2nd Australian series of Master Chef back in 2010. Everyone thought she was the favourite to win but was eliminated just before the finals which made front page news down under.
So with my fresh beetroots and some local Boosey Creek Blue Cheese from a recent visit to the Royal Melbourne Show a salad seemed to be the answer.
4 large beetroots
1/2 cup walnuts
2 tablespoons honey
Mixed Salad leaves
2 tablespoons balsamic vinegar (I used Maggie Beers Vino Cotta)
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper.
What to do…….
I debated boiling the beets and then the electricity came back on!
So wrap the beets in tin foil and roast in a preheated oven at 180C for 45-60 mins (depending on size).
To test beets, use a skewer or sharp knife to pierce through the foil and if they are tender all the way through they are cooked.
While the beetroots are cooking, spread walnuts on a baking tray lined with greaseproof paper and drizzle with honey. Bake for 5 mins or until toasted and caramelised. Remove from the oven and set aside to cool. Remove from the paper before they are completely cool.
Crumble or break into chunks the cheese. Lay salad leaves on a plate, lay on the warm beetroots, toss on the cheese, scatter over the honeyed walnuts, drizzle with balsamic or in my case the beautiful rich vino cotto and olive oil. Season to taste with salt and pepper.
Dom's Challenge for October Random Recipes and Local with this lovely cheese and beets.