A salad fit for @tammois’ pagan house burning tonight.
One of the secrets of good cooking is to know how to pack flavour into a dish. In the bad old days of my childhood the school dinner lady boiled the crap out of beetroot and doused it in some kind of industrial vinegar. Needless to say I hated this particular root vegetable.
But now I’ve come to love it. First, I don’t cook it but roast the beet, which concentrates flavours. Ditto the carrot.
The second secret is sherry vinegar. Sherry itself is packed full of the mystery savoury flavour called,by the Japanese, umami. So is the vinegar, which really lifts any salad, especially paired with walnut oil (as opposed to balsamic and olive oil).
This is simple and rustic and always a winner.
[amd-recipeseo-recipe:1]