We started the year with the immortality elixir i.e. salad with roasted beetroots! We have a new cookbook of Gordon Ramsay's, 'Cooking for Friends' (as a good bye gift from a colleague) and it looks like we will have lots of favorites from it. Accompanying this colorful salad we cooked a very simple pasta with broccoli, garlic and chili from the same book.
|Beetroots roasted in the oven|
First we roasted three medium beetroots for 30 minutes, as told in the recipe (see below), in the foil on top of salt crust and scattered fresh thyme leaves. We peeled the beetroots while they were still warm (we used food storage bag as we didn't have gloves to prevent red stains on the hands while peeling!). In the meantime we cooked the lentils, bacon, carrot and celery stalks with a few thyme sprigs until the lentils are tender. The smell around the kitchen was very appealing at this moment! We discarded the bacon, vegetables and thyme. Divided the lentils and sliced beetroots between the plates with mixed greens, herbs and crumbled goat cheese. The salad was super tasty but next time we will try to add the marinated beetroot option and also pomegranate syrup would add some wonders to this salad if you have it.
|Purple Salad with goat cheese on top|
And for the pasta (for 4), we simply put a pack of spaghetti to be cooked until al dente and a few minutes before the pasta is ready, we heated a large pan with 4tbsp olive oil (low-to-med heat). Added 5 large sliced garlic cloves, 1 red chili (deseeded and chopped) and a pinch of salt and sauteed for a minute. When the garlic turned a bit golden, we added broccoli florets from 1 large broccoli head and a splash of water, covered the pan with a lid and left it for 2 minutes. We then squeezed over the lemon juice and tossed the broccoli with more salt and pepper.
We really loved our first trial from our new book and so did our usual guest (Ari)!