3 small to medium beetroots, I use different coloured ones (candy Heritage)
6 large spring onions (continental in UK, scallions in USA)
2 ripe but firm nectarines
1/2 a small celeriac
For the dressing:
1 teaspoon Dijon mustard
2 teaspoons runny honey
2 tablespoons cider vinegar
75ml extra virgin olive oil
Sea salt and black pepper
Slice the spring onions (scallions) in half lengthwise. Keep the ends on whilst chargrilling to keep spring onions from breaking apart.
Brush with olive oil and cook on a hot chargrill pan just till you get the stripes and they start to wilt. Remove, cool and chop into strips about 3 cm/2 inch lengths, discarding the ends.Peel and finely slice the beetroot with a sharp knife or mandolin, please watch those fingers!
Peel and chop the celeriac into thin matchsticks.Halve the nectarines, remove stone and slice into chunky pieces leaving skin on.
I am listening to Hot Chip & Mark Ronson as a bit of electronic dance & funk helps me get into my chopping festival groove!
For the dressing just whisk the honey, mustard & vinegar until combined. Whisk in the olive oil and season with salt and pepper.
Add to the veggies and fruit and serve. Great with BBQ chicken -see yesterday’s post or for meat – free lovers just add some fresh mozzarella or crumble some soft, young goat’s cheese on top.
Don’t believe it just munch!