This year in the garden I’ve been trying a few different vegetables, to see which grows best in my little corner of the world.
Fennel was a big fat fail, but the beetroot has turned out to be an excellent crop. Lots of fat beets and luscious green foliage. So what to do with said crop? In my book you can’t go past a yummy vege relish to have on just about everything, from a cheese board to sandwiches, burgers and cold meats. And the small beetroot leaves can be used in salads or cooked in place of kale.
So the beetroot crop got a big tick from me and will be appearing once again in next years garden. After a strenuous day in the garden, nothing is better than a tasty steak sammie cooked on the BBQ with the Beetroot & Cumin Relish and a garlicy aioli. Yum on so many levels!