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| beetroot |
My beetroot is growing so well this year
that I need to do a bit of thinning, so that the remaining ones have room to
grow bigger.
I used these small beetroots to make this appetizer,
which has a good combination of flavor and texture.
1. Bake beetroot at 200˚C until soft, around
40 minutes, remove skin and cut into slices.
2. Cream up soft avocados, season with lemon
juice, salt, black pepper, chili and olive oil to make guacamole.
3. Cut bacon into small bits and cook lightly.
4. Use endive leaves as base, put a
spoonful of guacamole inside, add pieces of beetroot, then sprinkle bacon on
top.
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