Hannah and I went to Wallace & Co for coffee last week to check the place out. It's a new venture of Greg Wallace the guy from Masterchef opened in Putney last month. It was light and spacious and the food looked good. I ordered a latte and a scotch egg. (one of those fancy ones that come cut into wedges on a wooden board and the egg yolk is still warm and gooey)
This combination might sound weird but it wasn't, it was good.
Anyway, I thought the decor slightly pretentious and the choice of vegetables too. However, I returned to buy some of these pretentious vegetables, beetroots to be precise.
To make this salad I used pink, gold and white beetroots. It looks really pretty and colourful although I'm sure it would still look great with the bog standard beetroot we all know and love.
- Roast your beetroot whole (or cut in half if huge and roast flesh side down, I only turned to see colour in my photo) in a high oven but covered in foil for a good 1 1/2 hours until you can slide a sharp knife through the middle. I drizzled with olive oil
- When cooled a little, peel the skin off and slice.
- Marinade in olive oil, lemon juice, finely grated garlic, S&P and shredded mint.
- I layered the beetroot over yogurt.