One last summer salad

With the 1st of Setpember came rain, wind and my mind wandering to sunnier climes. Can I cope in this climate for the next 6months? Will my feet cope with constantly being wet and cold and my body with the shivers?

Luckily enough, I managed to escape for a few days, to lands filled with golden sunshine and white beaches and although I feel invigorated I'm now back in the midst of storms, mist and rain.

This salad is a hommage to the last of the summer days. I'm quietly praying for an Indian Summer to come bounding into Ireland but if not, this is my last dish.

Beetroot is one of my favourite veggies of all time. I love how it leaves a reminder that it's been near you with it's purpley pink hue. I never wear gloves. I'm one of those people that love having something put their mark on me. As we all know veggies that are vibrant are better for us. This root veggie is great for improving stamina and contains vitamins such as potassium, magnesium and iron. Research has proven that beetroot can actually lower the risk of heart attacks and strokes due to the amount of nitrates it contains. Nitrates produce a gas called nitric oxide in the blood which widens blood vessels as well as lowering blood pressure.

I use red onions in this salad which compliments the natural sweetness of the beetroot. White onion would be fine, but not perfect!  Onions, particularly red onions are a great source of Chromium which helps control glucose levels which as we all know are related to insulin resistance. There has also been some talk that the outer layers are the most beneficial but there isn't a huge amount of research to prove this.

You can eat the skins of beetroot if you want, for this dish though I've taken them off but, if I was roasting them I would totally leave them on. Parsley is another ingredient and it is so good for your digestion. Please if you have bowl problems eat as much as you can. It will help no end!

RECIPE:

6 small to medium beetroots boiled till a knife slides in and out easily

large handful of parsley, washed and chopped

1 medium red onion, sliced finely

olive oil

salt and pepper

Once your beetroot is cooked peel them carefully and cut into wedges. Slice your onion and add along with the parsley. Cover with a generous glug of good quality olive oil, salt and pepper and serve.

This dish would be great with the beets red hot and a sprinkle of toasted pumpkin seeds!