‘The Golden Age’ – Beck
Beetroot salad with yogurt, lemon and cumin dressing
Serves 2
3 beetroots of varying varieties if you can find them
A pinch of ground cumin
1 tablespoon (soya) yoghurt
1 tablespoon lemon juice
2 tablespoons olive oil
A handful of parsley and chives, chopped
A shallot, peeled and sliced
Salt and pepper
Peel and slice the beetroot. Stir together the cumin, yoghurt, lemon juice and olive oil and season with salt and pepper. Arrange your beets on a plate and garnish with herbs and sliced shallots.
James! I can’t hear your sweet voice over the equally sweet music.
Or maybe I’m just getting old and my old ears can’t hear music AND talking at the same times.
I know I’m sorry – I sacked the sound man. Bloody rookie. To be honest though the music is probably more interesting than my inconsequential waffle.