I’ve been thinking a lot about the type of foods that I can make with the kids. Here on the farm we already grow a lot of our own fruits and vegetables, so I’m trying to think of the things I already make with our produce. I’m thinking about pastas and curries for the older kids, but for the littler ones I’m thinking about salads, dips, and things that don’t need the stove top to make (because they are too short to reach properly).
Over the holidays I bought the Stephanie Alexander Kitchen Garden Companion which is full of advice and recipes for cooking with kids. I had a go at this recipe… though she made it with blood oranges. I also fiddled with it a bit, because that is what I do.
4 large beetroot
handful of rocket
white wine vinegar
(Stephanie Alexander also used some red onion thinly sliced, but I don’t like onion)
1. Boil the beetroot until tender. Drain, and allow to cool.
2. Peel the beetroot (put on some plastic gloves if you don’t want purple hands), and roughly chop.
3. Peel the orange and segment (cut the flesh from the membranes).
4. Dress the rocket with the vinegar and oil.
5. Separately dress the beetroot with vinegar, oil, and salt. This will prevent the whole salad turning purple.
6. Place the salad ingredients on a platter, and toss slightly to combine
Hannah loved it, so I think it might be a hit with my students too!
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