Photo: Marina Oliphant
- 12 baby beetroot, red or golden
- 2 handfuls of small spinach leaves other pickings from the garden
- 6 thin slices of ginger
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- 1/2 tsp sea salt
- 2 tsp curry powder
- 2 tsp lemon juice
- 2 tbsp extra-virgin olive oil
Preheat oven to 180C.
Wash the salad leaves and beetroot, trimming off the leaves (if there are lovely small ones wash them carefully and add them to the bowl with the other leaves). Put the beetroot in a baking tray with 1cm of water and a splash of olive oil and cover the dish with foil. Bake in the oven for 45 minutes.
Spin dry the green leaves and wrap loosely in a clean towel lined with kitchen paper. Refrigerate until needed.
Cut the peeled ginger slices into thin julienne sticks. Use a teaspoon of the olive oil to fry the ginger until golden and crisp. Drain on kitchen paper.
Mix all ingredients for the dressing.
When beetroot are cooked, peel and immediately spoon over half of the dressing.
Use the rest of the dressing to lightly dress the green leaves. Arrange dressed leaves and beetroot on a shallow plate and scatter with the crisp ginger.