A hot summer day calls for salads. I had the oven on the day before (to cook my previous post of Blueberry, almond & lemon cake) so took advantage of this to cook beetroots. Roasting them gave them a delicious texture that was commented upon by my dinning companions. Not the more watery beets that can happen when they are boiled. My version looks a little different to the book. Perhaps a little too much yoghurt here? Don't like dill so left that out. Served with (non Ottolenghi) salads- steamed chicken with mizuna & a sesame dressing plus cold soba noodles with avocado, smoked salmon with a wasabi/lime dressing.
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