Stopped by our garden patch this morning and pulled six beautiful beets and three scallions out of the ground. Then we channeled our beloved Jeremy Lee, chef of famed London restaurant Quo Vadis, and made a version of his beet, egg, and horseradish salad. With none of that pungent root in the house, we added prepared grated horseradish (that we keep in the fridge) to the dressing. We’ll serve it with a few lettuce leaves and maybe a glass of rosé, why not?

 

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