We woke up this morning ready to enjoy our last day on the island, and do you know what greeted us? A cold, cloudy, rainy day. Can you believe it? So of course being the big babies that we are, we jumped on a boat and headed back to Athens. There’s valid reasoning behind this, but of course it never sounds that reasonable when you relay it back at a later point in time.
Our wonderful reasoning decided that rather than waste tomorrow on a boat when it may very well be a bright sunny day, it was better to book boat tickets today & spend 3 hours of our lives on the boat when the weather is already miserable. That way, nothing was lost.
(this is what peeling beets did to my hand)
So, we headed in to town to have a last stroll, buy my mum some leather sandals from the place that’s been there for years, have some lunch with the family, do a little impulsive shopping & book our return tickets to Rafina. It was short but sweet, had it been sunnier and less cloudy I would have been heartbroken to leave. Rather I chose to see the positive side. Tomorrow I fully intend to head over to Eleni’s house & rub her big pregnant belly, see, positive side.
On the boat back I sat listening to the Joy the Baker podcast (I find it hysterical & inspiring), contemplating what recipe I will share with you today from last nights feast, and beating Mel at backgammon on my phone. He’s convinced that the ‘hard’ setting on the game means that he will continuously get screwed by the roll of the dice. I know better. I know that when it comes to this game, he has the worst luck. To prove it, I played a few games and showed him how successful I was. He’s not a bad player, he just rolls really, really bad dice. This happens on a board, on the computer, on my phone, and anywhere else one can play the game. I’ve become side tracked again. What I decided was that tonight, I wanted to share something colourful. Tonight, you get to read all about how to make a beet salad.
So, here I am sitting with my glass of wine, scrolling through pictures, and rambling on & on. Enough about me though, please, from the bottom of my heart, enjoy this.
– 5 to 6 beetroots
– 1 cup yogurt
– 1 tbs mayo
– 1/2 orange, zested
– 1 tbs orange juice
– 1/2 lemon, zested
– 1 tbs lemon juice
– 1 apple
– 1/2 tsp salt & pepper
– 1 tbs olive oil
– 1 handful walnuts, chopped
– 1 tsp coriander
– 1 large bunch rocket
– preheat oven to 210C, wrap each beet individually in aluminium foil, place on a baking tray & bake for one hour (or until done).
– toast the walnuts, chop them & set them aside.
– finely cut the rocket & set aside.
– cut the apple into cubes, coat in a little lemon juice & set aside.
– once the beets have cooled, cut them into cubes & set aside.
– to make the dressing, combine the yogurt, mayo, lemon zest & juice, orange zest & juice, salt & pepper & coriander in a bowl, mix well.
– place the beets, apples, rocket & walnuts in a bowl & add the dressing. Mix well.
– top with a few extra apple slices & some more chopped walnuts & serve.