The carrots and beets in our garden were finally ready this weekend, so I made this: 8 new potatoes 8 baby carrots 4 small beetroot (slightly larger than golf balls, not as big as tennis balls) Tops from the beetroot, or a large bunch of chard if your beetroot came without tops Oil (I used organic rapeseed) 2 tins mixed beans 1 tbsp fresh dill Dash of lemon juice 200g feta Black pepper Wash the veg if needed. Slice the carrots and cut the beetroots and potatoes into small chunks. Slice the stems... read more
