Dinner tonight was roast chicken, with new potatoes, broccoli and green beans. I thought I might need a wee bit more vege so made up a batch of beetroot. It’s adapted from a recipe I made at Thanksgiving and makes cooked beetroot a wee bit more interesting.
I sliced a pack of cooked beetroot (about 450g), drizzled with red wine vinegar, and sprinkled with caraway seeds, and mixed.
Slimming World stuffing: As an interesting aside, Mum stuffed the chicken with couscous, as she didn’t have any oatmeal. It was really good, and Syn FREE on Extra Easy.