I just adore this time of the year! To wake-up every morning with birdsong in your ears and with the sun shining is just so special for me!
The flowers are blossoming and everything is just shining! Spring is a wonderful season of the year!
This is also a great time to eat breakfast al fresco.
I have just harvested my first crop of beetroot from my veggie garden for this season over the weekend. Of course the first thing I made was my favourite beetroot dish namely beetroot baked in the oven with some olive oil, garlic and thyme and then drizzled with balsamic glaze and served with some feta crumbled all over… yummy!
I decided to make some beetroot rösti with the remaining beets. I topped this with cream cheese and smoked salmon!! It was delicious and the red and pink colours were wonderful for a romantic breakfast.
Both beetroot and salmon are natural aphrodisiacs. One of the first known uses of beets was by the ancient Romans, who used them medicinally as an aphrodisiac. All fish is regarded as natural aphrodisiacs but salmon is regarded as a sexual powerhouse!
So spoil someone with breakfast on the terrace or in bed!
2 beetroots, peeled
2 potatoes, peeled
salt and black pepper
½ an onion sliced finely
oil (for frying)
80g smoked salmon
120g cream cheese
Grate the beetroot and potato and place into a coriander. Squeeze the moisture out with your hands and then place a heavy pot or any heavy object on the veggies for 10 minutes and squeeze out again and repeat once more.
Whisk an egg in a bowl. Season the potato and beetroot with salt and pepper and add to the egg with the onion.
Heat some oil in a non-stick pan. Divide the beetroot mixture into 4 and add to the pan, shaping it into circles.
Fry the mixture on medium heat, for about 8 minutes on each side or until cooked through and crispy.
Divide the röstis onto two plates. Top with halve the cream cheese and halve the salmon and serve with a green salad on the side.