I just adore this time of the year! To awake every morning with the birds singing and the sun already out is so special.
The flowers are blossoming and everything is just shining with something special!
It was Hubs birthday last week and we went to Stellenbosch to get the girls for breakfast. We spent a wonderful morning with them at Java!
Although this was wonderful, I always loved to make breakfast for any member of my family on their birthdays, so when Hubs phoned me earlier this week to say that he will come home for some breakfast I was in my element.
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!
When hubs phoned to say he will be home for some breakfast 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.
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.