Baby beetroot salad
4 slices country bread, cubed
2 tbsp olive oil
2 tbsp finely chopped parsley
100g fresh watercress
250g whole small beetroots, cooked or baked
freshly ground black pepper
Place cubes of bread on baking tray.
Sprinkle with olive oil and place in hot oven.
Remove from oven, sprinkle with parsley and let cool.
Place watercress on individual plates.
Cut beetroots in half and arrange on top of watercress.
Toss bread cubes over and sprinkle with lemon dressing
Season lightly with black pepper.
Watercress of Bronkors