Wow that was a lot of posts on Wednesday. It’s Thursday morning now but I’ve set this to publish on Friday because you’re probably sick of me right now.
I’ve been getting beetroot in my veg boxes for the last few weeks. For all my childhood I thought beetroot was horrible because of those plastic-wrapped pickled slices, but that’s not how it has to be! Unpickled beetroot is sweet with a bit of an earthy flavour, and is lovely raw or cooked with little or no extra flavouring needed. My favourite ways of eating it are roasted with a little salt, or grated raw with apple. The salad option is easier (at least now that I have a food processor). I had fennel too, so that went in as well.
I wanted some potato wedges, because why wouldn’t you? And then there needs to be something proteiny. I noticed the ripe avocados in the fruit bowl, which are a source of lovely fats rather than protein, but they made me think of the edemame that I had in the freezer.
Edemame is (are?) green soya beans. In Japan they eat them straight out of the pods as a snack, and you can usually have a bowl like that in Japanese restaurants. You can also buy them frozen with or without pods from East Asian food shops, and Birdseye produces shelled ones (labelled “soya beans”), which you might be able to find with the frozen veg in supermarkets. They have a mild flavour that’s best with a little salt, and I really like them with a bit of onion.
This is what I made, based on the quantities I had. It came out as 3-4 portions. Could have done with a bit more of the green one.
Potato Wedges
Wash 1kg potatoes and chop into wedges of approximately even thickness. Put them in a bowl, preferably with extra space for mixing. Add enough vegetable oil to coat, then generous quantities of dried mixed herbs, garlic powder and onion powder, and be a bit less generous with some salt and pepper. Mix it all up, spread over a baking tray or roasting tin, and put in the oven on a high temperature for um, half an hour?
Beetroot salad
1 medium and one small beetroot, washed, peeled, topped and tailed
1 bulb fennel, slightly old-looking outer leaf removed
1 lovely Royal Gala apple. Should have been two, but I ate the other one
A splash of lemon juice (probably wouldn’t have needed it if I still had the other apple)
A few twists of salt
A wee bit of cayenne pepper (chilli powder would be fine too)
Raw sunflower and pumpkin seeds (optional)
Grate all the grateable things. Mix together with seasonings. Add seeds if you like.
Avocado and edemame salad
Halve, stone and peel two ripe avocados. For each half, cut in half again down the length, then slice across to get medium-sized bits. Put the bits in a bowl with some shelled edemame that’s been boiled for a few minutes and salted. (I think I used about 1.5 cups. I would have used more, but I didn’t have much of the bag of shelled ones left so I topped up with some that were still in pods, but I didn’t want to use a lot of those because they’re nice as a snack straight out of the pod.) Add a little finely chopped onion (I used about half a shallot, I think spring onion would have been good if I’d had some). Dress with a bit of lime juice, mix it all up and add some more salt if you like.

Beetroot salad, potato wedges, edemame and avocado salad (these were the leftovers I had for lunch the next day).