Pickled beetroot just like nanna use to make is the best! It's very east to make, a little messy and a little fun. The kids will have fun with the pink water that is made from boiling the beets. Give them a paint brush, some paper and let them make some wonderful beetroot paint pictures while you do the rest.
Cut the cauliflower into small florets (finger size) not every child will like it, so it's a good idea to keep them small and not waste them. Although the kids who had never tasted cauliflower before we the ones who loved it the most, asking for more and the recipe. Wash the cauliflowers under water - we found this easier after they cut into pieces. Keep a few of the leaves, they are delicious when roasted too. Place on a baking tray with baking paper drizzle with olive oil and sprinkle with salt.
100 Mile Foodie is an exciting opportunity for me to share my food discoveries, my passions and my joy of using local, sustainable and ethical food & wine available right on my doorstep. Be passionate about food & wine, how you grow it, where you buy it & how you share it. Food brings people together so prepare it with love using beautiful ingredients sourced locally & it will taste amazing.