beetroot and other salads

Fennel
Thank you, can't wait to try them, sound delicious. Are there any particular quantities I should use?

Oh dear, quantities, you've caught me out there.
I'll check them out and write again later.

I’m not keen on beetroot, because I was made to eat it as a child. It came out of a jar, and we had it with Spam and plain boiled potatoes with margarine. In fact, I found most childhood meals dreary- my mother was an uninterested cook, so we had uninteresting food. I remember the first time we went abroad, to France and Italy, and how delicious the food was: herby roast chickens, crusty bread, olive oil, huge knobbly tomatoes, greengages, enormous ripe peaches...

I love potato salad, made with mayo, New Jersey potatoes, peas, maybe chives plus maybe chopped radishes.

Veggie mayo available in most health food shops.

basic salad dressing:
2 tbsp. oil - your choice
1 tbsp vinegar - your choice
2 teasp honey
2 teasp mustard. There are many variations, adapt to your taste.
make in a small screwtop jar and shake to emulsify.
I use this in a recipe for couscous salad.
Half a glass of medium couscous, soaked in the same amount of boiling water. Fork up, allow to rest then add to about 2 tbsp of the above dressing. Fork up again - it dries out slowly.
When cool add some raisins, chopped nuts and chopped dried apricots.

Frisee, bacon and poached egg. I could live on it!

At a recent pub lunch I had a lovely salad with beetroot falafels. No idea how they made these, but they were really delicious.