This very colourful combination of red/orange/pink makes a wonderful salad. I used veggies from my garden, Summer is coming to an end now, so I have to make the most of it, and stock up with vitamins!
I cooked the red beets in their skins, and the carrots too. I peeled them, sliced them, and added tomatoes, extra virgin olive oil, salt, Ligurian basil and (yes again!) borage flowers.
Photos and Recipes by Alessandra Zecchini ©