Photos by Alessandra Zecchini ©
I picked my first red beet-roots and decided to go for a salad, as it is sooooo hot now!
In the garden I also have carrots and tomatoes, a very colourful combination.
I cooked the red beets in their skins, and the carrots too. I peeled them, and added tomatoes,olive oil, salt, Ligurian basil and (yes again!) borage flowers.