[simonj]

This time of year in Connemara, the hedgerow briars come forward with a luscious crop of blackberries - but blackcurrants work equally well.

We see fig, orange and pomegranate based salads on TV but our own homegrown earthy sweet of beetroot and the zesty sweetness of foraged fruit sing of late summer and early autumn.

It is a great seasonal treat, and you really don't have to forage all that many - its only 200 grams, about a tea mug full.

As an unusual but the delicious combo I would go so far as to call it an almost exotic dish from a small garden plot.
And yet the food miles are minimal for most home gardeners as most of us have a few beets and an onion somewhere in the beet patch.

Great as an appetizer but really, really, really good with cold roast duck, pork or game.

Also, if you freeze a few blackberries now and store some beets, its great with cold turkey just after Christmas.

INGREDIENTS

1 bunch baby beetroot.
About 200 grams of blackberries or blackcurrants.
Half a small red onion, diced or very finely sliced.
Tablespoon honey - local if you can find it (or caster sugar if you like)
Beet leaves, Bay leaf or mint to garnish

Lightly scrub the beets, remove the leaves - they can be used as a garnish

Boil the beets in lightly salted water
Rinse your blackberries

Melt the honey down in about a tablespoon of water

Gently warm the blackberries in the warmed honey-water until they start to release their colour and soften.

Don't stir the pan, just shake it to avoid crushing the fruit.

Add a little more water by the tablespoon if required, you are looking to create a very light syrup.

When the beets are cooked, drain them and slip the skins off as soon as they are cool enough to handle.

Slice into the beets into rings and arrange on a shallow plat.

Sprinkle over the onions and season to taste.

Spoon over the fruits with a slotted spoon and reduce the syrup a little further.

Pour over the syrup and leave the dish to cool

Serve with cold game or pork, and maybe use the beet leaves as a garnish.

And as I said before, it makes a great post Christmas accompaniment to turkey or ham

Comments are, as always, most welcome - photos will follow, but it may take a while, left camera with pics at home without downloading them - if someone wants to send some in please feel free to do so

Enjoy!