Farmer’s markets across the country are full of beautiful fruit and vegetables right now. This creative recipe brings out the best of this British produce, a show stopping salad with striking colours and patterns.
Beetroot and Balsamic Strawberry Salad
Serves: 4 as a starter
Ingredients:
For the salad:
3 red beetroot
3 yellow beetroot
4 candy beetroot
Olive oil
Salt and Pepper
1 punnet of strawberries halved
Liguirian DOP basil
For the dressing:
2 tbsp. balsamic vinegar
6 tbsp. extra virgin olive oil
1 tsp salt
1 tsp pepper
1 tsp honey
1 tsp wholegrain mustard
METHOD:
- Pre heat the oven to 180C.
- Wash the red and golden beetroot. Cover in a little oil and salt, wrap in tin foil tightly and roast for 40-50 minutes. Once cooked remove from the oven and allow to cool in the foil.
- Whilst they’re cooling, prepare the candy beetroot by washing and thinly slicing them and place in a bowl with olive oil and sea salt.
- Make the dressing by placing all the ingredients in a jam jar and shaking well to combine.
- Prepare the golden beetroot next by peeling off the skins, and slicing thinly. Arrange on the plate and drizzle with oil. Peel the red beetroots and cut into wedges, place in a bowl and mix with the dressing and season to taste.
- Finally, arrange these on top of the golden slices. Finish with the candy slices and halved strawberries and spoon over the rest of the dressing.