We’re getting into the BBQ spirit now that the sun keeps making an appearance & not only is this salad super simple & impressive, it is great accompanied with the BBQ essentials.
Ingredients:
3 red beetroot
3 yellow beetroot
4 candy beetroot
Olive oil
Salt and Pepper
1 punnet of strawberries halved
Liguirian DOP basil
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 & golden beetroot. Cover in a little oil & salt, wrap in tin foil tightly & roast for 40-50 minutes. Once cooked, remove from the oven & allow to cool in the foil.
Whilst they’re cooling, prepare the candy beetroot by washing. Thinly slice them & place in a bowl with olive oil and sea salt. Prepare the golden beetroot next by peeling off the skins, & slicing thinly. Arrange on the plate and drizzle with oil.
Peel the red beetroots & cut into wedges, place in a bowl & mix with the dressing & season to taste. Finally arrange these on top of the golden slices. Finish with the candy slices and halved strawberries and spoon the rest of the dressing.
The post Recipe Corner: Beetroot and balsamic strawberry salad appeared first on Caiger & Co Catering.