Recipe Corner: Beetroot and balsamic strawberry salad
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.
3 red beetroot
3 yellow beetroot
4 candy beetroot
Salt and Pepper
1 punnet of strawberries halved
Liguirian DOP basil
2 tbsp. balsamic vinegar
6 tbsp. extra virgin olive oil
1 tsp salt
1 tsp pepper
1 tsp honey
1 tsp wholegrain mustard
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.