You can blame Wimbledon – and the fact it is mid-summer, for my current splurge on strawberries.
Mostly, I’ve been breakfasting on them: using them either in a smoothie or as a topping for homemade bircher muesli. I’ve also found them a joy to use in this wonderfully balanced and pretty salad recipe which was inspired by Kathy Patalsky of ‘Healthy, happy, life.com’. I’ve used orange juice instead of lemon, which I think is a good partner for both the beetroot and strawberries.
Beetroot and strawberry salad
1 beetroot bulb, grated
1/4 ripe avocado, sliced
2 strawberries, sliced
1/4 red onion, finley sliced
1 tomato, thinly sliced
1/2 orange, juiced
1 tsp maple syrup
2 tsp quality oil
- Make dressing by whisking the ingredients together in a cup or small bowl until blended
- Arrange a bed of beetroot on your serving plate. Top it with avocado, and then strawberries. Edge the plate with sliced toatoes and red onion
- Pour dressing over the centre mound and edges
Good enough to eat several days on the trot.
There is nothing stopping you from adding fresh ripe apricots to this, instead of, or in addition to, the tomatoes. I have tried this with sprouted chickpeas and radishes, too, with a sprinkling of dried seaweed, just to up the mineral ante.