Monday, 16 March 2015

Beetroot, Carrot and Strawberry Salad


We eat salad year round but I am looking forward to the warmer months when salad as a main dish is irresistable.

Today at the supermarket, I couldn't resist the shiny, plump looking strawberries from Spain but I should have shown some restraint. They taste only faintly of strawberries. Ach well, as we say in Scotland. I'm not going to waste them. Some of them, I spontaneously added to a side salad tonight.

I think that some toasted chopped walnuts would go well with this. For a non-vegan version, add chunks of buffalo mozzarella or goats cheese.

1 carrot
1 raw beetroot
1 handful of strawberries
1-2 tbsp fresh basil
1-2 tbsp fresh parsley
sea salt
freshly ground black pepper
1/2 tsp maple syrup (or honey)
2 tbsp balsamic
4 tbsp extra virgine olive oil
juice of half an orange

Peel the carrot and beetroot, then coarsely shred. Chop the herbs. Half the strawberries lengthways and slice. Mix the veg, herbs and fruit. Make the dressing and toss the salad. Leave to marinate at room temperature for at least 15 minutes.

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