This is a vibrant looking thing. Beetroots, Radish and Strawberry coming together for a colour-fest!
The beetroots we are getting at the moment are amazing, we are buying them from the farm by the bunch; quite small roots, but huge leaves. They are proving excellent value as the leaves are lasting for a few days salad-wise. The leaves are actually more nutritious than the roots. Its great to be able to eat the whole thing, no waste at all.
Beetroot, as we all know, is a vivid customer. Mainly due to the lasting impression it makes on your hands and nails when handling it. My advice, rubber gloves. I have no problems donning the marigolds in the kitchen, you do lose the ‘feel’ of cooking, but you gain a fantastic stain proof layer!
We are also getting a good supply of strawberries with actual flavour, always a challenge at this time of year. It seems that most people just want to cash in on this highly prized crop and do naughty things to grow them. Whatever they are up to, it completely saps their flavour. Anyway, our strawbs are ace!
I liked the sound of strawberry and beetroot, I liked the way it looked in my mind and it soon ended up in a bowl. I’ve used beetroot for desserts in the past (stuck some in a chocolate cake to great effect) and thought I’d give the strawberries a similar reverse treatment. They make for a really tart dressing and something I would highly recommend with any sweet-ish salad base.
If we were eating cheese, I’d add some feta of goats cheese to this salad to give it more of a substantial feel. We are blessed with amazing goats cheeses in the these parts, here’s our favourite at the moment (in fact we’ve just checked, they’re that small, they dont even have a website! I think thats brilliant. There name is Y Cwt Caws and they are real local food heroes).
Food processors are a choppers best friend. They do the hard work, while you stand there holding the button, wondering how much longer you can handle such a mental noise! Ours rattles like a badly oil cement mixer on overdrive. We used the contraption for the beetroots here and for the radish, it saved valuable minutes of our precious lives.
Radishes are funny little things, my Grandad loved to grow them in his allotment, but never seemed to know how to eat them. I think this was a general trend. This salad does them justice and I’m sure Bobby would have been proud, if a little confused by the pink dressing. I love a radish for its crunch and it just so happens that the colour goes very well with beetroot.
This is quite a sweet salad and very pretty, but we had to give it a dose of sprouts. They are so tasty and chock-ful of good things.
Salad – 3 whole beetroots (leaves and all), around 10 radishes (thinly sliced), 1 big handful of sprouting green lentils (or a sprout of your choice), 2 handfuls of spinach. Cheese of your liking (if you’re into that kind of thing)
Dressing (makes 1 small tub full) – 2 handfuls of strawberries (washed and stemmed), 1/3 cup great olive oil, sprinkle of good sea salt, good few turns of cracked black pepper, 2 tbs white wine vinegar, 1 tbs purified water, 1 teas of sweetener i.e. honey or agave syrup (if needed).
Make your dressing, add all bits to a food processor and blitz for a minute. Taste and add sweetener if your strawberries are a little tart. Set aside, will keep nicely overnight, so you can make in advance if your that organised.
Take your beetroots of the stems and scrub them well. Cut off an unsightlies. Take the stems and cut into cubes, then cut up a few leaves, finely shred, to be used as a base. Mix with the spinach and place in a nice big salad bowl. Drape a few of the whole beetroot leaves over the edge of the bowl, covering the whole circumference to make a nice looking bowl.
Add the slicing blade to your FP and slice your radishes, then take your shredding tool-thing and shred all of your beetroots. Put them in a bowl and mix in a few tbs of the dressing, until well coated. Then take that mixture and place it in the salad bowl. Finish with a good sprinkling of sprouts (not essential).
Non rawers, sprinkle a creamy cheese of your choice and roasted pumpkin seeds, rawers (you brave and wonderful few!) tuck in from your favourite bowl and let the flavours dance in your mouth!
We Love It!
‘I love it when a plan comes together’ someone once said. This turned out a treat and we’ll be making strawberry dressing again.
Radish is one of the most nutritious root vegetables. Apparently you can get a black Spanish radish, but I’ve never encountered such a thing. You can also buy watermelon radishes that have a sweet flavour and look like watermelons when you cut into them. What amazing things you learn writing a blog!
The Chinese have a saying:
“Eating pungent radish and drinking hot tea, let the starved doctors beg on their knees”. Poor doctors.
As with most veggies, they are packed full of only good things for the body. They are a very good source of anti-oxidants, minerals, vitamins and dietary fiber. High in vitamin C especially.