This visually exciting salad combines the best of the season's ingredients. Beets are low calorie and rich in nutrients like carotenoids and flavenoids. Beets and beet greens are also a good source of phosphorus, magnesium, iron, Vitamin B6, manganese and potassium. Betacyanin is the pigment that gives beetroot its stunning colour and has powerful antioxidant properties. Beets are also one of the richest sources of folic acid and they contain the mineral silica, which helps the body utilise calcium in our fight against osteoporosis.
Serves 4 - 6
Ingredients
1 large beetroot bulb, grated
3 medium carrots, grated
1/2 red pepper, chopped finely
1 1/2 teaspoons poppy seeds
300g strawberries, hulled and halved
30g dried sour cherries
1 Tbsp good quality aged balsamic vinegar
squeeze of lemon
freshly ground black pepper
1 Tbsp cold-pressed olive or rapeseed oil
Method
1. Mix together the beetroot, carrots, red pepper, 200g of the strawberries, cherries and the poppy seeds.
2. In a food processor blitz together the remaining strawberries, balsamic vinegar, lemon juice and black pepper. Lastly add the oil with the motor still running.
3. Pour over the dressing shortly before serving and mix well. The salad does draw water if it stands for a while, so it is best eaten up in one sitting.
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