Strawberry Beetroot Salad
This refreshing and simple combination of beetroot, strawberries, rocket and pine nuts is the perfect example of less is more. All-natural earthy ingredients glorified by Tweed Real Food Cheeseboard Splash Balsamic Vinegar and seasoned with Tweed Real Food Lime Pepper Grinder Salt, it is the perfect dish for many occasions.
Large punnet of fresh strawberries, rinsed and hulled
2 large beetroots (fresh or tinned), peeled and cut into cubes
Generous handful of pine nuts, roasted
150g fresh green leaves - rocket & arugula, rinsed and dried
If using fresh beetroot, preheat oven to 200 degrees and coated in a light layer of olive oil and Lime Pepper Grinder Salt, for 30 minutes or until tender.
Meanwhile; Over medium heat in a small fry pan, roast the pine nuts until golden brown all over and set aside to come to room temperature.
Combine ingredients and drizzle with Cheeseboard Splash Balsamic Vinegar.