Recipe Strawberry Sofrito with Steamed Beetroots
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Freshly Picked
Easy peasy
Lazy dinners
Main meals
Using strawberries in a sofrito might feel a bit wild, but fear not — their sweetness suits the golden beetroots beautifully and the flavours meld like a dreamy sunset. And how striking are these contrasting colours?!
You will need
Serves 4
For the sofrito
- 1 fennel bulb
- 1 white onion
- 50g pine nuts
- 1/2 cup extra virgin olive oil
- 2 punnets strawberries
- Salt & pepper
For the beetroots
- 2 golden beetroots
- 1 bunch chervil
Recipe: Simon Toohey
Directions
-
Step 1
Finely dice the fennel and onion and add them to a pan with the oil, nuts, and salt and pepper. Cook slowly for 30 minutes.
-
Step 2
In the meantime take the tops off the strawberries and wash. Crush with a fat knife or use your hands. Place the juice along with the strawberries into the pan and cook for another 30 minutes.
-
Step 3
While the sofrito is cooking, add the beets to a steaming pot and steam for 30 to 40 minutes or until a knife slides in with a little give so not to lose the texture.
-
Step 4
Place the sofrito at the bottom of the wide bowl. Add the beetroots whole or halved, then add the chervil. Serve
Recipe: Simon Toohey
More sugar-free options
Strawberry Sofrito with Steamed Beetroots
Directions
10 mins to prep
1 min to cook
-
Step 1
Finely dice the fennel and onion and add them to a pan with the oil, nuts, and salt and pepper. Cook slowly for 30 minutes.
-
Step 2
In the meantime take the tops off the strawberries and wash. Crush with a fat knife or use your hands. Place the juice along with the strawberries into the pan and cook for another 30 minutes.
-
Step 3
While the sofrito is cooking, add the beets to a steaming pot and steam for 30 to 40 minutes or until a knife slides in with a little give so not to lose the texture.
-
Step 4
Place the sofrito at the bottom of the wide bowl. Add the beetroots whole or halved, then add the chervil. Serve
You will need
Serves 4
For the sofrito
- 1 fennel bulb
- 1 white onion
- 50g pine nuts
- 1/2 cup extra virgin olive oil
- 2 punnets strawberries
- Salt & pepper
For the beetroots
- 2 golden beetroots
- 1 bunch chervil