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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

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10 mins to prep

1 min to cook

  1. 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.

  2. 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.

  3. 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.

  4. 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

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