Chef Hugh Fearnley-Whittingstall’s Beetroot, Strawberry and Rocket Salad
Serves 4 as a starter, 2 as a light lunch with extras
250–300g small beetroot (golf ball size or smaller), scrubbed
200g ripe strawberries
About 50g rocket leaves
A scattering of cashew nuts, toasted, or sunflower or pumpkin seeds (optional)
For the dressing
Juice of 1 lemon
1 tsp sugar
2 tbsp extra virgin olive or rapeseed oil
Sea salt and black pepper
Put the whole beetroot in a pan with a good pinch of salt. Cover with water and bring to the boil. Simmer, covered, for 45–50 minutes or until tender. Drain and allow to cool, then peel the skin away.
Cut the beetroot into quarters and place in a large bowl. Hull and halve the strawberries and add these to the beetroot, along with the rocket.
For the dressing, put all the ingredients into a jam jar, screw on the lid and shake to emulsify. Taste it and tweak the flavour with more salt, pepper or sugar if needed.
Spoon the dressing over the fruit and veg. Toss lightly together, then arrange on plates and add a scattering of toasted cashews or seeds if you like. Serve straight away.
Finish this off with a few rocket flowers, and off you go!