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The fruity, fresh, summery super salad

updated

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Ingredients for 2 servings:

  • 2 beetroot bulbs
  • 2 stalk(s) rhubarb
  • 200 g strawberries, fresh
  • oil
  • Lemon peel, grated
  • Cinnamon
  • vanilla sugar
  • some pineapple juice, apple juice or other fruit juice
  • e.g. lemon juice
  • n. B. sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with rhubarb, beetroot and strawberries

Peel and finely chop the rhubarb. Heat a little oil in a pan, add the cinnamon and grated lemon zest, and toast briefly (careful not to burn!). Then add the rhubarb and vanilla sugar and fry briefly. Deglaze with a little of the juice and cook the rhubarb over medium heat until soft. Meanwhile, cook the beetroot until soft (in a pressure cooker for 10-15 minutes), let it cool, peel, and grate it. Wash and finely chop the strawberries. Once everything has cooled, mix together and season with lemon juice and, if desired, additional sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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