Recipe Detail

Raw Beet, Sorrel and Strawberry Salad

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  1. 5 whole - Baby Beets stems removed, peeled, shaved thin
  2. 1/2 whole - Large Pink Grapefruit
  3. 1/2 tablespoons - Raspberry or Red-Wine Vinegar
  4. - Salt to taste
  5. 2 1/2 tablespoons - Extra Virgin Olive Oil
  6. 8 whole - Strawberries ripe
  7. 1/2 whole - Lemon
  8. - Black Pepper to taste
  9. 2 whole - Underripe Strawberries optional
  10. 1 stalks - Rhubarb washed, peeled, chopped into 1/4 inch pieces
  11. 4 cups - Sorrel Leaves or Watercress washed and dried


1. In a medium bowl, toss beet slices with the juice and zest of the grapefruit half, vinegar, a pinch of salt and 1.5 tablespoons of olive oil. Let marinate until beets soften and lose their astringency, at least 15 minutes.

2. Cut ripe strawberries in halves or quarters, depending on size. Toss with 1 tablespoon olive oil, a squirt lemon juice, and salt and pepper, to taste. Slice underripe strawberries 1/4-inch thin, if using them.

3. Prepare the rhubarb sauce: in a food processor, pulse rhubarb with 2 tablespoons water until a puree wiht the consistency of applesauce forms. Pass mixture through a fine mesh strainer if rhubarb puree appears stringy.

4. Just before serving, strain marinated beets. They will be slick with marinade. Toss beets with strawberries and greens in a medium bowl, making sure everything is lightly coated in dressing from the strawberries and the beets. Adjust seasoning with extra olive oil, lemon juice, salt and pepper, to taste.

5. To serve, put a dollup of rhubarb puree at the center of each plate. Mound salad over it and serve immediately.


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