Beetroot and strawberry salsa with flatbread
A quick and healthy lunch with this fresh beetroot and strawberry salsa
Servings: 4 persons
Equipment
- cutter / mixer
Ingredients
- 250 gr cooked beetroot
- 250 gr strawberries
- 1 tbl spoon olive oil
- ½ juice of 1/2 lemon
- 1 tbl spoon honey
- few mint leaves
- 125 gr coconut yogurt
- 1 spring onion
- 2 tea spoon Nigella seeds
- salt and pepper
- 100 gr lettuce leaves argula or other
- flatbread or crackers
Instructions
- Remove the beetroot from the packaging and, if necessary, cut off the harder part at the bottom of the root. Rinse the strawberries and mint leaves.
- Cut the beetroot and strawberries into coarse pieces. Put these together with the olive oil, a few mint leaves, honey, lemon juice and a pinch of salt and pepper in the chopper. On the lowest setting or with impulses, you chop this into a salsa where pieces are still very clearly visible.
- Cut the spring onion into fine slices. Rinse the lettuce.
- Place the lettuce on a plate along with some strawberries. Drizzle with oil and season with some salt and pepper. Spread some flatbread toasts and serve. You can also spread the toasts with the salsa at the moment, otherwise they will become soggy. Spread a spoonful of coconut yogurt on it and finish with some spring onion and nigella seeds.
Notes
Strawberries are already in full season here. I can hardly resist not buying a box every time I see them. Strawberries are so versatile... for breakfast, in a salad or delicious mocktail... I've prepared the combination with beetroot before. Usually in the form of a cold soup, served in glasses... delicious! I made this salsa as an addition to a salad and together with the crispy flatbread this was a healthy lunch...
