Strawberry Sofrito with Steamed Beetroots

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?!

Preparation time Prep: 10 mins
cook 1 hour
Skill level Easy Peasy

You will need:

For the sofrito
  • 1 fennel bulb
  • 1 white onion
  • 50g pine nuts
  • ½ cup extra virgin olive oil
  • 2 punnets strawberries
  • Salt & pepper
For the beetroots
  • 2 golden beetroots
  • 1 bunch chervil
Recipe: Simon Toohey


  • 1Finely dice the fennel and onion and add them to a pan with the oil, nuts, and salt and pepper. Cook slowly for 30 minutes.
  • 2In 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.
  • 3While 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.
  • 4Place the sofrito at the bottom of the wide bowl. Add the beetroots whole or halved, then add the chervil. Serve
Did you enjoy this recipe?
Nah not my cup of tea

Sign up for a week of delicious plant-based recipes

Send me my recipes
Heads up: by signing here you’ll get free recipes and updates from VegKit. Privacy policy

Take the best of VegKit with you!

Vegetarian Starter Kit magazine cover
Get your FREE Veg Starter Kit

Get your FREE Kit!

Picture of the Veg Starter Kit