Ingredients

Method

For the cake:
• 4 medium beetroots, cooked and skinned
• 350 g strawberries, hulled
• Honey, for drizzling
For the sorbet:
• 2 medium beetroots, cooked and skinned
• 1 cup frozen mixed berries
• 60 g caster sugar
• 15 g sage, stalks removed

Method

Ingredients

To make the cake: Slice the cooked beetroot into 5 mm slices. Slice the strawberries into 3 mm slices. In a 15 cm loose-bottomed tin, layer the beetroot and strawberry slices, alternating as you go.
When the tin is full, gently press down on the filling, then wrap tightly in clingfilm. Chill for 3 to 4 hours. To serve, remove the outer ring of the tin and carefully slice the cake with a sharp knife, then drizzle with honey.

To make the sorbet: Combine all the ingredients in a food processor, then churn in an ice-cream machine according to the manufacturer’s instructions.

To serve: Serve slices of the beetroot and strawberry cake with generous spoonfuls of sage, berry and beetroot sorbet.