- 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
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.