Baked beetroot salad with balsamic vinegar and strawberries


  • large beetroots 4-5
  • strawberries 300 g
  • balsamic vinegar 3 tablespoons
  • maple syrup 2 tablespoons
  • salt and pepper to taste
  • olive oil
  • a few rucola and lettuce leaves
  • pine nuts to garnish


Cut the beetroots into sections and place them in a bowl. Mix the balsamic vinegar with the maple syrup, salt, pepper and two tablespoons olive oil. Soak the beetroots in this mixture, then place them on a baking dish and bake at 240°C for about one hour. Cut the strawberries and put them in the bowl where you soaked the beetroots. When the beetroots are done, mix them with the strawberries and arrange them on a bed of rucola and lettuce leaves, then sprinkle with olive oil. Garnish the salad with the pine nuts.