Recipe Corner: Beetroot and balsamic strawberry salad

We’re getting into the BBQ spirit now that the sun keeps making an appearance & not only is this salad super simple & impressive, it is great accompanied with the BBQ essentials.


3 red beetroot

3 yellow beetroot

4 candy beetroot

Olive oil

Salt and Pepper

1 punnet of strawberries halved

Liguirian DOP basil


2 tbsp. balsamic vinegar

6 tbsp. extra virgin olive oil

1 tsp salt

1 tsp pepper

1 tsp honey

1 tsp wholegrain mustard


Pre heat the oven to 180C. Wash the red & golden beetroot. Cover in a little oil & salt, wrap in tin foil tightly & roast for 40-50 minutes. Once cooked, remove from the oven & allow to cool in the foil.

Whilst they’re cooling, prepare the candy beetroot by washing. Thinly slice them & place in a bowl with olive oil and sea salt. Prepare the golden beetroot next by peeling off the skins, & slicing thinly. Arrange on the plate and drizzle with oil.

Peel the red beetroots & cut into wedges, place in a bowl & mix with the dressing & season to taste. Finally arrange these on top of the golden slices. Finish with the candy slices and halved strawberries and spoon the rest of the dressing.


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