Ingredients
2 medium-sized beets (approx. 300 g)
1 kg strawberries, cut in half
300 g sugar
1 teaspoon vanilla (from pod or vanilla extract)
1⁄4 cup balsamic vinegar
1⁄2 cup olive oil
1⁄2 teaspoon salt
½ teaspoon black pepper
some peppercorns Siltimur
preparation
For the strawberry compote, put the sugar, vanilla and strawberries in a bowl, cover and let macerate in the refrigerator overnight.
Place the macerated mixture in a saucepan and cook over medium heat, stirring occasionally. Cook for about 12 to 15 minutes, until the mixture thickens. Stop before the strawberries completely disintegrate. Set the finished compote aside.
Cook the beetroot until it is soft. Alternatively, bake it in the oven at 200°C for 20 minutes wrapped in foil. Then peel and cut into slices about 1 cm thick. Place on a plate, cover and chill in the fridge for 30 minutes.
Now make the vinaigrette: Mix the vinegar, oil, salt and pepper and stir until it emulsifies. Pour over the strawberry compote and stir well.
