Baked beetroots salad

One of my favorite vegetables – beetroot. Rich in iron, very healthy, very tasty. In Poland we usually eat beetroots as a beetroot soup or a very plain salad consisting of cooked beetroots later fried with onions, vegetable oil, salt and pepper (sometimes also with apples). But I also like to try something different.

This time I baked them.


  • 7-8 beetroots (approx. 750g)
  • 3 tbsp olive oil
  • 150ml dry white wine
  • 5 garlic cloves
  • 1 tsp dried thyme (or fresh)
  • salt, pepper
Line baking tray with an aluminium foil. Put washed beetroots and pour olive oil and wine. Add thyme, garlic cloves, salt and pepper and mix gently. Wrap everything in aluminium foil. Bake about 1 hour in 200 degrees. To make sure that the beetroots are baked properly you can stab them with fork before taking them out from the oven.

Next, peel the beetroots.

Once you have baked beetroots you can prepare a very nice salad perfect for lunch or late dinner.


  • 7-8 baked beetroots
  • 5-6 baked potatoes
  • 1 can chickpeas
  • 250g cherry tomatoes
  • 2 handful of argula (approx. 300g)
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1/2 tsp garlic powder
  • salt, pepper
Slice beetroots and potatoes in quarters. Halve cherry tomatoes. Put beetroots, potatoes, tomatoes and argula into a large mixing bowl, pour olive oil and lemon juice. Add garlic powder, salt and pepper to taste and mix.