Balsamic beetroot, feta and nuts


  • 3 beetroot
  • 50ml balsamic vinegar
  • 20g maple syrup
  • 50g olive oil
  • 50g feta cheese
  • 20g walnuts
  • Lettuce leaves


First, peel the beetroot and slice into rounds 1 cm thick. Pack them with the maple syrup, vinegar and a little salt.

Cook them in the SmartVide sous-vide cooker at 85 degrees Celsius for an hour and a half.

Once cooked, let them rest until they are just warm.

To serve, dress with a little olive oil and plate up with the nuts and lettuce, finally crumbing the feta cheese over the top.

In this recipe the vacuum ensures the ingredients are uniformly cooked and allows them to be impregnated with all the flavours of the mixture, enhancing the taste.