1 kg Red beetroots
80g Sunflower seeds
90ml Maple syrup
4 tbsp Balsamic vinegar
4 tbsp Olive oil
2 Garlic cloves (crushed)
80g Baby spinach leaves
40g Sunflower sprouts
Pre heat the oven to 200°c.
Wash the beetroot and peel them using sharp peeler.
Place the beetroot in a baking dish and sprinkle with the balsamic vinegar and sea salt.
Cover the baking dish with foil.
Bake for about 90 minutes or until the beetroot is soft, the time depends on the size of the beetroot.
When the beetroot is ready at to a mixing bowl and add the rest of the ingredients holding back the sunflower sprouts.
Place the salad into a salad bowl and garnish with the sunflower sprouts.