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| Light salad with arugula and beets Great recipe for summer |
Light salad with arugula and beets Great recipe for summer
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Ingredients:
Rukkola — 1 large bundle
Beetroot — 1 piece
Feta cheese (or goat) — 50 g
Beetroot — 1 piece
Feta cheese (or goat) — 50 g
Walnut nuts — 50 g
Olive oil — 2 tbsp. L
Balsamic vinegar — 1 tsp
Olive oil — 2 tbsp. L
Balsamic vinegar — 1 tsp
Preparation:
1. Beetroot wash, wrap in foil and put on a baking sheet, bake in the oven at a temperature of 200 ° C It takes 45-60 minutes. Allow to cool slightly, clean and cut into rings or semirings.
2. Rukkola wash, let drain water. Lay on the dish leaves of arugula, pieces of beet and cheese, sprinkle all the nuts. Season the salad with olive oil and balsamic vinegar.
2. Rukkola wash, let drain water. Lay on the dish leaves of arugula, pieces of beet and cheese, sprinkle all the nuts. Season the salad with olive oil and balsamic vinegar.
Bon Appetit!
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