in Recipes

Arugula on beetroot

updated

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Ingredients for 2 servings:

  • 125 g arugula
  • 4 small beetroots
  • 100 g sheep’s cheese
  • 1 small onion(s)
  • 1 tbsp rapeseed oil
  • 1 tbsp balsamic vinegar
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbsp mustard
  • 2 tbsp water
  • 2 tbsp pine nuts

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Total time approx. 45 minutes

Low-carb

Thinly slice the beetroot and arrange it on two large plates in a brick-like pattern. Crumble the feta cheese and arrange it on top. Wash the arugula, drain well, and divide it between both plates. Finely chop the onion and mix with the oil, vinegar, salt, pepper, mustard, and water. Spoon the dressing over the salad and sprinkle with pine nuts. Let the salad stand for about 15 minutes and then serve. You can also use pumpkin seeds, sunflower seeds, or chopped walnuts instead of pine nuts. It’s a great starter or as a salad with the main course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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