Baked beetroot on arugula with feta and walnuts

Ingredients for 2 servings:

• 400 g beetroot
• 150 g feta cheese
• 50 g walnuts
• 125 g arugula
• 2 tsp mustard, grainy
• 2 tsp honey
• 3 tbsp balsamic vinegar, lighter
• 6 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Preheat the oven to 175°C (top/bottom heat). Peel, halve, and slice the beets. Arrange the slices on a baking sheet. Drizzle 3 tablespoons of olive oil over the beets, season with salt, and pepper. Bake in the preheated oven on the middle rack for about 25-30 minutes. While the beets are in the oven, wash the arugula, shake it dry, and divide it between the plates. Then dice the feta cheese and roughly chop the walnuts. For the dressing, mix the remaining olive oil, balsamic vinegar, honey, and grainy mustard in a slightly larger bowl. Season with salt and pepper to taste. Once the beets are soft and slightly browned, remove from the oven and add to the dressing. Add the feta cheese and walnuts and mix well. Spread over the arugula and serve.