Beetroot balsamic on arugula

Ingredients for 4 servings:

• 300 g beetroot
• 50 g arugula
• ¼ onion(s)
• 1 clove(s) garlic
• 1 Pepper
• 1 tbsp basil
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• Salt and pepper from the mill
• some herbs, maybe
• a few stalks of arugula

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Antipasti

Caution: Beetroot is colorfast! Boil fresh beetroot from the market in salted water for about 30 minutes, depending on the size. Remove the skin. Cut the beetroot into very thin slices (using a knife or mandoline). Vinaigrette: Peel the onions and garlic, wash the peppers and herbs, and place them in a blender jug. Add the olive oil and balsamic vinegar. Blend thoroughly, not too finely. Season with salt and pepper. Wash the arugula thoroughly, shaking out any excess water. Arrange the arugula as a bed on the plate, arrange the beetroot slices on a plate, and spoon over the vinaigrette. Tip: Serve as soon as possible after arranging, with fresh herbs for garnish.