Beet Salad with Arugula, Parmesan, and Pine Nuts
Salads • European
Description
Beet salad with arugula, parmesan, and pine nuts
Ingredients
- Beetroot 2 pieces
- Arugula 1 bunch
- Pistachios to taste
- Grated Pecorino Pepato Cheese to taste
- Olive Oil 3 spoons
- Balsamic Vinegar to taste
- Ground Black Pepper to taste
- Flaky sea salt to taste
Step-by-Step Guide
Step 1
Tear the arugula by hand into bite-sized pieces and arrange it on a plate.
Step 2
Cut the boiled beetroot into your preferred shape (cubes, strips, or slices) and place it in a mound in the center of the plate on top of the arugula.
Step 3
Drizzle with olive oil and balsamic vinegar, then sprinkle with grated Parmesan cheese and pine nuts. Season with coarse sea salt and pepper to taste.
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