Beet and arugula salad
Description
Perfect for everyday meals. It's best to roast the beetroot for the salad, as it will retain most of its beneficial nutrients, although you can also boil it. You can cut the beetroot for the salad into cubes, small pieces, or slice it with a vegetable slicer. Serve the salad immediately after preparation. Garnish if desired and serve.
Instructions
- 1
Step 1
1. Roast 2 small beets in foil in a preheated oven at 180°C until tender (40–60 minutes). Peel the beets and cut into small pieces.
- 2
Step 2
2. Place the hazelnuts on a baking sheet lined with parchment paper and roast them in the oven together with the beet, then roughly chop the nuts.
- 3
Step 3
3. Peel and finely chop the shallot, heat a pan with vegetable oil, then add the onion and nuts, sauté for a few minutes.
- 4
Step 4
4. In a bowl, mix vinegar and lemon juice, add fried nuts and onions, salt and pepper, and mix well.
- 5
Step 5
5. Wash the arugula, then dry the greens thoroughly and add to the bowl with the onions and nuts, mix well.
- 6
Step 6
6. Place a bed of greens, arrange the pieces of beet on top, and crumble the cheese over it.