Beetroot salad with arugula, parmesan and pine nuts
2 servings
15 minutes
Beetroot salad with arugula, parmesan, and pine nuts is a refined combination of flavors that comes from European gastronomy. Beetroot, traditionally used in Russian cuisine, takes on a fresh character here by combining with spicy arugula and delicate parmesan. Pine nuts add a textural twist, while balsamic vinegar and olive oil provide a subtle sweet-sour harmony. This salad is not only beautiful and appetizing but also healthy—rich in antioxidants, vitamins, and healthy fats. It is perfect as a light dinner dish or as an exquisite appetizer before main courses. It complements meat and fish dishes wonderfully and can also be an independent gastronomic delight.
1
Tear the arugula by hand for easy eating and place it on a plate.
- Rocket (arugula): 1 bunch
2
Cut the boiled beetroot as you like (cubes, strips, slices) and place it in a mound in the center of the plate on top of arugula.
- Beetroot: 2 pieces
3
Dress with oil and balsamic vinegar, then sprinkle with grated parmesan and pine nuts. Season with coarse sea salt and pepper to taste.
- Extra virgin olive oil: 3 tablespoons
- Balsamic vinegar: to taste
- Grated Parmesan cheese: to taste
- Pine nuts: to taste
- Coarse sea salt: to taste
- Ground black pepper: to taste
