Beetroot salad with arugula and goat cheese
2 servings
20 minutes
Beetroot salad with arugula and goat cheese is a harmony of flavors and textures, combining the sweetness of beets, the spiciness of arugula, and the creaminess of goat cheese. This recipe has its roots in European cuisine, where freshness and balance of ingredients are valued. Beetroot, rich in vitamins and minerals, pairs wonderfully with peppery arugula, while soft goat cheese adds a creamy note. Dressed with lemon juice and olive oil, the salad reveals its exquisite aftertaste. Perfect as a light standalone dish or as an accompaniment to meat and fish. Its simplicity makes it an excellent choice for a quick yet elegant dinner.
1
Boil the beetroot (1 hour). To save time, this can be done in advance. Peel and slice thinly.
- Beet: 1 piece
2
Wash and dry the arugula. Add finely chopped onion and beet.
- Arugula: 1 bunch
- Beet: 1 piece
3
Salt, pepper, and dress with olive oil and lemon juice.
- Salt: to taste
- Ground white pepper: pinch
- Olive oil: to taste
- Lemon juice: 0.5 teaspoon
4
Add goat cheese at the end.
- Soft goat cheese: to taste