Balsamic Beet Salad With Arugula, Feta and Pines

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This colorful beetroot salad makes great little lunch and is great to easily gobble up.

Total time: 1 hour
Preparation Time: 10 minutes
Cooking Time: 1 hour
Serve: 2

Ingredients:

• 2 cups boiled beets cut into a diced
• 3 cups arugula
• 40-gram feta cheese
• 2 tablespoon toasted pine nuts

Dressing:

• 1 teaspoon crushed garlic
• 2 teaspoon balsamic vinegar
• 3 teaspoon olive oil
• salt to taste
• freshly ground pepper

Instructions:

1. To boil the beets place them in a pot. Add water (make sure the beets are fully covered with water). Bring the water to a boil and cook the beets until you can easily pierce them with a fork. It may take over an hour depending on the size of the beets.
2. Peel and cut the beets in dice.
3. Divide arugula among 2 plates.
4. Sprinkle feta cheese and pine nuts on top of greens.
5. Add beets.
6. Drizzle the dressing on top of the salad as needed.