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:
- 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.
- Peel and cut the beets in dice.
- Divide arugula among 2 plates.
- Sprinkle feta cheese and pine nuts on top of greens.
- Add beets.
- Drizzle the dressing on top of the salad as needed.