Ingredients

Check off ingredients as you go

• 1 package cooked beets
• Quality olive oil
• Juice of 1 lemon or balsamic vinegar glaze
• 1 small bunch arugula
• A few cherry tomatoes, halved
• Sliced almonds or chopped hazelnuts
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

1. Thinly slice the beets and arrange in a rosette pattern on a plate.
2. Place the washed and dried arugula in the center. Add the cherry tomatoes, season with salt and pepper, drizzle with olive oil then the balsamic vinegar glaze. Sprinkle with sliced almonds and serve.

Variations

• Replace the arugula with 1 small bunch of fresh basil, chopped, and add shaved parmesan

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