Ingredients Print

Check off ingredients as you go

• 1 package cooked beets (beetroot)
• Good-quality olive oil
• The juice of 1 lemon or balsamic glaze
• 1 small bunch arugula (rocket)
• 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 them in a rosette on a plate.
2. Pile the washed and dried arugula in the center. Add the cherry tomatoes, season with salt and pepper, add a drizzle of olive oil and then the balsamic glaze. Sprinkle with sliced almonds and serve.

Variations

• Swap the arugula for 1 small bunch of fresh basil, chopped, and add some parmesan shavings

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