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Wild Balsamic Beetroot Salad

Impress your family and friends with this healthy Arugula and Beetroot Salad. Mustard and pepper notes from the Arugula melds perfectly with the earthy flavors of the Beetroot, both of which are complimented by the Balsamic dressing.




Ingredients


200 gm VertiVegies Arugula

4 large beets

5 tbs balsamic vinegar

1 tbs extra virgin olive oil

60 gm goat cheese

2 tbs chopped walnuts

Coarse sea salt

Crushed black pepper





Recipe


Scrub beets clean and place in a shallow pan. Add in about 3 cm of water to cover the beets slightly. Heat on a medium fire and bring the water to a slow boil. Cook the beets for about 30 minutes or until you can pass a fork gently through the flesh. Cool the beets by placing them in cold water and remove the skin. Remove from water and allow to cool to room temperature before cutting them into small chunks. Mix balsamic vinegar and olive oil in a saucepan and heat over a low flame. Add in beets and stir for 2 minutes, enough to coat the beets in the balsamic mix. Season with salt and pepper and allow mix to cool. Place Arugula leaves on a flat plate and drop chunks of beetroot and sauce over the salad. Crumble the goat cheese and walnuts over the plate. Salad is ready to serve.

Pro Tip


Add a spoonful of orange marmalade or strawberry jam to the balsamic vinegar mix to give it another layer of sweetness and a more complex flavor combination.


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