Beet and arugula salad



2 medium beets

1 cup fresh arugula greens

2 tbsp extras virgin olive oil

1 tbsp balsamic vinegar

1 tsp salt

1/2 tsp fresh ground pepper


Place unpeeled beets in a deep saucepan, cover with water and cook on medium-low heat for about 1 our, until knife goes through without resistance. Drain off the water and cool down the beets. Peel of the skin and slice the beets into approx. 0.5 cm thick slices. Arrange them on the serving plate. Top up with washed and drained arugula. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper and serve.


Tips: for extra flavour can add raisins, dry cranberries, toasted walnuts, cooked buckwheat.


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