2-3 small young beets - they are in season now
1-2 handfuls of ruccola
1-2 tablespoons crumbled balkan cheese - feta is even better
chopped dill or parlsey
balsamic vinegar - optional
Boil or bake the beets. Peel them and cut into slices or whatever pieces you like. Put the ruccola on a flat plate, place the beets over it and sprinkle with the pinenunts and crumbled cheese. Prepare dressing from olive oil, chopped herbs, freshly ground pepper and a little salt, add balsamco if desired. Pour dressing over the salad. Enjoy.