Ingredients -
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
roasted pinenuts
olive oil
chopped dill or parlsey
pepper
salt
balsamic vinegar - optional
Preparation:
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.
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