Beetroot SALAD with arugula and cheese - simple and quick👍 + The best dressing recipe!
Ingredients:
Beets — 1 kilo
Arugula — 150 grams
Feta cheese — 100-150 grams
Olive oil — 100 milliliters
Balsamic vinegar — 1 tablespoon
Garlic — 1 clove
Mustard — 1 tablespoon
Salt and pepper — to taste
BON APPETIT!
How to cook beets in a saucepan:
1. Wash the beets thoroughly under running water.
2. Place them in a saucepan, cover with cold water, and bring to a boil.
3. Cook the beets for about 40 minutes. You can check for doneness by piercing them with a fork; the center should be soft.
4. Drain the water and peel the cooked beets under hot running cold water, or place them in a saucepan of cold water for 10 minutes before peeling. Then peel them, removing the skins.
How to roast beets in the oven:
Beets can be baked in the oven, wrapped in foil or placed in a baking bag. Cook for approximately 30 minutes at 190-200 degrees Celsius. The cooking time depends on the size of the beets and the individual characteristics of your oven.
1. Wash the beets and remove the tops.
2. Wrap the tubers in foil or place them in a baking bag.
3. Place them on a baking sheet.
4. Bake the beets in an oven preheated to 200 degrees Celsius.
5. Baking time: 30-40 minutes.
6. Open the foil or bag and let the vegetable cool.
7. Peel.