This salad was love at first sight! Arugula, beetroot, gorgonzola, and nuts, wow fantastic!
I have to confess this side dish became actually one of my dinner options. It’s a full meal with fibers, lots of nutrients and antioxidants.
This salad has it all! It’s crunchy, peppery, soft and has beautiful colors, not mention that.
- 350 g rocket
- 4 medium boiled beetroots
- 50 g toasted pecans
- 50 g gorgonzola
- olive oil
- balsamic vinegar
- Cut the beetroots in half and each half in six pieces. Break the cheese in small chunks. Mix all the ingredients together and season the salads with the olive oil and balsamic vinegar.
I personally don’t add salt as the balsamic vinegar is already salty.