Enter beetroot season in style with this flavoursome salad recipe, ideal for a light evening meal in the sunshine.
Whisk together balsamic vinegar, brown sugar, extra virgin olive oil and seasoning. Arrange beetroot, rocket and pine nuts on dishes and drizzle with plenty of dressing.
To serve, top with chunked Parmigiano Reggiano, buon appetito!
100g beetroot (preferably baby), sliced
2 handfuls rocket leaves
50g Parmigiano Reggiano, chunked
15g toasted pine nuts
2 tbsp balsamic vinegar
½ tsp dark brown sugar
3 tbsp extra virgin olive oil
Salt and pepper
- Whisk together the dressing ingredients and season to taste. Use less brown sugar if you have a good, thick, aged balsamic vinegar
- Arrange beetroot, rocket and pine nuts on serving plates and drizzle over plenty of dressing. Top with chunked Parmigiano Reggiano