Beet Salad
Ingredients
- 1 jar pickled beets
- Arugula
- Bertozzi Wedge (crumbled or cubed)
- Toasted pine nuts
- 2 tbsp Balsamic vinegar
- ½ tsp brown sugar
- 3 tbsp extra virgin olive oil
- Salt and pepper
Preparation
- Mix the vinegar, sugar and oil.
- Season to taste with salt and pepper.
- Arrange the beets, arugula and pine nuts on serving plates and drizzle over plenty of dressing.
- Top with Parmigiano-Reggiano.
