Recipes
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.
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