Beetroot salad with arugula and orange

Ingredients

• 500 g Beetroot
• 200 g Rucola
• 2 tsp Balsamic vinegar
• 1 tsp Olive oil
• 2 pinch Salt
• 2 pinch Black pepper, ground
• 1 pcs Orange

Method

1. Preheat the oven to 180°C.
2. Put a layer of tin foil into the baking pan then drizzle a bit of oil on it.
3. Wash and dry the beetroot.
4. Cook the beetroot in the oven for about 40 minutes, until they’re still a bit firm in the middle.
5. Take the beetroot out of the oven and let them cool.
6. Peel them.
7. Cut each in 4 or 8 pieces depending on the size, but not bigger than 2-3cm.
8. Drizzle olive oil and balsamic vinegar over the pieces, then sprinkle ground salt and pepper over them.
9. Add the ruccola and the sliced orange on top.
10. Sprinkle some pepper for decoration.