Beet rucola salad

Ingredients

• 3 pcs Beetroots, peeled, cubed
• 1 bunch Rucola, fresh
• 2 tbsp Olive oil
• 4 tbsp Balsamic vinegar
• 1/4 tsp Fresh ground salt
• 1/4 tsp Black pepper, ground
• 120 ml Walnuts, roughly chopped

Method

1. Heat oven to 200C.
2. Combine the cubed beet with 1 tablespoons olive oil, salt, and pepper.
3. Arrange on a baking sheet and roast for 35 minutes.
4. In a meantime, mix the remaining oil and balsamic vinegar in a small bowl.
5. Transfer the beets in a bowl and add rucola.
6. Drizzle with dressing and sprinkle with walnuts.
7. Toss to combine.
8. Serve warm.