Salad from boiled beets

Cut the beets into the peel. Beetroot to cool, peel and cut into thin rings Ingredients:

• Beet - 150 Grams
• Orange - 150 Grams
• Rucola - 30 Grams (or spinach)
• Red onions - 10 Grams
• Pine nuts - - To taste
• Salt, pepper - - To taste
• Wine vinegar - 1 st. a spoon
• Olive oil - 2 items. spoons
• Mustard - 1 teaspoon
• Orange juice - - To taste
• Honey - 1 teaspoon

Instructions

Cut the beets into the peel. Beets cool, peel and cut into thin rings. The orange is also peeled and cut into thin rings. Prepare gravy. In a small bowl we mix: vinegar, olive oil, mustard, add orange juice and a spoonful of honey. Mesh with a fork. On a flat plate lay out in rows - beets, then overlap a row of oranges again with a row of beets, a note of oranges. Sprinkle with arugula, pour over gravy. Add a red onion and sprinkle with cedar nuts and pepper.

Servings: 3-4