- Beet - 1 Piece
- Rucola, bunch - 1 piece
- Goat cheese - 150 Grams
- Pistachios - 50 Grams
- Olive oil - 3 items. spoons (dressing)
- Wine or apple cider vinegar - 1 Art. spoon (dressing)
- Onion (red variety) - 1 Piece (dressing)
- Mustard - 1 Teaspoon (dressing)
- Sugar - 1 Pinch (dressing)
- Salt, pepper - To taste (dressing)
1. Boil the beetroot. After it has cooled down, clean and cut into small cubes. 2. It's good if you got cleaned pistachios. If not, you will have to work hard and clean them. Cut the pistachio kernels finely with a knife. 3. Cheese can be cut with a knife in small cubes. But this cheese is very soft. Break it into small pieces. 4. Peel onion and chop very finely. Put the chopped onion in a separate bowl. Put the same vinegar and oil, mustard and sugar, salt and pepper. Mix well with a fork. Let refueling last for 15 minutes. Now lay our salad. Put the rukkola on the plate. Mix the cheese with the beet and put it on top. Now it's time to pour the salad dressing and sprinkle with pistachios.
Servings: 4