Beetroot and Rocket Salad Recipe
Beetroot is not an ingredient that has found a wide place in Turkish cuisine. I think its earthy, slightly sweet flavor and dominant color have an impact on this. With these features, it is not an ingredient that can be included in classical Turkish dishes. That's why, instead of being included in classic Turkish dishes, beetroot is trying to carve out a special place for itself with different recipes.
Two recipes where beets act as a part of Turkish cuisine would be pickled beetroot and pink sultan. Apart from these recipes, both beetroot and different recipes find a place on our tables from time to time, with recipes such as creamy borscht soup and beetroot bulgur salad.
Today, I wanted to share a recipe that I prepared with beetroot and that I ate with great pleasure; beetroot arugula salad. A salad recipe that combines beetroot, arugula, goat cheese and walnuts and crowns it with a magnificent sauce.
If you don't like goat cheese or if you don't have it when you decide to try this recipe, you can use a hard, almost dry white cheese or tulum cheese instead. Instead of walnuts, you can use roasted pine nuts, peanuts, almonds or hazelnuts.
The arugula you will use can be baby arugula or large-leaf arugula. You can use large leaf arugula by chopping it.
Enjoy the recipe...
Ingredients
- 50 g of arugula,
- 1 medium sized beetroot,
- 1 slice of goat cheese or hard white cheese,
- 5-6 pieces of half walnuts.
For the sauce;
- Juice of 1/2 lemon,
- 1 teaspoon of djon mustard,
- 1 teaspoon of honey,
- 1 tablespoon of olive oil,
- 1/2 teaspoon of salt.
Preparation
- Boil the beetroot and wait for it to cool,
- Peel the skin off and chop it into cubes,
- If your arugula has large leaves, chop it,
- Place the arugula on a serving plate,
- Sprinkle beet slices on top,
- Crumble the cheese over or place it in between,
- Chop the walnuts and sprinkle them on the salad,
- Mix all the ingredients for the sauce in a bowl,
- Pour the sauce over the salad.
Enjoy your meal...