|2 tuber/n||Beetroot, cooked and peeled|
|1 handful||pine nuts|
|1 Shot||olive oil|
|Parmesan cheese, shredded|
|salt and pepper|
approx. 30 Min.
/ Calories p. P.:
The cooked Beetroot tubers cut into very fine slices and arrange on the plate spread. The mushrooms also cut extremely fine, and in the middle of the plate. Then a handful of arugula distribute loose. In a dry pan fry the pine nuts browned slightly and sprinkle.
A little bit of balsamic vinegar with a good dash of olive oil, salt and pepper and mix the salad to drizzle.
On top of it a little shaved Parmesan and serve.