Red Beet Arugula Salad

Ingredients

• 800 g red beets
• Salt
• 1 tsp cumin
• 1 tsp coriander seeds
• 150 g arugula
• 1 lemon (juice)
• 3 tbsp white balsamic vinegar
• 4 tbsp olive oil
• 1 tsp Honey
• Salt
• pepper (ground)
• 150 g ricotta
• 60 g almond kernels
• 40 g cashew nuts

Instructions

1. 1.

   Wash the red beets and simmer them in salted water with cumin and coriander seeds for about 40 minutes. Drain, peel, and let cool.

2. 2.

   Rinse the arugula, pat dry, and toss with the cooled beet pieces. Whisk together lemon juice, vinegar, oil, and honey to make a dressing. Season with salt and pepper. Combine the salad with the dressing and plate. Dot ricotta on top and sprinkle nuts over the dish.