- Beet (medium) – 2 pieces
- Arugula: about 80 g.
- olive oil – 20 ml.
- Orange juice (freshly squeezed) – 30 ml.
- Orange peel – 0.5 tsp.
- Lemon juice – 1 tablespoon. l.
- Dijon mustard – 1 tsp.
- feta cheese
- Salt, pepper to taste
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Marinate feta cheese: Take about 30g of cheese, a little olive oil and a mixture of Italian herbs (or your favorite herbs). Mix everything well and let it rest for at least 30 minutes. You can close this cheese with a tight-fitting lid, add a little olive oil (to preserve it), store it in the refrigerator, and crumble it on a salad (or just spread it on a piece of bread) anytime.
Cook the beets until they are ready, it is best not to cut the roots and stems. Let cool and cut into pieces.
Wash the arugula and dry well. Mix the beet with the arugula.
The whole secret of the salad is in the dressing. We take a small jar with a lid, add olive oil, freshly squeezed orange juice with peel, lemon juice, Dijon mustard, salt, pepper. Close the jar and shake well to mix the sauce ingredients well. Pour over our salad and sprinkle with marinated feta cheese.
Recipe from the Internet.
