Here is an easy, quick, and yummy salad–the easiest, quickest, and yummiest salad ever created. Ever. EVER. EVER!
Glistening glazed beetroot with balsamic vinegar on a bed of peppery arugula…I mean COME ON!
For this recipe you will need:
- 2 bunches of spicy arugula
- parboiled beetroot slices (which is just a fancy way of saying boiled but still with a slight bite to it.)
- 4 tablespoons of aged balsamic vinegar (aged balsamic has a thicker consistency than regular balsamic and is a bit sweeter and less tart than regular balsamic)
- salt to taste
In a skillet over a medium-high heat throw your beetroot, salt, and balsamic and allow to softly bubble until it becomes thick, gooey, and just coats the beetroot.
While that is bubbling away, crudely chop your arugula and place in a plate. Pour beetroot and balsamic glaze over salad and you, my good friend, are in business. Go devour that puppy!
You can play up this salad if you’d like by making it a bit more decadent. You could crumble in some blue cheese, goat cheese, or walnuts if you’d like—I was just trying to keep it clean and simple.
Go straight-up bananas and please give this salad a go and let me see the outcome! x