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RECIPES

Beets, strawberries, on your knees!


Ingredients:

  • 4 fists of arugula
  • 30 dag of strawberries
  • 6 little small beetroots
  • few leaves of mint
  • 4 spoonfuls of pini nuts
  • olive oil
  • spoonful of dijon mustard
  • spoonful of maple syrup
  • salt, pepper

We heat the oven up to 180 Celsius degrees. We wash the beetroots, we sprinkle it with the oil. We put them on a metal plate lined with an aluminum foil, we cover it tightly with the foil and we put it to the oven. We bake it for around 30 minutes, until it becomes soft. We take it out of the oven, we let it cool. Then we peel it and cut it into quarters.  If we want to use halloumi we cut it into cubes and we stir-fry it on a frying pan. We let it cool down. We wash the arugula, we dry it and put it in the bowl. We wash the strawberries and we cut it in half. We add the arugula. We add beets and cheese. We sprinkle the salad with roasted pini and we sprinkle it with the sauce made from the oil, the maple syrup and the dijon mustard. Let us know if you enjoyed the salad as much we did.
Recipe: Maria Przybyszewska, photo: USTA magazine

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