Parmigiano Reggiano, Beetroot and Pine Nut Salad

Throw together this quick and easy starter in less than 15 minutes.
  • 100g beetroot (preferably baby), sliced
  • 2 handfuls rocket leaves
  • 50g Parmigiano Reggiano, chunked
  • 15g toasted pine nuts
  • 2 tbsp balsamic vinegar
  • ½ tsp dark brown sugar
  • 3 tbsp extra virgin olive oil
  • Salt and pepper

1. Whisk together the dressing ingredients and season to taste. Use less brown sugar if you have a good, thick, aged balsamic vinegar.

2. Arrange beetroot, rocket and pine nuts on serving plates and drizzle over plenty of dressing. Top with chunked Parmigiano Reggiano.

Recipe courtesy of Parmigiano Reggiano

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