Parmigiano Reggiano, Beetroot and Pine Nut Salad

Throw together this quick and easy starter in less than 15 minutes.

  • Preparation Time15 mins
  • Serves4
  • DifficultyEasy
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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