Step 1 / 5
Wash and dry the arugula thoroughly, then tear it by hand and spread it on a serving plate.
Bring the most vibrant color of the earth to your plate with Berrak Beetroot Pickles. This vitamin-rich salad delights both the eyes and the palate and makes a refreshing, elegant side dish for dinner.
What you need
Ingredients
Step by step
5 stepsPreparation
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Ingredients
- 1 jar Berrak Beetroot Pickles
- 1 bunch fresh arugula
- 100 g tulum cheese or white cheese, crumbled
- 1 handful roughly crushed walnuts
- For the dressing: 3 tablespoons olive oil, 1 tablespoon pomegranate molasses, a pinch of salt
Preparation
- Wash and dry the arugula thoroughly, then tear it by hand and spread it on a serving plate.
- Place the drained Berrak Beetroot Pickles randomly over the arugula.
- Sprinkle the crumbled cheese and walnuts on top.
- Mix olive oil and pomegranate molasses in a small bowl and drizzle over the salad.
- Tip: This salad creates a perfect contrast when served alongside grilled meat or fish dishes.