Parmigiano Reggiano, Beetroot and Pine Nut Salad Recipe | Food Network UK
This mouth-watering recipe is ready in just 15 minutes and the ingredients detailed below can serve up to 4 people.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnetwork.co.uk.
Ingredients
- 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
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