INGREDIENTS
- 3 tablespoons (45 ml) balsamic vinegar
- 1 tablespoon (15 ml) Dijon mustard
- 1/3 cup (80 ml) olive oil
- 1 tablespoon (15 ml) maple syrup
- Salt and pepper
- 3 cups (750 ml) Leblanc Bio red beetroots cooked and cooled (diced, quartered or sliced)
- 6 cups (1 1/2 l) arugula
- 1/3 cup (80 ml) sliced almonds, toasted
- 1 cup (250 ml) feta cheese
PREPARATION:
In a medium bowl, combine the vinegar with the mustard. Add the olive oil and the maple syrup and season with salt and pepper. Whisk all the ingredients together and set aside.
Peel and grate the beets to get 1 liter (4 cups). Add the grated beets to the vinaigrette and toss.
In 4 plates, divide the arugula and garnish with the beets covered in vinaigrette. Arrange the almonds and feta cheese on top and serve.