I don't re-post recipes all that often, so forgive for this one. It's just that this little salad is so perfect now that fall has arrived, it's the perfect thing to take you from summer to autumn in one smooth transition. I heartily recommend it.
Besides, I like the new photo a lot better!
Beet Salad
Serves 3-4
1 bag (about 100 g) of rocket or baby spinach
4-5 medium beets
150 g cheese - feta, chèvre or blue cheese, crumbled (blue cheese is the very best here)
100 ml (a little less than 1/2 cup) wheat berries
140 g bacon, diced
50 g cashew nuts
Dressing:
2-3 tbsp neutral oil
1/2 lemon, the juice
2-3 cloves of garlic, minced
1-2 tsp dijon mustard
Boil the beets - unpeeled - until soft. It'll take about 30-60 minutes depending on size, so make sure you check them. Small ones are done even faster. Peel (the peel is very soft, just rub them) the beets and cut into wedges. Meanwhile, boil the wheat berries according to instructions on the packet.
Rinse the rocket or spinach. Fry the bacon until crispy. Whisk together all ingredients for the dressing - and then it's all just a matter of assembly.
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