Ingredients

• arugula or salad mix with arugula and beet greens
• 500 g cooked beets (1 large or 2 small)
• 100 g feta cheese (or salad, Balkan-style)
• 50 g dried cranberries (or 1/3 pomegranate)
• 50 g pine nuts or walnuts

Honey vinaigrette

• 3 tablespoons extra virgin olive oil
• 1 tablespoon honey or maple syrup or agave syrup
• 1 tablespoon lemon juice
• 1 teaspoon honey mustard
• salt, pepper

To serve

• baguette

Preparation

1. Wash the lettuce if needed, dry it, place in a wide salad bowl or two smaller ones.
2. Peel the cooked beets and dice them small, add to the salad bowl.
3. Dice the cheese the same way and arrange on the salad.
4. Pour boiling water over the cranberries and let sit for 10 minutes, then drain and add to the salad.
5. Lightly toast the nuts in a dry pan, sprinkle over the salad.
6. Mix the sauce ingredients and drizzle over the salad. Serve with baguette.