Ingredients

• 1/2 large beet or 1 smaller*
• salt, pepper
• a pinch of rosemary
• extra virgin olive oil
• 4 tablespoons walnuts or pecans
• 2 portions arugula
• 100 g ricotta
• 1/2 cup pomegranate seeds

honey vinaigrette

• 2 tablespoons honey
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• salt and pepper

Preparation

1. Preheat oven to 220 degrees C. Preheat an oven-safe baking sheet or pan in the oven. Peel the beet and cut into thin slices. Season with salt, pepper, rosemary. Coat with about 2 tablespoons extra virgin olive oil and place on a preheated baking sheet in the oven.
2. Bake for about 5 minutes, flip to the other side and bake for another 5 minutes (or less, depending on the thickness of the slices). Halfway through baking add broken walnuts to the beets and lightly brown them.
3. In the meantime arrange arugula on plates, place ricotta in the center and sprinkle with pomegranate seeds. Remove the baked beets and walnuts from the baking sheet and arrange on the salad. Drizzle with vinaigrette and serve.