Parmigiano Reggiano, beetroot and pine nut salad

Sidea few minutes12-18 months


Serves 4-6

100 g beetroot (preferably baby), sliced

2 handfuls rocket leaves

50 g Parmigiano Reggiano, chunked

15 g toasted pine nuts


2 tbsp balsamic vinegar

½ tsp dark brown sugar

3 tbsp extra virgin olive oil

Salt and pepper


Whisk together the dressing ingredients and season to taste. Use less brown sugar if you have a good, thick, aged balsamic vinegar.

Arrange beetroot, rocket and pine nuts on serving plates and drizzle over plenty of dressing. Top with chunked Parmigiano Reggiano.

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