Parmigiano Reggiano, beetroot and pine nut salad

  • Serves 4-6 
  • 100g beetroot (preferably baby), sliced
  • 2 handfuls rocket leaves
  • 50g Parmigiano Reggiano, chunked
  • 15g toasted pine nuts
  • Dressing:
  • 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.