Portions: 02 Preparation time: 20 minutes

Salad with roasted beets, arugula, and OLE! Marinated Mushrooms with Carrots and Onions



  • ½ glass of olive oil,
  • 1 clove of garlic,
  • 1 teaspoon of honey and 1 spoon of mustard,
  • 1 teaspoon of lemon juice or balsamic vinegar,
  • salt, pepper.

Wrap the beets in aluminium foil and bake until soft in 180°C (about one hour). Mix the sauce ingredients and put in the fridge. Wash the arugula and dry on towel. Dice the feta. When the beets are baked and cooled down, peel them and thickly dice them. Drop the arugula into a big bowl, add the diced beets, arugula, mushrooms, and nuts or seeds. Add sauce, sprinkle with salt and pepper. Mix before serving.