400 grams medium red beets
1/2 cup balsamic vinegar
1/4 cup olive oi
2 tablespoons honey
salt and pepper to taste
6 medium arugula leaves
1 cup crumbled feta, goat cheese, or kesong puti
1/4 cup chopped basil
1 cup chopped walnuts (optional)
1 Wrap beets in aluminum foil. Bake in a preheated 350ºF oven for 30 minutes or until tender. Cool, peel, and cut into 1/2-inch cubes.
2 In a bowl, mix balsamic vinegar, olive oil, and honey. Season with salt and pepper. Arrange arugula leaves in a bowl. Add beets on top and pour dressing. Top with feta, goat cheese, or kesong puti and basil. Add walnuts, if desired.
Photography by Aldwin Aspillera | Food Preparation by Chef Myke "Tatung" Sarthou | Styling by Rachelle Santos
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