I’ve been craving beetroot lately and on a whim just created this recipe! It took about three minutes to throw it together and the results are fabulous (if I say so myself). It’s perfect on this warm summer night when heating the oven was out of the question.

I began by covering a plate with a circular layer of fresh rucola. I sliced a whole cooked beet (bought in the grocery store) into even slices, then placed them onto the rucola. In the center I plopped a dollop of pesto, then covered the entire plate with crumbled goats cheese and pinenuts.

To finish, I drizzled olive oil and balsamic vinegar, then sprinkled some salt and pepper to taste. Et voila: dinner in a flash (and the colours on the plate look stunning together)!

Text: Lydia Parafianowicz