Beet, Caper & Egg Salad
30 min
Veggie
36450
For 2 Portions
500 g
beet, cooked
40 g
arugula
30 g
walnut
20 g
caper
2
egg
1
red onion
2 tbsp
olive oil
2 tbsp
red wine vinegar
pepper
salt
1. All set?
2. Bring a pot of water to a boil and add egg. Boil for about 9 min.
3. Wash and dry arugula.