About the Recipe
2 large beetroots
2 Tbs. apple cider vinegar
1/4 Tbs. ground cinnamon or 2 cinnamon sticks
1 fresh lemon, juiced
6 Tbs. extra virgin olive oil
sea salt and ground black pepper to taste
4 cups arugula
small handful almonds, for garnish
Trim and peel beetroot.
In a medium sauce pan filled with water, place the beetroot, vinegar, and cinnamon.
Cover and let simmer for approx. 45 minutes or until beetroot can be easily pierced with a fork.
Once beetroot is cooked, remove from the water, and slice into 1/4- inch pieces.
Place the arugula in a bowl and top it with beetroot. Whisk the dressing once more before drizzling it onto your salad and top with the almond slices.