Wild Arugula Salad with Bresaola

If you can’t get wild arugula, salad rocket will do just as well. But try to get fresh horseradish, because it makes the good taste.

Pluck the leaves from the beetroot and do the roots until they are soft. Dry them, cool them and then remove the peel. Divide the wild arugula evenly on plates and sprinkle the washed beetroot leaves on top. Cut off the larger tubers of the beetroot and place them in a suitable bowl together with the smaller ones, which can be left whole. Add the red wine vinegar, crème fraîche and salt and mix well. Place the beet over the arugula form and pour the sauce over it. Drape the bresaola over the lettuce and grate the horseradish over the top. Sprinkle with pepper & salt and a tiny bit of the shaved parmesan and add another drizzle of olive oil.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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