NOTE: Beetroot stains strongly. If in doubt, wear gloves and protect clothing with a cooking apron.
If using raw beetroot, bring water to a boil in a medium saucepan. Turn down the heat a little, put in the tubers and simmer for about 45 minutes. The addition of salt is not necessary. Do not cut beet before cooking, otherwise it will "bleed" in the water. At the end of the cooking time, check with a knife if it is cooked. Then drain the cooking water and briefly quench with cold water. Allow to cool completely before further use.
270 g Beet tubers
Step 1) is omitted when using cooked beetroot.
FOR THE VINAIGRETTE, place all ingredients in a bowl and stir until well combined.
15 ml Olive oil, 22,5 ml Balsamic vinegar, 7,5 ml maple syrup, Sea salt to taste, Black pepper to taste
Then cut beet tubers into slices with a knife and arrange in a circle on plates.
270 g Beet tubers
Add arugula on top and drizzle vinaigrette over the top.
TIP: drizzle beet slices with the vinaigrette 2-3 hours before serving and allow to infuse well. This intensifies the taste. Add arugula and pecans just before serving.