Cups with rocket salad, beetroot, walnuts, radishes and balsamic vinegar

In spring and especially in summer, we like to bring fresh, easy and quick recipes to the table. One of the recipes we recommend, which boasts precisely these characteristics, is the arugula salad, beetroot, walnuts, radishes and balsamic vinegar cup. If you have guests for lunch or dinner and want to make a good impression without having to spend a long time in front of the cooker, this is just the dish for you.

The characteristics of the main ingredients

Arugula salad, with all its ingredients, has interesting properties that are beneficial to our bodies. Rocket salad, in particular, offers a high proportion of fibre and calcium. Thanks to its properties, it can help detoxify the liver and also replenish the body’s mineral salts lost through intense physical activity. It also has diuresis-promoting properties.

Radishes have a very high water content and also contain minerals such as iron, calcium and phosphorus; B vitamins, vitamin C and folic acid. Thanks to all these substances, these vegetables offer purifying and diuretic effects. In addition, their consumption promotes sleep.

The walnuts included in the rocket salad also have many beneficial properties. They provide a valuable supply of omega 3 fatty acids, which are very good for keeping cholesterol levels in the blood under control. Walnuts also contain a high amount of vitamin E, which is a powerful antioxidant, and arginine. Arginine is an amino acid which has the property of dilating blood vessels, oxygenating muscle tissue and thus improving physical performance. Red beets, on the other hand, contain folate, vitamin C and other minerals including potassium and iron. They are therefore a valuable aid for those suffering from anaemia or hypertension.

The ingredients to prepare this nutritious and tasty recipe

To prepare the salad bowls with rocket, beetroot, walnuts, radishes and balsamic vinegar, you will need the following ingredients.

For the cups

  • 16 puff pastry discs,
  • Extra virgin olive oil to taste,
  • 1 yolk.

For the rocket salad

  • 100 g rocket salad,
  • 70 g beets,
  • 50 g walnuts,
  • 100 g radishes,
  • Balsamic Vinegar of Modena I.G.P. to taste,
  • Extra virgin olive oil, fine salt and pepper to taste.


The preparation of bowls with rocket salad, beetroot, walnuts, radishes and balsamic vinegar

Take the discs of dough and place two of them, off-centre, in a ramekin. By doing this, you can form a cup. Using a kitchen brush, brush the entire surface with a little beaten egg yolk. Place the discs in the oven preheated to 200° and bake for about 15 minutes. After baking, leave the cups to cool and then prepare the rocket salad. Dice the cooked beetroot, crush the walnuts and finely chop the raw radishes (already cleaned under running water).

Next, place the beetroot in a bowl and add the rocket (already cleaned). Add the chopped nuts and the small radish slices. Finally, season with extra virgin olive oil, balsamic vinegar, salt and pepper. After carefully mixing the arugula salad to allow the dressing to be absorbed, place a portion in each bowl, using spoons. Plate and serve. To make a really delicious salad, we recommend you try our Gold Seal Balsamic Vinegar of Modena I.G.P..