Cook4me+ Beetroot and Melon Salad

• 500 g raw beetroot, peeled
• 200 g melon balls
• 8 slices Bresaola
• 100 g Mozzarella cheese balls
• 2 tbsp pine nuts, toasted
• 2 handfuls of rocket, washed
• 4 tbsp olive oil
• 2 tbsp cider vinegar
• Salt and pepper, to taste

#SummerRecipes2020

Prepare the ingredients.

Put the beetroot in the bowl. Cover with water. Add salt.

High pressure cooking: 40 minutes

Refrigerate the beetroot. Dice. Mix together with all the other ingredients.