Are you sure you want to delete this recipe?
This recipe was uploaded by megaden
On a large plate evenly composed cress- salad and leaves of rucola, lightly with olive oil, a pinch of salt and pepper. Put the beetroot slices on top, pour beet-cream sauce along the edges.
Add on top rubbed fresh horseradish, then throw a bit of Parmesan, leaves of rucola and sensitive olive oil. You can bring to the table with crispy Italian bread and a glass of dry white wine.