receta de ensalada de remolacha, pera y aove
Beetroot salad, pear and extra virgin olive oil - Reserva familiar Arbequino


  • Beetroot
  • Ginger
  • Pear
  • Pistachios
  • Extra virgin olive oil - Arbequino Family Reserve


  • Cut the pear and the beetroot into small cubes.
  • Grate the ginger.
  • We put it all in a bowl, together with the pistachios and dress with Extra Virgin Olive Oil - Reserva Familiar Arbequino.