Delicious beetroot salad

Fantastic salad that can be made both with fresh, raw beetroot or with cooked beetroot. All kinds of nuts go well with beetroot and blue cheese. 

2 large beets,
2 handfuls of arugula,
1 tsp wine vinegar,
1 teaspoon dijon mustard,
1 tbsp oil,
salt and pepper,
100 g slivered almonds,
100 g blue cheese.

Peel the beetroots and grate them roughly. Put wine vinegar, Dijon mustard, oil, salt and pepper in a bowl and toss the beetroot in it. Arrange cleaned arugula on a small dish or a nice plate. Spread the beetroot over this and sprinkle with whole, slivered almonds and small pieces of blue cheese. Serve as a lunch or starter with a good piece of bread or as a side dish to meat dishes.