Crispy cheese puffs on arugula beetroot salad

Peel beetroots, then cut them in half vertically. Place them in a medium pot and cover with water. Bring to a boil over high heat, then lower heat and let them simmer until cooked through (about 20 minutes). Discard the water and set aside to cool.

In the meantime, place egg whites in a medium bowl and beat them with an electric mixer for about 2 minutes until foamy. Keep stirring in the same direction while beating.

In another bowl, mix cheese, flour, salt and pepper. You can add 1 tablespoon chopped rosemary or oregano if you like.

Using a spoon or a spatula, add cheese mix to egg white and mix slowly in the same direction in order not to let the air inside to escape. Make sure it is well combined.

Heat corn oil in a medium pot.

Shape the mixture into small balls (about a heaped teaspoon) and carefully drop them in the oil. Don’t overcrowd the pot. It will take about a minute for them to turn golden. Remove from oil and drain on kitchen paper.

Toast some pecans in a dry pan for a couple of minutes then roughly chop them.

Place the arugula leaves in a salad bowl. Season with salt and pepper. Use a mandolin or grater to shave the cooked beetroot into thin slices. Arrange the slices on top of the arugula. Drizzle balsamic vinegar. Add chopped pecans and finish it off with the still warm cheese puffs. Sprinkle chili powder or oregano on top of the puffs before serving.