Food & Drink Magazine

Insalata Di Barbabietole e Arance - Ricetta

By Pointsofview

Ingredienti (per 4 persone) 3 arance sanguinelle, 1 barbabietola grande, menta fresca, olio extravergine di oliva, senape forte, pistacchi, sale
Sbucciate le arance al vivo e tagliatele a fettine. Affettate con una mandolina la barbabietola. Alternate le fette nel piatto a piacere. Preparate una vinaigrette emulsionando tre cucchiai di olio extravergine di oliva con tre cucchiai di succo di arancia, un cucchiaino di senape forte e un pizzico di sale. Condite l’insalata mezz’ora prima di servire in tavola e decorate con qualche fogliolina di menta o granella di pistacchi.

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Ingredients (serves 4) 3 blood oranges, 1 big beetroot, fresh mint, extra-virgin olive oil, strong mustard, pistachio nuts, salt
Peel off the oranges and the segments too. Cut them into thin slices. Slice up the beetroot using a mandolin. Alternate the colorful slices in the plate according to your taste. Prepare a vinaigrette emulsifying the tablespoons of extra-virgin olive oil with three tablespoons of fresh orange juice, a teaspoon of strong mustard and a pinch of salt. Dress the salad in advance (half an hour before serving) and decorate with fresh mint leaves or chopped pistachio nuts.


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