The oranges in this salad complement the beets with their sweet and sour taste, plus they make the dish very juicy. Well, mozzarella gives a delicate texture ...
Ingredients:
green beans
100 g
orange
1 PC.
beet
50 g
arugula
bundle
fresh thyme
2 twigs
white wine vinegar
1 tbsp. l.
olive oil
1 tbsp. l.
honey
1 tbsp. l.
hazelnut
10 g
Mozzarella
60 g
Heat the water in a saucepan, put the beans for three minutes. Drain and cool the beans.
Peel the orange and cut into wedges. Pour the orange juice into a bowl, put the orange slices there.
Peel and grate the beets. In a salad bowl, combine beans, arugula, and orange. Top with beets and mozzarella, cut into small pieces.
Make a salad dressing. Combine thyme leaves, vinegar, oil, honey, and leftover orange juice. Pour the dressing over the salad.
Finely chop the hazelnuts or grind them in a food processor. Sprinkle the nuts over the salad and eat right away.
You know, there is such a heap of things in our life, there is no time, the children are hungry, the husband will come home from work now, and we need to quickly figure out something on the table. In my life, such situations happen quite often. Optimism, the ability to improvise and ... homework help me. Boiled beets can be just such a "first aid". You can prepare it in advance or buy it at a store where it is sold already boiled, peeled and sealed in a convenient vacuum package. Here with her today we will whip up two dishes at once. The first is a salad, the recipe of which was once born to me impromptu. I would call it the Russian version of caprese, because you can already buy good mozzarella from us, but you will not find truly sweet tomatoes, which are necessary for caprese, in winter, alas, during the day with fire. And sweet beets are always at hand. Therefore, we will prepare a salad with mozzarella and beets. And we will take figs and green salad as companions. Figs are my great love. But if you could not find fresh figs, then replace it with dates, just pour boiling water over them first to make them softer and more tender. If you already have boiled beets in the refrigerator, all you have to do is chop everything, collect the salad according to the recipe and serve it on the table, everything will take about ten minutes. The whole trick here is the gas station. While we prepare the lettuce and cut the mozzarella, leave the beets to lightly marinate with olive oil, vinegar and garlic. Some aromatic herb is also asked for here, I especially like thyme - its slightly citrus taste goes very well with beets. Then we spread the salad on a flat plate and lightly season each layer with our own, separate dressing. When all the ingredients are on the fork, you yourself will feel how rich our impromptu salad has turned out to taste, fresh and sweet at the same time. Just do not overuse salt - it seems to me that it is the insipid tenderness of mozzarella that makes all the various ingredients sing in a harmonious chorus.
The second number today is pink spaghetti. Do not be surprised, we do not use any dyes, but we rely all on the same beets. Beets are generally a very bright ingredient, not only in color, but also in taste. It has fruity sweetness, vegetable acidity, and a kind of "earthy" shade. She's still a root vegetable! Here we will play on this richness of shades, shading the sweetness of beets with salted feta. There will be no difficulties with this dish. Unless the sauce, spaghetti and feta must first be prepared separately. And then, after a good spaghetti dressing with beetroot sauce, put the baked cheese directly on the finished dish so that the colors do not mix and our pink and white composition looks especially impressive on the plate. It is not worth keeping the feta in the oven for a long time, no more than a couple of minutes, we do not need it at all to ferment or burn, let it become a little softer, but retain the shape of the cubes. And finally, to complete the picture, it is worth lightly sprinkling the finished dish with herbs. Everything that is in the fridge will do here, for example, parsley and green onions - an absolutely win-win option.
Today's dessert is biscotti. It seems to be not the easiest recipe, from Italian "biscotti" is translated as "twice baked". And we actually bake them twice, turning them into very dry biscuits, almost croutons. But this recipe will save you a lot of time, because biscotti can be baked with a margin, folded in a glass jar with a tight lid and stored for at least a week. And, if necessary, instantly serve during tea drinking. True, in our house, biscotti usually do not live so long, their toasted honey barrels peep out of the jar too appetizing. So all the households stealthily race to drag cookies from the jar as soon as they find themselves in the kitchen.
(2 servings)
Ingredients:
- boiled beets 2 pcs.
- fresh figs 3-4 pcs.
- mozzarella in its own brine 1 large (125 g) scoop
- arugula (or any salad you like) 100 g
- thyme 3-4 sprigs
- garlic 2 cloves
- dry chili pepper 1 pc.
- olive oil 4 tbsp l.
- wine vinegar 1 tbsp. l.
- balsamic vinegar 2 tsp
- 1 pinch sea salt
Cooking method:
Cut the beets into thin slices. Peel the garlic and chop coarsely. Chop the chili pepper. Add garlic, chili and half thyme to the beets, top with wine vinegar and 2 tbsp. l. olive oil and leave to marinate for a few minutes. Put the lettuce leaves on a large platter, drizzle with 1 tbsp. l. olive oil and half balsamic vinegar. Tear the mozzarella and figs with your hands, put on the lettuce and drizzle again with olive oil and balsamic vinegar... Place the beets on top of the salad, season with salt and garnish with the remaining thyme.
For some reason, many grossly underestimate the beets. At best, borscht, herring under a fur coat and vinaigrette are cooked with it, and those who know a lot about perversions paint beet mayonnaise. Perhaps the reason for the popular dislike for beets is their increased coloring properties and long cooking. Of course, this is exactly how it happens during cooking, besides, prolonged cooking reduces beneficial features beets: valuable substances pass into the water.
There is a way to cook red beets that is completely devoid of these drawbacks - baking in foil. There is no need to wash the dishes, everything useful remains inside. In addition, baked beets have a rich flavor.
Beets do not need to be peeled before baking. Just wash it, cut off the tops and tail, wrap it tightly in several layers of foil (juice may come out) and put it in the oven when baking a dish. Depending on the cooking time, the beets will be soft or crispy (al dente).
An interesting recipe with beets was suggested to us by Jamie Oliver. This is a simple yet surprisingly tasty salad where the sweetness of the beet is balanced by the acidity of the dressing, the neutrality of the soft cheese, and the freshness of lime and mint. Beetroot and mozzarella salad is a great pre-lunch snack or full dinner.
Ingredients of beetroot and mozzarella salad:
1 small beet
4-5 balls of mozzarella,
olive oil,
balsamic vinegar,
lime juice
mint,
salt.
Making beetroot and mozzarella salad:
Wrap the beets in foil and bake in the oven for 30-60 minutes, depending on the size. Cut the beets into wedges, pat dry with a paper towel and place on a flat plate. Arrange the mozzarella slices on top, sprinkle with salt and chopped mint. Drizzle with olive oil, lime juice and balsamic vinegar.
