Brændt og marineret rødbedsalat

Denne simple stegte-og-marineret-betesalat går perfekt med crusty fransk brød. Tjene som en side eller en forretter.

Kilde: Martha Stewart Living, maj 2003

portioner

ingredienser

1.

Forvarm ovnen til 450 grader. Placer rødder på aluminiumsfolie; Kast med 2 spsk olie, og sæson med salt og peber. Sæt folie, og læg på en bagplader. Roast indtil ømt, når det gennemboret med en paringskniv, ca. 45 minutter. Lad afkøle lidt, så skræl og skær i kvartaler.
2.

Place eddike i en medium skål. Stød konstant, hæld resterende 1/4 kop olie i en stabil strøm indtil emulgeret. Sæson med salt og peber. Tilsæt rødbeder og bøffer; forsigtigt kaste for at kombinere. Serveres kølet eller ved stuetemperatur.

Khalil
27.04.2023 @ 08:24

This recipe for a simple roasted and marinated beet salad goes perfectly with crusty French bread. Serve as a side or an appetizer. The recipe is from Martha Stewart Living, May 2003 and serves 4. The ingredients include 12 small beets (about 1 1/2 pounds), trimmed stems and roots, 2 tablespoons plus 1/4 cup extra-virgin olive oil, coarse salt and freshly ground pepper, 1 1/2 tablespoons red wine vinegar, and 1/2 bunch fresh chives, cut into 1/2-inch pieces (about 1/4 cup). To prepare, preheat the oven to 450 degrees. Place the beets on aluminum foil; toss with 2 tablespoons of oil, and season with salt and pepper. Wrap the foil, and place on a baking sheet. Roast until tender when pierced with a paring knife, about 45 minutes. Let cool slightly, then peel and cut into quarters. Place the vinegar in a medium bowl. Whisk constantly, pouring in the remaining 1/4 cup of oil in a steady stream until emulsified. Season with salt and pepper. Add the beets and chives; gently toss to combine. Serve chilled or at room temperature.