Jasná, zemitá zlatá řepa se mísí se štíhlými sklizeňkami, bazalkou a kareovým sýrem – všichni se oblékají domácími vínovými dýněmi Dijon-šalotka. Užijte si to spolu s našimi Veggie Burgers.
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Golden beets mix with slender haricots verts, basil, and crumbled goat cheese—all dressed in homemade red wine-Dijon-shallot vinaigrette. Enjoy it alongside our Veggie Burgers. Source: Martha Stewart Living, July 2008
6 servings
Ingredients: 6 large golden beets, trimmed 6 ounces haricots verts, trimmed Coarse salt 2 tablespoons white wine vinegar 2 tablespoons minced shallot (from 1 shallot) 2 teaspoons Dijon mustard 1/4 cup extra-virgin olive oil Freshly ground pepper 1/4 cup loosely packed torn fresh basil, plus small leaves for garnish 2 ounces crumbled goat cheese
Instructions: 1. Preheat oven to 425 degrees. Wrap beets in parchment, then foil, and place on a rimmed baking sheet. Roast until tender, about 60 minutes. Let cool completely. Peel and cut beets into 1/2-inch cubes. Transfer to a large bowl. 2. Prepare an ice-water bath. Cook haricots verts in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Transfer to ice-water bath and drain. Cut beans diagonally into thirds and add to beets. 3. In a small bowl, whisk together vinegar, shallot, and mustard. Gradually whisk in oil until emulsified. Season with salt and pepper. Stir in torn basil and goat cheese. Garnish with basil leaves.
27.04.2023 @ 02:47
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Golden beets mix with slender haricots verts, basil, and crumbled goat cheese—all dressed in homemade red wine-Dijon-shallot vinaigrette. Enjoy it alongside our Veggie Burgers. Source: Martha Stewart Living, July 2008
6 servings
Ingredients:
6 large golden beets, trimmed
6 ounces haricots verts, trimmed
Coarse salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot (from 1 shallot)
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground pepper
1/4 cup loosely packed torn fresh basil, plus small leaves for garnish
2 ounces crumbled goat cheese
Instructions:
1. Preheat oven to 425 degrees. Wrap beets in parchment, then foil, and place on a rimmed baking sheet. Roast until tender, about 60 minutes. Let cool completely. Peel and cut beets into 1/2-inch cubes. Transfer to a large bowl.
2. Prepare an ice-water bath. Cook haricots verts in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Transfer to ice-water bath and drain. Cut beans diagonally into thirds and add to beets.
3. In a small bowl, whisk together vinegar, shallot, and mustard. Gradually whisk in oil until emulsified. Season with salt and pepper. Stir in torn basil and goat cheese. Garnish with basil leaves.