紅菜頭榛子沙律配香橙醬汁

紅菜頭榛子沙律配香橙醬汁
15/12/2015 Green Common
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SERVINGS: 2 Persons
PREPARATION TIME: 25 Min
COOKING TIME: 5 Min
DIFFICULTY: Easy

Ingredients:

For the salad:

1 large red beet, chopped into wedges

A few pinches of sea salt*

Tuscan salad leaves

Handful hazelnuts, toasted and skins (roughly) removed*

Handful fresh mint leaves

For the dressing:

1 large orange, freshly squeezed

1-2 Tbsp apple cider vinegar*

1 tsp mustard

1 clove garlic, minced

1 tsp maple syrup*

*available at Green Common

Directions:

  1. Preheat the oven to 180 degrees C
  2. Place the beet wedges in an oven tray and throw over a few pinches of sea salt and bake for approximately 20-25 minutes
  3. While the beets are in the oven prepare the salad dressing.
  4. Put all dressing ingredients into a small bowl and mix together well.
  5. Pop into the fridge until you are ready to prepare the salad.
  6. Remove the beets from the oven and allow to cool slightly.
  7. Add the leaves into a salad bowl with the beets and coat with the dressing.
  8. Toss in hazelnuts and fresh mint leaves on top
份量: 2人
準備時間:25 分鐘
烹飪時間:5 分鐘
難度: 容易

沙律:

1個大紅菜頭,切成塊
海鹽少量*
沙律菜
一把榛子,剝皮*
一把新鮮薄荷葉

醬汁:

1個橙,榨成橙汁
1-2湯匙蘋果醋*
1茶匙芥末
1瓣大蒜,切碎
1茶匙楓糖漿*

 
做法:
  1. 烤箱預熱至180攝氏
  2. 將紅菜頭放置在烤盤上,灑上幾捏海鹽,烤約20-25分鐘,紅菜頭在烤箱時可以準備醬汁。
  3. 將所有醬汁材料放入小碗裡混合好,放入冰箱備用。
  4. 從烤箱取出紅菜頭,稍為放涼。
  5. 把沙律菜放在沙拉碗內,再加上用紅菜頭和醬汁。
  6. 最後在表面放上榛子和新鮮的薄荷葉在上面

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