Description
Salad of roasted beet, beans, Apple and cheese. Useful, bright, delicious! The sweetness of beets, sour Apple, interesting flavor beans and a hint of cheese. Wonderful salad turned out!
Ingredients
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400 g
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0.5 cup
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2 piece
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1 piece
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100 g
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2 Tbsp
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1 Tbsp
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1 coup
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-
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0.25 tsp
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Cooking
Pre-soaked in cold water beans at least 8 hours and boiled for 1.5 hours. Drain and rinse with cold water.
Rinse the beets, wrap each in foil and bake in the oven at 200 degrees for 40-50 minutes. Willingness to check with a skewer, which should easily pierce the vegetables.
The beets and rinse with cold water, peel and cut thin slices.
Onions cut into thin half-rings, pour boiling water for 5 minutes to remove excess bitterness. If you like witty, you can boiling water do not use.
For the filling olive oil pour in a bowl, add half teaspoon of dried Provencal herbs (I'm in the list of ingredients is not found, so I say here). This must be done in advance so the herbs have given their flavor to the oil, minimum of 1 hour (just while cooking the beans). Then add balsamic vinegar and mix thoroughly, receiving homogeneous weight.
Now assemble the salad together. Mix kidney beans, beets, onions and cut into small cubes Apple. Season with salt and pepper, to poshalit and pour our dressing. Tighten the bowl with cling film and leave in the fridge for about two hours. Before serving, sprinkle the salad greens and cheese. Eat with pleasure!
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