salad in winter is a difficult subject for me. Even in the summer I am not a big fan of salads in the winter but I usually feel that I am not tired and the cold food top three at once begin to shiver. Salad as a main meal is so only when it is combined with saturating components that are ideally warm. Recently I have eaten but one of my favorite restaurants in for an incredibly delicious appetizer beetroot carpaccio with lettuce and caramelized goat cheese that has me hooked. When then again some already pre-cooked beetroot from another court had left, I've made myself to work and cobbled together my own version.
The Red beet get even with me by the company's lettuce, to join then in the oven baked feta, caramelized pine nuts and a fruity-sweet dressing with Dattelessig. I like the taste of Dattelessigs give beetroot particularly like, but you can have a different fruit vinegar or just dark balsamic vinegar, and then when the dressing is not sweet enough, a little honey to it. The combination of beets + feta + pine nuts is in any case at the time of my all time favorites and I'll give the salad in the winter time like a chance! The court does my opinion really as an appetizer for what her guests.
Maybe it that you get something special for my beetroot salad with caramelized shallots, dates and feta?
recipe
for one person can eat
4 small beetroot, pre-cooked and vacuum-packed
1 handful lettuce
150g Feta
60g pine nuts
1-2 tablespoons sugar
3 tablespoons Dattelessig
3 tablespoons olive oil
salt , freshly ground pepper Preheat the oven to
200 degrees. Crumble the feta coarsely and place in a baking dish. Bake in the oven until the feta is soft and slightly browned (it may, if present, the grill of the oven used).
wash thoroughly in the meantime, the lettuce and read. Beetroot into thin slices. Pine nuts in a coated pan and fry without fat. If they start to brown, sprinkle sugar over it and let caramelize. Be sure that they are not too dark! Dattelessig mix with olive oil into a creamy dressing, season with salt and pepper.
beetroot carpaccio slices like a spread on the plate. Sprinkle with lettuce and drizzle everything with the dressing. Pine nuts and feta cheese give it, and best served immediately while still warm.
source
own recipe
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