Filter
Reset
Sort ByRelevance
Jessica Nye
Jord's salad of 'cavemanstyle' puffed beets
Puffed beets from the barbecue with apple cider vinegar, maple syrup, mustard, watercress, goat cheese, pistachio nuts and mint leaves.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Form a soft-glow coal bed in the barbecue by burning charcoal or briquettes and then minimize the oxygen supply.
-
Place the raw beets (not packed) between the coals or briquettes and puff them for approx. 45 min. Until done. The skin of the beet will completely blacken.
-
Meanwhile, beat the vinegar, oil, syrup and mustard into a vinaigrette. Season with pepper and salt.
-
Remove the red beets from the coal or briquettes if they feel soft and let cool slightly. Remove the scorched peel.
-
Cut the beets into pieces and put them together with the watercress in a bowl. Mix ⅔ of the vinaigrette through it.
-
Crumble the goat cheese above it. Chop the pistachio nuts coarsely and cut the mint leaves into strips.
-
Spread the pistachio nuts and fresh mint together with the rest of the vinaigrette over the roasted beet salad.
Blogs that might be interesting
-
60 minSide dishpeas, salt, bulgur, fresh fresh mint, fresh flat parsley, traditional olive oil, apple cider vinegar, fresh pomegranate seeds,tony kitous and then lepard's bulgar salad with peas and mint -
30 minSide dishraisins, dry white wine, shallots, olive oil, cloves, bay leaf, White wine vinegar, sugar,sweet shallots -
20 minSide dishharicots verts, butter, sugar, sea salt, pecans,haricots verts with pecans -
30 minSide dishshallot, garlic, traditional olive oil, ripe tomato, paprika, fresh basil, vegetable stock of tablet,Tomato soup with basil
Nutrition
325Calories
Sodium17% DV400mg
Fat34% DV22g
Protein22% DV11g
Carbs6% DV18g
Fiber24% DV6g
Loved it