Ensalada de remolacha, champiñones y nueces

Beet salad, mushrooms and walnuts

Ensalada de champiñones, remolacha y nueces

Ensalada de remolacha, champiñones y nueces

Aunque no hemos tenido primavera,!por fin llegó el verano! Este fin de semana hemos visto el sol de verdad y está durando más de dos días. Parece que la semana próxima seguirá haciendo sol es una maravilla. Por eso, con el calor y días luminosos no nos apetece hacer platos pesados y complicados, mejor ensaladas y recetas sencillas para poder disfrutándolas comiendo al aire libre. Esta ensalada tiene hojas verdes, remolacha, champiñones ligeramente salteados, nueces y cebolletas recién cogidas de nuestro mini-huerto. Las hojas verdes también son del huerto, son hojas tiernas de acedera. Recuerda que los vegetales de hoja verde aportan calcio.

 

Although we have not had spring, summer finally arrived! This weekend we saw finally a real sun and it was longer than two days. It seems that sun will continue next week, it is really great. Therefore, with a hot weather and a bright day we do not want to prepare heavy and complicated dishes, it is best to prepare salads and simple recipes to eat outdoors. This salad has greens, beets, sautéed mushrooms, walnuts and chives freshly picked from our mini-orchard. The green leaves are also from the garden, they are tender leaves of sorrel. Remember that green leafy vegetables provide calcium.

 

 

Receta

Ingredientes:
(Para dos personas)

      Hojas verdes tiernas (lechuga, espinaca, acedera, canónigos u otras)
      Cebolletas pequeñas (3 o 4 por persona)
      Un puñado de nueces peladas
      Una remolacha cocida
      250 g de champiñones de París
      Aceite de oliva virgen extra
      Un diente de ajo pequeño
    Perejil, cilantro, cebollino, menta (todo fresco)

Ver la receta en LibredeLacteos.com

Recipe

Ingredients:
(For two persons)

      Some tender greens (lettuce, spinach, sorrel, lettuce or other)
      Chives small (3 or 4 per person)
      A handful of walnuts
      A cooked beetroot
      250 g Paris mushrooms
      Extra virgin olive oil
      A small garlic clove
    Parsley, cilantro, chives, mint (all fresh)

Directions:

  1. Clean the mushrooms and slice them. Sauté the mushrooms in a pan with a tablespoon of olive oil, add a pinch of salt and freshly ground black pepper. In a couple of minutes they are ready. The pan should be hot and you have to remove them to prevent burning or loose of water.
  2. Clean the green leaves and arrange on the plate.
  3. Cut the beets into cubes and spread over the green leaves.
  4. Add the nuts items.
  5. Remove the mushrooms from the pan and wait for them to cool a little. Then add to the salad.
  6. End up putting some chives and seasoning with a vinaigrette made ​​with extra virgin olive oil, a small clove garlic, crushed and chopped fine herbs.
  7. Optionally you can add some lemon juice (never add vinegar to the salad). In that case because the beet I prefer not to add lemon juice.

 

 

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