Beetroot with white grapes and mesclun salad

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For 2 persons

Ingredients

2 beetroots, raw
1 tbsp Dijon mustard
7 tbsp aceto balsamico bianco
10 tbsp olive oil
Salt and pepper
100 g white grapes, deseeded, halved
1 spring onion, cut into rings
1 handful of mesclun salad

Preparation

Wash and peel the beetroot and cut into 0.5 cm thick slices. Lie the slices of beetroot flat in the vacuum bag.
For the marinade, whisk the mustard, vinegar, olive oil, salt and pepper together and add to the beetroot, then vacuum seal on level 1. Place the bag in the perforated cooking tray, put into the cold cooking space and cook.
Take the beetroot out of the bag, drain it and keep the juice.
Arrange the beetroot on a plate and place the white grape halves and spring onion rings on top. Drizzle over a little of the juice. Pour the rest of the juice on the mesclun salad and then arrange it on top of the beetroot.

Cooking steps

Buğulama esnasında 85 1 Saat 30 Dak.°C

İpuçları

Gentle cooking ensures valuable nutrients are retained.

Perforated cooking tray

Miktar Malzeme
2 beetroots
1 tbsp Dijon mustard
100 g white grapes
Salt and pepper
1 handful of mesclun salad
10 tbsp olive oil
7 tbsp aceto balsamico bianco
1 spring onion

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