Friday, May 20, 2011

Beet salad, pumpkin and goat

Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 15 minutes INGREDIENTS 400g 4 large beets. pumpkin pulp 4 tablespoons extra virgin olive oil 75gr. hazelnuts 1 tablespoon balsamic vinegar 1 teaspoon mustard seeds 250g. Rocket 200gr. 250ml of goat. water, salt, pepper -------------------------- PROCEDURE Preheat oven to 180 degrees.

Put the unpeeled beets on a pan with 250ml. of water. Cover with aluminum foil and bake in a hot oven for about 1 hour, until beets are tender. Cut the pumpkin into wedges, place in a baking dish and sprinkle with two tablespoons of olive oil. Add salt and pepper and bake for 10 minutes till it 'very tender.

In a frying pan toast the hazelnuts for 5 minutes, stirring constantly with a wooden spoon. Let them cool and then remove the outer skins. Peel the beets and cut into slices lengthwise. In a glass bowl mix the vinegar with the remaining olive oil and mustard seeds: beat vigorously with a fork.

Arrange the beets, pumpkin, hazelnuts and arugula in a glass bowl big enough. Add the sauce, salt, pepper and mix thoroughly. Add the goat cheese into pieces and serve. Did you know that ... The beet must name the beards of their roots. There are several types: the garden beet (which we are accustomed to eat), fodder for livestock and the famous sugar beet.

Its virtues 'are many,' because diuretic, anti-inflammatory for the stomach and intestines, refreshing and full of minerals. It only has one small flaw: the door of the red pigments that stain your hands, but that is easily cleaned with lemon juice.

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