The preparation of the roasted beet salad and cheese San Simon is very simple, we hope that when ye probeis just thinking repeat. 2 fresh beets, 150 grams of mixed salad sprouts, 4 c / s of alfalfa sprouts, 80 g of cheese San Simon da Costa, Jamaica pepper, salt and extra virgin olive oil.
Preheat oven to 180 º C. Wash beets and without peel, wrap in foil. Reserve the leaves to add to the salad, should be well fresh and smooth. Roast beets in the oven until tender, you can check this by clicking with a toothpick or a knife blade, as when you check the cooking of the potatoes.
When ready, retírlas the oven and let lose a little heat to peel. Peel the beets and cut into thick slices, like a steak. Place a grill fire with a few drops of extra virgin olive oil, and mark the beet slices on both sides until crisp, adding salt and freshly ground pepper to taste Jamaica.
Meanwhile prepare the salad sprouts and the sprouts, provides the first in the serving dishes. San Simon cut cheese into thin slices and proceeds to Emplate. Serve roasted beets in the center of the plate and surround with salad, cheese distributed by dropping some on beet slices to melt slightly with the heat.
It ends by presenting the sprouts and seasoned with extra virgin olive oil and salt, if desired, some balsamic vinegar. Some nuts or other dried fruit of your taste, will also be an ideal complement.
Preheat oven to 180 º C. Wash beets and without peel, wrap in foil. Reserve the leaves to add to the salad, should be well fresh and smooth. Roast beets in the oven until tender, you can check this by clicking with a toothpick or a knife blade, as when you check the cooking of the potatoes.
When ready, retírlas the oven and let lose a little heat to peel. Peel the beets and cut into thick slices, like a steak. Place a grill fire with a few drops of extra virgin olive oil, and mark the beet slices on both sides until crisp, adding salt and freshly ground pepper to taste Jamaica.
Meanwhile prepare the salad sprouts and the sprouts, provides the first in the serving dishes. San Simon cut cheese into thin slices and proceeds to Emplate. Serve roasted beets in the center of the plate and surround with salad, cheese distributed by dropping some on beet slices to melt slightly with the heat.
It ends by presenting the sprouts and seasoned with extra virgin olive oil and salt, if desired, some balsamic vinegar. Some nuts or other dried fruit of your taste, will also be an ideal complement.
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