Chef Marco Porceddu: Insalata di barbabietola - Beet Salad

November 20, 2016

 

Serve: 4

Difficulty: 1 out of 5

Cook time: 10

Prep Time:30 min

 

Ingredients:

4 small fresh yellow beets, peeled

4 small fresh red beets, peeled

1/4 cup sugar

1/2 cup white wine vinegar

1 tbs EVO

1/4 cup caramelized walnuts

1/2 cup radish sprouts

Gorgonzola cheese

 

 

Preparation:

Fresh thyme / marjoram

Prepare boiling water with sugar and vinegar.

Cook the beets to al dente separately

When done place the yellow and red beets in separate bowls and let cool

When cool, add some olive oil and some vinegar to taste

Add fresh thyme / fresh marjoram

Salt and pepper to taste

Place in the refrigerator for about an hour

Plate in a round white plate or bowl add some of the juices, the walnuts and the gorgonzola cheese

 

 

Chef Tips

Add little honey when beets are still warm if not sweet enough

 

Wine Pairing:

Gewurstraminer

Friulano

California late harvest Sauvignon Blanc

 

Share on Facebook
Share on Twitter
Please reload

Featured

Chef Marco Porceddu: Ricetta Spaghetti ai ricci di mare - Spaghetti with sea urchin recipe.

November 20, 2016

1/3
Please reload

RECENT
Please reload

ARCHIVE
Please reload

TAGS
Please reload

NEWS & UPDATES​

  • https://www.facebook.com/eddu.chefs
  • https://twitter.com/MPorcedduChef