Beet, also known as caraway or cabbaghead, originated in the western and southern coasts of Europe, from Sweden to Spain, is a major sugar source other than tropical sugarcane. In ancient Greece, people offered beetroot to Apollo, the sun god. Aphrodina (Venus), the legendary god of love and beauty, eats beetroot to keep her face beautiful. Beetroot contains folic acid which is very good for human body. It also has the function of anti-cancer, preventing hypertension and Alzheimer's disease. According to traditional Chinese medicine, beet head is sweet in taste, mild in nature, and has the functions of invigorating stomach, relieving cough and phlegm, promoting qi and diuresis, eliminating heat and detoxification. I shared a beetroot salad with you in the summer. Today I'd like to introduce another salad made of fresh beetroot.
Step1:Materials - beetroot, sea salt, black pepper, thyme, garlic 3 cloves, purple onion half, virgin olive oil, orange 2, sesame, pine nut right amoun
Step2:Preheat the oven to 200 ℃; peel the beetroot. Put the whole into the tin paper. Add chopped onion, garlic and thyme. Sprinkle a little black pepper and sea salt to taste. Finally, add a tablespoon of olive oil and 2 tablespoons of water. Wrap the tin paper and bake in the oven for about 40 minutes until the beetroot is ripe.
Step3:Note - poke with chopsticks to easily penetrate the root of the beet, which means it's rip
Step4:
Step5:Vinegar material: grape vinegar 1tbsp. Fresh orange juice 1tbsp. Purple onion cut 1tbsp. Dijon mustard 1tbsp. Orange peel crushed 1. Virgin olive oil 2tbs
Step6:Prepare vinegar juice at the same time. Mix all materials evenly for use. Note - wash the wax on the surface of the orange before crushing the orange peel
Step7:
Step8:Mix the beetroot and arugula slightly. Put them on a plate. Add the orange meat. Sprinkle the roasted pine nuts. Sprinkle with vinegar and enjoy.
Step9:This salad is sweet and refreshing. It's the best choice whether it's as a pre dinner or Sunday brunch.
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