Tasty recipe for colorful and nutritious salad, with vegetables (beets, carrot and courgettes) and a slightly spicy sauce
A colorful salad with beets, carrots and courgettes, accompanied by creamy and spicy sauce
Enter for 4 people.
Classic (without restrictions), gluten without, vegetarian
Preparation: 00:30
Interval: 00:00
Tools
1 grater, 3 bowls (s), 1 salad centrifuge
EQUIPMENT
Conventional + blender or mixer
Meters
Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml
Colored salad of beetroot, carrots and courgettes:
– 2 units (s) central, grated in the exhaust often in the length
– 2 units (s) medium carrots (s), grated (s) in the unloading often in the direction of the length
– 2 units (s) medium beets, grated (i) in the drainage thickness towards the length
– 4 cups (s) Mini Crescione
Basil sauce ingredients:
– 2 cups (s) (tea) of chopped basil (leaves)
-1 units (s) seeds without fingers without pepper, coarsely chopped (s)
– 4 small teeth of chopped garlic (S)
– 6 tablespoons of white wine vinegar
– 240 ml of olive oil
– 200 ml of natural yogurt
– Go up to taste
– Pepe to taste air
Ingredients to finish
– 8 tablespoons of grated feta cheese (or other of your choice)
-8 tablespoons (s) (soup) of gross chestnuts coarsely
Pre-repair:
- Sanitize vegetables.
- Leave the Mini Crescione and the basil (leaves and branches) immerse yourself in sodium hypochlorite solution.
- Scratching the walnuts of Brazil and Feta cheese for finishing.
- Separate the other ingredients and utensils for the recipe.
Entrance or dessert (optional):
If you have chosen to create an appetizer or dessert, take the opportunity to prepare for you since this recipe does not have time.
PREPARATION:
Salad (vegetables) – beetroot, carrot and zucchini:
- Peel the carrot and beetroot. Do not peel the courgettes.
- Remove the ends from the vegetables and grate the exhaust often towards the length.
- Book the grated vegetables in separate bowls for finishing and assembly.
Basil sauce:
- In a blender or a mixer he beat all the ingredients of the sauce until a homogeneous mixture.
- Placed in a pier.
Salad (mini crescione)
- Wash, drain and centrifuge or dry the mini crescence.
Finishing and assembly:
- On a plate, or if you prefer in the plates, arrange the cut vegetables, first the beetroot, then the carrot and, finally the courgettes.
- Place the mini crescen on the vegetables, leaving space between the flyers, without completely hiding them, so that the colors are highlighted.
- Distribute the walnuts of Brazil and the grated feta cheese.
- Take the pier and water sauce salad with Beetroot, carrot and zucchini At the time of the service.
AR) This ingredient (s) can contain traces of gluten by cross -contamination. Gluten does not cause any evil or discomfort to people who have no sensitivity or lactose allergy and can be consumed moderately without any health. Consumption by celiacs, even in small quantities, can cause different reactions. This is the reason why we always recommend reading with great attention to the labels of these ingredients and other unborned ingredients and opt for signs that attest that the product does not contain gluten.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
