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Crispy Beet Salad

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Crispy Beet Salad


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Tempo de preparo

25 min(s)


2 servings

Alessandra Quirino

  • Ingredients
  • Recipe
  • Medium beets2 unit(s)
  • Orange cut into segments1 unit(s)
  • Coriander Leaves1 to taste
  • Cheese of your choice100 g
  • Roasted hazelnuts50 g
  • Salt0 to taste
  • Red Onion (Optional)1/4 unit(s)
  • Olive oil0 to taste
  1. I put the beets to cook in the pressure cooker for 10 minutes, turn it off and let the pressure release by itself. Toast the hazelnuts in a frying pan and set aside. Peel a large orange, remove the sections and cut each section into three parts or, cut into cubes. Once the beets have cooled, peel and, cut into cubes, season with salt, place in a ceramic dish or, on a platter, add the orange, onion, hazelnuts and coriander leaves, olive oil, mix and place the slices on top cheese of your choice. ***Tips... I like to use cream cheese like brie, gouda or butter. I cut the onion and leave it in ice water for 5 minutes to remove its acidity.***

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