Brazil

Medium beets

Orange cut into segments

Coriander Leaves

Cheese of your choice

Roasted hazelnuts

Salt

Red Onion (Optional)

Olive oil

Crispy Beet Salad

Coloquei as beterrabas para cozinhar na panela de pressão por 10 minutos, desligue e deixe a pressão sair por si só.

Torre as avelãs na frigideira e reserve.
Descasque uma laranja grande, retire os gomos e corte em três partes cada gomo ou, corte em cubos.

Assim que as beterrabas esfriarem, descasque e, corte em cubos, tempre com sal, coloque em uma louça de cerâmica ou, travessa, adicione a laranja, a cebola, as avelãs e as folhas de coentro, azeite misture e por cima coloque as lascas de queijo de sua preferência.

***Dicas...
 Gosto de usar queijo cremoso tipo, brie, gouda ou manteiga.
A cebola corto e deixo na água gelada por 5 minutos para retirar a acidez dela.***

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.***

Crispy Beet Salad

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