2 remolachas cocidas
queso de cabra en rulo
hojas de lechuga fresca
Para el aliño:
vinagre de P.X
1 cucharada sopera de miel
un chorrito de aceite de oliva virgen extra
Cortar la remolacha cocida en láminas superfinas con un cuchillo bien afilado o mandolina.
Aplastar el queso de cabra con un tenedor y mezclar con el cebollino picado.
Colocar una lámina de remolacha, sobre ella en el centro un montoncito de mezcla de queso de cabra con cebollino y encima otra lámina de remolacha a modo de ravioli.
Lavar y secar bien las hojas de lechuga.
Preparar un aliño con el vinagre de P.X, la miel y el aceite de oliva. Echar la mitad en una ensaladera para la lechuga y añadir los tomatitos cherry cortados por la mitad.
Disponer los ravioli de remolacha en una fuente o ensaladera y espolvorear con un poco de cebollino picado que habremos reservado. Regar con el resto del aliño y colocar la lechuga alrededor.
Cómo cocer la remolacha fresca
Cortar las hojas y la raíz y lavarla bien con cuidado de no romper la piel. Cocer en agua hirviendo hasta que esté tierna (45 a 60 minutos). Sacar del agua y pelar. Cortar en láminas finas.
Las hojas se pueden lavar y tomar en ensalada. Deliciosas!!!
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