2 remolachas cocidas

queso de cabra en rulo

cebollino picado

tomatitos cherry

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!!!

Escribir comentario

Comentarios: 15
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