Beetroot and Roasted Garlic Salad Recipe
Incredibly spicy salad. Despite its simplicity, it is very tasty!
Servings
3
Cook Time
40minutes
Servings
3
Cook Time
40minutes
Ingredients
Instructions
  1. garlic: Cut the garlic into slices. Boil water in a saucepan, throw garlic cloves in there and boil for 30 seconds, drain the water, and pour cold water over the garlic. Peel it off. Heat the olive oil in a saucepan and put the peeled garlic, as soon as you hear that the garlic has started to sizzle, make the fire minimal. Add the herb mixture, put the bay leaf, fry the garlic, shaking the pan, for about 25-30 minutes, avoiding burning. The fire should be minimal. Now turn the heat to maximum and pour in the wine, cook until the wine has completely evaporated, add salt if desired. Transfer the finished garlic to a plate and sprinkle with finely chopped parsley.
  2. Wrap the beets in foil and bake in the oven until cooked.
  3. Cut the cooled beetroot into cubes, add fried garlic to it and add a little salt.
  4. Prepare a dressing of olive oil, honey, mustard and lemon juice and season the salad.
  5. Put the salad on a plate, put slices of cheese and parsley on top.
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