Ensalada de remolacha y hinojo en láminas finas
Raciones
1 10-oz. portion
Compartir
Ingredientes
- 12 oz. GFS Red Beets
- 4 oz. Gold Beets
- ¼ oz. Markon Fennel Anise
- 1 ct. GFS Ruby Red Florida Grapefruit Sections
- ½ oz. GFS Feta Cheese Crumbles
- 1 oz. Recipe: Pickled Red Onion
- 1 Tbsp. Famoso Balsamic Vinegar Glaze
- 1 tsp. Primo Gusto Extra Virgin Olive Oil
- to taste Coarse Kosher Salt
- al gusto: pimienta negra molida de Trade East
Preparación de la receta
1. Place the beets in a colander and wash off any excess dirt. Allow to drain and dry with a paper towel.
2. Wrap each beet individually, first in a piece of parchment and then in foil.
3. Roast in a preheated 350°F convection oven for 40-50 minutes or until just cooked through and tender. Allow beets to cool. Peel and discard skin.
4. Thinly slice the beets on a mandoline. Keep slices in consecutive order.
5. Place in a covered storage container in a single layer and refrigerate until needed.
6. Trim the fennel, removing the outer bulb layer and tops. Keep the fronds for garnish.
7. Using a mandoline, shave the fennel in 1/16” slices and reserve in ice water under refrigeration to keep it crunchy.
8. Carefully peel the grapefruit, leaving the flesh whole. Slice horizontally into rounds approximately an ⅛” thick and reserve.
9. To plate, shingle the beets and grapefruit rondelles in a circle of alternating colors.
10. Garnish the tops of the salad with shaved fennel, pickled red onion and feta crumbles.
11. Make dots of the balsamic glaze surrounding the salad and spoon olive oil over the ingredients.
12. Finish with salt and pepper.
NUTRITIONAL INFO (per serving)
Calories: 406
Fat: 9 g.
Sodium: 543 mg.
Carbohydrates: 78 g.
Protein: 12 g.
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