Beet salad recipe for gourmets Bashny.Net

Dried beets This is a unique homemade sweet, which is enough to cook only once to forever fall in love with its taste.





Earlier we wrote about why canned beets, and today the editorial board "Site" It will tell you why to bake beets and how to use it in the future.

We have prepared for you a recipe for an incomparable dessert from Italian chef Antonio Freza, which will not only please your taste buds, but also bring significant benefits to your body.

In order to make the beets as tasty as possible, you need to choose it correctly. The sweetest beet is always juicy and weighty, it should also have a thin skin, and its surface should be smooth and smooth.





To prepare 200 g of dried beets, you will need about 2 kg of fresh vegetables, just such an amount of product will completely fill one batter.

After choosing the best beets, wash them thoroughly with a brush. Then wrap each root vegetable with foil and send it to the oven heated to 180 degrees. Bake beets for 60-90 minutes, and check the readiness with a toothpick: it should freely enter and exit the vegetable.





After baking, the beets should be cooled, peeled and cut with slices 2 cm thick.





Next, you need to heat the oven again, but only to 60 degrees and place a batter with slices of beets in it. You can not close the doors of the oven until the end, you must leave a small gap for the release of steam, otherwise you will not be able to get rid of excess fluid.

Beets should be kept in the oven this way for 6 hours. At the same time, be sure to make sure that the beets do not dry out and do not start to burn. As a result, the bars should resemble the consistency of jelly candy.





After this stage, leave the beets to dry at room temperature for 5 hours. At the end of the beet should be dry and elastic.

Baked beet salad Ingredients

• 200g dried beets
• 1l beet juice
• 100 ml of water
• 50ml red vinegar
• 100 ml of refined vegetable oil
• 1 tbsp sugar
• sprig
• 100g blackcurrant

Preparation

1. First, take a sauté and pour beet juice into it. Add vinegar and sugar to the juice, then mix everything thoroughly. Place the steak on a medium fire and bring the mixture to a boil. Then reduce the fire and already on a slow heat boil the mixture to the consistency of the syrup.
   
   
   
   
2. Leave the syrup to cool and meanwhile rinse the currants and mint leaves. Then lay the currant with mint in a bowl of blender and grinding, gradually adding vegetable oil to the mixture.
   
   
   
   
3. The resulting homogeneous mass washed through a small sieve and mixed with cooled syrup.
   
   
   
   
4. Mix the resulting mass with dried beets in a ratio of one to one and put the mixture in the refrigerator for at least half a day. In order for the beets to be fully soaked in syrup, it is necessary to give it to infuse for 10-12 hours.
   
   
   
   

You can serve dessert with walnuts and unleavened yogurt.

We assure you, salad It will become your favorite among all other beet salads, you just have to try. Bon appetit!