New beet vinaigrette

New beet vinaigrette

How can I do?

Rinse and dry the beets. Into quarters and then into boiling water for 8-10 minutes, depending on the cut size. Drain. Peel and finely chop the shallot.

Prepare the vinaigrette with olive oil, wine vinegar and a few sprigs of parsley. Salt and pepper. Book.

In a frying pan over high heat, add a drizzle of olive oil and add the shallots and hazelnuts. Roast, without browning. Add beets. Stir constantly for a few minutes beet should remain crisp. When cooked, pour the vinaigrette to the pan, stir quickly and serve immediately.

  • 1 bunch beet new

  • 1 large shallot

  • 30 g hazelnuts, coarsely chopped

  • Olive oil

  • Red wine vinegar

  • Flower sea salt

  • Freshly ground pepper

  • Parsley

Total time: Preparation + cooking time: 20 min
Yield: 4 people

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