BEETROOT AND FETA WITH VEGETABLE CHIPS

CategoryDifficultyIntermediate
Total Time1 hr 30 mins

   4 PAX - Time 90 min.  

Utensils: Bowl, oven with tray, backing paper, whisk, mandoline

See recipe in PDF or print 



INGREDIENTS

For the beetroot:
 2 Beetroots (250g)
 A pinch of salt and pepper
For the vinaigrette:
 50 g Sweet onion
 40 ml Green Oil.
 40 ml Apple juice
 5 g Mustard
 A pinch of salt
For the chips:
 40 g Clean, peeled sweet potato
 40 g Fresh spinach leaves
 A pinch of salt and pepper
To finish the salad:
 80 g Feta cheese
 A pinch of pink pepper


ELABORATION

Beetroot:
1

Wash and dry the beetroots. Cut them into segments and drizzle over Pons Selección Familiar Arbequina EVOO, sprinkle with salt and pepper and roast them in the oven at 190ºC in a tray lined with baking parchment for 30 to 40 minutes. Put to one side.

Vinaigrette:
2

Slice the onion into very small pieces (brunoise) and whisk all the ingredients of the vinaigrette together until we have a glossy sauce. Add salt and set aside.

Sweet potato chips:
3

Wash and peel the sweet potatoes and cut them using the mandolin on the thinnest thickness possible. Fry the sweet potato slices in the oil at about 160/170° C until crisp. Drain and season with salt and pepper.

Spinach chips:
4

Take the leaves off the stems, wash and dry the whole spinach leaves well (with a salad spinner). Dress the leaves with a little Pons Selección Familiar Arbequina EVOO making sure the leaves are all well covered. Lay the well-oiled leaves out carefully on a baking tray lined with greaseproof paper. Preheat the oven to 180ºC (upper and lower parts - without fan) and put the tray in for about 10 to 15 minutes until the spinach leaves are crispy. Season and set aside in a dry place.

Feta Chesse:
5

Cut the cheese into very small regular squares and dress with Pons Citric Orange.

Serving:
6

Place the beetroot at the bottom of the plate and dress with the vinaigrette. On top of the beetroot arrange the sweet potato and spinach chips having fun with the colours. On top of everything, using a spoon, spread the feta cheese marinated with Pons Citric with Orange and season with a pinch of pink pepper.


 

Ingredients

For the beetroot:
 2 Beetroots (250g)
 A pinch of salt and pepper
For the vinaigrette:
 50 g Sweet onion
 40 ml Green Oil.
 40 ml Apple juice
 5 g Mustard
 A pinch of salt
For the chips:
 40 g Clean, peeled sweet potato
 40 g Fresh spinach leaves
 A pinch of salt and pepper
To finish the salad:
 80 g Feta cheese
 A pinch of pink pepper

Directions

Beetroot:
1

Wash and dry the beetroots. Cut them into segments and drizzle over Pons Selección Familiar Arbequina EVOO, sprinkle with salt and pepper and roast them in the oven at 190ºC in a tray lined with baking parchment for 30 to 40 minutes. Put to one side.

Vinaigrette:
2

Slice the onion into very small pieces (brunoise) and whisk all the ingredients of the vinaigrette together until we have a glossy sauce. Add salt and set aside.

Sweet potato chips:
3

Wash and peel the sweet potatoes and cut them using the mandolin on the thinnest thickness possible. Fry the sweet potato slices in the oil at about 160/170° C until crisp. Drain and season with salt and pepper.

Spinach chips:
4

Take the leaves off the stems, wash and dry the whole spinach leaves well (with a salad spinner). Dress the leaves with a little Pons Selección Familiar Arbequina EVOO making sure the leaves are all well covered. Lay the well-oiled leaves out carefully on a baking tray lined with greaseproof paper. Preheat the oven to 180ºC (upper and lower parts - without fan) and put the tray in for about 10 to 15 minutes until the spinach leaves are crispy. Season and set aside in a dry place.

Feta Chesse:
5

Cut the cheese into very small regular squares and dress with Pons Citric Orange.

Serving:
6

Place the beetroot at the bottom of the plate and dress with the vinaigrette. On top of the beetroot arrange the sweet potato and spinach chips having fun with the colours. On top of everything, using a spoon, spread the feta cheese marinated with Pons Citric with Orange and season with a pinch of pink pepper.

BEETROOT AND FETA WITH VEGETABLE CHIPS

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