On this occasion, Laura, from the food blog Because, offers us an easy-to-make and very healthy salad, thinking about returning to work. She prepares it in airtight glass containers, as you well know the healthiest and most hygienic option for preserving food.
Spending hours covering books, sewing labels, fighting so the little ones (and oneself) go back to bed at a decent hour; September tasks that feel uphill after the longed-for holidays. But without a doubt, what causes the most trauma for many is the return to the lunchbox. We picture office food as something gray and shabby, far from that tasty little fish watching the sea that we enjoyed just a few weeks ago.
This year I have set out to fight this slump with all the weapons at my disposal, what do you say, will you join me? I started by renewing my lunchboxes and I got these beautiful and sturdy glass containers, How they beat the ones I had before! And to christen them I chose one of my favorite salads, delicious and surprising for the sweet and mild contrast of the beet with the always flavorful goat cheese. And as if that weren't enough it has colors that lift the mood of the grumpiest. Ideal to get a big smile out of us at midday in the office. Take note!
Ingredients (approx. 4 people):
2 medium beets
1 fresh lettuce
150 gr. goat cheese
80-100 gr. quince paste
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
beet shoots for garnish (optional)
Preparation:
We wash, drain and cut the hours of lettuce and place them at the bottom of the dish or the container we use.
We cut the cheese into slices and place them on top of the green leaves.
We cook the beets in salted water until they are soft inside (about 1 hour). We run them under cold water and remove the skin that covers them. We cut them into slices or wedges and place them on top of the cheese.
In the blender jar we put the quince paste, the oil and the vinegar and blend. The quince paste will become purée but will not fully integrate with the liquid. We reserve the dressing until serving time, when we will drizzle the salad with it.
We garnish with beet shoots and arugula if we have them.
Comments
Laura said:
Aingeru, tomo nota de tus observaciones. Efectivamente se trata de dulce de membrillo. Cuando yo lo hago, el membrillo queda echo puré y sólo se mezcla ligeramente con el resto de ingredientes, a mi me agrada así, pero puedes ponerlo por separado si te resulta mejor. Por otro lado, en cuando a la remolacha, se trata de ponerla en un cazo a hervir, con agua con sal que las cubra y esperar a que la remolacha esté blanda al pincharla con un palillo. El tiempo dependerá del tamaño de la remolacha y de la potencia del fuego, por lo que es complicado (y no recomendable) dar un tiempo de cocción concreto, pero como indico en la receta, hay que calcular que puede rondar una hora fácilmente. Espero que las explicaciones adicionales te sirvan, cualquier duda, me comentas de nuevo.
Gracias y un saludo,
Laura.
Aingeru said:
Aupa,
hemos probado esta receta y la verdad es que el contraste de sabores es muy interesante pero una duda y un comentario:
a) en los ingredientes de la receta pone “membrillo” ¿te refieres a membrillo (fruta) o a (dulce de) membrillo? Nosotros lo hemos hecho con (dulce de) membrillo y el aliño queda algo espeso.
b) para los que no he hemos cocido nunca remolacha vendria bien alguna aclaracion adicional.
Gracias