This time, Laura, from the gastronomic blog Because , proposes an easy-to-prepare and very healthy salad, thinking about the return 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, struggling to get the kids (and yourself) to go to bed at a decent hour again; September tasks that are hard to bear after the longed-for holidays. But without a doubt, what is most traumatic for many is the return to the tupperware. We visualise lunch at the office as something grey and shabby, far removed from that delicious fish overlooking the sea that we enjoyed just a few weeks ago.
This year I've decided to fight this slump with all the weapons I have at my disposal. What do you say, are you joining me? I've started by updating my lunch boxes and I've bought these beautiful and resistant glass containers . Where are they going to be compared to the ones I had before! And to start them off I've chosen one of my favourite salads, delicious and surprising due to the sweet and soft contrast of the beetroot with the always tasty goat cheese. And if that weren't enough, it has a colour that lifts the spirits of even the most complaining person. Ideal for bringing a big smile to our faces 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
4 tablespoons of extra virgin olive oil
2 tablespoons of Modena vinegar
beet sprouts for garnish (optional)
Elaboration:
We wash, drain and cut the lettuce leaves and place them at the bottom of the bowl or container we use.
We cut the cheese into slices and place on top of the green leaves.
Boil the beets in salted water until they are soft inside (about 1 hour). Rinse them under cold water and remove the skin that covers them. Cut them into slices or wedges and place them on top of the cheese.
Place the quince, oil and vinegar in a blender and blend. The quince will become a puree but will not be fully integrated with the liquid. Set the dressing aside until serving, when you will drizzle it over the salad.
We decorate with beet sprouts 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