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Ingredientes
- 1 x bunch baby beetroots, with leaves
- 2 x handful wild rocket
- 2 x tbsp red wine vinegar
- 4 x tbsp creme fraiche
- 1 x healthy pinch sea salt
- 6 x slices bresaola
- 1 x piece fresh horseradish, peeled and finely grated parmesan cheese, shaved extra virgin olive oil
Direcciones
- To Assemble:Remove the leaves from the baby beetroots then boil the beetroot till just soft. Drain, cold and peel. Place the washed wild rocket on a serving plate and sprinkle over any small washed beetroot leaves. Slice any large beetroots into a bowl then add in the smaller ones which have been left whole. Add in the red wine vinegar, creme fraiche and salt and mix well. Place the beetroots over the rocket and drizzle over the sauce. Drape the bresaola over the salad then grate over the horseradish. Sprinkle with salt and pepper and finish with some Parmesan shavings and a drizzle of extra virgin olive oil.(c) Jamie Oliver 2002http://www.jamieoliver.com
- If you cannot get wild rocket, shop bought will do but try to get fresh horseradish for the ultimate finishing touch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 7g | |
| Recipe makes 4 servings | |
| Calories 1 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 3mg | 0% |
| Total Carbs 0.02g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
