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Ingredientes
- 2 x golden brown beet
- 2 Tbsp. extra virgin olive oil
- 1 x red beet, paper thin, slices
- 4 c. vegetable oil, for deep-frying
- 1 tsp salt freshly cracked black pepper Herbs and Greens
- 15 x sage, leaves, torn
- 1/4 c. fresh tarragon, leaves
- 1/4 c. fresh mint, leaves
- 1/2 c. fresh cilantro, leaves
- 1 c. fresh parsley, leaves
- 6 x basil, leaves, torn into pcs
- 1 tsp minced fresh rosemary
- 1 tsp fresh thyme, leaves
- 1 bn watercress, washed and stemmed
- 1 bn arugula, leaves, torn Dressing
- 1 x garlic, clove, chopped
- 3 Tbsp. minced fresh parsley
- 1 tsp Dijon mustard
- 1 x juice of half a lime
- 4 Tbsp. extra virgin olive oil edible flower, for garnish
Direcciones
- Preheat oven to 400 degrees F.Drizzle golden brown beets with 2 Tbsp. extra virgin olive oil then wrap in foil. Bake for 45 min to an hour or possibly till tender when pierced with a knife. Let cold slightly and remove skins. Cut golden brown beets into 1/4-inch dice. Set aside.
- Pour vegetable oil into a saute/fry pan. Heat oil to about 325 degrees F. Fry the red beet slices about 2 to 3 min or possibly till golden brown and crisp. Drain on paper towels and season with some salt. Set aside.
- Dressing:Toss together all herbs and greens in a large bowl.
- Whisk together all dressing ingredients except edible flowers. Season.
- Toss the dressing with the greens and golden brown diced beets.
- Garnish with the red beet chips and edible flowers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 6 servings | |
| Calories 1347 | |
| Calories from Fat 1327 | 99% |
| Total Fat 150.14g | 188% |
| Saturated Fat 11.49g | 46% |
| Trans Fat 3.75g | |
| Cholesterol 0mg | 0% |
| Sodium 427mg | 18% |
| Potassium 210mg | 6% |
| Total Carbs 4.48g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.98g | 1% |
| Protein 1.23g | 2% |
