John Myers
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Cucumber Beetroot Makes Pink Delicacy
The perfect cucumber beetroot makes pink delicacy recipe with a picture and simple step-by-step instructions.
Salad ingredients
- Mini cucumbers from the garden
- Mini beetroot
- Fennel bulbs with green
- Granny Smith apples
- Milano onion
- Spring onions fresh
- Chives young
- Lemon mint
dressing
- Rapeseed oil
- Wine vinegar
- Kefir 10% fat
- Freshly squeezed orange juice
- Maple syrup
- Lime juice and zest
- Freshly grated Parmesan
- Grated garlic
- Fresh chilli (coarsely grated)
- Cream / sour cream 30% fat
- Pepper and salt
- Wash the salad ingredients, cut them very thinly and place on top of each other in a bowl. The beetroot on top.
The dressing is prepared in two stages.
- All the ingredients in liquid form for the dressing are put into a shaker and mixed together well. Then put it in the fridge and let it steep. Finely grate the Parmesan chilli (I processed the yellow variety here) and the garlic and mix together. Then add the sour cream and fold in well.
- The salad ingredients should now have settled their natural liquid well and are now being filled into the salad bowl. Add the Parmesan mixture. Salt and pepper. The remaining liquid (from the salad) is added to the dressing. Now pour over the salad and mix well. This salad has to go through an hour.
- Mix well again and the pink delicacy can e.g. on a large lettuce leaf (as in the picture).
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