炒め物（小松菜とエリンギのにんにくオイスターソース炒め）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 15minutes
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#salad
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Beet Salad | Hotel de Mikuni's Recipe Transcription
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Ingredients
- Beets : 2 pieces
- salad : Appropriate amount
- Nuts and dried fruits : Appropriate amount
- (A) Fruit vinegar : 1 tablespoon
- (A) Mustard : 1 tsp
- (A) Hazelnut oil : 1 tablespoon
- (A) Olive oil : 1 tablespoon
Time required
90minutes
Procedure
-
1)
Bake beets in the oven
01:37
Wrap the beets together with the skin in foil. Bake in an oven warmed to 180 ° C for about an hour.
-
2)
Make dressing
03:54
Mix (A).
-
3)
Prepare a salad
04:39
Cut your favorite salad (leafy vegetables) into a size that is easy to eat.
-
4)
Peel and cut beets
05:51
Make sure the beets are cooked, and when they cool, peel and cut.
-
5)
Combine ingredients in a bowl
09:40
Put salad, beets, nuts and dried fruits, and dressing in a bowl and combine.
Point
・ A recipe for beet salad for 4 to 6 servings by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Beets are nutritious vegetables that are said to be blood transfusions to drink.
・ Peel off the beets cleanly with a knife when the heat is removed.
・ Warm the oven to 180 ℃.
・ Wrap about 3 pieces of aluminum foil on top of each other.
・ If you don't have hazelnut oil, use olive oil instead.
・ The wine we combined this time is Pasqua 11 Minutes Rose delle Trevenezie IGT in Veneto, Italy. Apricot and honey-like scents go well with beets.
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