loops 

Damn tasty beetroot and mozzarella salad. Recipes from Yulia Vysotskaya: beetroot salad with figs and mozzarella, pink spaghetti, honey and chocolate biscuits Boiled beetroot salad with mozzarella cheese

The oranges in this salad complement the beets for their sweet and sour flavor, plus they make the dish super juicy. Well, mozzarella gives a delicate texture ...

Ingredients:

green beans
100 g
orange
1 PC.
beet
50 g
arugula
bundle
fresh thyme
2 branches
white wine vinegar
1 st. l.
olive oil
1 st. l.
honey
1 st. l.
hazelnut
10 g
Mozzarella
60 g
Heat water in a saucepan, put the beans for three minutes. Drain the water and cool the beans.
Peel the orange from the peel, cut into slices. Drain the orange juice into a bowl, put the orange slices in the same place.
Peel the beets and grate on a coarse grater. In a salad bowl, combine beans, arugula and orange. Top with beets and mozzarella, cut into small pieces.
Make salad dressing. Combine thyme leaves, vinegar, oil, honey and remaining orange juice. Pour dressing over salad.
Finely chop hazelnuts or chop in a food processor. Sprinkle nuts over salad and eat immediately.

You know, sometimes in our life there is such a blockage of cases, there is no time, the children want to eat, the husband will come home from work, and we need to quickly figure something out on the table. In my life, such situations happen quite often. Help me optimism, the ability to improvise and ... homework. Just such an "ambulance" can be boiled beets. You can cook it in advance or buy it in a store where it is sold already boiled, peeled and sealed in a convenient vacuum package. With her, today we will quickly depict two dishes at once. The first is a salad, the recipe of which was once born to me impromptu. I would call it a Russian version of caprese, because you can already buy good mozzarella from us, but alas, you won’t find really sweet tomatoes that are necessary for caprese in winter. And sweet beets are always at hand. Therefore, we will prepare a salad with mozzarella and beets. And we will take figs and green salad as companions. Figs are my great love. But if you couldn’t find fresh figs, then replace it with dates, just pour boiling water over them first to make them softer and more tender. If you already have boiled beets in the refrigerator, all that remains is to chop everything, collect the salad according to the recipe and serve, it will take about ten minutes for everything. The whole focus here is in the gas station. While we prepare the lettuce leaves and cut the mozzarella, we leave the beets to lightly marinate with olive oil, vinegar and garlic. Some aromatic herb also asks for it, I especially like thyme - its slightly citrus taste goes very well with beets. Then we spread the salad on a flat plate and lightly fill each layer with our own, separate dressing. When all the ingredients are on the fork, you yourself will feel how rich our impromptu salad tasted, fresh and sweet at the same time. Just do not abuse salt - it seems to me that it is the insipid tenderness of mozzarella that makes all the various ingredients sing in a harmonious chorus.

Number two today is pink spaghetti. Do not be surprised, we do not use any dyes, but rely on the same beets. Beets are generally a very bright ingredient, not only in color, but also in taste. It has both fruity sweetness and vegetable sourness, and a kind of "earthy" shade. She's still a root crop! We will play on this richness of shades, shading the sweetness of the beets with salted feta. There will be no problems with this dish. Unless the sauce, spaghetti and feta will need to be prepared separately first. And then, having thoroughly seasoned the spaghetti with beetroot sauce, put the baked cheese directly on the finished dish so that the colors do not mix and our pink and white composition looks especially impressive on the plate. It’s not worth keeping the feta in the oven for a long time, no more than a couple of minutes, we don’t need it at all to sour or burn, let it become a little softer, but retain the shape of the bars. And finally, to complete the picture, it is worth lightly sprinkling the finished dish with herbs. Everything that is in the refrigerator will fit here, for example, parsley and green onion- an absolutely win-win option.

Today's dessert is biscotti. It seems to be not the easiest recipe, from Italian "biscotti" is translated as "twice baked". And we actually bake them twice, turning them into very dry cookies, almost crackers. But this recipe will save you a lot of time, because biscotti can be baked with a margin, folded into glass jar with a tight lid and store for at least a week. And if necessary, immediately serve at the table during tea drinking. True, in our house biscotti usually do not live so long, their fried honey barrels look out too appetizingly from the jar. So everyone in the household stealthily steals cookies from the jar as soon as they are in the kitchen.

(2 servings)

Ingredients:

  • boiled beets 2 pcs.
  • fresh figs 3-4 pcs.
  • mozzarella in its own brine 1 large (125 g) ball
  • arugula (or any salad you like) 100 g
  • thyme 3-4 sprigs
  • garlic 2 cloves
  • dry chili pepper 1 pc.
  • olive oil 4 tbsp. l.
  • wine vinegar 1 tbsp. l.
  • balsamic vinegar 2 tsp
  • sea ​​salt 1 pinch

Cooking method:

Cut the beets into thin slices. Peel the garlic and chop coarsely. Chop the chili pepper. Add garlic, chili and half of the thyme to the beets, pour over with wine vinegar and 2 tbsp. l. olive oil and leave to marinate for a few minutes. Place the lettuce leaves on a large platter, drizzle with 1 tbsp. l. olive oil and half balsamic vinegar. Tear the mozzarella and figs with your hands, place on lettuce leaves and drizzle again with olive oil and balsamic vinegar. Arrange the beets on top of the salad, season with salt and garnish with the remaining thyme.

For some reason, many people greatly underestimate beets. At best, they cook borscht, herring under a fur coat and vinaigrette with her, and those who know a lot about perversions dye beetroot mayonnaise. Perhaps the reason for the people's dislike for beets is in its increased coloring properties and long cooking. Of course, this is exactly what happens during cooking, and besides, prolonged cooking reduces beneficial features beets: valuable substances pass into the water.

There is a way to cook red beets, completely devoid of these shortcomings - baking in foil. No need to wash the dishes, everything useful remains inside. In addition, baked beets have a rich taste.

Beets do not need to be peeled before roasting. Just wash it, cut off the tops and tail, wrap tightly in several layers of foil (juice may stand out) and put in the oven when baking any dish. Depending on the cooking time, the beets will be soft or crispy (al dente).

An interesting recipe with beets was suggested to us by Jamie Oliver. It's simple but unexpected delicious salad where the sweetness of the beetroot is balanced by the acidity of the dressing, the neutrality of soft cheese and the freshness of lime and mint. Beetroot and mozzarella salad is a great pre-dinner appetizer or a full dinner.

Beetroot and Mozzarella Salad Ingredients:

1 small beetroot
4-5 mozzarella balls
olive oil,
balsamic vinegar,
lime juice,
mint,
salt.

Preparation of beetroot and mozzarella salad:

Wrap the beets in foil and bake in the oven for 30-60 minutes, depending on size. Cut the beets into slices, pat dry with paper towels and place on a flat plate. Arrange mozzarella slices on top, sprinkle with salt and chopped mint. Drizzle with olive oil, lime juice and balsamic vinegar.