Beetroot, quickly cooked in the pressure cooker, meets fresh spinach and roughly broken walnuts in this salad, a light but satisfying part of an English brunch spread. An olive oil and balsamic dressing, together with the omega-3 from the walnuts, makes it a heart-healthy plate.
Put the washed, unpeeled beetroot in the pressure cooker with enough water to cover, close the lid and, once it starts hissing, lower the heat and cook for 20 minutes.
After turning off the heat, leave the cooker sealed for 10 minutes so the steam releases naturally.
Rub the skins off the beetroot once cool enough to handle, then cut into thin slices.
Whisk the olive oil with the balsamic vinegar, honey, salt and black pepper until smooth.
Spread the spinach on a plate, arrange the beetroot slices and broken walnuts on top, then drizzle with the dressing before serving.
We recommend wearing gloves while peeling the beetroot, or your hands can stay stained red for hours. Allergens: contains tree nuts (walnut).
Pancarları düdüklüde 20 dakika pişirdikten sonra hâlâ ortaları sertti, çatalla kontrol ettiğimde direnç hissettim; büyük boy pancarlar için süreyi 5 dakika daha uzatmak gerekir mi? Ceviz yerine badem denemek sosun dengesini bozar mı acaba.
Haklısınız, pancarın büyüklüğü süreyi doğrudan etkiler; yumruk büyüklüğünü aşan pancarlarda süreyi 5 dakika uzatmanızı öneririm. Badem de güzel çalışır, sadece cevizin verdiği hafif buruk notu biraz kaybedersiniz.
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