Pickled Strawberry with Roasted Beet Salad and a Contest
If you have around 45 minutes to spend in the kitchen, Pickled Strawberry with Roasted Beet Salad and a Contest might be a tremendous lacto ovo vegetarian recipe to try. This recipe serves 2 and costs $5.21 per serving. One portion of this dish contains approximately 32g of protein, 53g of fat, and a total of 1014 calories. Several people made this recipe, and 554 would say it hit the spot. It works well as a main course. It is perfect for Mother's Day. It is brought to you by Foodie Crush. A mixture of olive oil, fresh mint, cinnamon stick, and a handful of other ingredients are all it takes to make this recipe so flavorful. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is super. Similar recipes include Pickled Strawberry and Beet Salad, Tomato, Roasted Beet, and Pickled Onion Salad, and Roasted Beet Salad with Flash-Pickled Radishes and Chard.
Servings: 2
Ingredients:
¼ cup Marcona almonds, halved or chopped
2 cups arugula
4 small beets
½ cup champagne vinegar.jpg)
1 cinnamon stick
1 tablespoon fresh mint
2 teaspoons honey
1 cup Israeli couscous
kosher salt
¼ cup fruity olive oil
1 cup ricotta cheese
1 star anise
10-16 strawberries
1 tablespoon reserved pickling vinegar
Equipment:
sauce pan
aluminum foil
oven
bowl
whisk
Cooking instruction summary:
Wrap beets in foil and coat with olive oil and salt. Seal well and roast in a 400 degree oven for 20-25 minutes or until tender. Allow to cool and remove skin. Slice in discs or serve whole depending on size of beets. *I use a small spoon to gently scrape the soft skin from the beet and then discard. In a small saucepan, bring vinegar and 1 tablespoon honey to a boil with star anise and cinnamon stick. Cook for 3 minutes then remove from heat and let cool. Add strawberries and marinate for 20 minutes to 1 hour. Remove from pickling liquid and set aside.In another small saucepan, bring 3 cups water to boil, add 1 teaspoon kosher salt and then couscous. Cook to package directions then rinse under cold water and drain.In a small bowl combine ricotta and 1 teaspoon honey and mix well to combine. Set aside.Combine olive oil, reserved picking vinegar and remaining teaspoon of honey in a small bowl and whisk well for dressing. Toss arugula with dressing. Spread ricotta mixture on a plate, top with arugula, strawberries, couscous and beets. Garnish with almonds and extra dressing as desired. Add fresh mint to taste.
Step by step:
1. Wrap beets in foil and coat with olive oil and salt. Seal well and roast in a 400 degree oven for 20-25 minutes or until tender. Allow to cool and remove skin. Slice in discs or serve whole depending on size of beets. *I use a small spoon to gently scrape the soft skin from the beet and then discard. In a small saucepan, bring vinegar and 1 tablespoon honey to a boil with star anise and cinnamon stick. Cook for 3 minutes then remove from heat and let cool.
2. Add strawberries and marinate for 20 minutes to 1 hour.
3. Remove from pickling liquid and set aside.In another small saucepan, bring 3 cups water to boil, add 1 teaspoon kosher salt and then couscous. Cook to package directions then rinse under cold water and drain.In a small bowl combine ricotta and 1 teaspoon honey and mix well to combine. Set aside.
4. Combine olive oil, reserved picking vinegar and remaining teaspoon of honey in a small bowl and whisk well for dressing. Toss arugula with dressing.
5. Spread ricotta mixture on a plate, top with arugula, strawberries, couscous and beets.
6. Garnish with almonds and extra dressing as desired.
7. Add fresh mint to taste.
Nutrition Information:
covered percent of daily need
