Beetroot, Pear, Fennel, and Jicama Salad
Votes: 2
Time: 1 hour 20 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Beetroot, pear, fennel and jicama salad - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups of finely chopped parsley, cooked until done beets
- 2 cups jicama, peeled and cut into strips
- 3 cups fennel, halved and sliced
- 1 cup grated carrots
- 1 pear, sliced
- 150 g of barley groats
- 250 g cauliflower florets, finely chopped
- 2 stalks of celery
- 1/4 cup red wine vinegar
- 2 tablespoons of honey
- 1/2 tsp black pepper
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 1/4 cup chopped onion
- 2 tablespoons lemon juice
- 1/2 cup mint leaves
- 2 tablespoons pine nuts
- 180 g goat cheese, crumbled
We recommend
Recipes with similar ingredients: beet, jicama, celery, cauliflower, fennel bulb, carrot, goat cheese, pine nuts, honey
Cooking the dish according to the recipe:
- Place the barley groats in a saucepan with cold water, bring to a boil, reduce heat to medium, and simmer, stirring occasionally, for 30-35 minutes. Drain and rinse under running water; place in a large salad bowl.
- In a small bowl, combine red wine vinegar, honey, black pepper, and salt. Whisking constantly, slowly pour in the oil.
Combine grains, vegetables, and dressing in a salad bowl, then add lemon juice and sprinkle with pine nuts and goat cheese.
Categories:
Similar recipes
