Marinade for pickled beetroots:
Cut the peeled beetroots very thinly on the mandolin and pickle them in boiled water with wine vinegar, sugar, rosemary and salt. Then let it rest for a minimum of 6 hours.
During this time, cut the cheese into slices and fry it in a dry Teflon pan until it is golden and crispy.
Combine all the ingredients for the vinaigrette with a blender, season with salt and pepper.
Put the lettuce on a plate, pour vinaigrette, add the remaining ingredients: cheese and beetroot, and sprinkle with puffed Soligrano buckwheat grains.
* Recipe for 4 servings
The author of the recipe: Chef Kolumna Park. Want to share our recipe on your website or blog? Contact us!
More about the product Soligrano puffed buckwheat grain Soligrano