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Vasconia

Salad of Betabel and Arguula with Mozzarella Cheese

Name: Salad of Betabel and Arguula with Mozzarella Cheese
Prep time: 70 min
Cook time: 70 min
Yield: 4
Cuisine: Internacional
Ingredients: 3 beets; 3 tablespoons extra virgin olive oil; 2 tablespoons white wine vinegar; 2 tablespoons orange juice, cool; 1 teaspoon Orange zest; salt; pepper; 200 grams arugula; 200 grams mozzarella cheese, cut into slices

35 mins

Low

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This salad is served with a mild vinaigrette that can accompany any vegetable or vegetable.

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Ingredients

4 portions

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3 beets
3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons orange juice, cool
1 teaspoon Orange zest
salt
pepper
200 grams arugula
200 grams mozzarella cheese, cut into slices

Preparation

Cut both ends of the beets, wash and brush until very clean. Place in an Express® Pressure Cooker and cover with water.

Close the Express® Pressure Cooker and add the pressure regulator, place it in the stove with a high flame for about 25 minutes or until constant steam comes out, lower the flame to medium and cook for 35 minutes.

Remove the Express® Pressure Cooker from the heat, let cool, remove the pressure regulator, open the Express® Pressure Cooker, and that's it!

Remove the skin from the beets, slipping them between your hands. Cut into quarters with the help of a knife and reserve.

In a large bowl beat the oil with the vinegar, orange juice, zest and 1/2 teaspoon of salt. Pour half of this mixture over the beets and stir to cover. Place the arugula in the large bowl and mix with the remaining vinaigrette.

Place the arugula on individual plates or on a large platter and cover with the beets.

Arrange the cheese around the beets and sprinkle with the remaining vinaigrette. Sprinkle with a little pepper and serve immediately.