Ran Shmueli recipe salad beets colorful

Chef Ran Shmueli restaurant "Claro", took on a special mission, he will conduct the gala evening culinary side of Rett Syndrome Association - "Dancing on behalf of Silent Angels".

Rett Syndrome Association, notes that the syndrome awareness month and has evening (Monday), special fundraising event, when the menu trust Shmueli, with the help of landscape Atamna-Ismail, winner of "Master Chef".

"Beyond volunteering largest fundraising event, thought to raise awareness on another front: at Claro. To this end, we have assembled the portions of our virtues, color associated with the organization," said Shmueli.

The dish offered at Claro: roasted beets salad, buffalo mozzarella, roasted pine nuts // ₪ 54

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Colored beets salad recipe:

Salad:

2 kg of beets, small-if you can get several different colors

4-5 colored beets Fresh

water

Sailor

Sherry vinegar

Pine nuts vinaigrette:

Cup pine nuts

2 tablespoons honey

2 tablespoons sherry vinegar

1/2 teaspoon salt salad beets (Photo: Sarit font)

Pickled apples advance-preparation-syrup 24-48 hours in advance:

2-green apples, peeled and sliced ​​Lubricants without seeds.

1/2 cup water

1/2 cup sugar

One lemon

One red chilli

Industry fresh oregano

Optional:

1/4 cup cream

Slk- sprouts ½ cup

2 real mozzarella balls

Instructions:

1. Two days in advance, prepare the syrup apples Hcbosim- soak the apples in a large bowl with water, sugar and lemon wedges complete, add chili sliced ​​into thick slices and place the industry Haorgno- after two finely slice the apples.

2. Prepare the vinaigrette Htznobrim- cup roasted pine nuts on pan and cool, set aside two tablespoons for decoration. Grind in a blender with honey, sherry vinegar and -1/2 teaspoon salt.

3. rinse the beets and roast in preheated oven to 200 degrees roast for half an hour after cooled cut into quarters or more-depending on the size.

4. secrete purple remove a small portion (approximately 5 units) and grind in a blender with a little water, salt and sherry vinegar until smooth texture.

5. Slice the mandolin or sharp knife the beets thin crying fresh lemon juice possible-Season with salt and pepper and olive oil.

6. No duty-whip the cream with a pinch of salt and beet sprouts, do you cut the mozzarella balls.

7. assemble the dish: Spread on bottom of serving dish slightly pureed beets, an increase Arrange the cooked beets and thinly sliced ​​beets life. Do you cut the mozzarella pieces and arrange them nicely on a plate. Over mozzarella put her spoon the cream and season to cover all such white hill with salt and pepper. Sprinkle a little of the apples territories Finally drizzle vinaigrette and pine nuts. Sprinkle with pine nuts and garnish little bit beet sprouts small leaves and other beautiful that you