Orange beetroot spinach salad(xiang cheng tian cai gen bo cai sha la )

Orange beetroot spinach salad

Introduction:

"Beet", a kind of red cabbage in some supermarkets, is evolved from a wild plant called sea beet root growing along the Mediterranean coast. It is sweet in taste and mild in nature. It has the functions of invigorating the stomach and eliminating food, relieving cough and resolving phlegm, eliminating heat and detoxification, and detoxifying the liver. This dish often appears in buffet's salad vegetables. It tastes like fruit. This time, it tastes like milk and slightly orange. It's good for hot and cold food. I like beetroot very much. Recently, I have been using it as fruit. Yesterday, I made a salad. It's delicious and appetizer. Share it with you. "

Production steps:

Step 1: wash the beetroot, put it in water and bring to a boil, then turn to medium heat and cook for 40-45 minutes. It's easy to poke into it with chopsticks. It's cooked. peel

Step 2: slice

Step 3: cut both ends of the orange flat to see the flesh

Step 4: use a knife to cut along the peel and see the flesh

Step 5: slice

Step 6: arrange the orange, beetroot and spinach at intervals as shown in the figure above; mix the sauce, pour it on the salad and let it soak for 15 minutes, then you can eat it.

Materials required:

Beetroot: 200g

Oranges: 270g

Instant spinach: right amount

Olive oil: 15 ml

Orange peel: 5 ml

Fresh orange juice: 30 ml

Italian black vinegar: 15ml

French mustard: 2.5ml

Salt and black pepper: moderate

Note: Italian black vinegar, can be replaced by some light white wine vinegar (white wine vinegar), add appropriate amount of sugar to increase sweetness.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Xiang Cheng Tian Cai Gen Bo Cai Sha La