Ensalada De Remolacha Recipe
SEASONAL BEETS BRAISED IN PEDRO XIMENEZ, OLIVE OIL AND HERBS, TOSSED WITH CARA CARA ORANGE
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Beets
Preheat your oven to 180°C (350°F). Wrap the beets in aluminum foil and roast them for 45-60 minutes until tender. Allow them to cool, then peel and cut into wedges.
- 2
Braised Beets
In a large skillet, heat the olive oil over medium heat. Add the roasted beet wedges and pour in the Pedro Ximenez sherry. Add thyme, parsley, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the beets are heated through and well coated.
- 3
Prepare Oranges
While the beets are braising, peel the Cara Cara oranges and segment them, removing any seeds.
- 4
Combine and Serve
In a large bowl, combine the braised beets and orange segments. Toss gently to combine. Adjust seasoning with more salt and pepper if desired. Serve warm or at room temperature.
