See chef Bel Coelho’s red salad recipe – 09/26/2023 – Food

At the beginning of spring, there’s nothing better than a colorful salad for a light meal. The recipe from chef Bel Coelho, from Cuia Café e Restaurante, mixes the textures of roasted beetroot with fresh tomatoes, baru nuts and cubes of feta cheese.

The red salad is accompanied by a dressing made from olive oil, apple cider vinegar and ginger juice, as well as salt and black pepper. Basil leaves give a fresh finish. See the preparation below.

RED SALAD

Performance: 4 servings
Preparation time: 40 minutes

Ingredients

• 2 medium beets (300 g)
• 1 1/2 cup tomatoes cut into quarters (250 g)
• 2/3 cup cubed feta cheese (150 g)
• 1/3 cup roasted and peeled baru (90 g)
• Small leaf basil to taste
• 3 tablespoons extra virgin olive oil
• 3 tablespoons ginger juice
• Apple cider vinegar to taste
• Salt and black pepper to taste

Preparation

• Wrap the whole beetroot in aluminum foil and bake at 180ºC for 30 minutes or until fork-tender but firm
• Once cooked, wait for the beets to cool, peel them, cut into 1 cm cubes and place in a container.
• Add cheese, tomatoes and mix well. Add the baru, apple cider vinegar, ginger juice, olive oil, basil leaves, salt and pepper to taste.
• Serve in glass or crystal glasses