Cook the Sweetbreads in cold water with vinegar, 10 minutes after the boil. Leave to cool. Remove them, cut into slices and brown them in a pan with olive oil. Add 3 tablespoons sugar and caramelize. Incorporate soy room and let reduce over low heat. Book.
Peel beets, grate them and mix with the green onions chopped, Add the goat cheese shredder. Season with lime juice vinaigrette, 1 spoonful of sugar, olive oil, salt and black pepper.
Finely chop the onion, FRY it and cover with white wine. Reduce up to one third of its volume, Add the cream and cook over heat under up to produce a sauce with body, Add the mustard, salt and pepper. Serve Sweetbreads on beet salad and serve with mustard cream.
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