Arugula in cheese and beet tops

Arugula in cheese and beet tops
cocina mediterranea
Arugula in cheese and beet tops
Portions 4
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prep time
15 min
cooking time
0 min
prep time
15 min
cooking time
0 min
  • 3 bunches Arugula
  • 1 Cup of bean sprouts
  • 1/2 Cup of hydrated dried tomatoes
  • 1 red onion
  • 3 tablespoons sesame seed
  • Juice of 2 lemons
  • Juice of 2 files
  • Juice of 1 grapefruit
  • 2 sugar beets
  • 1 Cup grated Parmesan cheese
  • Salt and black pepper
  1. Put in a bowl 1 teaspoon of salt and black pepper. Sprinkle with the juice of citrus fruits. Dissolve the salt crystals with wire whisk and add olive oil to achieve a stable vinaigrette. Book.
  2. Mix Arugula in a bowl with the onion cut into slices, the sun-dried tomatoes (hydrated) in strips and soy sprouts. Book. Place in a bowl the grated cheese and beets (cooked and drained) grated.
  3. Mix and distribute in couples portions on a frying pan with oil. Minimum cooking on both sides, turn with spatula, and when is a crispy on both sides blade. Remove, leave to cool and repeat with the rest of the preparation.
  4. Mix Arugula (leaf vegetable) with vinaigrette, place a lid(beet and cheese crispy we have made), on a portion of Arugula, sesame seeds, finish with another top crispy.
Recipes easy to https://recetasdecocinafaciles.NET /

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