Beet cubed salad
Add 5g of salt (not included in the recipe) and well-washed beets to plenty of water and bring to a boil. Boil for about 3 hours until a bamboo skewer can be inserted easily, then let cool.
(Note: The photo shows 3 beets, but you should actually use 50g of beets.)
Cut the beets into small cubes. Cut the scallops into pieces the same size as the beets, and finely chop the onion
Cut the avocado in half lengthwise, scoop out the inside with a spoon, and cut into cubes (make sure to leave a little of the flesh)
Place the chopped beets, scallops, onion, shrimp, and avocado in a bowl, add the seasoning ingredients, and mix well
Place a few leaves of arugula in the avocado bowl, add plenty of [4] on top, and top with chives and pink sprouts to complete
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- beets
- 50g
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- Scallops
- 2
-
- Onion
- 1/4
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- Avocado
- 1 piece
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- small shrimp
- 6 tails
-
[seasoning]
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Lemon juice
- 1 tsp
-
- Balsamic Vinegar
- 1 tsp
-
- White wine vinegar
- 1/2 tsp
-
- Italian parsley chopped
- 1 tablespoon
-
- mayonnaise
- 1/2 tbsp
-
- For finishing arugula
- Small amount
-
- Small cut for assatsuki
- Small amount
-
- Pink Sprouts for finishing
- Small amount
