Beet cubed salad
If the avocado doesn't get on the plate properly, cut the bottom part of the avocado horizontally with a knife to get it on.
How to make it
1
Put 5g of salt (not included) and well-washed beets in plenty of water and heat it. Boil for about 3 hours until the bamboo skewers pass through and let cool.
(※The photo shows three, but the actual beets used are 50g.)
2
Cut the beets into small cubes. Cut the scallops into the same size as the beets and finely chop the onions.
3
Cut the avocado in half lengthwise, hollow out the contents with a spoon, and cut into cubes. (Cut out the flesh so that it leaves a little flesh behind.)
4
Add the cut beets, scallops, onions, shrimp and avocado in a bowl, add the seasoning ingredients and mix the whole thing.
5
Place a few arugula in an avocado bowl, place plenty of [4] on top, and topped with assatsuki and pink sprout to finish.
Ingredients: 2 dishes
-
- Beats
- 50g
-
- Scallops
- 2
-
- Onion
- 1/4
-
- Avocado
- 1 piece
-
- Small shrimp
- 6 fish
-
[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
-
- For finishing pink sprout
- Small amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
