Salad with beet sheets #sobranoexistis

Welcome to Paulina Kitchen! Today we are going to make a salad with beet leaves! Yes, read well, the leaves!

On Instagram #Sobranoexistis week and shared among all a lot of ideas to avoid food waste.

We were already using the idea of "use", a concept in which we take advantage of the things that are normally thrown. It is more or less the same idea: not waste any food.

You can see everything we were doing on my Instagram by clicking here ! The truth that Ideas Recencia appeared!

This particular recipe is much older than the #Sobranoexistis campaign. In fact, I don't know if I have it before there was Instagram! Look what I tell you ...

Now that the heat is coming and what I call " leg season ", skirts, shorcitos, short, bermuda (the socks and the crocs leave them in the amo plater) begins, we inspire ourselves to eat more light.

And it is not just for an aesthetic issue (the concept "beach body" gave it to you). It has more to do with a need of the body, we must no longer stay hot as in winter, and the average and high temperatures are more bearable without being digesting a stew.

So this beet sheet salad comes as a ring to Gollum (I am the only fan of the Lord of the Rings!?)

About this beet sheet salad

As I told you, it is a super fresh salad. In addition to beet leaves, it has some arugula sheets that give it that taste between bitter and strong that I love!

We are going to combine the green leaves with a little blue cheese that is always good. If you do not like you can also use a Parmesan cheese or something similar.

And if they are from the "for Ever salads" I leave a César salad recipe with chicken , and a grilled vegetable salad

Greetings and until next

Juanita

Assistant

Ingredients

For a good salad

• Beet leaves
• Rúcula leaves
• Blue cheese or gorgonzola
• Walnuts
• 1 CDA. Of honey
• 1 CDA. Of sugar
• 1 cdita. Of butter
• Balsamic aceto
• Olive oil
• Salt and pepper

Beet sheet salad

A great opportunity for use

1. The first thing is to wash and cut the beet leaves, that the pieces are large.
2. Wash the arugula and mix it well with beet leaves.
3. To caramelize caramelized nuts: mix honey, sugar and butter in a bowl. Put to the fire until it is liquid and the butter has melted. Add the nuts and a pinch of salt. Stir until the liquid reduces and is almost everything stuck to nuts.
4. Place the nuts on a plate (it can be a baking paper with kitchen spray), separate them so that they do not stick to each other. Let cool until the nut cover has hardened.
5. Add to the salad together with the crumbled blue cheese.
6. Making a vinaigrette with olive and aceto oil, carry a 3: 1 proportion, that is, three parts of oil by an aceto. Salpimentar and mix. Seasoning on the salad before serving it!

This beautiful is

And beet leaves you were going to throw them!