Google Valens... per voi: Fuchsia Salad

Saturday, 10 March 2012

Fuchsia Salad

It's colourful, easy to do and super healthy: it's the beetroot salad!
I often add beetroot with pleasure to my diet because it has many good properties:
it helps digestion, lowers cholesterol, it's rich in minerals (magnesium, phosphorus, potassium and calcium) and it's good for anemia thanks to iron and anthocyanins.

This "fuchsia salad" is ready in just five minutes and needs:
- half red or a "delicate" onion,
- a pack of pre steamed beetroots,
- extra virgin olive oil (1 tablespoon),
- salt (a pinch).

I usually cut the harder part of each beetroot off and I use that juice contained in the package to add more flavor to my salad.
Be ready to wear an apron and then open the package carefully, beetroot juice stains easily!
Cut the beets into cubes, slice the onion, add everything in a bowl with the juice and the olive oil and season it with a pinch of salt.
I've personally noticed that the more the salad "rests" the more it becomes tasty.
For this simple reason I suggest you to prepare the beetroot salad half hour before your meal.
Do you like beetroots? I hope so!
Bon appetit!

E' colorata, facile da fare e salutare: è un' insalata a base di rapa rossa.
Aggiungo volentieri la rapa rossa alla mia dieta perchè ha tante ottime proprietà:
facilita la digestione, abbassa il colesterolo, è ricca di sali minerali (magnesio, fosforo, potassio e calcio) ed è ottima per gli anemici grazie al ferro e agli antocianosidi.

Questa insalata fucsia si prepara in cinque minuti con:
- mezza cipolla rossa o la più "delicata" che avete,
- un pacco di rape rosse precotte al vapore,
- un cucchiaio d'olio extra vergine d'oliva,
- un pizzico di sale.

Indossate un grembiule e aprite la confezione delicatamente, il succo della barbabietola macchia molto!
Solitamente elimino l'estremità più dura di ciascuna rapa e uso parte del succo contenuto nella confezione per insaporire l'insalata.
Tagliate le rape a cubetti, affettate la cipolla in fette sottile, aggiungete il tutto in ciotola, versate un cucchiaio d'olio d'oliva e aggiustate di sale.
Ho notato che se l'insalata "riposa" a lungo, diventa più saporita, per questo semplice motivo vi consiglio di prepararla mezz'ora prima del vostro pasto.

P.s: Ho trovato ottime le rape rosse sottovuoto Despar.
Buon appetito!

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  1. mmmh anche a me piacciono molto!

  2. Love fuscha !!

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  3. Hey valens! thanks for visit and comment my blog! I hope you enjoy all my posts! I was searching about the magnetic nail polish TREND and it seems very nice! Hope you try it and post it.

  4. i think thats called a russian salad? not so sure. but love that!

    1. Hi Kumiko!
      ehm.. no, the russian salad is another one, but they are both delicious! :D


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