🥗 ENSALADA DE BETABEL, KALE Y BURRATA 🥬🧀

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Just in addition, the time it takes to cook 🥗 ENSALADA DE BETABEL, KALE Y BURRATA 🥬🧀 estimated approx 1hr 30min.

To get started with this particular recipe, we have to prepare a few components. You can have 🥗 ENSALADA DE BETABEL, KALE Y BURRATA 🥬🧀 using 22 ingredients and 4 steps. Here is how you can achieve that.

#DELICIOSA NO ERA FAN DEL BETABEL PERO CON ESTA RECETA CAMBIO DE OPINIÓN #100%

Ingredients and spices that need to be Prepare to make 🥗 ENSALADA DE BETABEL, KALE Y BURRATA 🥬🧀:

1. PARA MARINAR LA ENSALADA DE KALE:
2. 1/4 de taza de queso pecorino o parmigiana
3. 2 cdas aceite de oliva
4. Ralladura de sin limón y su jugo
5. 1 diente ajo picadito
6. 1/2 cdita miel
7. 1/2 cdita sal kosher
8. Pimienta negra recién molida
9. 2 bunch de Kale sin los tallos picadito
10. INGREDIENTES PARA LA VINAGRETA:
11. 1/4 de taza de avellanas tostadas en una sartén y al final las picas para decorar
12. 3 cdas aceite de avellana
13. 1 cda vinagre de vino rojo
14. 1 cdita shallot picadito
15. 1 cdita tomillo en polvo
16. 1/2 cdita miel
17. 1/4 cdita sal kosher
18. 3 pizcas pimienta negra
19. PARA MONTAR LA ENSALADA:
20. 2 bolas queso burrata picado en grandes
21. al gusto Sal kosher
22. al gusto Pimienta

Steps to make to make 🥗 ENSALADA DE BETABEL, KALE Y BURRATA 🥬🧀

1. Hacer la vinagreta:
   Combine las avellanas, el aceite de avellana, el vinagre, la chalota, el tomillo, la miel, la sal y la pimienta en un frasco pequeño con tapa hermética y licúalo en un procesador de alimentos hasta que se forme el aderezo. Déjelo a un lado hasta que esté listo para servir o guárdelo en el refrigerador hasta por 5 días.
2. En un bowl pon el kale, queso Parmesano o pecorino con el jugo de limón, ralladura de limón, ajo rallado y 2 cdas de aceite de oliva y deja reposar un rato
3. En una sartén asa los betabel los que ya deberán estar cocidos en agua y picados, asaltos por 10 min y agrega encima el kale y deja que solo se caliente.
4. Ponlo junto y sirve:
   Extienda el queso en una fuente grande. Condimente un poco con sal y pimienta. Esparcir la col rizada carbonizada y las remolachas sobre el queso, rociar con la vinagreta de avellanas y terminar con las avellanas picadas.

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