{"id":44449,"date":"2022-01-19T07:55:35","date_gmt":"2022-01-19T07:55:35","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/ensalada-de-remolacha-asada-en-escabeche-con-ensalada-de-hinojo-mango-y-ricotta-salata\/"},"modified":"2024-07-15T17:58:04","modified_gmt":"2024-07-15T21:58:04","slug":"ensalada-de-remolacha-asada-en-escabeche-con-ensalada-de-hinojo-mango-y-ricotta-salata","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/ensalada-de-remolacha-asada-en-escabeche-con-ensalada-de-hinojo-mango-y-ricotta-salata\/","title":{"rendered":"Ensalada De Remolacha Asada En Escabeche Con Ensalada De Hinojo, Mango Y Ricotta Salata"},"content":{"rendered":"

 <\/p>\n

<\/p>\n

\n

Ensalada De Remolacha Asada En Escabeche Con Ensalada De Hinojo, Mango Y Ricotta Salata<\/h2>\n

<\/p>\n

INGREDIENTS<\/h3>\n
\n
    \n
  • 2-1\/2 pounds red beets, divided<\/li>\n
  • 1-1\/2 pounds candy stripe beets (use orange beets if candy stripe not available)<\/li>\n
  • 1-1\/3 cups red wine vinegar, divided<\/li>\n
  • 1\/2 cup white wine vinegar<\/li>\n
  • 2 cups sugar<\/li>\n
  • 1-1\/3 cups water<\/li>\n
  • 8 sprigs fresh thyme<\/li>\n
  • Garam Vinaigrette (recipe follows)<\/li>\n
  • 6 ounces chives, sliced (3\/4 cup)<\/li>\n
  • 12 ounces fennel, shaved thinly (3 cups)<\/li>\n
  • Lemon Vinaigrette (recipe follows)<\/li>\n
  • 12 sprigs tarragon<\/li>\n
  • 1-1\/2 pounds ripe fresh mango, julienned (3 cups)*<\/li>\n
  • 12 ounces ricotta salata, medium dice (1-1\/2 cups)<\/li>\n
  • <\/li>\n<\/ul>\n
    *12 count round (green\/red) mangos yield 6.77 ounces each. 12 count flat (yellow) mangos yield 9.23 ounces each. One cup 3\/8\u201d diced mango weighs 6.35 ounces.<\/h6>\n

    Garam Vinaigrette (Yield: 1 cup)<\/h4>\n
      \n
    • 3\/4 cup olive oil<\/li>\n
    • 1\/4 cup white wine vinegar<\/li>\n
    • 1 teaspoon garam masala (more if desired)<\/li>\n
    • salt to taste<\/li>\n<\/ul>\n
      Whisk oil and vinegar together. Add the garam masala and salt to taste.<\/h6>\n

      Lemon Vinaigrette (Yield: 1 cup)<\/h4>\n
        \n
      • \u00bc cup lemon juice<\/li>\n
      • 2 sprigs thyme<\/li>\n
      • 2 tablespoons minced shallot<\/li>\n
      • 2 teaspoons minced garlic<\/li>\n
      • \u00be cup olive oil<\/li>\n
      • salt to taste<\/li>\n<\/ul>\n
        Combine all ingredients except oil and salt. Whisk in oil and season to taste with salt.<\/h6>\n<\/div>\n
        \n
        \"\"<\/div>\n

        <\/h3>\n
        \n
          \n
        1. To roast beets: Preheat oven to 350 degrees F. Place 1-1\/2 pounds red beets in a pan with 2\/3 cup red wine vinegar and 4 sprigs thyme. Place candy stripe beets in a pan with white wine vinegar and 4 sprigs thyme. Cover both pans with foil and roast until beets are tender, about 1 hour and 15 minutes. When cool enough to handle, peel off skins. Cut into bite size pieces, keeping varieties separate.<\/li>\n
        2. To make beet puree: Peel and dice remaining 1 pound red beets, cover with water, bring to a boil and simmer until completely tender. Drain beets, reserving about \u00bd cup cooking liquid. Puree beets and reserved cooking liquid until completely smooth. Pour through a fine strainer or chinois. Set aside.<\/li>\n
        3. To pickle candy strip beets: Bring sugar, 2\/3 cup water and 1-1\/3 cups red wine vinegar to a boil. Pour the mixture over the roasted, peeled, and cut candy stripe beets. Cool; refrigerate until needed.<\/li>\n
        4. Toss red beets and candy stripe beets separately with Garam Vinaigrette and chives. Season to taste.<\/li>\n
        5. To make fennel slaw, toss shaved fennel, Lemon Vinaigrette and tarragon in a bowl. Season to taste.<\/li>\n
        6. To assemble, per serving: Coat the insides of bowl with about 2 tablespoons beet puree. Place \u00bc cup red beets and \u00bc cup pickled candy stripe beets in each bowl. Top each with \u00bc cup fennel slaw and 1 sprig tarragon. Garnish each with \u00bc cup julienned mango and \u00bc cup diced ricotta salata.Source: Parkside, Austin, TX<\/em><\/li>\n<\/ol>\n<\/div>\n<\/div>\n
          <\/div>\n
          <\/div>\n
          <\/div>\n
          <\/div>\n
          \n
          Ensalada, Snack<\/div>\n<\/div>\n<\/div>\n

          <\/p>\n","protected":false},"featured_media":29133,"parent":0,"template":"","meta":{"_acf_changed":false},"meal-type":[9035],"cuisine":[],"ingredient":[9048],"recipe-category":[9075],"class_list":["post-44449","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","meal-type-30-minutos","ingredient-vegetables-es","recipe-category-salads-es"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/recipes\/44449","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/recipes"}],"about":[{"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/types\/recipes"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/media\/29133"}],"wp:attachment":[{"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/media?parent=44449"}],"wp:term":[{"taxonomy":"meal-type","embeddable":true,"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/meal-type?post=44449"},{"taxonomy":"cuisine","embeddable":true,"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/cuisine?post=44449"},{"taxonomy":"ingredient","embeddable":true,"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/ingredient?post=44449"},{"taxonomy":"recipe-category","embeddable":true,"href":"https:\/\/www.mango.org\/es\/wp-json\/wp\/v2\/recipe-category?post=44449"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}