Bresaola and Wild Rocket Salad

Name: Bresaola and Wild Rocket Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch baby beetroots, with leaves; 4 Tbsps creme fraiche; 1 A fresh horseradish, peeled and finely grated; 4 servings Olive oil; 4 servings Parmesan, shaved; 2 Tbsps red wine vinegar; 2 handfuls wild rocket (arugula); 4 servings Salt and pepper; 1 pinch A sea salt; 6 slices bresaola (air dried beef fillet)

The recipe Bresaolan and Wild Rocket Salad can be made in roughly 20 minutes. This recipe serves 4. This recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 273 calories, 12g of protein, and 24g of fat per serving. Not It works well as a hor d'oeuvre. A mixture of baby beetroots, salt and pepper, horseradish, and a handful of other ingredients are all it takes to make this recipe so delicious. If you like this recipe, you might also like recipes such as Wild Rocket and Grilled Corn Salad, Wild Rocket & Chilli Spaghetti Recipe, and Arugulan And Bresaola Salad.

Instructions

Remove the leaves from the baby beetroots then boil the beetroot until just soft.

Ingredients you will need

Beet

Drain, cool and peel.

Place the washed wild rocket on a serving plate and sprinkle over any small washed beetroot leaves. Slice any large beetroots into a bowl then add the smaller ones that have been left whole.

Ingredients you will need

Beet

Arugula

Equipment you will use

Bowl

Add the red wine vinegar, creme fraiche and salt and mix well.

Ingredients you will need

Red Wine Vinegar

Creme Fraiche

Salt

Place the beetroots over the rocket and drizzle over the sauce. Drape the bresaola over the salad then grate over the horseradish.

Ingredients you will need

Horseradish

Beet

Arugula

Sauce

Sprinkle with salt and pepper and finish with some Parmesan shavings and a drizzle of olive oil.

Ingredients you will need

Salt And Pepper

Olive Oil

Parmesan

Equipment

Bowl

Ingredients

Servings:

1bunch

baby beetroots, with leaves 4Tbsps

creme fraiche 1

A fresh horseradish, peeled and finely grated 4servings

Olive oil 4servings

Parmesan, shaved 2Tbsps

red wine vinegar 2handfuls

wild rocket (arugula)4servings

Salt and pepper 1pinch

A sea salt 6slices

bresaola (air dried beef fillet)

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad can be paired with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Le Grand Courtage Blanc de Blancs Brut with a 4.9 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Le Grand Courtage Blanc de Blancs Brut

The bouquet presents hints of green apple, honeysuckle, and toasted brioche. On the palate, a delicate balance of dryness and acidity lingers with a bit of Meyer lemon, honeydew and soft floral notes. The Blanc de Blancs Brut is very cuisine and cocktail-friendly. Try it with savory hors d'oeuvres, buttered popcorn, creamy pasta dishes, fried chicken, spicy Asian dishes, seafood, fruit-based desserts or semi-soft cheese. Mix with elderflower or fruit liqueurs, or fresh juice and quality spirits for a light, refreshing sparkling cocktail.The Blend: Chardonnay imparts depth and complexity for the overall balance while Chenin Blanc lends citrus and hints of honey for a creamy texture. Colombard's higher acidity provides structure, length and a pleasant minerality that is supplemented by the Ugni Blanc's fruit profile. Grapes are sourced from quality terroirs in France, such as Burgundy and Loire Valley.