紅菜頭柑橘沙律 - 最清新香甜的沙律配搭｜Beetroot & Tangerine Salad
2022年2月25日
讀畢需時 1 分鐘
已更新：2024年10月8日
當紅菜頭遇上日本蜜柑，香甜 double up！
紅菜頭柑橘沙律
煮熟後的紅菜頭味道香甜，與微酸的自製沙律醬滋味相輔相成，春夏天吃非常開胃。這道紅菜頭柑橘沙律加入了日本蜜柑（日式超市可買到，假如買不到，可以用香橙代替），味道特別甜口，再加些烤焗過的合桃，口感香脆。這道沙律作為一餐飽足感滿滿，偶爾跳過澱粉質，感覺尤佳。
材料
基本材料
紅菜頭 | 1個(250克) |
|---|---|
日本柑 | 1個 |
嫰菠菜 | 100克 |
羊奶芝士 | 60克 |
核桃 | 50克 |
初榨橄欖油 | 2茶匙 |
沙律汁
初榨橄欖油 | 2湯匙 |
|---|---|
蜜糖 | 2湯匙 |
意大利黑醋 | 1湯匙 |
檸檬汁 | ½個 |
鹽 | 1撮 |
步驟
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