Salada de batata-doce e beterraba assada com molho de coentros e mostarda/ Sweet-potato and beetroot roasted salad with coriander and mustard dressing

(for the English version please scroll down)

Março o que se passa contigo? Começou tudo bem com dias bonitos, sol e calor, toda uma promessa de quase Verão e agora isto?! Não se faz. Queria eu estar a pensar em saladas leves e coloridas, comidinhas frescas e refeições lá fora e esta semana só me apetecia continuar a utilizar o forno sem parar. Claro que também ajuda o facto de estar a adorar o forno da cozinha nova mas vamos fingir que é só do frio.

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Infelizmente hoje também tenho de ser breve porque fora do blog a agenda continua cheia mas as saudades de vir aqui deixar receitas eram tantas que vos quis deixar com esta receitinha de um salada quente, deliciosa e tão fácil de fazer. Basicamente o forno faz quase todo o trabalho.

Inspirei-me na ideia de uma salada de batata mas sem batata ou melhor com batata mas doce e beterrabas de todas as cores que encontro sempre no mercado biológico. Já vos tinha dito que adoro beterraba assada e batata-doce também. Assim juntei-as numa salada só, complementada com as lentilhas pretas e um molho delicioso que podem usar em muitos outros pratos. A frescura dos coentros, o picante da mostarda ficam uma maravilha com a doçura natural da beterraba e batata-doce. Tudo isto com um toque crocante das avelã tostada e estão todos os componentes reunidos para uma salada maravilha.

Até para a semana esperemos com mais calor.

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Ingredientes

(para 2)

  • 600gr de beterrabas de várias cores (se possível)
  • 500gr de batata-doce
  • 6 colheres de sopa cheias de lentilhas pretas cozidas
  • 1 mão cheia de avelãs tostada
  • Sal, pimenta preta, azeite

Para o molho:

  • 1 molho de coentros
  • 2 colheres de sopa de azeite
  • 1 colher de sopa de limão
  • 1 boa pitada de sal
  • ½ colher de chá de mostarda

Pré-aquece o forno a 200º. Descasca e corta as batatas-doces e beterrabas em pedaços pequenos. Tempera com sal, pimenta-preta e um fio de azeite. Coloca num tabuleiro de forno e leva a assar por aproximadamente 45 minutos.

Entretanto prepara o molho colocando as folhas dos coentros e os restantes ingredientes num almofariz e esmigalha tudo bem até estar homogéneo.

Junta os legumes assados e as lentilhas, rega com o molho, envolve bem e coloca por cima as avelãs grosseiramente cortadas.


Sweet-potato and beetroot roasted salad with coriander and mustard dressing

March what’s going on? You started wonderfully with beautiful days, sun and warm weather, all a promise of summer and now this?! I’m not ok with it. I wish I could be thinking about light and colorful salads, fresh meals outdoors and this week all I felt like was using my oven. Of course the fact that I’m loving the oven in the new kitchen may have something to do with that too but let’s just say it’s because it’s cold outside.

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Unfortunately today I’ll have to be brief since my life outsider the blog is still crazy busy but I missed the blog and sharing recipes so much that I just managed to get a few minutes do share the recipe for this warm, delicious and so easy to make salad. Basically all the hard work is done by the oven.

I got inspired by the classic potato salad but didn’t want to use potatoes (weird I know). I went for sweet potatoes and roasted colorful beets. I love those too roasted so joining them in a salad just seemed right. The root veggies are complemented by black lentils and a delicious dressing that you can use in all sorts of ways. The freshness of the coriander and the spicy mustard go along great with the sweetness of the sweet-potatoes and beets. Finishing it with the crunch of toasted hazelnuts and you are in for a treat.

See you next week hopefully with warmer days.

Ingredients

(for 2)

  • 600gr of diferente color beets
  • 500gr of sweet potatoes
  • 6 tbsp cooked black lentils
  • 1 handful of toasted hazelnuts
  • Salt, black pepper, olive oil

For the dressing

  • 1 bunch of fresh coriander
  • 2 tbsp of extra virgin olive oil
  • 1 tbsp of lemon juice
  • 1 pinch of salt
  • ½ tsp of mustard

Preheat the oven to 200ºC. Peel and cut the sweet-potatoes and beets into bite size pieces. Season with salt, black pepper and a drizzle of olive oil. Transfer to an oven tray and roast for about 45 minutes.

Meanwhile prepare the dressing. In a pestle and mortar pound the coriander leaves with all other ingredients until you have a green paste.

Once the veggies are roasted mix in the lentils, toss everything with the dressing and sprinkle thoroughly cupped hazelnuts on top

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6 thoughts on “Salada de batata-doce e beterraba assada com molho de coentros e mostarda/ Sweet-potato and beetroot roasted salad with coriander and mustard dressing

  1. Yes, it feels like it’s been a long time since I saw you post new recipes on your instagram. So makes sense ot hear that you’ve been busy.
    I love all the flavours, colours and textures going on here.
    Thanks for sharing and hope things are less hectic in the weeks to come 🙂

    Liked by 1 person

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