Mushroom and Beetroot Salad Recipe

ByFoodsDiary Staff

Following the initial instructions of the famous Spanish chef, our friends at Covina con Luz Verde have decided to vary the recipe, adding some modifications that make this mushroom and beetroot salad an exquisite and perfect preparation for the arrival of spring.

In addition, you will learn how to make the famous fried eggs, a kind of vegan boiled eggs made with chickpea flour, very popular in Cadiz gastronomy.

Follow all the instructions carefully and enjoy this delicious vegan salad with freshness and a great flavor that will surprise you.

Ingredients to make Mushroom and Beetroot Salad:

  • 8 units of sliced ​​mushrooms
  • 1 jet of olive oil
  • 1 unit of cooked beetroot
  • 1 pinch of salt
  • 1 handful of fresh turnip tops
  • fry eggs
  • 1 cup of water (240 milliliters)
  • ½ cup of chickpea flour
  • Dressing
  • 1 jet of olive oil
  • 3 tablespoons of Kakos (fried corn for appetizer)
  • ½ unit of Lemon (juice)
  • Mounting
  • 1 pinch of Kala Nampak Salt
  • 9 lettuce leaves

How to make Mushroom and Beetroot Salad:

The first step, as always, will be to gather all the ingredients. Keep in mind that turnip tops can be replaced with any other fresh herb. Kala Nampak salt is also known as Himalayan black salt and is a dark brown salt that imparts a cooked egg-like flavor to foods.

With everything already on the work table, start by frying half of the mushrooms in olive oil until they begin to brown. Then he adds the rest and stirs over high heat until they start to soften. Season the sautéed mushrooms with a little salt and the finely chopped turnip greens.

To make the friar eggs, mix the flour with the water and stir until there is no lump. Cook this in a saucepan, stirring constantly, until the dough begins to peel off the walls. The process will take approximately 5 minutes. Place the dough on a flat plate, spread it out and let it cool.

Tip: It is very important that you do not add any salt or other condiments to this preparation.

Next, it is time to prepare the dressing for the mushroom and beetroot salad. To do this, crush the kilos until they are completely powdered and mix with the lemon juice and a little oil. You can use a mortar to prepare this sauce.

Finally, cut the cooked beet into medium squares and to assemble the salad, place a bed of lettuce on each plate and a generous portion of mushrooms and beet on top.

Shred the chickpea dough with your hands and spread these pieces over the salad, finish with the dressing and a little Kala Nampak salt.

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