Diced beet salad
Add 5g of salt (not included in the ingredients list) and the well-washed beets to a pot of water and bring to a boil. Boil for about 3 hours, or until a bamboo skewer can easily pierce them, then let cool.
(Note: The photo shows 3 beets, but you will actually use 50g.)
Cut the beets into small cubes. Cut the scallops into pieces the same size as the beets, and finely chop the onion
Cut the avocado in half lengthwise, scoop out the inside with a spoon, and cut into cubes (make sure to leave a little of the flesh)
Place the chopped beets, scallops, onion, shrimp, and avocado in a bowl, add the seasoning ingredients, and mix well
Place a few leaves of arugula in the avocado bowl, add plenty of [4] on top, and top with chives and pink sprouts to complete
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- beets
- 50g
-
- scallops
- 2 pieces
-
- Onion
- 1/4 piece
-
- avocado
- 1 piece
-
- small shrimp
- 6 tails
-
[seasoning]
-
olive oil
!
- 2 tablespoons
-
olive oil
-
- salt
- small amount
-
- pepper
- small amount
-
- lemon juice
- 1 teaspoon
-
- balsamic vinegar
- 1 teaspoon
-
- white wine vinegar
- 1/2 teaspoon
-
- Chopped Italian parsley
- 1 tablespoon
-
- mayonnaise
- 1/2 tablespoon
-
- For arugula finishing
- small amount
-
- Chives for garnish, finely chopped.
- small amount
-
- Pink sprouts for finishing
- small amount
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