Insalata di barbabietole allo Yuzu

Insalata di barbabietole allo Yuzu

  • Dosi per 2-3 persone
Valutato da 5 persone
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Provate una ricetta rinfrescante e allo stesso tempo appagante, l'insalata di barbabietole allo yuzu. Composto da barbabietole e patate arrosto condite con una salsa allo yuzu, questo piatto è sia leggero che sostanzioso. Da servire come alternativa al solito contorno di patate e verdure.


• 200g beetroot
• 6 new potatoes
• cherry tomatoes
• 100g salad leaves
• vegetable oil
• yuzu dressing
 yuzu salt (optional)


  1. Pre-heat your oven to 180C. Chop your beetroot and potatoes into roughly even sizes, then add to a heatproof pan and drizzle with vegetable oil. If you fancy it, you can also sprinkle on a little bit of yuzu salt.

  2. Cook for around 20 minutes, before adding the tomatoes. Cook again for another 10-15 minutes. Poke the beetroot with a knife, if it’s tender and slices easily, you’re ready to go. Otherwise we suggest popping the potatoes and tomato onto a plate, while cooking the beetroot for a bit longer, so they don’t burn.

  3. While they’re still nice and warm, plate up all your vegetables including the salad leaves and drizzle with the yuzu dressing.