Usuba
Festive Fruit and Beet Salad
Bright fruit salad with vegetables, nuts and spicy cream-based dressing. A combination of fresh fruits, crispy greens and piquant chili flavor creates a festive dish with Mexican notes.
- Total
- 15 min
- Standard serving
- 565 g
Ingredients
Total 14- Chopped cilantro (coriander)
0.75 g≈ 3/4 tsp - Canned pineapple
0.25 pcs - Oranges
75 g≈ 1/2 pcs - Bananas
60 g≈ 1/2 pcs - Apple
45.5 g≈ 1/4 pcs - Lettuce
62.5 g≈ 3 slice - Watercress
50 g≈ 2/3 cup - Beet
187.5 g≈ 3/4 pcs - Cream20%
25 ml≈ 1.5 tbsp - Rice vinegar
12.5 ml≈ 2.5 tsp - Chili pepper
5 g≈ 2.5 tsp - Lime
21 g≈ 1/2 pcs - Peanut
12.5 g≈ 4 tsp - Pomegranates
7.5 g≈ 2.5 tsp
Instructions
- 1
Step 1
Boil the beets in boiling water until tender. Drain the water and cool under cold water. Peel and cut into small pieces.
- 2
Step 2
Peel the pineapple, cut it lengthwise into 4 parts and remove the core. Slice into pieces.
- 3
Step 3
Peel the oranges and carefully cut out the segments, removing the white membrane.
- 4
Step 4
Core the apple and cut it into small pieces.
- 5
Step 5
Peel the bananas and cut them into small pieces.
- 6
Step 6
In a bowl, mix oranges, apple and bananas.
- 7
Step 7
Arrange lettuce leaves and watercress in a serving bowl. Place fruits on top, draining the juice, then add beets and pineapple.
- 8
Step 8
In a separate bowl, mix cream, rice vinegar, finely chopped chili pepper, coriander, and lime juice.
- 9
Step 9
Heat a skillet over medium heat, add peanuts and fry for 1–2 minutes until golden brown.
- 10
Step 10
Sprinkle the salad with roasted peanuts and pomegranate seeds. Drizzle with dressing before serving.
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