Siete in cerca di insalate particolari? Prova questa versione multicolore, fresca ed estiva

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Oggi difficilmente se pensiamo ad un insalata ci immaginiamo due foglioline di lattuga condita con olio e sale.

ricetta insalatona
(Canva photo)

Oggi “l’insalatone“hanno preso piede e sono diventate sempre più di moda, sono più ricche, infatti non vanno più servite nel classico piatto ma nelle ciotole, proprio per metterci tanti ingredienti, perché se prima l’insalata veniva considerata un contorno, oggi diventa anche piatto unico. le insalate estive sono fresche e veloci da preparare, ideali da realizzare in poco tempo, ottimo anche da portare per la pausa pranzo o per una giornata al mare, basta metterla nei contenitori adatti e capienti.

Come fare, ingredienti, trucchi e consigli per preparare l’insalata estiva multicolore

Le varietà sono veramente tante; dagli ingredienti di mare come il tonno, il salmone, lo sgombro e molti altri; altrimenti le vegetariane che sono ricche di verdure e formaggio proprio come quella che andremo a preparare oggi. Useremo ingredienti sani come la famosa barbabietola rossa ricca di nutrienti come folati e vitamina C. Useremo un formaggio stagionato greco fatto con latte di capra, la feta greca, che oggi è molto è usata per fare tantissime ricette, infine il prezzemolo ricco di molte vitamine come calcio, potassio, magnesio e ferro, e infine useremo l’aceto di melograno che renderà il condimento ancora più buono e saporito.

Presentazione

  • Preparazione: 15 minuti
  • Cottura: niente cottura
  • Difficoltà: bassa
  • Porzioni: 2 persone

Ingredienti

  • 2 barbabietole rosse precotte
  • 200 gr di feta greca
  • 1 mazzetto di prezzemolo fresco
  • q.b olio evo
  • q.b basilico fresco
  • q.b semi di sesamo
  • q.b aceto di melograno
  • q.b sale
  • q.b succo di limone

Preparazione 

Pulite la barbabietola precotta, toglietela dall’involucro e tamponatela con della carta assorbente tagliatela ciascuna di essi in quattro parti, e ritagliatela per creare dei tocchetti. Se volete fare una versione a carpaccio basta tagliare a fettine sottili la barbabietola come se fosse una bresaola.Prendete una ciotola capiente e mettete la barbabietola tagliata a cubetti, la feta greca sminuzzata, il prezzemolo e il basilico tritato, aggiungete dei semi di sesamo. Ora preparate il condimento, prendete un piccolo recipiente, aggiungete l’olio evo, il sale, l‘aceto di melograno e il succo di limone, mescolate velocemente con una forchetta, dovrete ottenere un emulsione densa e omogenea, quando sarà pronta versatela sull’insalata, girate delicatamente, potete accompagnare questo piatto unico con delle fette di Wasa o dei crostini integrali.

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