Hamilton Beach 70930 Manual Del Usuario página 11

Recipes
(cont.)
Beets With Orange and Goat Cheese Salad
Ingredients:
2 pounds (907 g) fresh beets (about 6 medium), peeled
3 teaspoons salt, divided
(15 ml)
6 tablespoons fresh orange juice
(89 ml)
1/2 cup vegetable oil
(118 ml)
2 tablespoons rice vinegar
(30 ml)
2 tablespoons honey
(30 ml)
1 tablespoon fresh thyme leaves
(15 ml)
1 clove garlic
1/2 teaspoon (2.5 ml) coarse black pepper
Salad greens
2 medium oranges, sectioned
1/2 cup (118 ml) crumbled goat cheese
1/2 cup chopped walnuts, toasted
(118 ml)
Directions:
1. Using a Spiralizer, make ribbons of beets.
2. Fill a large saucepan two-thirds full of water and 2 teaspoons
(10 ml) salt. Over high heat, boil water. Add beets and cook
until tender, 1 to 2 minutes.
3. Chill in an ice bath. Drain and dry ribbons with paper towels.
4. To make dressing, in a single-serve blender, add orange juice,
oil, vinegar, honey, thyme leaves, garlic, 1 teaspoon (5 ml) salt
and coarse black pepper. Blend until slightly thickened.
5. On a salad plate, arrange fresh greens, beets and orange
segments. Top with goat cheese and toasted walnuts.
Serves: 8
Suggested Cone: Ribbon Blade
Apple Crumb Tart
Ingredients:
1 refrigerator pie crust, room temperature
1/2 cup all-purpose flour
(118 ml)
1/2 cup old-fashioned oats
(118 ml)
3 tablespoons
(44 ml)
2 tablespoons
(30 ml)
1 1/4 teaspoons
(6.3 ml)
1/4 cup cold butter, sliced
(59 ml)
5 small green apples, peeled and cored
Directions:
1. Heat oven to 425°F (218°C). Line a large cookie sheet with
parchment paper. Place the pie crust in the center of the cookie
sheet and unroll.
2. In a food processor bowl, combine flour, oats, brown sugar,
1 tablespoon (15 ml) sugar and 1 teaspoon (5 ml) cinnamon by
pulsing a few times to blend.
3. With the food processor running, add butter through the food
chute and blend until crumbs form. Set aside.
4. Using a Spiralizer, make ribbons of apples. Place apple ribbons
in center of pie crust, leaving 1 1/2 inches (3.8 cm) around the
edge.
5. In a small bowl, stir remaining 1 tablespoon (15 ml) sugar and
1/4 teaspoon (1.3 ml) cinnamon until blended. Sprinkle over
apples.
6. Fold 1 1/2-inch (3.8-cm) crust up around apple ribbons,
pinching while folding. Top apple ribbons with reserved crumb
mixture.
7. Bake until crust and crumb topping are browned, 25 to
30 minutes.
Serves: 8
packed light brown sugar
sugar, divided
ground cinnamon, divided
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