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A colorful feast on a plate
This salad is not typical and the one we are used to. But it is worth trying. So feel free to start cooking. You will definitely be surprised by the combination of the sweetness of beets, the citrus freshness of tangerines and the piquant tenderness of feta, but you will definitely not be disappointed.
Ingredients
- Beet - 250 g
- Mandarins - 250 g
- Rucola – 40 g
- Olive oil - 3 tablespoons
- Balsamic vinegar - 1 tablespoon
- Salt and pepper to taste
- Feta cheese - 50 g
Preparation
First of all, bake the beets: smear with oil, wrap in foil and leave in the oven for one and a half hours at a temperature of 180°C. After it has cooled, peel and cut into slices.
Next, peel the tangerines and divide them into slices. Make the dressing: Mix the olive oil, balsamic vinegar, salt and pepper, then combine all the ingredients in a bowl.
Now put the arugula on a plate, spread the beets and tangerines on top and sprinkle with crumbled feta.
The main star of the evening is baked beef
Ingredients
- Beef (fillet) — 1 kg
- Dijon mustard - 3 tablespoons
- Thyme and rosemary - 1 teaspoon each
- Vegetable oil - 2 tablespoons
- Salt and pepper - to your taste
Preparation
Dry the washed piece of meat, add salt, and then fry it on all sides in a pan with heated oil until a beautiful crust forms. Then sprinkle with herbs and spices, then brush generously with the mustard and oil mixture. Bake on a baking tray, having previously covered it with parchment, without covering it with anything, for 55 minutes on a medium level at t 180°C.
After baking, you can leave the beef covered with foil for 10 minutes so that the juices are evenly distributed. In this way, you will get soft, aromatic meat with a subtle herbal note, which almost melts in your mouth.
We hope that with these recipes we were able to help you in planning the holiday menu.
