Como preparar Carne Molida con Ensalada de Remolacha
Recipe Information
Carne Molida con Ensalada de Remolacha
Cultural Context
Carne Molida con Ensalada de Remolacha is a traditional Venezuelan dish that highlights the country's love for hearty meals and vibrant salads. The combination of spiced ground beef and a refreshing beet salad reflects the balance of flavors found in Venezuelan cuisine. This dish is often enjoyed at home and is a staple in many households, showcasing the use of local ingredients. Today, variations can be found across Latin America, adapting to regional tastes and ingredient availability.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil has a higher smoke point and is healthier.
ground beef
🥗Healthier: ground turkey
💰Cheaper: ground pork
Ground turkey is leaner, while ground pork is often cheaper.
beets
🥗Healthier: sweet potatoes
💰Cheaper: carrots
Sweet potatoes provide similar sweetness and texture.
cilantro
🥗Healthier: parsley
💰Cheaper: green onions
Parsley offers a fresh flavor, while green onions are often less expensive.
Cut the ends off the beets and place them in a pressure cooker for 15 to 20 minutes to soften them.
While the beets are cooking, grate 1/4 cup of carrots and prepare other ingredients.
Add 1/2 chopped onion to the salad mixture.
After 20 minutes, release the pressure from the cooker and check if the beets are tender by inserting a knife.
Shock the beets in ice water to cool them quickly, then peel them with your hands.
Cut the beets into cubes, similar to how you would chop an onion, but make larger cuts for the salad.
Place the cubed beets in a bowl, add the grated carrots, chopped onion, a pinch of salt and pepper, juice from 1 or 2 limes, and Greek yogurt to taste.
Mix the salad and add chopped parsley for freshness, then set aside.
In a skillet, heat oil and sauté 3 minced garlic cloves until fragrant, but not burnt.
Add 1/2 chopped onion, 1/4 carrot, 1 stalk of celery, and 1/2 bell pepper to the skillet and cook until softened.
Season the mixture with salt, black pepper, cumin, and paprika, then cook until well combined.
Add 800g of ground beef to the skillet, seasoning it with salt and black pepper, and a cooking sauce.
Stir the beef to incorporate the flavors from the sautéed vegetables and cook until browned and fragrant.
Once the beef is cooked, add 2 blended tomatoes with a little water and 1 tablespoon of tomato paste, stirring well.
Cook until the beef absorbs the tomato and the mixture is thick but creamy, then finish with chopped parsley.
Cooking Techniques
Equipment Needed
Spice Level:
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