{"id":200900,"title":"\u010co\u010dkov\u00fd sal\u00e1t s \u0159epou","modified":"2026-10-31T18:17:29+01:00","plain":"Syt\u00fd sal\u00e1t z pe\u010den\u00e9 \u010derven\u00e9 \u0159epy a hn\u011bd\u00e9 \u010do\u010dky s balzamikov\u00fdm octem, s\u00fdrem s modrou pl\u00edsn\u00ed a vla\u0161sk\u00fdmi o\u0159echy.\n\n\n\nPe\u010den\u00e1 \u010derven\u00e1 \u0159epa dod\u00e1 pokrmu syt\u011b \u010dervenou barvu, hn\u011bd\u00e1 \u010do\u010dka z\u016fst\u00e1v\u00e1 p\u0159\u00edjemn\u011b pevn\u00e1 na skus a balzamikov\u00fd ocet obal\u00ed je\u0161t\u011b vla\u017enou zeleninu. S\u00fdr s modrou pl\u00edsn\u00ed p\u0159id\u00e1 v\u00fdraznou slanou chu\u0165, vla\u0161sk\u00e9 o\u0159echy k\u0159upavost a olivov\u00fd olej v\u0161e zjemn\u00ed. Na p\u0159\u00edpravu sal\u00e1tu jako hlavn\u00edho j\u00eddla pro dva po\u010d\u00edtejte celkem p\u0159ibli\u017en\u011b s 35 minutami, z toho 30 minut zabere pe\u010den\u00ed p\u0159i 200 \u00b0C. Jedna porce obsahuje 32 g \u010dist\u00fdch sacharid\u016f. Pat\u0159\u00ed mezi m\u00e9 keto pol\u00e9vky a sal\u00e1ty.\n\n\n\nCo je sal\u00e1t z \u010derven\u00e9 \u0159epy s \u010do\u010dkou?\n\n\n\nTento sal\u00e1t stoj\u00ed na jednoduch\u00e9m spojen\u00ed: sladk\u00e1 a \u0161\u0165avnat\u00e1 \u010derven\u00e1 \u0159epa se dopl\u0148uje s hn\u011bdou \u010do\u010dkou se zemit\u011bj\u0161\u00ed chut\u00ed. \u010co\u010dka dod\u00e1v\u00e1 sal\u00e1tu strukturu, ani\u017e by p\u016fsobil t\u011b\u017ece, a jej\u00ed jednotliv\u00e1 zrnka z\u016fst\u00e1vaj\u00ed odd\u011blen\u00e1, m\u011bkk\u00e1, ale st\u00e1le pevn\u00e1. Rozhoduj\u00edc\u00ed je pe\u010den\u00ed v troub\u011b: \u0159epa, mrkev s nat\u00ed a \u010derven\u00e1 cibule se spole\u010dn\u011b pe\u010dou ve sm\u011bsi extra panensk\u00e9ho olivov\u00e9ho oleje, balzamikov\u00e9ho octa a sladidla s javorov\u00fdm aroma, okraje zezl\u00e1tnou a \u0161\u0165\u00e1vy z\u00edskaj\u00ed v\u00fdrazn\u011bj\u0161\u00ed chu\u0165.\n\n\n\nJakmile zelenina trochu vychladne, sm\u00edch\u00e1 se s \u010do\u010dkou i se zbytkem marin\u00e1dy, aby nep\u0159i\u0161la nazmar ani trocha ochucen\u00ed. P\u0159i pod\u00e1v\u00e1n\u00ed dod\u00e1 s\u00fdr s modrou pl\u00edsn\u00ed typu roquefort kr\u00e9movost, slanost a plnou chu\u0165, vla\u0161sk\u00e9 o\u0159echy k\u0159upavost a listy \u010derven\u00e9 \u0159epy nebo mangoldu zelen\u00fd akcent. Sal\u00e1t se j\u00ed studen\u00fd, jeho v\u016fn\u011b a chut\u011b ale l\u00e9pe vyniknou, kdy\u017e se prom\u00edch\u00e1 je\u0161t\u011b m\u00edrn\u011b vla\u017en\u00fd.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Sle\u010fov\u00fd sal\u00e1t s \u010dervenou \u0159epou.\n\n\n\nZ\u00e1klad z \u010do\u010dky a ko\u0159enov\u00e9 zeleniny\n\n\n\nTento sal\u00e1t vych\u00e1z\u00ed z jednoduch\u00fdch surovin: celoro\u010dn\u011b dostupn\u00e9 lu\u0161t\u011bniny, sezonn\u00ed ko\u0159enov\u00e9 zeleniny a z\u00e1livky s balzamikov\u00fdm octem. Hn\u011bd\u00e1 \u010do\u010dka v sal\u00e1tu dob\u0159e dr\u017e\u00ed tvar, \u0159epa a mrkev mu dod\u00e1vaj\u00ed barvu, sladkost i p\u0159\u00edjemnou pevnost na skus a \u010derven\u00e1 cibule v\u0161e dopl\u0148uje. V\u00fdsledek je dostate\u010dn\u011b syt\u00fd, aby poslou\u017eil jako hlavn\u00ed j\u00eddlo.\n\n\n\nSlan\u00fd a kr\u00e9mov\u00fd s\u00fdr s modrou pl\u00edsn\u00ed sal\u00e1t t\u00e9m\u011b\u0159 s\u00e1m dochut\u00ed a vla\u0161sk\u00e9 o\u0159echy p\u0159idaj\u00ed k\u0159upav\u00fd kontrast. Sladidlo s javorov\u00fdm aroma zjem\u0148uje balzamikov\u00fd ocet, nejde v\u0161ak o b\u011b\u017en\u00fd javorov\u00fd sirup.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1klad tvo\u0159\u00ed hn\u011bd\u00e1 \u010do\u010dka: 100 g such\u00e9 \u010do\u010dky namo\u010dte na 4 hodiny a pot\u00e9 va\u0159te s 20 cl vody pod pokli\u010dkou na m\u00edrn\u00e9m ohni p\u0159ibli\u017en\u011b 30 minut. Hod\u00ed se i 400 g konzerva hn\u011bd\u00e9 \u010do\u010dky, kterou propl\u00e1chn\u011bte a d\u016fkladn\u011b sce\u010fte. \u010cerven\u00e1 \u0159epa, p\u0159ibli\u017en\u011b 90 g nakr\u00e1jen\u00fdch na m\u011bs\u00ed\u010dky, z\u00edsk\u00e1 pe\u010den\u00edm koncentrovan\u011bj\u0161\u00ed sladkou \u0161\u0165\u00e1vu a dod\u00e1 sal\u00e1tu sytou barvu.\n\n\n\nDal\u0161\u00ed recept k vyzkou\u0161en\u00ed: \u010co\u010dkov\u00fd sal\u00e1t.\n\n\n\nV podobn\u00e9m duchu: Sal\u00e1t ze \u0161ruchy.\n\n\n\nMrkev s nat\u00ed, 4 omyt\u00e9 mrkve nakr\u00e1jen\u00e9 na 3 nebo 4 kusy, si i po upe\u010den\u00ed zachov\u00e1 p\u0159\u00edjemnou konzistenci a \u010derven\u00e1 cibule, p\u0159ibli\u017en\u011b 75 g nakr\u00e1jen\u00fdch na m\u011bs\u00ed\u010dky, pe\u010den\u00edm zjemn\u00ed. Dv\u011b hrsti list\u016f \u010derven\u00e9 \u0159epy nebo mangoldu p\u0159idejte a\u017e na z\u00e1v\u011br, aby si zachovaly sv\u011b\u017eest.\n\n\n\nNa z\u00e1livku pou\u017eijte 2 l\u017e\u00edce extra panensk\u00e9ho olivov\u00e9ho oleje, kter\u00fd obal\u00ed zeleninu, 1 l\u017e\u00edci balzamikov\u00e9ho octa pro jemnou kyselost a 1 l\u017e\u00edci sladidla s javorov\u00fdm aroma, kter\u00e9 v\u0161e zjemn\u00ed. S\u00fdr s modrou pl\u00edsn\u00ed typu roquefort, 100 g rozdroben\u00fdch a\u017e na posledn\u00ed chv\u00edli, si zachov\u00e1 svou v\u00fdraznou chu\u0165 a 40 g vla\u0161sk\u00fdch o\u0159ech\u016f, tedy 2 mal\u00e9 hrsti, dod\u00e1 k\u0159upavost a d\u0159evit\u00e9 t\u00f3ny.\n\n\n\nVyv\u00e1\u017eenost, konzistence a pod\u00e1v\u00e1n\u00ed\n\n\n\nV\u0161e z\u00e1le\u017e\u00ed na konzistenci. \u010co\u010dka by m\u011bla z\u016fstat cel\u00e1 a nem\u011bla by b\u00fdt mou\u010dnat\u00e1. D\u016fkladn\u00e9 scezen\u00ed zabr\u00e1n\u00ed tomu, aby na\u0159edila z\u00e1livku. Zeleninu pe\u010dte 30 minut p\u0159i 200 \u00b0C v zap\u00e9kac\u00ed m\u00edse nebo na plechu vylo\u017een\u00e9m pe\u010dic\u00edm pap\u00edrem: v polovin\u011b pe\u010den\u00ed ji prom\u00edchejte a nechte mezi kousky dost m\u00edsta, aby okraje zezl\u00e1tly a zelenina se m\u00edsto pe\u010den\u00ed nedusila ve vlastn\u00ed \u0161\u0165\u00e1v\u011b.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Sal\u00e1t z \u010dekankov\u00fdch puk\u016f s jablky.\n\n\n\nSal\u00e1t prom\u00edchejte, a\u017e \u010do\u010dka a zelenina trochu vychladnou, a pot\u00e9 p\u0159idejte listy. S\u00fdr s modrou pl\u00edsn\u00ed u\u017e s\u00e1m pokrm osol\u00ed, proto p\u0159ed p\u0159id\u00e1n\u00edm soli ochutnejte. Rozdroben\u00fd s\u00fdr a o\u0159echy rozd\u011blte na sal\u00e1t a\u017e p\u0159i pod\u00e1v\u00e1n\u00ed, aby si zachovaly kontrastn\u00ed konzistenci. Uchov\u00e1vejte v chladu v t\u011bsn\u011b uzav\u0159en\u00e9 n\u00e1dob\u011b. Pokud sal\u00e1t p\u0159ipravujete p\u0159edem, nechte listy, s\u00fdr a o\u0159echy zvl\u00e1\u0161\u0165, proto\u017ee \u0159epa \u010dasem obarv\u00ed ostatn\u00ed suroviny. Suchou \u010do\u010dku najdete v odd\u011blen\u00ed lu\u0161t\u011bnin, s\u00fdr s modrou pl\u00edsn\u00ed mezi s\u00fdry, \u0159epu s listy sp\u00ed\u0161e na trhu a sladidlo s javorov\u00fdm aroma ve specializovan\u00e9m odd\u011blen\u00ed nebo na internetu.\n\n\n\nProhl\u00e9dn\u011bte si v\u0161echny m\u00e9 keto recepty.\n\n\n\n\n\n\tSal\u00e1t z \u010derven\u00e9 \u0159epy s \u010do\u010dkou\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g hn\u011bd\u00e9 \u010do\u010dky (such\u00e9 + voda na nam\u00e1\u010den\u00ed)200 ml vody (na uva\u0159en\u00ed \u010do\u010dky)100 g s\u00fdra s modrou pl\u00edsn\u00ed (nap\u0159\u00edklad Roquefort)90 g \u010derven\u00e9 \u0159epy (= 1 velk\u00e1 nebo 2 mal\u00e9)4 mrkve s nat\u00ed75 g \u010derven\u00e9 cibule (= 1 velk\u00e1 nebo 2 mal\u00e9)2 hrsti mangoldu (nebo list\u016f \u010derven\u00e9 \u0159epy)2 l\u017e\u00edce olivov\u00e9ho oleje (extra panensk\u00e9ho)1 l\u017e\u00edce balzamikov\u00e9ho octa1 l\u017e\u00edce sladidla s javorov\u00fdm sirupem40 g vla\u0161sk\u00fdch o\u0159ech\u016f (= 2 mal\u00e9 hrsti)\u010co\u010dka z konzervy1 konzerva hn\u011bd\u00e9 \u010do\u010dky (o hmotnosti 400 gram\u016f)\t\n\t\n\t\tP\u0159edeh\u0159ejte troubu na 200 stup\u0148\u016f.\u010co\u010dku namo\u010dte 4 hodiny p\u0159edem do velk\u00e9ho mno\u017estv\u00ed vody. Vodu slijte a \u010do\u010dku propl\u00e1chn\u011bte.Va\u0159te ji v hrnci pod pokli\u010dkou ve 200 ml vody. Nechte p\u016fl hodiny zvolna probubl\u00e1vat. Pot\u00e9 slijte nebo nechte okapat v mal\u00e9m cedn\u00edku.\u010co\u010dku z konzervy sta\u010d\u00ed jen kr\u00e1tce propl\u00e1chnout.\u0158epu nakr\u00e1jejte na m\u011bs\u00ed\u010dky, velkou \u0159epu p\u0159ibli\u017en\u011b na 8 d\u00edlk\u016f. Stejn\u011b nakr\u00e1jejte i oloupanou cibuli. Mrkve s nat\u00ed omyjte a nakr\u00e1jejte na 3 nebo 4 kusy.V sal\u00e1tov\u00e9 m\u00edse sm\u00edchejte olivov\u00fd olej, balzamikov\u00fd ocet a javorov\u00fd sirup. P\u0159idejte nakr\u00e1jenou zeleninu a prom\u00edchejte. Pot\u00e9 ji p\u0159endejte do zap\u00e9kac\u00ed m\u00edsy a pe\u010dte p\u016fl hodiny. V polovin\u011b pe\u010den\u00ed prom\u00edchejte.Zeleninu (a fazole) nechte trochu vychladnout.V\u0161e prom\u00edchejte v sal\u00e1tov\u00e9 m\u00edse, ve kter\u00e9 zbylo trochu marin\u00e1dy. Je\u0161t\u011b zak\u00e1pn\u011bte extra panensk\u00fdm olivov\u00fdm olejem.Nakr\u00e1jejte listy \u010derven\u00e9 \u0159epy a p\u0159idejte je k fazol\u00edm.Rozd\u011blte na tal\u00ed\u0159e. Navrch rozdrobte s\u00fdr a vla\u0161sk\u00e9 o\u0159echy.\t\n\t\n\t\tM\u016f\u017eete si sami uva\u0159it suchou \u010do\u010dku nebo pou\u017e\u00edt \u010do\u010dku z konzervy \u010di ze sklenice. \u010co\u010dka se hod\u00ed do n\u00edzkosacharidov\u00e9ho j\u00eddeln\u00ed\u010dku, ale obsahuje st\u0159edn\u00ed mno\u017estv\u00ed sacharid\u016f a v p\u0159\u00edsn\u00e9m slova smyslu nen\u00ed n\u00edzkosacharidov\u00e1.\nVybaven\u00ed: trouba p\u0159edeh\u0159\u00e1t\u00e1 na 200 stup\u0148\u016f, zap\u00e9kac\u00ed m\u00edsa (nebo plech s pe\u010dic\u00edm pap\u00edrem), sal\u00e1tov\u00e1 m\u00edsa, mal\u00fd cedn\u00edk (nebo cedn\u00edk (voliteln\u011b)), mal\u00fd hrnec (pokud si \u010do\u010dku va\u0159\u00edte sami).\n\t\n\t\n\t\tSaladeFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200900","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200900"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200900\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/184909"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}