{"id":188654,"title":"Salat\u0103 de sfecl\u0103 cu linte","modified":"2026-10-06T16:07:05+02:00","plain":"O salat\u0103 s\u0103\u021bioas\u0103 cu sfecl\u0103 coapt\u0103 \u0219i linte brun\u0103, o\u021bet balsamic, br\u00e2nz\u0103 cu mucegai albastru \u0219i nuci.\n\n\n\nOdat\u0103 coapt\u0103, sfecla d\u0103 preparatului o culoare ro\u0219ie intens\u0103, lintea brun\u0103 \u00ee\u0219i p\u0103streaz\u0103 fermitatea, iar o\u021betul balsamic \u00eenv\u0103luie legumele \u00eenc\u0103 u\u0219or calde. Br\u00e2nza cu mucegai albastru aduce o not\u0103 s\u0103rat\u0103 pronun\u021bat\u0103, nucile ofer\u0103 textur\u0103 crocant\u0103, iar uleiul de m\u0103sline armonizeaz\u0103 totul. Calcula\u021bi aproximativ 35 de minute \u00een total, dintre care 30 de minute la cuptor, la 200 \u00b0C, pentru o salat\u0103 s\u0103\u021bioas\u0103 pentru dou\u0103 persoane, cu 32 g de carbohidra\u021bi ne\u021bi per por\u021bie. De inclus al\u0103turi de supele \u0219i salatele mele keto.\n\n\n\nCe este salata de sfecl\u0103 cu linte?\n\n\n\nAceast\u0103 salat\u0103 se bazeaz\u0103 pe o combina\u021bie simpl\u0103: sfecla ro\u0219ie, dulce \u0219i suculent\u0103, se \u00eembin\u0103 cu lintea brun\u0103, cu note mai p\u0103m\u00e2ntii. Lintea ofer\u0103 consisten\u021b\u0103 f\u0103r\u0103 s\u0103 \u00eengreuneze preparatul, cu boabe bine separate, fragede, dar \u00eenc\u0103 ferme. Coacerea la cuptor face diferen\u021ba: sfecla, morcovii cu frunze \u0219i ceapa ro\u0219ie se coc \u00eempreun\u0103 \u00eentr-un amestec de ulei de m\u0103sline extravirgin, o\u021bet balsamic \u0219i \u00eendulcitor cu arom\u0103 de ar\u021bar, marginile se rumenesc, iar sucurile se concentreaz\u0103.\n\n\n\nDup\u0103 ce legumele s-au r\u0103corit pu\u021bin, se amestec\u0103 cu lintea \u0219i cu pu\u021bina marinad\u0103 r\u0103mas\u0103, pentru a p\u0103stra toate aromele. La servire, br\u00e2nza cu mucegai albastru de tip Roquefort aduce cremozitate, gust s\u0103rat \u0219i profunzime, nucile ofer\u0103 textur\u0103 crocant\u0103, iar frunzele de sfecl\u0103 sau de mangold, o not\u0103 verde. Salata se m\u0103n\u00e2nc\u0103 rece, \u00eens\u0103 aromele sale se eviden\u021biaz\u0103 mai bine dac\u0103 este asamblat\u0103 c\u00e2t ingredientele sunt \u00eenc\u0103 pu\u021bin c\u0103ldu\u021be.\n\n\n\nDe \u00eencercat \u0219i: Salat\u0103 de hering cu sfecl\u0103 ro\u0219ie.\n\n\n\nO baz\u0103 de linte \u0219i r\u0103d\u0103cinoase\n\n\n\nAceast\u0103 salat\u0103 porne\u0219te de la ingrediente simple: o leguminoas\u0103 disponibil\u0103 tot anul, legume r\u0103d\u0103cinoase de sezon \u0219i un dressing cu o\u021bet balsamic. Lintea brun\u0103 \u00ee\u0219i p\u0103streaz\u0103 bine forma \u00een salat\u0103, sfecla \u0219i morcovii aduc culoare, dulcea\u021b\u0103 \u0219i consisten\u021b\u0103, iar ceapa ro\u0219ie completeaz\u0103 preparatul, suficient de hr\u0103nitor pentru a constitui o mas\u0103.\n\n\n\nBr\u00e2nza cu mucegai albastru, s\u0103rat\u0103 \u0219i cremoas\u0103, aproape c\u0103 asezoneaz\u0103 singur\u0103 preparatul, iar nucile aduc un contrast crocant. \u00cendulcitorul cu arom\u0103 de ar\u021bar domole\u0219te o\u021betul balsamic, f\u0103r\u0103 a fi confundat cu siropul de ar\u021bar obi\u0219nuit.\n\n\n\nIngredientele principale\n\n\n\nLintea brun\u0103 formeaz\u0103 baza: 100 g de linte uscat\u0103, \u00eenmuiat\u0103 4 ore, apoi fiart\u0103 cu 20 cl de ap\u0103, sub capac \u0219i la foc mic, aproximativ 30 de minute. Se poate folosi \u0219i o conserv\u0103 de 400 g de linte brun\u0103, cl\u0103tit\u0103 \u0219i bine scurs\u0103. Sfecla ro\u0219ie, aproximativ 90 g t\u0103iat\u0103 \u00een sferturi, se coace pentru a-\u0219i concentra sucurile dulci \u0219i d\u0103 culoarea intens\u0103.\n\n\n\n\u00cen aceea\u0219i not\u0103: Salat\u0103 de iarb\u0103 gras\u0103.\n\n\n\nMorcovii cu frunze, 4 morcovi sp\u0103la\u021bi \u0219i t\u0103ia\u021bi \u00een 3 sau 4 buc\u0103\u021bi, p\u0103streaz\u0103 o textur\u0103 pl\u0103cut\u0103 dup\u0103 coacere, iar ceapa ro\u0219ie, aproximativ 75 g t\u0103iat\u0103 \u00een sferturi, devine mai dulce la g\u0103tire. Dou\u0103 m\u00e2ini de frunze de sfecl\u0103 sau de mangold se adaug\u0103 la finalul asambl\u0103rii, pentru a le p\u0103stra prospe\u021bimea.\n\n\n\nPentru dressing, 2 linguri de ulei de m\u0103sline extravirgin \u00eenv\u0103luie legumele, 1 lingur\u0103 de o\u021bet balsamic aduce o aciditate bl\u00e2nd\u0103, iar 1 lingur\u0103 de \u00eendulcitor cu arom\u0103 de ar\u021bar \u00eendulce\u0219te amestecul. Br\u00e2nza cu mucegai albastru de tip Roquefort, 100 g f\u0103r\u00e2mi\u021bat\u0103 \u00een ultimul moment, \u00ee\u0219i p\u0103streaz\u0103 caracterul, iar 40 g de nuci, adic\u0103 2 m\u00e2ini mici, aduc textur\u0103 crocant\u0103 \u0219i note lemnoase.\n\n\n\nEchilibru, texturi \u0219i servire\n\n\n\nTotul depinde de texturi. Boabele de linte trebuie s\u0103 r\u0103m\u00e2n\u0103 \u00eentregi, f\u0103r\u0103 s\u0103 devin\u0103 f\u0103inoase, iar scurgerea atent\u0103 \u00eempiedic\u0103 diluarea dressingului. Legumele se coc 30 de minute la 200 \u00b0C \u00eentr-un vas sau pe o tav\u0103 acoperit\u0103 cu h\u00e2rtie de copt: amesteca\u021bi la jum\u0103tatea timpului de coacere \u0219i l\u0103sa\u021bi suficient spa\u021biu pentru ca marginile s\u0103 se rumeneasc\u0103, \u00een loc ca legumele s\u0103 se g\u0103teasc\u0103 la abur \u00een propriul suc.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i spirit: Salat\u0103 de andive cu mere.\n\n\n\nSalata se asambleaz\u0103 dup\u0103 ce lintea \u0219i legumele s-au r\u0103corit pu\u021bin, iar frunzele se adaug\u0103 apoi. Deoarece br\u00e2nza cu mucegai albastru s\u0103reaz\u0103 deja preparatul, gusta\u021bi \u00eenainte de a ad\u0103uga sare \u0219i pres\u0103ra\u021bi br\u00e2nza f\u0103r\u00e2mi\u021bat\u0103 \u0219i nucile la servire, pentru a p\u0103stra contrastele. P\u0103stra\u021bi la frigider \u00eentr-un recipient etan\u0219, iar dac\u0103 preg\u0103ti\u021bi salata \u00een avans, \u021bine\u021bi separat frunzele, br\u00e2nza \u0219i nucile, deoarece sfecla coloreaz\u0103 celelalte ingrediente \u00een timp. Lintea uscat\u0103 se g\u0103se\u0219te la raionul de leguminoase uscate, br\u00e2nza cu mucegai albastru la raionul de br\u00e2nzeturi, sfecla cu frunze mai degrab\u0103 la pia\u021b\u0103, iar \u00eendulcitorul cu arom\u0103 de ar\u021bar la raioanele specializate sau online.\n\n\n\nDescoperi\u021bi toate re\u021betele mele keto.\n\n\n\n\n\n\tSalat\u0103 de sfecl\u0103 cu linte\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g de linte brun\u0103 (uscat\u0103 + ap\u0103 pentru \u00eenmuiere)200 ml de ap\u0103 (pentru fierberea lintei)100 g de br\u00e2nz\u0103 cu mucegai albastru (precum Roquefort)90 g de sfecl\u0103 ro\u0219ie (= 1 mare sau 2 mici)4 morcovi cu frunze75 g de ceap\u0103 ro\u0219ie (= 1 mare sau 2 mici)2 m\u00e2ini de mangold (sau de frunze de sfecl\u0103 ro\u0219ie)2 linguri de ulei de m\u0103sline extravirgin1 lingur\u0103 de o\u021bet balsamic1 lingur\u0103 de \u00eendulcitor cu sirop de ar\u021bar40 g de nuci (= 2 m\u00e2ini mici)Linte la conserv\u01031 conserv\u0103 de linte brun\u0103 (de 400 de grame)\t\n\t\n\t\tPre\u00eenc\u0103lzi\u021bi cuptorul la 200 de grade.Pune\u021bi lintea la \u00eenmuiat cu 4 ore \u00eenainte, \u00een ap\u0103 din abunden\u021b\u0103. Arunca\u021bi aceast\u0103 ap\u0103 \u0219i cl\u0103ti\u021bi lintea.Fierbe\u021bi-o \u00een 200 ml de ap\u0103, cu capacul pus pe crati\u021b\u0103. L\u0103sa\u021bi s\u0103 fiarb\u0103 la foc mic timp de o jum\u0103tate de or\u0103. Apoi scurge\u021bi sau l\u0103sa\u021bi la scurs \u00eentr-o strecur\u0103toare mic\u0103.Dac\u0103 folosi\u021bi linte la conserv\u0103, este suficient s\u0103 o cl\u0103ti\u021bi rapid.T\u0103ia\u021bi sfecla \u00een felii groase, aproximativ 8 pentru o sfecl\u0103 mare. Proceda\u021bi la fel cu ceapa (cur\u0103\u021bat\u0103). Sp\u0103la\u021bi morcovii cu frunze \u0219i t\u0103ia\u021bi-i \u00een 3 sau 4 buc\u0103\u021bi.Amesteca\u021bi \u00eentr-un bol pentru salat\u0103 uleiul de m\u0103sline, o\u021betul balsamic \u0219i siropul de ar\u021bar. Ad\u0103uga\u021bi legumele t\u0103iate \u0219i amesteca\u021bi. Pune\u021bi-le apoi \u00een vasul pentru cuptor \u0219i coace\u021bi-le timp de o jum\u0103tate de or\u0103. Amesteca\u021bi la jum\u0103tatea timpului de coacere.L\u0103sa\u021bi legumele (\u0219i fasolea) s\u0103 se r\u0103ceasc\u0103 pu\u021bin.Amesteca\u021bi totul \u00een bolul pentru salat\u0103 \u00een care a mai r\u0103mas pu\u021bin\u0103 marinad\u0103. Mai ad\u0103uga\u021bi un strop de ulei de m\u0103sline extravirgin.T\u0103ia\u021bi frunzele de sfecl\u0103 \u0219i ad\u0103uga\u021bi-le peste fasole.\u00cemp\u0103r\u021bi\u021bi \u00een farfurii. Pres\u0103ra\u021bi deasupra br\u00e2nza sf\u0103r\u00e2mat\u0103 \u0219i nucile m\u0103run\u021bite.\t\n\t\n\t\tPute\u021bi fierbe acas\u0103 linte uscat\u0103 sau pute\u021bi folosi linte la conserv\u0103 ori la borcan. Lintea se \u00eencadreaz\u0103 \u00eentr-o alimenta\u021bie cu pu\u021bini carbohidra\u021bi, dar are un con\u021binut moderat de carbohidra\u021bi, nu unul strict sc\u0103zut.\nUstensile: cuptor la 200 de grade, vas pentru cuptor (sau tav\u0103 cu h\u00e2rtie de copt), bol pentru salat\u0103, strecur\u0103toare mic\u0103 (sau strecur\u0103toare (op\u021bional)), crati\u021b\u0103 mic\u0103 (pentru a fierbe lintea acas\u0103).\n\t\n\t\n\t\tSaladeFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/188654","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=188654"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/188654\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/184909"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=188654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=188654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=188654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}