Ensalada de remolacha con cebolla

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Ensalada de remolacha con cebolla. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Ensalada de remolacha con cebolla, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ensalada de remolacha con cebolla delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ensalada de remolacha con cebolla is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ensalada de remolacha con cebolla estimated approx 30 minutos.

To begin with this recipe, we have to prepare a few components. You can cook Ensalada de remolacha con cebolla using 6 ingredients and 4 steps. Here is how you cook that.

Es una ensalada buena para acompañar cualquier comida.

Ingredients and spices that need to be Take to make Ensalada de remolacha con cebolla:

1. 6 remolachas
2. 1/2 cebolla
3. 8 cdas azúcar
4. 2 cdas vinagre
5. 4 cdas aceite
6. sal

Steps to make to make Ensalada de remolacha con cebolla

1. Lava bien las remolachas y no les quites las puntas. Pon a hervir agua en una cazuela que tenga tapa y agrega 6 cucharadas de azúcar.
2. Cuando esté hirviendo echa con cuidado las remolachas y tapa la cazuela. Como pueden ser más o menos duras, cada cierto tiempo comprueba con una aguja de cocina, cuando ya estén sácalas del agua, deja que se enfrien y pélalas.
3. Pícalas en ruedas de 1/2cm y ponlas en un pozuelo de cristal que tenga tapa. Espolvorea el resto del azúcar y una pizca de sal, agrega el vinagre y el aceite.
4. Corta la cebolla en aros y ponlos sobre las remolachas. Tapa el pozuelo. Déjala reposar por 1/2 hora y ponla en el refrigerador (nevera). Cuando vayas a sacarlas del pozuelo usa cubiertos plásticos.

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