Name: Cecina with Beetroot and Almond Sauce (Cecina con remolacha)
Yield: Serves 4
Cuisine: Spanish
Ingredients: sea salt and black pepper; Almond and Sherry Vinegar Sauce; 500 g beetroot, preferably small, and their leaves if possible; 200 g cecina, sliced as thinly as possible; Sherry Vinegar Dressing

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

At Moro, we serve this as a starter when young beetroot come into season at the beginning of June. For a more colourful plate, you can use the golden and stripy varieties of beetroot as well as the normal purple.

Ingredients

500 g beetroot, preferably small, and their leaves if possible
200 g cecina, sliced as thinly as possible

Europe
Spain
Starter
Summer
Mediterranean
June
Spicy

Method

First prepare the beetroot. Separate the leaves by cutting 3 cm above the bulb and put aside. Wash the beetroot carefully to remove any dirt. Place in a saucepan of cold salted water and bring to a steady simmer. The time it takes for the beetroot to cook will depend on the size, but anything from

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Ingredients

Method

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