Xavier La Huerta, Gastronomy Ambassador de MadeinSpain.store, and ambassador de sucraline, suggests a recipe for a natural and healthy dessert ... and very easy to cook.

INGREDIENTS:

1 pc. Purple beet

12 pcs. Cherry Corinthia

10 gr. Bee pollen

1 pc. Buffalo mozzarella

5 ml Sweet vinegar seasoning La Tapia

2gr of Salt Flakes Naturvie

Beet cooking water:

50 gr. Sucralín granules

800 ml mineral water

For the Vinaigrette:

40 ml Beet cooking water with Sucralín

100ml Extra virgin olive oil EVOO

PREPARATION:

Cooking purple beets:

We dissolve the Sucralin granules with the water, preparing the cooking, not exceeding 90ºC, which will boil moderately. Then we add the perfectly peeled and clean beet. Until uniform cooking al dente Let cool in the same water.

EVOO vinaigrette:

Once the beet has cooled, we obtain the cooking juice to emulsify the vinaigrette, in a bowl adding the Sietemil EVOO Oil. We rectify it with salt and ground black pepper, and add a few drops of La Tapia Sweet Vinegar Seasoning

PLATE PREPARATION:

We chop the buffalo mozarella into large pieces

We cut the Cherry Corinthia in halves.

Laminate the beet into 4 mm slices, in a container and cover with the vinaigrette. We leave it for about 30 minutes to macerate. We drain the beets and proceed to place on the plate, together with the Corinthian Cherry and the buffalo mozarella.

Finally, we add the emulsion from the vinaigrette and dress the salad, finishing it with flake salt and bee pollen.