Salada de Cenoura e Beterraba Crua com Molho Vinaigrette
This Brazilian salad is popular with vegetarians and non-vegetarians, and is easy to make. It is crunchy and juicy, with a hint of sweetness and earthy flavors that will leave your guests very impressed. Make it to accompany your “churrasco” — a Brazilian way to grill meats.
Some versions of this salad will have shredded apples, shredded fried yuccas or shredded fried potatoes, mayo instead of vinaigrette.
My family loves it with the citrus vinaigrette, especially at summer time because it is so refreshing.
- 4 medium carrots
- 1 yellow beet
- 1 red beet
- 2 heads of romaine hearts lettuce
- Bunch of chives cut in pieces of about 1 inch in length
- 1/3 cup lemon or lime juice
- 1/3 cup fresh orange juice
- 2 table spoons white balsamic or champagne vinegar
- 1/2 cup olive oil
- 1 tea spoon sea salt
- Zest from the lemon or lime
- 2 table spoons agave nectar
- Fresh grinded black pepper
- 1/2 teas spoon red pepper flakes
- 2 table spoons fresh basil finely chopped
- Wash and shred lettuce and place on a big serving bowl or platter.
- Peel carrots and beets and shred them in a food processor. Shed carrots first, then the yellow beet and lastly the red beet.
- Mix carrots and yellow beets and place half of it on top of lettuce. Then place most shredded beets on top. Mix the rest os carrots and all beets gently and arrange on top. Set aside.
- Mix lemon or lime zests with the sea salt using your fingers to infuse the salt.
- Squeeze juices in a bowl, add vinegar, olive oil, agave nectar, ground pepper, red pepper flakes and the infused sea salt. Wisk well to combine the oil and vinegar.
- Add finely chopped basil and pour gently over the salad. Garnish with chives.
- You can also dress the salad individually.
Bolo de Fubá com Goiabada
Minas Gerais is a Brazilian State known for delicious homemade guava marmalades and jams. It is also known for corn cakes, so adding the two together just makes sense.
Brazilian corn cakes are usually sweet and there are endless recipes with all sorts of variations and additions. They can be made with coconut milk, orange juice, caramel, guava, other marmalades and even cheese.
Here is a recipe for a family favorite made with guava marmalade — which can be found in many Asian markets at the Latin American, Hawaiian and the Philippines sections. It is also very easy to find online.
Corn Cake with Guava is a wonderful treat with a cup of coffee or tea anytime of the day.
- 1 cup of sugar
- 1 cup milk
- 1/2 cup vegetable oil
- 1 egg
- 1 cup very fine corn meal (not coarse)
- 1 cup flour
- 1 table spoon corn starch
- 1 table spoon fennel seeds
- 1 table spoon baking powder
- approximately 12 pieces of guava marmalade about 1 inch sizes
- 1/2 cup guava jelly or jam
- 1 table spoon unsalted butter
- Heat oven to 350F. Line medium-size rectangular cake pan with parchment paper, leaving a small edge on the sides to pull the cake when ready and grease it. Set aside.
- Beat sugar, oil, egg and milk in a food processor or blender.
- Mix corn meal, flour, corn starch in a large bowl. Add liquid mixture and gently mix with a whisker until well blended. Add baking powder, fennel seeds and fold in well.
- Pour batter in cake pan spreading evenly. place the guava pieces inside batter and bake for 35 to 40 minutes.
- While cake is baking, place guava jam or jelly in a sauce pan at a medium heat and stir constantly until it melts. turn off heat and stir in the butter.
- When cake is ready spread the melted guava over the top. If guava hardened, heat it up again on a low heat. Let cake rest and cool. Pull it out of the pan by the parchment paper.
- Cut cake in squares and place on serving platter.