{"id":447547,"date":"2012-05-14T15:32:00","date_gmt":"2012-05-14T15:32:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20120514\/rodbetscarpaccio-med-edamame-och-pepparrotskram\/"},"modified":"2015-12-10T14:04:00","modified_gmt":"2015-12-10T14:04:00","slug":"rodbetscarpaccio-med-edamame-och-pepparrotskram","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20120514\/rodbetscarpaccio-med-edamame-och-pepparrotskram\/","title":{"rendered":"R\u00f6dbetscarpaccio med edamame och pepparrotskr\u00e4m"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">  1 kg r\u00f6dbetor<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 dl l\u00e4ttcreme fraiche<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 msk riven, f\u00e4rsk pepparrot (eller mer efter smak)<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 tsk dijonsenap<\/span> <\/li>\n<li><span class=\"recipeingredient\">  \u00f6rtsalt<\/span> <\/li>\n<li><span class=\"recipeingredient\">  200 g skalade edamameb\u00f6nor<\/span> <\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                1. Sk\u00f6lj betorna. L\u00e5t dem koka mjuka i 25\u201335 min beroende p\u00e5 storlek (k\u00e4nn p\u00e5 dem med en gaffel, de ska vara mjuka, men lite fasta).\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\">\n                2. Skala, sk\u00e4r i tunna skivor och l\u00e4gg upp p\u00e5 ett stort fat.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\">\n                3. Blanda creme fraiche, pepparrot, senap och \u00f6rtsalt.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\">\n                4. Tina b\u00f6norna efter anvisningarna p\u00e5 paketet. Str\u00f6 b\u00f6norna \u00f6ver r\u00f6dbetorna.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">5<\/div>\n<div class=\"text col-xs-10\">\n                5. Klicka p\u00e5 pepparrotskr\u00e4men eller servera den i en sk\u00e5l f\u00f6r sig.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 1 kg r\u00f6dbetor 2 dl l\u00e4ttcreme fraiche 2 msk riven, f\u00e4rsk pepparrot (eller mer efter smak) 1 tsk dijonsenap \u00f6rtsalt 200 g skalade&#8230;<\/p>\n","protected":false},"author":1,"featured_media":447548,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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