{"id":459785,"date":"2008-08-19T09:55:00","date_gmt":"2008-08-19T09:55:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20080819\/rodbetscarpaccio-med-raspat-citronskal\/"},"modified":"2015-12-10T13:50:25","modified_gmt":"2015-12-10T13:50:25","slug":"rodbetscarpaccio-med-raspat-citronskal","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20080819\/rodbetscarpaccio-med-raspat-citronskal\/","title":{"rendered":"R\u00f6dbetscarpaccio med raspat citronskal"},"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\">  4\u20136 stora f\u00e4rska r\u00f6dbetor<\/span> <\/li>\n<li><span class=\"recipeingredient\">  vatten<\/span> <\/li>\n<li><span class=\"recipeingredient\">  Sm\u00f6rstekt svamp<\/span> <\/li>\n<li><span class=\"recipeingredient\">  400 g kantareller, skogschampinjoner eller karljohansvamp<\/span> <\/li>\n<li><span class=\"recipeingredient\">  50 g sm\u00f6r eller olja<\/span> <\/li>\n<li><span class=\"recipeingredient\">  salt och svartpeppar<\/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                R\u00f6dbetscarpaccio: Sk\u00f6lj betorna och sk\u00e4r av blasten 4\u20135 centimeter ovanf\u00f6r f\u00e4stet. Sk\u00e4r man av blasten helt l\u00e4cker betan saft och blir torr och tr\u00e4ig.\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\"><\/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                Koka upp betorna p\u00e5 h\u00f6gsta v\u00e4rme och s\u00e4nk sen till l\u00e4gsta. L\u00e5t koka under lock tills de \u00e4r mjuka och skalet l\u00e4tt kan smekas av.\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                Tar cirka en timme f\u00f6r betor som \u00e4r 12 cm i diameter. L\u00e5t g\u00e4rna n\u00e5gra sm\u00e5betor koka med n\u00e5gon kvart, f\u00f6r pynt.\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\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">6<\/div>\n<div class=\"text col-xs-10\">\n                Skiva betorna tunt. L\u00e4gg upp en aning omlott p\u00e5 stora ljusa tallrikar, f\u00f6rdela fr\u00e4st svamp \u00f6ver och pynta med raspat citronskal och flingsalt.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">7<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">8<\/div>\n<div class=\"text col-xs-10\">\n                Sm\u00f6rstekt svamp: Ansa och skiva svampen.Fr\u00e4s den p\u00e5 n\u00e4stan h\u00f6gsta v\u00e4rmen med fettet, v\u00e4nd om, salta och peppra. Kan g\u00f6ras i f\u00f6rv\u00e4g, kylas \u00f6ver natt och v\u00e4rmas i mikron.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 4\u20136 stora f\u00e4rska r\u00f6dbetor vatten Sm\u00f6rstekt svamp 400 g kantareller, skogschampinjoner eller karljohansvamp 50 g sm\u00f6r eller olja salt och svartpeppar G\u00f6r s\u00e5&#8230;<\/p>\n","protected":false},"author":1,"featured_media":459786,"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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