Filter
Reset
Sort ByRelevance
Knopka
Beet salad with chickpeas and feta
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Tear the bread into pieces. Mix the garlic with the oil.
-
Spoon the bread pieces with half of this oil and spread over a baking sheet.
-
Roast the croutons in the oven in about 15 minutes brown and crunchy.
-
Beat the rest of the garlic oil with the wine vinegar and ginger into a dressing.
-
Peel the beetroot and cut into pieces.
-
Spoon with the chickpeas, onion and dressing.
-
Mix the lamb's lettuce and herbs through and spread out on a bowl.
-
Divide the feta, pistachios and croutons over the salad.
-
45 minMain dishunsalted butter, half-to-half-chopped, wine sauerkraut, raisins, mashed potatoes with butter, bread-crumbs, unsalted butter,sauerkraut Casserole
-
300 minMain dishribrunder, wheat flour, unsalted butter, La Trappe Quadrupel, Apple syrup, five spice powder, beef broth tablet, something crumbly potatoes, finely chopped stew vegetables,pot roast with la trappe quadrupel
-
30 minMain dishBroccoli, Spaghetti, coalfish fillet, olive oil, garlic, anchovy fillets, lemon, spicy cheese,coalfish with broccoli
-
25 minMain dishtomato, hotketchup, olive oil, honey, lean bacon, iceberg lettuce, Red beans, Apple, cucumber,cucumber salad with bacon and beans
Nutrition
385Calories
Sodium0% DV0g
Fat38% DV25g
Protein24% DV12g
Carbs8% DV25g
Fiber0% DV0g
Loved it