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ALRAYNA
Beet salad with goat's cheese and hazelnuts
Salad with beets, watercress, honey, goat's cheese and roasted hazelnuts.
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Ingredients
Directions
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Peel the beetroot, cut into thin slices and put them in a bowl.
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Mix the walnut oil, olive oil, sherry, vinegar and honey into a dressing. Season with salt and pepper, beat well and pour over the beetroot.
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Remove the hard stalks from the watercress and distribute the watercress over the plates.
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Roast the hazelnuts in a frying pan without oil or butter. Meanwhile, crumble the goat's cheese.
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Scoop the beetroot from the dressing and distribute them over the watercress. Divide the goat's cheese, hazelnuts and dill over it. Bon appétit! .
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Nutrition
260Calories
Sodium11% DV260mg
Fat31% DV20g
Protein16% DV8g
Carbs3% DV8g
Fiber16% DV4g
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