Filter
Reset
Sort ByRelevance
ALRAYNA
Beet salad with goat's cheese and hazelnuts
Salad with beets, watercress, honey, goat's cheese and roasted hazelnuts.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the beetroot, cut into thin slices and put them in a bowl.
-
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.
-
Remove the hard stalks from the watercress and distribute the watercress over the plates.
-
Roast the hazelnuts in a frying pan without oil or butter. Meanwhile, crumble the goat's cheese.
-
Scoop the beetroot from the dressing and distribute them over the watercress. Divide the goat's cheese, hazelnuts and dill over it. Bon appétit! .
Blogs that might be interesting
-
70 minSide dishturnip, turnip, vegetable stock of 1 tablet, olive oil, shallot, curry powder, tofu, white raisin, pine nuts, mature cheese,turnips filled with kerrietofu
-
15 minSide dishpine nuts, chicory, unsalted butter, cane sugar, seedless red grapes, balsamic vinegar,fried chicory with balsamic vinegar and pine nuts
-
20 minSide dishold white bread, orange, dried oregano, butter, salt, Broccoli, pepper,broccoli with orange crumb
-
15 minSide dishcantaloupe melon, ground cardamom fruits, honey, black pepper, lime, fresh fresh mint,lebanese melon salad
Nutrition
260Calories
Sodium11% DV260mg
Fat31% DV20g
Protein16% DV8g
Carbs3% DV8g
Fiber16% DV4g
Loved it