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Beetroot salad with carrot, apple and hazelnuts
Salad from beet, carrot, hazelnut and apple.
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Ingredients
Directions
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Heat a frying pan without oil or butter and toast the hazelnuts for 3 minutes on medium heat. Remove from the pan and allow to cool on a plate. Heel coarse.
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Cut the unpeeled apple into quarters, remove the core and cut into slices.
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Mix the vinegar and oil and season with salt and salt. Scoop through the beetroot and the carrot.
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Divide the beetroot and the carrot into separate heaps over a flat dish. Garnish with hazelnuts and apple slices.
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Nutrition
200Calories
Sodium2% DV40mg
Fat25% DV16g
Protein6% DV3g
Carbs3% DV9g
Fiber16% DV4g
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