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Beetroot salad with carrot, apple and hazelnuts
 
 
4 ServingsPTM15 min

Beetroot salad with carrot, apple and hazelnuts


Salad from beet, carrot, hazelnut and apple.

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Directions

  1. 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.
  2. Cut the unpeeled apple into quarters, remove the core and cut into slices.
  3. Mix the vinegar and oil and season with salt and salt. Scoop through the beetroot and the carrot.
  4. Divide the beetroot and the carrot into separate heaps over a flat dish. Garnish with hazelnuts and apple slices.


Nutrition

200Calories
Sodium2% DV40mg
Fat25% DV16g
Protein6% DV3g
Carbs3% DV9g
Fiber16% DV4g

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