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Jennifer Lebow
Beets salad with grapefruit and nuts
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Ingredients
Directions
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Peel the grapefruits thick and cut the wedges between the fleece with a sharp knife.
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Roast the walnuts in a dry, hot frying pan.
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Remove the leaves from the lettuce from the crop and wash them.
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Mix the ingredients for the dressing and season with salt and pepper.
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Place the radicchio leaves on the plates. Spoon the beet, grapefruit, walnuts and goat cheese on top.
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Drizzle the salad with the dressing.
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Nutrition
305Calories
Sodium0% DV0g
Fat34% DV22g
Protein18% DV9g
Carbs5% DV14g
Fiber0% DV0g
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