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Beets salad with roasted hazelnuts
Oak leaf lamellange with beetroot and hazelnuts.
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Ingredients
Directions
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Chop the hazelnuts roughly. Roast around brown in dry frying pan. Leave to cool on a plate. Roast caraway seeds briefly and sprinkle over hazelnut.
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Beat in a bowl dressing of thick juice, mustard, vinegar and oil. Season with salt and pepper. Spoon the salad into half with a half of the dressing.
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Spread the plates over. Cut the beetroot into thin slices and lay on the lettuce. Drip the rest of the dressing over it. Sprinkle the lettuce with hazelnut and caraway seed.
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Nutrition
275Calories
Sodium11% DV265mg
Fat37% DV24g
Protein8% DV4g
Carbs4% DV11g
Fiber40% DV10g
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