Filter
Reset
Sort ByRelevance
LBMQH
Beets salad with roasted hazelnuts
Oak leaf lamellange with beetroot and hazelnuts.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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.
Blogs that might be interesting
-
45 minAppetizerbeet, olive oil, butter, gorgonzola, steak, watercress, lamb's lettuce, Apple, apple vinegar, White wine vinegar,grilled steak with fruity beet salad -
25 minSmall dishRed onion, garlic, clove, cinnamon powder, nutmeg, ginger powder (djahé), lemon, olive oil, chicken breast, tortilla wrap,khoubiz djaaj mishwi -
30 minAppetizeronion, meiraap (meiknol), traditional olive oil, chicken broth from tablet, frozen garden peas, ras el hanout spices melange, fresh fresh mint, feta,soup of meiraap, peas and mint -
30 minAppetizerwinter carrot, thin leeks, green pepper, Sesame seed, light soy sauce, rice vinegar, granulated sugar, sherry medium dry, vegetable stock of tablet, tofu natural, traditional olive oil,tofu with vegetables and sesame sauce
Nutrition
275Calories
Sodium11% DV265mg
Fat37% DV24g
Protein8% DV4g
Carbs4% DV11g
Fiber40% DV10g
Loved it