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
-
60 minAppetizergarlic, olive oil, maggic herb or celery, potatoes, sea salt, cream cheese with garlic, cress,garlic soup with roasted potato
-
30 minAppetizershallot, tuna steak, lemon, (olive oil, mayonnaise, salt and (freshly ground) pepper, stoned green olives, sundried tomatoes on oil, yellow bell pepper, zucchini, (truffle) oil, pastrami,tartlet of pastrami and tuna
-
10 minAppetizerDutch shrimp, lemon juice, paprika, chives, avocado, lollo rosso, sour cream, cherryto,avocado filled with Dutch shrimps
-
20 minAppetizerpeeled tiger prawns, garlic, parsley, paprika, cayenne pepper, salt, Red pepper, yellow bell pepper, lemon, olive oil, dry sherry,Spanish pepper shrimp
Nutrition
275Calories
Sodium11% DV265mg
Fat37% DV24g
Protein8% DV4g
Carbs4% DV11g
Fiber40% DV10g
Loved it