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YULANDA_US
Carrot salad with beet and quibbling
Salad of winter carrots, fried quibbling and beet.
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Ingredients
Directions
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Peel the carrot and grate with the coarse grater in the food processor. Scoop together with the beetroot on a large flat dish.
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Grate the yellow skin of the lemon and press 1 half of the fruit. Cut the other half into slices. Cut the fresh mint and dill finely.
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Mix the lemon zest and juice, herbs and oil through the grated vegetables. Season with pepper and salt.
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Heat a frying pan without oil or butter and fry the curry on low heat 8 min. Regularly.
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Serve the salad with the curry, slices of lemon and ravigotte sauce.
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Nutrition
415Calories
Sodium31% DV740mg
Fat42% DV27g
Protein32% DV16g
Carbs8% DV24g
Fiber24% DV6g
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