Carrot salad with beet and quibbling

Name: carrot salad with beet and quibbling
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 300 g winter carrot; 400 g grated beetroot; 1 lemon cleaned up; 15 g fresh fresh mint only the leaves; 15 g fresh dill; 4 el olive oil fresh lemon; 300 g fresh kibbling; 100 g ravigotte sauce

Salad of winter carrots, fried quibbling and beet.

Ingredients

Kitchen Stuff

1 food processor

Directions

Peel the carrot and grate with the coarse grater in the food processor. Scoop together with the beetroot on a large flat dish.
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.
Mix the lemon zest and juice, herbs and oil through the grated vegetables. Season with pepper and salt.
Heat a frying pan without oil or butter and fry the curry on low heat 8 min. Regularly.
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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