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Carrot salad with beet and quibbling
 
 
4 ServingsPTM20 min

Carrot salad with beet and quibbling


Salad of winter carrots, fried quibbling and beet.

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Directions

  1. Peel the carrot and grate with the coarse grater in the food processor. Scoop together with the beetroot on a large flat dish.
  2. 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.
  3. Mix the lemon zest and juice, herbs and oil through the grated vegetables. Season with pepper and salt.
  4. Heat a frying pan without oil or butter and fry the curry on low heat 8 min. Regularly.
  5. Serve the salad with the curry, slices of lemon and ravigotte sauce.


Nutrition

415Calories
Sodium31% DV740mg
Fat42% DV27g
Protein32% DV16g
Carbs8% DV24g
Fiber24% DV6g

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