Carrot salad with beet and quibbling
Salad of winter carrots, fried quibbling and beet.
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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