Filter
Reset
Sort ByRelevance
YULANDA_US
Carrot salad with beet and quibbling
Salad of winter carrots, fried quibbling and beet.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
40 minMain dishcarrots, leeks, yellow bell pepper, cod fillet, lemon, fine mustard, cocktail tomato, oregano, corn, butter,cod package with sweetcorn from the barbecue
-
80 minMain dishlemon, olive oil, dry white wine, garlic, dried sage, veal steak,veal entrecote with sage
-
30 minMain dishcoalfish fillet, Chinese noodles, lime, spice mix Asian, sunflower oil, sweet Thai chili sauce, onions, garden peas,noodles with coalfish
-
15 minMain dishsifted tomatoes in a pack, tap water, beef broth tablet, chorizo sausage on one piece, zucchini, canned lentils, fresh parsley,Fast Lentil Soup
Nutrition
415Calories
Sodium31% DV740mg
Fat42% DV27g
Protein32% DV16g
Carbs8% DV24g
Fiber24% DV6g
Loved it