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Natasha Kay
Ensaladilla rusa with beetroot
A tasty Spanish recipe. The vegetarian side dish contains the following ingredients: firm potatoes, cooked beet (500 g), red onion, capers (100 g), white wine vinegar, olive oil, dijon mustard, flat parsley ((a 20 g) and leaves finely chopped).
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Ingredients
Directions
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Peel the potatoes, halve the size and boil in water with salt in 15 min. Just done. Drain and let cool for 10 minutes.
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Meanwhile, peel the beetroot and cut into cubes of 1 x 1 cm (brunoise). Put in a bowl. Cut the onion into wafer-thin half rings and add to the beetroot together with the capers. Beat the vinegar, oil and mustard to a dressing. Season with salt and pepper. Mix through the beetroot.
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Cut the potatoes into cubes of 1 x 1 cm (brunoise) and add with the parsley to the beetroot. Spoon the salad and serve immediately.
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Nutrition
285Calories
Sodium0% DV1.380mg
Fat18% DV12g
Protein10% DV5g
Carbs12% DV37g
Fiber32% DV8g
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