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Freshly sweet orange-beet salad
Salad of coriander seeds, hazelnuts, orange, beetroot, cauliflower rice, burrata and cress.
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Ingredients
Directions
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Heat a skillet without oil or butter and roast the coriander seed for 3 minutes on medium heat.
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Put in the mortar and crush coarsely.
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Roast in the same frying pan, without oil or butter, the hazelnuts for 4 minutes on medium heat. Remove from the pan and allow to cool on a plate. Heel coarse.
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Grate the orange skin of an orange and peel the orange and white skin of both fruits.
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Cut the flesh into slices and collect the juice.
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Beat the oil with the grater to a dressing and add the possibly collected juice. Season with pepper.
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Halve the beetroot.
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Mix the cauliflower rice with the dressing. Spread over a large flat dish, spread the orange over it and lay the beet halves in between.
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Divide the burrata about it. Sprinkle with coriander seeds and hazelnuts. Spread the cress over it and sprinkle with pepper.
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Nutrition
465Calories
Sodium5% DV120mg
Fat57% DV37g
Protein22% DV11g
Carbs6% DV18g
Fiber24% DV6g
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