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Jessica Nye
Jord's salad of 'cavemanstyle' puffed beets
Puffed beets from the barbecue with apple cider vinegar, maple syrup, mustard, watercress, goat cheese, pistachio nuts and mint leaves.
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Ingredients
Directions
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Form a soft-glow coal bed in the barbecue by burning charcoal or briquettes and then minimize the oxygen supply.
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Place the raw beets (not packed) between the coals or briquettes and puff them for approx. 45 min. Until done. The skin of the beet will completely blacken.
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Meanwhile, beat the vinegar, oil, syrup and mustard into a vinaigrette. Season with pepper and salt.
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Remove the red beets from the coal or briquettes if they feel soft and let cool slightly. Remove the scorched peel.
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Cut the beets into pieces and put them together with the watercress in a bowl. Mix ⅔ of the vinaigrette through it.
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Crumble the goat cheese above it. Chop the pistachio nuts coarsely and cut the mint leaves into strips.
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Spread the pistachio nuts and fresh mint together with the rest of the vinaigrette over the roasted beet salad.
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Nutrition
325Calories
Sodium17% DV400mg
Fat34% DV22g
Protein22% DV11g
Carbs6% DV18g
Fiber24% DV6g
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