Filter
Reset
Sort ByRelevance
TAUREDHEL
Pasta salad with beetroot
Salad with pasta, walnuts, red beets and goat cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta in 10 minutes until al dente. Meanwhile, cut the beetroot into small cubes (brunoise).
-
Cut the onion into rings, and the celery into pieces.
-
Chop the walnuts coarsely and grill in a frying pan without oil or butter for about 3 minutes. Finish the lemon and grate the yellow skin and squeeze out the fruit.
-
Beat a dressing of the oil, mustard, honey, lemon zest and lemon juice (half an ell per person). Season with salt and pepper.
-
Spoon the cooled pasta with the beetroot, nuts, dressing, onion and celery.
-
Mix the lamb's lettuce through it and crumble the cheese over it.
Blogs that might be interesting
-
15 minMain dishsoft goat's cheese 55, pecans, Spelt Bread, chilled sun-dried to, arugula, grated beetroot, onion, pickle,goat cheese tomato with beetroot salad -
25 minMain dishpotatoes, lemon, rib chops, olive oil, green beans, onions, mustard, Meat bouillon,pork chops in mustard onion gravy -
30 minMain dishceleriac, winter carrot, olive oil, minced beef, large onion, garlic, tomato paste, dried Italian herbs, beef broth from tablet, wholemeal spaghetti,spaghetti with winter bolognese -
25 minMain dishrice, scholfilets, flour, egg, rusks, steam vegetables broccoli, oil, dried dill, lemon,crispy plaice fillet with steam vegetables
Nutrition
805Calories
Sodium13% DV320mg
Fat74% DV48g
Protein46% DV23g
Carbs22% DV65g
Fiber32% DV8g
Loved it