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
-
30 minMain dishtraditional olive oil, lemon juice, garlic, baby cream lettuce, fresh green asparagus, White wine vinegar, medium sized egg, Parmigiano Reggiano,grilled romaine asparagus salad -
50 minMain dishbaby potatoes, mild olive oil, oven-vegetable fennel, yellow pepper and zucchini, Scandinavian spices for salmon, frozen salmon fillet on the skin,wintry traybake with salmon -
20 minMain dishChinese noodles, chestnut mushrooms, oyster mushrooms, stir-fry oil, garlic, sugar snaps, sweet soy sauce, unsalted cashew nuts,egg noodles with mushrooms and cashew nuts -
140 minMain dishpork fillets, Thai, lime, fresh coriander, coconut, oil,thai satay with coconut
Nutrition
805Calories
Sodium13% DV320mg
Fat74% DV48g
Protein46% DV23g
Carbs22% DV65g
Fiber32% DV8g
Loved it