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 dishpeanut oil, finely chopped stew vegetables, mashed potatoes with butter, beef meatballs, Cherry tomatoes, salad mix, honey-thyme dressing,homemade stew cookies with meatballs and lettuce -
20 minMain dishpuff pastry, egg, tartar, liquid baking product, green pesto, Red Pesto, Mozzarella,tartar with puff pastry cover -
20 minMain dishfresh salmon fillet without skin, juice and grater of a lemon, flour, butter (soft), dry white wine, whipped cream, fresh dill finely minced, flat leaf parsley, finely chopped chives,fried salmon fillet with creamy herb sauce -
40 minMain dishpuff pastry (frozen), butter or margarine, leeks, curry powder, eggs (medium size), salt and pepper, fresh cream cheese, boiled mussels, butter to grease,leeks mussel quiche
Nutrition
805Calories
Sodium13% DV320mg
Fat74% DV48g
Protein46% DV23g
Carbs22% DV65g
Fiber32% DV8g
Loved it