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 dishfusilli, onion, traditional olive oil, Italian stir-fry vegetable mushrooms, peas in pot, tuna in sunflower oil, creamy mushroom soup, grated cheese for pasta,creamy pasta dish with tuna -
70 minMain dishzucchini, eggplant, Red pepper, tomato, olive oil, vegetable stock of tablet, herbal broth from tablet, shallot, garlic, minced beef, tomato paste, Parmesan cheese, mature cheese, bread crumb, dried Provençal herbs, mixed dried Italian herbs,stuffed vegetable dish -
85 minMain dishliquid honey, dry sherry, soy sauce, Chinese 5 spices, garlic, free range of pork tenderloin, sunflower oil, Mihoen, flour, egg, cornstarch,Pork Tenderloin With 5 Spices -
50 minMain dishseasoned baking potatoes, Red pepper, zucchini, tomato, mild olive oil, chopped leek, fresh pasta sauce tomato-mascarpone, salami sausage, Mozzarella,Italian casserole with salami
Nutrition
805Calories
Sodium13% DV320mg
Fat74% DV48g
Protein46% DV23g
Carbs22% DV65g
Fiber32% DV8g
Loved it