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 dishItalian, garlic, whole roasted peppers, Grana Padano cheese, olive oil, minced beef, tomato cubes, meat broth tablet, pizza seasoning, skip complete Tuscany,fusilli with tomato-pepper sauce and minced meat -
20 minMain dishmie, pak choi, cod fillet, fish stock, Japanese soy sauce, lemon juice, Chinese herbs, radish,oriental cod with noodles -
15 minMain dishtortellini ai for, traditional olive oil, fresh Italian stir-fry vegetables, vegetable stock of tablet, fresh ciabatta, pesto rosso, Galbani ricotta,soup with tortellini and croutons -
25 minMain dishpotatoes, olive oil, mushrooms, tuna in oil, tapenade of green olives, black olives, capers, arugula,Mediterranean tuna salad
Nutrition
805Calories
Sodium13% DV320mg
Fat74% DV48g
Protein46% DV23g
Carbs22% DV65g
Fiber32% DV8g
Loved it