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
-
12 minMain dishwholemeal spaghetti, Dutch meatballs, Broccoli, frozen garden peas, fresh cream, chilled pesto,pasta with meatballs and garden peas -
25 minMain dishorange juice, poultry feast, Red port, potato starch, duck breast fillet, traditional olive oil,grilled duck breast with orange sauce -
35 minMain dishsweet potato, baking flour, celery, onion, sunflower oil, grilled red peppers in a pot, kidney beans, tap water, vegetable stock, medium sized egg,winterminestrone with brown beans -
20 minMain dishciabatta, cream cheese basil light, Yorkham, cucumber, Eggs, Cherry tomatoes, bunch onions,meal ciabatta
Nutrition
805Calories
Sodium13% DV320mg
Fat74% DV48g
Protein46% DV23g
Carbs22% DV65g
Fiber32% DV8g
Loved it