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 dishtofu natural, White rice, Cherry tomatoes, salad onion, fresh pineapple pieces, cucumber, peanut oil, sweet chilli sauce,Thai stir-fry with cucumber, cherry tomatoes, onion, pineapple and tofu -
30 minMain dishcrumbly potato, butter, bacon, warm milk, nutmeg, fresh spinach, soft blue cheese,spinach stew with blue cheese and bacon patties -
180 minMain dishrib-bovine, coarse Zaanse mustard, unsalted butter, garlic, winter carrot, celeriac, meat broth tablet, beer, tap water, sticking potato, leeks, celery,beef stew with winter vegetables -
40 minMain dishBroccoli, Mozzarella, ham strips, sugo herbs pasta sauce in pot, lasagne sheets, grated mature cheese,lasagna with ham and broccoli
Nutrition
805Calories
Sodium13% DV320mg
Fat74% DV48g
Protein46% DV23g
Carbs22% DV65g
Fiber32% DV8g
Loved it