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
-
55 minMain dishwinter carrot, sliced leek, fresh pangasius fillet, garlic, fresh cream, dried basil, White rice,pangasius fillet with winter vegetables
-
15 minMain dishEggs, fennel tubers, olive oil, white balsamic vinegar, green apple, watercress, dill, smoked trout fillet, baguette,fennel apple salad
-
45 minMain dishsurimiflakes, self-raising flour, baking powder, ground cheese, curry powder, Eggs, sunflower oil, fish stock, bunch onions, fresh coriander,surimi muffins
-
45 minMain dishstoneleeks, fresh chives, calffricandeau, mustard, butter, dry sherry, cook's cream,veal croquette with sherry mustard sauce
Nutrition
805Calories
Sodium13% DV320mg
Fat74% DV48g
Protein46% DV23g
Carbs22% DV65g
Fiber32% DV8g
Loved it