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FINDALAYE
Puffed beet with goat's cheese and walnuts
Beets from the oven with quinoa, asparagus broccoli, goat cheese and walnuts
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the beets and cut a piece from the top and bottom. Cut them crosswise, but not completely.
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Sprinkle with salt if necessary and pack them separately in a piece of aluminum foil.
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Put them in the oven for 1 hour (they do not have to be at temperature yet).
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Meanwhile, prepare the quinoa in water according to the instructions on the package. Drain and put into a bowl.
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Cut the asparagus broccoli into pieces and cook for 3 minutes until al dente. Drain and put in the quinoa.
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Mix in the walnut oil and season with salt and pepper.
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Meanwhile, cut the parsley fine. Chop the walnuts coarsely and finely chop the ginger. Mix the goat's cheese with the parsley.
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Remove the beets from the oven and remove them from the foil.
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Fill the beets generously with the goat's cheese and place the whole walnuts on top.
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Serve the beets with the quinoa with asparagus broccoli.
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Nutrition
675Calories
Sodium16% DV375mg
Fat57% DV37g
Protein48% DV24g
Carbs18% DV55g
Fiber56% DV14g
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