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JODIE6
Puffed up toppers with beetroot and goat's cheese
BBQ salad of roasted potatoes with red onions, rosemary, oil, beetroot, parsley, arugula, olives and goat's cheese.
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Ingredients
Directions
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Light the barbecue.
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Wrap the potatoes and beets in a piece of aluminum foil and put them in the hot coals of the barbecue.
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Cut the unpeeled onions crosswise, but not completely. Add 1 sprig of rosemary to each onion and drizzle with the oil. Pack with aluminum foil.
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Turn regularly with tongs and add the onions after 10 minutes. After 30 minutes, check that everything is done by piercing with a knife.
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Remove the foil. Peel the beet and cut into pieces. Also cut the potatoes into pieces. Unpack the onions. Cut the parsley fine and keep some behind.
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Mix the arugula, potato, beet, onion, olives, parsley and olive oil. Season with salt and pepper. Garnish with the cheese and withheld parsley.
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Nutrition
450Calories
Sodium17% DV405mg
Fat40% DV26g
Protein22% DV11g
Carbs13% DV39g
Fiber32% DV8g
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