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Roast beef salad with chicory
 
 
4 ServingsPTM50 min

Roast beef salad with chicory


Salad of roast beef, shallots, thyme, gorgonzola, crème fraîche, milk, chicory and beetroot.

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Directions

  1. Preheat the oven to 200 ° C. Cut the shallots into pieces. Ris the leaves of the sprigs of thyme.
  2. Divide the shallot and half of the thyme over a griddle covered with parchment paper.
  3. Sprinkle with the oil and grate in the middle of the oven in about 20 minutes until golden brown.
  4. Meanwhile, mix the gorgonzola with the crème fraiche, the milk and the rest of the thyme leaves. Season with pepper.
  5. Meanwhile, cut the bottom of the stalks of chicory and cut them in half. Cut the praise into narrow parts.
  6. Take the shallots from the oven and mix directly with the chicory and the beetroot. Divide the blue cheese dressing over it.
  7. Make florets from the roast beef and put them on the salad.


Nutrition

290Calories
Sodium10% DV240mg
Fat29% DV19g
Protein34% DV17g
Carbs4% DV11g
Fiber12% DV3g

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