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Roasted beet salad with goat's cheese
Salad of oven roasted beets and pistachio nuts, with fresh orange and soft goat cheese topped with balsamic vinegar and fresh basil.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the beetroot, cut into wedges and put them in the large baking dish.
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Drizzle the beets with the oil and sprinkle with the salt. Roast in the oven for about 20 minutes.
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Put the pistachio nuts in the small oven dish and grill for 8 minutes in the oven next to the beetroot.
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Remove the nuts from the oven and allow to cool on a plate. Remove the beetroot from the oven, scoop on a flat dish and allow to cool slightly.
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Use a sharp knife to cut the skin and the white skin of the oranges.
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Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with your knife.
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Divide the orange slices over the beetroot and crumble the cheese over it.
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Sprinkle the salad with the balsamic vinegar and sprinkle with the pistachio nuts. Divide the basil leaves over the salad.
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Nutrition
360Calories
Sodium19% DV466mg
Fat43% DV28g
Protein20% DV10g
Carbs4% DV13g
Fiber24% DV6g
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