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Jsgaidosh
Salad of beets, carrot and cheese
A tasty recipe. The side dish contains the following ingredients: carrot (peeled), cooked beet (500 g bake, chilled), extra virgin olive oil, red wine vinegar and soft goat's cheese (eg Bettine Blanc).
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Ingredients
Directions
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Cut the roots in length in quarters. Boil for 2 minutes in water with salt. Drain and rinse under the tap until they are cold. Dry them on a clean tea towel or kitchen paper. Remove the skin from the beets with a knife. Cut into thin parts.
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Make a dressing of the oil, vinegar and pepper and salt in a bowl to taste. Add the vegetables and scoop. Divide the salad over 4 plates and crumble the cheese.
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Nutrition
315Calories
Sodium0% DV1.595mg
Fat45% DV29g
Protein14% DV7g
Carbs2% DV7g
Fiber40% DV10g
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