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Salad of chioggiabite, goat cheese, watercress and pistachio nuts
 
 
2 ServingsPTM15 min

Salad of chioggiabite, goat cheese, watercress and pistachio nuts


Salad of chicory, chioggiabite, goat cheese, pistachios and balsamic vinegar

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Directions

  1. Heat a frying pan without oil or butter and toast the pistachios for 4 min. On medium heat.
  2. Remove from the pan, allow to cool and chop coarsely.
  3. Meanwhile cut the bottom of the stalk chicory and halve in length. Remove the hard core and cut lengthwise into thin strips.
  4. Peel the beets and halve them.
  5. Scrape with thin peeler on the cutting edge into thin slices, so that the nice pattern of the inside of these beets is clearly visible.
  6. Halve the grapes and remove the hard stems from the watercress.
  7. Divide the beet, chicory and watercress over the plates. Divide the goat cheese over it.
  8. Sprinkle with the pistachio nuts, freshly ground pepper and, if necessary, coarse sea salt.
  9. Drizzle with balsamic vinegar and oil.


Nutrition

445Calories
Sodium15% DV360mg
Fat49% DV32g
Protein24% DV12g
Carbs8% DV25g
Fiber20% DV5g

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