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Salad of marinated beet and avocado
A tasty recipe. The vegetarian lunch contains the following ingredients: boiled beet (500 g), white wine vinegar, medium dry sherry, walnut oil, dried thyme, red onion (chopped), pecans (80 g), freshly ground lemon pepper (mill), Romaine lettuce and avocado .
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Ingredients
Directions
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Peel the beet carefully and cut into small cubes.
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Combine vinegar, sherry, oil and thyme with salt and pepper to taste until dressing.
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Add cubes of beet and onion, and allow 30 minutes to take in; periodically shove.
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Fry pecans in a dry frying pan in 2-3 min.
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Lemon pepper and salt to taste through it.
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To do the nuts in a bowl.
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Wash and dry, cut leaves into broad strips.
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Halve Avocado, remove kernel and peel fruit.
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Half slices in slices cut just before serving.
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Spread lettuce over four deep plates.
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Make beets in the middle of lettuce, put avocado around it and sprinkle pecans over it.
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Tasty with Boulognestok bread..
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Nutrition
370Calories
Sodium8% DV190mg
Fat52% DV34g
Protein10% DV5g
Carbs4% DV12g
Fiber4% DV1g
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