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Salad of marinated beet and avocado
 
 
4 ServingsPTM45 min

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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Directions

  1. Peel the beet carefully and cut into small cubes.
  2. Combine vinegar, sherry, oil and thyme with salt and pepper to taste until dressing.
  3. Add cubes of beet and onion, and allow 30 minutes to take in; periodically shove.
  4. Fry pecans in a dry frying pan in 2-3 min.
  5. Lemon pepper and salt to taste through it.
  6. To do the nuts in a bowl.
  7. Wash and dry, cut leaves into broad strips.
  8. Halve Avocado, remove kernel and peel fruit.
  9. Half slices in slices cut just before serving.
  10. Spread lettuce over four deep plates.
  11. Make beets in the middle of lettuce, put avocado around it and sprinkle pecans over it.
  12. Tasty with Boulognestok bread..


Nutrition

370Calories
Sodium8% DV190mg
Fat52% DV34g
Protein10% DV5g
Carbs4% DV12g
Fiber4% DV1g

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