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Salad with roasted beets, balsamic vinegar and hazelnuts
 
 
8 ServingsPTM60 min

Salad with roasted beets, balsamic vinegar and hazelnuts


Salad of beetroot, hazelnuts, tarragon, salad melange misticanza and balsamic vinegar.

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Directions

  1. Preheat the oven to 200 ° C.
  2. Peel the beets and cut into thin parts. Spoon in the oven dish with the oil, pepper and salt.
  3. Roast in the middle of the oven in approx. 45 min. Until done. Change every 15 min.
  4. Meanwhile, chop the nuts roughly and spread over a baking sheet. Roast the last 10 minutes under the beets in the oven.
  5. Cut the tarragon leaves roughly.
  6. Divide the misticanza over 1 large flat dish and spread the beetroot over it.
  7. Drizzle with the balsamic vinegar and sprinkle with hazelnuts, tarragon and sea salt.


Nutrition

200Calories
Sodium7% DV160mg
Fat22% DV14g
Protein8% DV4g
Carbs4% DV12g
Fiber20% DV5g

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