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JOHNN11102
Salad with roasted beets, balsamic vinegar and hazelnuts
Salad of beetroot, hazelnuts, tarragon, salad melange misticanza and balsamic vinegar.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the beets and cut into thin parts. Spoon in the oven dish with the oil, pepper and salt.
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Roast in the middle of the oven in approx. 45 min. Until done. Change every 15 min.
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Meanwhile, chop the nuts roughly and spread over a baking sheet. Roast the last 10 minutes under the beets in the oven.
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Cut the tarragon leaves roughly.
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Divide the misticanza over 1 large flat dish and spread the beetroot over it.
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Drizzle with the balsamic vinegar and sprinkle with hazelnuts, tarragon and sea salt.
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Nutrition
200Calories
Sodium7% DV160mg
Fat22% DV14g
Protein8% DV4g
Carbs4% DV12g
Fiber20% DV5g
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