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Sliced beet salad with chaource
Fresh cutting beet salad with creamy chaource (cheese)
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Ingredients
Directions
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Put the couscous in a bowl, pour the boiling water over and leave to soak for 10 minutes. Stir with a fork and scoop in a large flat dish.
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Mix the mustard, vinegar and olive oil into a dressing. Season with pepper and salt.
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Chop the shallot as finely as possible and add to the dressing.
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Halve the apple, remove the core and cut the flesh into thin strips (julienne).
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Cut the red cabbage finely and mix with the shallot dressing through the couscous.
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Cut the cress fine and chop the nuts.
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Spoon the nuts with the chard through the salad and season with pepper and salt. Sprinkle with the cress.
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Cut the cheese into generous points and serve with the salad.
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Nutrition
625Calories
Sodium34% DV815mg
Fat69% DV45g
Protein38% DV19g
Carbs11% DV32g
Fiber32% DV8g
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