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Sliced ​​beet salad with chaource
 
 
4 ServingsPTM35 min

Sliced ​​beet salad with chaource


Fresh cutting beet salad with creamy chaource (cheese)

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Directions

  1. 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.
  2. Mix the mustard, vinegar and olive oil into a dressing. Season with pepper and salt.
  3. Chop the shallot as finely as possible and add to the dressing.
  4. Halve the apple, remove the core and cut the flesh into thin strips (julienne).
  5. Cut the red cabbage finely and mix with the shallot dressing through the couscous.
  6. Cut the cress fine and chop the nuts.
  7. Spoon the nuts with the chard through the salad and season with pepper and salt. Sprinkle with the cress.
  8. Cut the cheese into generous points and serve with the salad.


Nutrition

625Calories
Sodium34% DV815mg
Fat69% DV45g
Protein38% DV19g
Carbs11% DV32g
Fiber32% DV8g

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