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Spring meal salad of quinoa and beet
 
 
4 ServingsPTM55 min

Spring meal salad of quinoa and beet


Salad of peeled carrots, boiled beetroot, vinaigrette, quinoa, goat's cheese, creme fraiche, chives, almonds and rocket.

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Directions

  1. Preheat the oven to 200 ºC. Cut the carrots into 2 cm sloping pieces.
  2. Grease the oven dish. Peel the beetroot, cut into wedges and put in the oven dish with the carrots.
  3. Sprinkle with the vinaigrette, (freshly ground) pepper and possibly salt. Bake for about 30 minutes in the oven.
  4. Meanwhile, cook the quinoa according to the instructions on the packaging. Drain, do in a large bowl and let cool slightly.
  5. Put the goat cheese and crème fraîche in a bowl and beat with a hand mixer in 1 min. Cut the chives finely and spat through them.
  6. Season with (freshly ground) pepper.
  7. Chop the almonds coarsely and roast 3-4 min. In a frying pan without oil or butter until golden brown.
  8. Spoon the arugula through the quinoa and vegetables. Divide the whipped goat's cheese over the salad. Sprinkle with the almonds.


Nutrition

610Calories
Sodium13% DV320mg
Fat48% DV31g
Protein40% DV20g
Carbs19% DV56g
Fiber52% DV13g

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