Filter
Reset
Sort ByRelevance
Msawyer3
Winter farmer's cabbage salad with beetroot and hazelnuts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Beat the wine vinegar, oil, honey and garlic with half of the feta to a dressing. Season with salt and pepper.
-
Pour 2/3 of the dressing over the kale and spread well with your hands so that all kale is covered.
-
Let the salad rest for at least 30 minutes, the kale will be softer by the acidity of the vinegar.
-
Roast the hazelnuts in a dry, hot frying pan.
-
Spread the beetroot, other feta, hazelnuts and parsley over the salad and pour over the rest of the dressing.
Blogs that might be interesting
-
20 minLunchportobello, giant mushroom, olive oil, old bread, garlic, fresh thyme, soft goat cheese, fresh thyme,provençal portobello -
25 minLunchgarlic, leeks, shiitake, traditional olive oil, uncut bread, Danablu blue veal cheese 50,hot sandwich with mushrooms -
25 minLunchBroccoli, olive oil, cashew nut, Chestnut mushroom, demi crème fraîche, mature cheese, pie,vegetable patty with cheese and nuts -
40 minLunchbutter, chicken roll, Pork roast, ketjapmarinademanis, peanut oil, garlic, fresh ginger, peanut butter with pieces of nut, sambal, lime juice, coconut milk, soft white bread roll, roll bread, atjar tjampoer, seroendeng,warm meat with peanut sauce
Nutrition
430Calories
Sodium0% DV0g
Fat57% DV37g
Protein22% DV11g
Carbs4% DV11g
Fiber0% DV0g
Loved it