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
-
10 minLunchtortilla wrap, olive oil, tomato sauce, Red onion, fricandeau, dried oregano, jalapeno pepper, tuna on water, young cheese,flatbread pizza pork and tuna melt
-
40 minLunchmixed mushroom, olive oil, shallot, garlic, vegetable stock, parsley, creme fraiche, Roquefort, danish blue,creamy mushroom soup with blue cheese
-
30 minLunchflour, paprika, egg, bread-crumbs, young cheese, mixed leaf lettuce, red pointed pepper, fennel bulb, Apple, pear, honey mustard dressing, butter, liquid baking product,colorful salad with cheese sticks
-
40 minLunchsugar, butter, Red wine vinegar, fresh ginger, cooked beet, puff pastry, soft goat cheese, arugula,tarte tatin of ginger and beet with goat's cheese
Nutrition
430Calories
Sodium0% DV0g
Fat57% DV37g
Protein22% DV11g
Carbs4% DV11g
Fiber0% DV0g
Loved it