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Winter salad with marinated beetroot and fennel
A tasty Dutch recipe. The vegetarian side dish contains the following ingredients: fennel bulb, sea salt, beetroot, white wine vinegar, extra virgin olive oil, mustard, (freshly ground) pepper, sweet-sour silver onion (a 340 g jar) and young leaf lettuce (100 g).
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Ingredients
Directions
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Clean fennel and cut into small cubes. Cook about 1 minute in a pan with plenty of boiling water and salt fennel cubes. Drain in colander. Clean beetroot and cut into cubes. In bowl vinegar, oil, mustard, salt and pepper, beat until dressing. Give half of dressing in other bowl. Fry fennel in one bowl. Drain the beet. In other bowl, pour beetroot through dressing. Leave both vegetables to stand for about 1 hour. Cut the pearl in four.
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Put leaf lettuce in salad bowl. Add fennel, beetroot (with dressing) and silver onions lightly.
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Nutrition
110Calories
Sodium8% DV200mg
Fat15% DV10g
Protein2% DV1g
Carbs1% DV4g
Fiber36% DV9g
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