Filter
Reset
Sort ByRelevance
Valc
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).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Put leaf lettuce in salad bowl. Add fennel, beetroot (with dressing) and silver onions lightly.
Blogs that might be interesting
-
10 minSide dishTasty vine tomato, fresh coriander, Red onion, avocado, ground cumin, lime juice,guacamole -
25 minSide dishcoriander seed, unroasted hazelnuts, medium oranges, traditional olive oil, baby beetroot natural, baking flour, chilled burrata cheese, cress,freshly sweet orange-beet salad -
45 minSide dishunroasted walnuts, caraway seed, tarragon vinegar, maple syrup, cut white cabbages, Conference pear, fresh flat parsley,coleslaw with maple syrup -
85 minSide dishpotato, vegetable oil, salt, sauce of your choice,fries from max sleebe and angelo de bruijn
Nutrition
110Calories
Sodium8% DV200mg
Fat15% DV10g
Protein2% DV1g
Carbs1% DV4g
Fiber36% DV9g
Loved it