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- Recipes
- salad
- Warm beetroot salad
Warm beetroot salad
Nutrition facts per serving:
- Energy in kcal about 397
- Fat about 28g
- Carbohydrates about 22g
- Protein about 11g
This is needed
This is needed
for 4 people
Beetroot
- 500 g boiled beets, cut into slices
- 400 g raw beetroots, cut into approx. 3 mm slices
- 2 tbsp olive oil
- 1 tbsp rosemary needles, finely chopped
- 0.25 tsp salt
Sauce
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- 2 tbsp walnut kernels, roughly chopped
- 1 organic oranges, segmented, retaining the juice
- 0.5 tsp caraway seeds, crushed
- 0.5 tbsp birnel (pear syrup)
- 2 tbsp apple vinegar
- 2 tbsp olive oil
- salt to taste
- 180 g feta, crumbled
And that's how it's done
And that's how it's done
Beetroot
Mix the beetroot with the oil, rosemary and salt, spread onto a baking tray lined with baking paper.
Bake for approx. 30 mins. in the centre of an oven preheated to 200°C, Remove and allow to cool a little.
Sauce
Briefly toast the nuts and caraway seeds in a frying pan without any oil, leave to cool. Combine the vinegar, orange juice, oil and pear syrup in a bowl, season. Put the beetroot, nuts, orange segments and cheese in a bowl.
