Roasted beets salad with almonds and pickles
11 ingredients •
4 steps
• 55 MINUTOS
Cook time
40 min.
Prep time
15 min.
Skill level
Easy
Choose your servings
1 - 2
Ingredients
11 ingredients
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- 1/2 tbsp Honey
- 1/2 tbsp Mustard
- 0.38 units Spanish lettuce
- 0.38 cups Almonds
- 2 tbsp Olive oil
- 2 tbsp Balsamic vinegar
- 50 grams Goat cheese
- 1 units Beet
- 1/4 cups Pickle
- 1 pinch Salt
- 1 pinch Pepper
Steps
4 steps
- 1Prepare your ingredients: wash the lettuce;wash the beets;Rating goat cheese.
- 2Wrap clean beets without peduncle on aluminum foil and carry a preheated oven at 180 ° for 40 minutes or until soft.Once they are ready, let it cool, peel and cut them in half and then on sheets.
- 3In a bowl mix, the balsamic vinegar, olive oil, honey, mustard, salt and pepper, beat energetically to emulsify, add the gherkin, beet and almonds mix everything and serve on the lettuce, sprinkle the goat cheese.
- 4Virginia demaria, day by day, 2015. Adapted.
Nutrition facts
Per serving
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| Calories | Carbohydrates | Protein | Fat |
|---|---|---|---|
| 289 | 19.8 | 12.4 | 19.6 |
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