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Print Recipe
Beetroot Salad with Hazelnuts Recipe
A simple, tasty salad with a new twist. Suitable as a holiday table, and for the usual family lunch or dinner.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Wash the beets and cook in your favorite way: cook or bake. I cooked it for speed. When the beets are cold, peel and cut into slices. Heat the nut in a dry hot pan. Then she chopped it up with a knife.
    Wash the beets and cook in your favorite way: cook or bake. I cooked it for speed. When the beets are cold, peel and cut into slices.
Heat the nut in a dry hot pan. Then she chopped it up with a knife.
  2. For dressing garlic passed through the press. Finely chopped parsley. In a deep bowl, I mixed parsley and garlic. Added olive oil, balsamic vinegar. Added salt and pepper to the eye. Well all whipped up with a fork.
    For dressing garlic passed through the press. Finely chopped parsley. In a deep bowl, I mixed parsley and garlic. Added olive oil, balsamic vinegar. Added salt and pepper to the eye. Well all whipped up with a fork.
  3. I spread out the beetroot slices, poured the dressing over them, and sprinkled them with hazelnuts. Simple, tasty and healthy dish is ready.
    I spread out the beetroot slices, poured the dressing over them, and sprinkled them with hazelnuts.
Simple, tasty and healthy dish is ready.

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