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all recipes
Salad
Red Beet Salad with Spinach, Candied Walnuts and Blue Cheese
Details
15 min
40-60 min
print
BerlinKitchen
Ingredients
for 4 servings:
1 red beet
200 g spinach
50 g
Rapunzel walnut pieces
1 pinch
Rapunzel cristallino sugar
6 tbs
Rapunzel Olive oil Manira extra virgin
3 tbs
Rapunzel vinegar Aceto Balsamico di Modena I.G.P. (Speciale)
¼ tbs
Rapunzel sea salt iodized
¼ tbs pepper
80 g blue cheese, cut in cubes
Details
15 min
40-60 min
print
BerlinKitchen
Red Beet Salad with Spinach, Candied Walnuts and Blue Cheese
Method
Cook red beet depending on its size for about 40 to 60 min. Let cool down and only peel and cut it into thin slices after cooking.
Wash spinach, dry and cut to desired size. Add red beet to spinach. Candy the walnuts in a small pan with a bit of sugar.
For the dressing, shake olive oil, vinegar, salt and pepper in a small container. Serve the salad with the dressing, candied walnuts and blue cheese on top.
Red Beet Salad with Spinach, Candied Walnuts and Blue Cheese
Ingredients
for 4 servings:
1 red beet
200 g spinach
50 g
Rapunzel walnut pieces
1 pinch
Rapunzel cristallino sugar
6 tbs
Rapunzel Olive oil Manira extra virgin
3 tbs
Rapunzel vinegar Aceto Balsamico di Modena I.G.P. (Speciale)
¼ tbs
Rapunzel sea salt iodized
¼ tbs pepper
80 g blue cheese, cut in cubes
Details
15 min
40-60 min
print
BerlinKitchen
Red Beet Salad with Spinach, Candied Walnuts and Blue Cheese
Rapunzel Products
Walnut pieces
Olive oil Manira extra virgin
Aceto Balsamico di Modena I.G.P., Speciale
Sea salt with iodine
Cristallino cane sugar HAND IN HAND
HAND IN HAND
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