Beetroot Salad

Time

23 minutes

SErves

2 portions

Calories

353 kcal

Carbs

24g

Protein

4g

Fat

25g

Ingredients

For the beetroot salad
  • 220 g Hokkaido pumpkin – wash, remove the seeds and coarsely grate with the skin
  • 90 g beetroot, raw – cut into 5 mm cubes
  • 80 g chanterelles – clean and cut into quarters
  • 2 tbsp pecans – coarsely chopped and roast fat-free
Other Ingredients and Spices
  • 2 tbsp peanut oil, heat-resistant
  • 1 tbsp olive oil, cold-pressed
  • 1 tsp pumpkin seed oil
  • 2 tbsp apple balsamic vinegar
  • 1 tsp yacon syrup
  • Crystal salt and pepper from the mill

Instructions

Beetroot salad, pumpkin, chanterelles and pecans – what a wonderful combination! This salad is quick to prepare, low in calories and very tasty!

Step 1

For the salad, heat the peanut oil in a pan and fry the chanterelles for 4 minutes.

Then add the pumpkin and fry for 3 minutes (it should still have some bite).

Remove both from the pan and allow to cool.

Step 2

Then place in a salad bowl together with the beetroot cubes, drizzle with olive and pumpkin seed oil, yacon and balsamic vinegar, mix thoroughly and season with salt and pepper.

Step 3

Finally, fold in the pecans and enjoy the beetroot salad immediately.

Give these smoothies a try alongside your meal!

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