Beetroot salad on wholemeal toast with halloumi

Beetroot salad on wholemeal toast with halloumi

4.9 7 valutazioni

Prep. 10min

Totale 40min

4 portions

Ingredienti

Peeling vegetables

raw beetroots fitting through hole in mixing bowl lid or halved (approx. 2 cm wide)
500 g
parsnip cut into pieces (approx. 5 cm)
200 g
water
600 g

Beetroot salad

water
600 g
Halloumi cheese cut in triangles (approx. 2 cm thick)
400 g
olive oil for frying
1 tbsp
walnuts, shelled
30 g
fresh dill leaves only
10 g
onion halved
60 g
garlic cloves
1 - 2
Greek yoghurt
220 - 250 g
220 - 250 g plain yoghurt
lemon juice
10 g
white vinegar
1 - 2 tbsp
jarred horseradish
1 - 2 tsp
salt
½ tsp
ground black pepper
¼ - ½ tsp
wholemeal bread sliced, toasted, for serving
rocket salad leaves for serving

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 1348.6 mg

Proteine 23.4 g

Calorie 2062.8 kJ / 493 kcal

Grassi 30 g

Fibre 6.9 g

Grassi saturi 15.9 g

Carboidrati 35.3 g

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Flexitarian Favourites 12 ricette
Internazionale

Ti potrebbe interessare anche...

Cafe-style miso mushrooms

25min

Octopus with gnocchi, capsicum and green mojo sauce

1h 50min

Mediterranean octopus salad

40min

Greek Fava dip

50min

Cucumber, dill and sour cream dressing (Thermomix® Cutter, using modes)

10min

Creamy mushrooms with crispy roast potatoes

1h 30min

Mushroom pastry

45min

Simple steamed salmon

30min

Greek cabbage salad

5min

Turkish Eggs on Greek Yoghurt with Toast and Green Salad

30min

Turkish eggs (Cilbir) on Greek yoghurt, served with toast and green salad

30min

Baked whole-side of salmon with yoghurt dressing

55min