Gourmet Salad with Nuts and Beetroots
Salad
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Cook Time
20 min
Servings
2
Difficulty
Easy
Prep Time
20 Min
This Thermomix® recipe for Gourmet Salad with Nuts and Beetroots is ready in 20 min and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
I love this salad, especially in autumn when the beetroots are at their peak! It's a recipe I often make for a quick lunch or an elegant appetizer. The sweetness of the beetroot goes wonderfully with the crunchiness of the nuts and the earthy taste of the mushrooms. The hard-boiled egg adds a touch of richness and the walnut oil vinaigrette enhances everything. It's simple, quick and full of flavors! It can easily be prepared in advance and assembled just before serving. A real treat!
Ingredients (10 ingredients)
-
to taste Balsamic vinegar
-
to taste Salt or fine salt
-
to taste Pepper
-
to taste Lemon
-
to taste Walnut oil
-
2 piece Paris mushrooms
-
1 grosse poignée Mesclun salad
-
1 betterave Beetroot
-
4 noix Nuts
-
1 oeuf Hard boiled egg
Preparation (6 steps)
Beetroot in sticks
Peel the beetroot and cut it into small sticks. No Thermomix step for this preparation.
Sliced mushrooms
Finely slice the Paris mushrooms. Lemon them immediately to avoid oxidation. No Thermomix step for this preparation.
Cut hard boiled egg
Shell the hard-boiled egg and cut it into 8 pieces. No Thermomix step for this preparation.
Crushed nuts
Peel the nuts and coarsely crush them. No Thermomix step for this preparation.
Vinaigrette preparation
In the Thermomix bowl, pour 2 tsp of walnut oil, 1 tsp of balsamic vinegar, a pinch of fine salt and freshly ground pepper. Mix 10 Sec./Level 3.
Salad assembly
In a pretty plate, place a large handful of mesclun salad, put the beetroot sticks in the center. Add the pieces of eggs. Garnish with the mushroom slices. Sprinkle with crushed nuts and drizzle with vinaigrette.
Finished cooking? Great! 🎉
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Created by
Julie Lefevre
2
Rezepte
0
Kochbücher
Allergens
- Eggs
- Nuts
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