RECIPES
Calories | 184,9 Kcal |
Fat | 8,5 g |
of which saturated fat | 2,0 g |
Carbohydrates | 8,2 g |
of which sugar | 1,0 g |
Proteins | 16,7 g |
Salt | 0,1 g |
Calories | 184,9 Kcal |
Fat | 8,5 g |
of which saturated fat | 2,0 g |
Carbohydrates | 8,2 g |
of which sugar | 1,0 g |
Proteins | 16,7 g |
Salt | 0,1 g |
Preheat the oven to 220ºC. Heat above and below. Peel potatoes and chop them into 1 cm cubes. Spread potato, beetroot and onion on a sheet pan (use baking sheet). Add a dash of olive oil, salt and pepper. In a large bowl, mix the roasted veggies with lentils, rocket leaves and caramelised balsamico. Serve on plates and spread walnuts and shredded goat cheese on top. paso 6 paso 6Cooking step by step:
The oven:
Mis en place:
Chop beetroots into 2 cm cubes.
Slice the onion in julienne. To the oven:
Roast in the middle of the oven for 25-30 min or until desired doneness. The mix:
The salad:
paso 6
Cooking
step by steppaso 6
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