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Red Beet salad with avocado cream
Preparation time: approx. 20 min. | For 4 glasses
avocado, in pieces
4 tbsp
crème fraîche
1 tbsp
lemon juice
1
bunch of basil
1/2 tsp
salt
a little pepper
600 g
small red beets, peeled, turned
into spaghetti with the Midi
Spiralizer
4 tbsp
olive oil
1/2 tsp
salt
Portion: 264 kcal, F 22 g, Ch 11 g, P 3 g
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1. Place the avocado, crème fraîche, lemon
juice and basil leaves in a measuring cup,
purée, season. Split the avocado cream
into the glasses.
2. Mix the red beets with oil, salt, spread on
top of the avocado cream.
Radish apple salad with feta
Preparation time: approx. 20 min.
4 tbsp
apple vinegar
5 tbsp
olive oil
1 tbsp
honey
1 tbsp
coarse grain mustard
1/2 tsp
salt
a little pepper
600 g
radish, peeled, turned into
tagliatelle with the Midi Spiralizer
2
small red apples, core removed,
turned into tagliatelle with the
Midi Spiralizer
100 g
feta, crumbled
4 tbsp
unsalted peeled pistachios
Portion: 339 kcal, F 26 g, Ch 15 g, P 8 g
1. Mix the vinegar, oil, honey and mustard,
season.
2. Put the radish and apples in a bowl, pour
the sauce on it, sprinkle the feta and
pistachios on top.
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