Warm Fennel and Beet Salad with Walnuts
Temps
40 min
Difficulté
facile
Ingrédients
8
Budget
~5-9 €
Valeurs nutritionnelles
Score santé
Moyen · /100
280 kcal
par portion
Your real numbers, not the theory
Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.
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Your version won’t be exactly this one
A little more oil, a bigger portion… Calerys works out the values of the plate you actually cooked, from a single photo.
Etapes
- 1
Preheat oven to 200°C. Cut fennel into quarters and beets into sticks.
5 min
- 2
Arrange vegetables on a baking sheet, drizzle with oil, season with salt and pepper. Roast for 20-25 minutes.
25 min
- 3
Prepare the vinaigrette by whisking together mustard, vinegar, and oil.
3 min
- 4
Crush the walnuts and toast them in a pan for 2 minutes.
2 min
- 5
Plate the warm vegetables, drizzle with vinaigrette, and sprinkle with walnuts.
2 min
