A fresh and light dish perfect to include in our diet. The fennel and beet salad offered by the target blog = _blank rel = NOFOLWCOCINA WITH GREEN LIGHT It is a vegan recipe full of flavor. The dressing of this beet salad is a vegan acid cream that you can also use to give flavor to other dishes such as vegetarian lettuce tacos.
| 🚻 2 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make fennel and beet salad: |
| 1 Hinojo bulb unit 1 pinch of salt 1 jet of olive oil 1 Cocida beet unit 1 onion unit 1 soy yogurt unit 1 tablespoon of lemon juice 2 tablespoons cream of cream vegetable 1 pinch of black or onion seeds 1 onion bulb unit |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make fennel and beet salad:
1. To start preparing this light salad with beet, we started by cutting the bulb of fennel into very thin strips. Divide into two equal parts and reserve in the dishes where you are going to serve the salad.
2. Next, cut the beet into cubes and distribute on the fennel strips in each of the dishes.
3. Also cut the onion bulb in very thin feathers and distribute in the dishes with the fennel and beet salad.
Trick: The onion bulb you must leave it half an hour in salt before the preparation.
4. Cut the onion leaves in pieces and distribute by admission to the salad. Spread a fine oil thread on each dish along with a pinch of salt.
5. To make the acid cream that we will use as salad sauce, mix yogurt with cream and lemon juice. Bathe with this sauce the dishes we have been preparing.
6. Finally, sprinkle the slightly roasted seeds and good benefit! The fennel and beet salad is a light dish and very easy to prepare, perfect to return to the healthy diet at the beginning of the year and if you like beet you can also try the vegan beet salad.
