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Beetroot spaghetti, avocado, and goat cheese salad
Ingredients for 2 portions:
• 100 g mixed lettuce
• 2 ripe avocados
• 2 beetroots
• ½ cucumber
• 120 g crumbly fresh goat cheese
• 1 lemon
• 2 egg yolk
• 3 tbsp. olive oil
• 2 garlic cloves
Preparation:
1.
For the salad: Wash the cucumber
and cut it into wide strips with the
coarse insert of the spiral cutter.
Peel the beetroot and cut into
spaghetti-like spirals with the fine
insert. Wash the lettuce leaves
and cut the onion into fine strips.
2.
Halve the avocado, remove the
stone, and cut it into strips.
3.
Spread lettuce leaves on a deep
plate and cover with the cucum-
ber strips. Put most of the bee-
troot spaghetti on top.
4.
Place the avocado strips on top of
that, followed by the rest of the
beetroot. Garnish with the fresh
goat cheese and onions.
5.
For the dressing: Squeeze the
lemon, peel and mince the garlic.
Stir the lemon juice, egg yolk, oil,
and garlic together in a mixer.
Season with salt and pepper.
6.
Pour the dressing over the salad
before serving.
Sweet potato chip spirals
Ingredients for 2 portions:
• 1 large sweet potato
• 2 tbsp. olive oil
• 50 g sour cream
• salt
Preparation:
1.
Preheat the oven to 180 °C. Cover
a baking tray with baking paper.
2.
Turn the sweet potato into thin
spirals with the spiral cutter. Use
the knife insert with the finer
blade.
3.
Mix the sweet potato spirals with
olive oil and salt. Place them on
the baking tray and bake them
in the hot oven for 15 minutes or
until crisp. Cool briefly and serve
with sour cream.
