
2 carrots 1 beetroot
30g of almonds a pinch of garlic powder
1 tablespoon extra virgin olive oil
mustard 1 tablespoon honey 1 teaspoon balsamic vinegar
salt and pepper
Procedure:
Grate the carrots and turnip. In a bowl prepare the dressing with the mustard, vinegar, garlic, salt and pepper. Mix well and add the vegetables. Serve with almond flakes.
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