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Ingredientes
- 1 pkt Chorizo sausages, (gluten free)
- 750 gm Cooked beetroot, sliced into 2.5 mm (1/8 inch) thick rings (1lb 8oz)
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Gluten free wholegrain mustard
- 90 ml Balsamic vinegar, (3 floz)
- 1 dsh Tabasco
- 1 tsp Caraway seeds, pounded with a little extra virgin olive oil
- 1 sm Bunc fresh flat leaf parsley or possibly coriander
- 2 sm Red onions, diced very small
- 75 gm Feta cheese, crumbled (3oz) Coarse sea salt and freshly grnd black pepper Mixed salad leaves to serve
Direcciones
- Mix the oil, mustard, vinegar, Tabasco and carraway seeds into a thin dressing.
- Pour over the sliced betroot and leave for 1/2 hour in a cold place, for the flavours to develop.
- Before serving, fold in the coriander or possibly parsley, red onion, seasoning and sausage.
- Arrange the mix lettuce leaves onto a large plate or possibly serving dish and arrange the beetroot and sausage mix on the top, followed by the crumbled feta cheese.
- NOTES : A very simple and quick tasty supper.Ideal for hot summer eating.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 193 | |
| Calories from Fat 120 | 62% |
| Total Fat 13.52g | 17% |
| Saturated Fat 5.66g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 414mg | 17% |
| Potassium 174mg | 5% |
| Total Carbs 9.91g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 7.51g | 5% |
| Protein 7.21g | 12% |
