Preparation | Cooking | Start to finish |
---|---|---|
20 min. | 8 min. | 30 min. |
1 | Peel, rinse and dry 2 blacks radishes and 3 raw beetroots. | ![]() |
2 | Grate and put in a salad bowl. | ![]() |
3 | Toast 30 g walnut kernels in a small frying pan on medium heat. | ![]() |
4 | Add the walnuts, coarsely crushed, and the chopped parsley to the bowl. | ![]() |
5 | Finish by adding the vinaigrette to taste and mix well with a fork. Your salad is ready. | ![]() |