Manual Kitchen Crew 942863 (page 34 of 88) (English, German, French, Italian, Spanish)

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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.

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Kitchen Crew 942863 Manual

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