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Salade de spaghetti de betterave, avocat et fromage de chèvre
Ingrédients pour 2 portions :
100 g de mesclun
2 avocats mûrs
2 betteraves
½ concombre
120 g de fromage de chèvre en
morceaux
1 citron
2 jaunes d’œuf
3 c. à s. d’huile d‘olive
2 gousses d’ail
Préparation :
1. Pour la salade : laver le concom-
bre et le couper en larges lamel-
les à l’aide du grand support de
lame du coupe-légume spirale.
Peler la betterave et la couper en
spaghetti en spirale fins à l’aide
du support de lame fin. Laver les
feuilles de salade, couper l’oignon
en fines bandes.
2. Couper les avocats en deux, les
dénoyauter, extraite la chair et la
couper en lamelles.
3. Répartir les feuilles de salades
dans une assiette creuse et re-
couvrir de bandes de concombre.
Y ajouter une bonne part des
spaghettis de betterave.
4. Ajouter les lamelles d’avocat sur
le dessus et répartir ensuite les
spaghettis de betterave restants.
Garnir de fromage de chèvre et
d’oignon.
5. Pour l’assaisonnement : presser
le citron, peler les gousses d’ail et
les hacher finement. Mélanger au
mixeur le jus de citron, le jaune
d’œuf, l’huile et l’ail. Ajouter du sel
et du poivre selon le goût.
6. Verser l’assaisonnement sur la
salade avant de servir.
Frites de patate douce en spirales
Ingrédients pour 2 portions :
1 grosse patate douce
2 c. à s. d’huile d’olive
50 g de crème fraîche
Sel
Préparation :
1. Préchauffer le four à 180°C. Re-
couvrir une plaque de cuisson de
papier sulfurisé.
2. Couper les patates douces en fines
spirales à l’aide du coupe-légume
spirale. Utiliser pour ce faire le sup-
port de lame avec la lame fine.
3. Mélanger les patates douces dans
de l’huile d’olive et du sel. Les
66


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