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Beetroot Salad with Chilli and Gruyère AOC



2 tablespoons red wine vinegar
4 tablespoons olive oil
1 pinch chilli powder
Salt, pepper

40g hazelnuts
1-2 chilli peppers
400g raw beetroots
2 oranges
150g Gruyère AOC
Some nut salad


Stir chilli powder, salt and pepper into the vinegar and oil.

Roughly chop the hazelnuts. Cook in a frying pan with no fat. Halve, remove seeds and finely chop the chilli peppers. Peel the beetroots and cut into fine strips with a grater.
Cut away orange peel down to the flesh with a knife. Separate the individual segments. Mix the oranges, hazelnuts and beetroots with the sauce.

Arrange nut salad and beetroot salad on plates. Cut the Gruyère AOC into cubes and distribute over the salad.

Tip: Fill salad and the Gruyère AOC in a glass.


Recipe Kindy Supplied By: Interprofession du Gruyère

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