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Betabel salad with Granola

15 mins
20 mins
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Prepare this rich beet salad with granola. It is a perfect salad to accompany dishes with meat or chicken. It has a rich combination of toasted granola with curry that combines perfectly with the roasted beets. It will become one of your favorite salads. Do not stop trying them.
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4 portions
  • 2 cups Kellogg’S® granola ancestral grains; sunflower seeds, amaranth and raisins
  • 1 teaspoon cayenne
  • 1/2 teaspoons curry
  • 1 teaspoon butter
  • 1/2 cups potato cambray, washed and disinfected
  • 1/4 cups red onion
  • 1 onion
  • 3 beets, washed
  • 2 tablespoons olive oil
  • 1/2 teaspoons salt
  • 1/2 teaspoons pepper
  • 1 cup arugula
  • 1 bunch fresh coriander, washed and disinfected
  • 1 tablespoon fresh ginger
  • 1/2 cups pea
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon bee honey


Preheat the oven to 200 ° C.
Toast for 2 minutes the Granola Kellogg's® Ancestral Grains; Sunflower seeds, amaranth and raisins moving constantly to prevent burning. Remove from heat and add cayenne, curry, melted butter and reserve.
Peel the beet and carrot, cut them in quarters just like the purple onion. Cut the potato cambray in half and place it on a tray greased with cooking spray.
Place the onion, beets and carrots in the baking tray. Add a little salt and olive oil on top of the vegetable and bake at 200 ° C for 30-40 minutes.
For the dressing: Place all the ingredients in the blender, blend until you have a homogeneous mixture and reserve.
Remove the tray from the oven and let it cool for 10 minutes. In a bowl mix the arugula with the baked vegetable and add the mixture of Ancestral Grains; Sunflower seeds, amaranth and raisins.
Serve with the dressing.


You can substitute the arugula for spinach.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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