Warm Duck Salad With Roasted Beetroot
The recipe Warm Duck Salad With Roasted Beetroot can be made in around 45 minutes. This gluten free and primal recipe serves 4 and costs $5.81 per serving. This main course has 520 calories, 40g of protein, and 26g of fat per serving. Only a few people made this recipe, and 5 would say it hit the spot. Head to the store and pick up duck breast meat - skin left on, balsamic vinegar, arugula greens, and a few other things to make it today. It is brought to you by Foodista. Overall, this recipe earns a super spoonacular score of 88%. If you like this recipe, you might also like recipes such as Warm Duck Salad With Roasted Beetroot, Warm Duck Breast Salad With Spinach, Kalamatan Olives, Roasted P, and Shukhi – warm beetroot & mushroom salad.
Ingredients
( - 1.1 pound) of duck breast meat (about 2slabs) – skin left on
500g ( - 1.1 pound) of duck breast meat (about 2slabs) – skin left on
( - 1/2 pound +) baby beets or beetroot
300g ( - 1/2 pound +) baby beets or beetroot
zest of orange
zest of 1 orange
honey
2 teaspoons honey
salt
1 teaspoon salt
rocket or arugula greens
3 cups of rocket or arugula greens
toasted almond flakes or pine nuts
4 tablespoons of toasted almond flakes or pine nuts
mandarin orange segents (drained)
1 can of mandarin orange segments (drained)
fresh mint or basil
Bunch of fresh mint or basil
Shaved parmesan cheese or crumbled goat or feta cheese
Shaved parmesan cheese or crumbled goat or feta cheese
Juice of 1 orange (about
Juice of 1 orange (about 6 tablespoons)
extra virgin olive oil
2 tablespoons extra virgin olive oil
balsamic vinegar
4 teaspoons balsamic vinegar
salt and pepper to taste
salt and pepper to taste