Pigeon & beetroot salad

Name: Pigeon & beetroot salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp olive oil; 1 garlic clove; 1 rosemary sprig; 4 pigeon breasts; 100 grams watercress; 1 eating apple, quartered and sliced; 4 cooked beetroots (not in vinegar); 100 grams toasted hazelnut, roughly chopped; 1 Tbsp balsamic vinegar; 3 Tbsps olive oil

The recipe Pigeon & beetroot salad can be made in approximately 25 minutes. This hor d'oeuvre has 348 calories, 6g of protein, and 29g of fat per serving. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. A mixture of olive oil, hazelnut, balsamic vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. If you like this recipe, you might also like recipes such as Wild Rice, Baby Beetroot & Beef Kofta Salad (ft. Love Beets Baby Beetroot), Beetroot, Banana & Berry Smoothie ft. Love Beets Baby Beetroot, and Salad With Beetroot.

Instructions

Make the dressing by mixing the balsamic and olive oil together.

Ingredients you will need

Olive Oil

Heat the oil in a frying pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and rosemary, then the seasoned pigeon breasts. Cook for 3 mins on each side and remove to a plate.Divide the watercress between 4 plates, arrange the apple and beetroot over, then the sliced pigeon breasts. Scatter with hazelnuts, drizzle with the dressing and serve straight away.

Ingredients you will need

Pigeon Breasts

Watercress

Hazelnuts

Beet

Rosemary

Garlic

Apple

Equipment

Frying Pan

Ingredients

Servings:

pigeon breasts 100grams

watercress 1

eating apple, quartered and sliced 4

cooked beetroots (not in vinegar)100grams

toasted hazelnut, roughly chopped 1Tbsp

balsamic vinegar 3Tbsps

olive oil

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad on the menu? Try pairing with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.