Chickpea shredded with beetroot salad (diet)

Name: Chickpea shredded with beetroot salad (diet)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Chick peas (canned); 1 (30 g) Spring onion; 2 Beetroot tubers (vacuum-packed; approx. 150 g each); 125 g Beefsteak; 1/2 (20 g) small onion; 2 tl (10 g) Oil; 1/2 tablespoon (5 g) Herb Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 stalks of chives; 8 g freshly grated horseradish; 100 ml Beef bouillon (instant); 1 tsp (3 g) Cornstarch; 7-10 Tbsp Chives

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Chick peas (canned)
1 (30 g) Spring onion
2 Beetroot tubers (vacuum-packed; approx. 150 g each)
125 g Beefsteak
1/2 (20 g) small onion
2 tl (10 g) Oil
1/2 tablespoon (5 g) Herb Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 stalks of chives
8 g freshly grated horseradish
100 ml Beef bouillon (instant)
1 tsp (3 g) Cornstarch
7-10 Tbsp Chives

Directions

1
Rinse and drain the chickpeas. Clean spring onion and cut diagonally into slices. Cut beetroot into strips. Dab beefsteak dry and cut into strips. Cut onion into small cubes.
2
Mix 1 teaspoon of oil, vinegar and 1 tablespoon of water, season to taste with salt and pepper. Wash the chive stalks, cut into small rolls and add to the vinaigrette. Mix horseradish and beetroot with the vinaigrette.
3
Heat 1 teaspoon of oil in a coated pan, fry the meat in it, season with salt and pepper and remove. Brown the spring onion and chickpeas in the pan, add the stock, bring to the boil.
4
Stir starch with a little water until smooth, thicken sauce with it. Bring to the boil again. Add meat to the sauce and reheat. Pour beetroot salad into a bowl. Arrange shredded meat on a plate and garnish with chives.