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[Den Text auf \ud83c\udde9\ud83c\uddea findest du unten]<\/em> I am going to a vegan potluck brunch with a friend tomorrow, yay!I love brunches and potlucks are always fun to try something new and to get inspiration for culinary creations to come. This time I decided to bring a salad that I could prep tonight because obviously I don’t want to get up earlier than necessary on a Saturday \ud83d\ude42 This one is definitely among my favorite winter salads because it is nutritious, easy to make \/ prep and super yummy as well. So let’s beet it!<\/p>\n\n\n\n

All you need is a few ingredients, a sharp knife, a cutting board and a smile on your face as you chop up the veggies – after all food made with love always tastes better! Simply cut and mix everything, let it sit for at least 30 minutes (the longer the better) and enjoy! <\/p>\n\n\n\n

\ud83d\udc2d Furry fun fact: voles & rabbits are beet lovers, too! \ud83d\udc30<\/p>\n\n\n\n

[Scroll down for recipe]<\/em><\/p>\n\n\n\n

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Morgen gehe ich mit einer Freundin zu einem veganen Mitbring-Brunch, yay! I liebe Brunchen, v.a. solche bei denen jeder was mitbringt und man sich durchprobieren kann und Ideen f\u00fcr neue eigenen Kreationen bekommt. Dieses Mal habe ich mich entschieden, einen Salat mitzubringen, den ich bereits heute Abend vorbereiten konnte – denn nat\u00fcrlich m\u00f6chte ich an einem Samstag keine Minute fr\u00fcher aufstehen, als es sein muss \ud83d\ude42 Dieser hier geh\u00f6rt definitiv zu meinen Lieblings-Wintersalaten, denn er ist gesund, schnell gemacht, gut vorzubereiten und noch dazu mega lecker. <\/p>\n\n\n\n

Alles was du brauchst sind ein paar Zutaten, ein scharfes Messer, ein Schneidebrett und ein L\u00e4cheln auf den Lippen beim Gem\u00fcse Schnibbeln, denn mit Liebe zubereitetes Essen schmeckt ja bekanntlich immer besser! Einfach alles klein schneiden, vermengen, mindestens 30 Minuten ziehen lassen (je l\u00e4nger desto besser) und dann genie\u00dfen! <\/p>\n\n\n\n

\ud83d\udc2d Fell-Fun-Fact: W\u00fchlm\u00e4use und Hasen stehen auch auf rote Beete \ud83d\udc30 <\/p>\n\n\n\n

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\ud83c\uddfa\ud83c\uddf8 INGREDIENTS \u273f ZUTATEN \ud83c\udde9\ud83c\uddea <\/h3>\n\n\n\n
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For the salad<\/strong><\/td>F\u00fcr den Salat<\/strong><\/td><\/tr>
4 Carrots<\/td>4 Karotten<\/td><\/tr>
2 Beets<\/td>2 Rote Beete<\/td><\/tr>
1 Small red onion<\/td>1 kl. rote Zwiebel<\/td><\/tr>
1 Apple<\/td>1 Apfel<\/td><\/tr>
<\/td><\/td><\/tr>
Optional<\/strong>:<\/em><\/td>Optional:<\/strong><\/em><\/td><\/tr>
Pomegranate<\/td>Granatapfel<\/td><\/tr>
Hemp seeds<\/td>Hanfsamen<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
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Dressing <\/h3>\n\n\n\n
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3 TBSP Olive oil<\/td>3 EL Oliven\u00f6l<\/td><\/tr>
2 TBSP Balsamic vinegar<\/td>2 EL Balsamico-Essig<\/td><\/tr>
2 TBSP White wine vinegar<\/td>2 EL Wei\u00dfwein-Essig<\/td><\/tr>
1 TBSP Red wine vinegar<\/td>1 EL Rotwein-Essig<\/td><\/tr>
1\/2 TSP Mustard<\/td>1\/2 TL Senf<\/td><\/tr>
Salt<\/td>Salz<\/td><\/tr>
Pepper<\/td>Pfeffer<\/td><\/tr>
Herbs de Provence<\/td>Kr\u00e4uter der Provence<\/td><\/tr>
Agave<\/td>Agavendicksaft<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
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If you try this recipe feel free to leave a comment here. When you post your finished creation on Instagram, please use the hashtag #VeganVentures and tag @plantbased.around.the.world<\/a>. Thanks! <\/p>\n\n\n\n

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Wenn du das Rezept ausprobierst, hinterlasse mir dazu gerne einen Kommentar hier. Falls du deine fertige Kreation auf Instagram postest, verwende bitte den Hashtag #VeganVentures und tagge @plantbased.around.the.world<\/a>. Danke!<\/p>\n\n\n\n

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Weitere Inspirationen f\u00fcr ein nachhaltiges, veganes Leben sowie hilfreiche Alltagsbegleiter und Lesestoff habe ich hier<\/a>* zusammengestellt. Vielleicht ist ja auch etwas f\u00fcr dich dabei. <\/p>\n\n\n\n

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WERBUNG IN EIGENER SACHE<\/em><\/p>\n\n\n

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Shampoo Thoughts on Happiness<\/figcaption><\/figure><\/div>\n\n
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#ANASHA – Die Reise beginnt<\/figcaption><\/figure><\/div>\n\n\n

Other posts you might like | Vielleicht gef\u00e4llt dir auch<\/strong><\/p>\n\n\n