Mixed Beet Salad With Goat Cheese; Baked Zucchini Rosettes - Cuisinart PrepExpress SPI-50 Manual Del Usuario

Repeat with remaining rice papers.
8. Serve with the Peanut Dipping Sauce.
Nutritional information per serving
(1 summer roll):
Calories 49 (32% from fat) • carb. 8g
pro. 1g • fat 2g • sat. fat 0g • chol. 0mg
sod. 76mg • calc. 18mg • fi ber 2g
Nutritional information per serving
(½ tablespoon Peanut Dipping Sauce):
Calories 28 (30% from fat) • carb. 5g
pro. 1g • fat 1g • sat. fat 0g • chol. 0mg
sod. 136mg • calc. 28mg • fi ber 0g
MIXED BEET SALAD
WITH GOAT CHEESE
Beet salads are most commonly
roasted, but here we keep
them raw. You get the same
sweet fl avor, but in a fraction
of the time.
Makes 4 servings (about 2 cups)
2 small golden beets,
scrubbed
2 small red beets, scrubbed
1½ tablespoons extra virgin
olive oil
2 teaspoons fresh lemon
juice
¼ teaspoon kosher salt
Pinch freshly ground
black pepper
1 tablespoon crumbled goat
cheese
2 large basil leaves,
thinly sliced (chiffonade)
1. Assemble the Cuisinart
PrepExpress™ Attachment with
the 3.0mm Shred/Spaghetti Cone
and Straight Feed Tube. Peel
and/or trim beets to fi t feed tube
if necessary. Spiralize the beets.
Cut any extra-long spirals with
a knife or kitchen shears.
Transfer to a shallow serving bowl.
2. Add the olive oil, lemon juice,
pro. 2g • fat 6g • sat. fat 1g • chol. 2mg
The PrepExpress
zucchini, scoop the cheese and
Makes 16 rosettes
2
4
½
1
1
½
®
¼
½
1. Coat a 13x9-inch baking dish
13
salt and pepper. Toss to combine.
Top with the goat cheese and
basil. Serve immediately.
Nutritional information
per serving (½ cup):
Calories 82 (64% from fat) • carb. 6g
sod. 203mg • calc. 15mg • fi ber 2g
BAKED ZUCCHINI
ROSETTES
lives up to its name with this
breeze of a dish. There is no
need to carve out time to boil
pasta or roll fi nicky noodles;
just use the Spiralizer for the
you're on your way to getting
a photo-worthy dinner on
the table.
tablespoons olive oil,
divided
medium zucchini, trimmed
Kosher salt (for seasoning
zucchini, plus a pinch for
ricotta fi lling), divided
cup shredded Pecorino
Romano, divided
pound (about 2 cups)
whole-milk ricotta
tablespoon packed
fresh basil, thinly sliced
(chiffonade)
teaspoon grated
lemon zest
teaspoon freshly ground
black pepper
cup marinara sauce,
plus additional for serving
(warmed)
with 2 teaspoons of the olive oil.
Reserve.
TM
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