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The Best New Year’s Eve Dinner Recipe

Published: 28/12/2019

If you are looking for a light and meatless menu to quickly prepare for your guests on New Year’s Eve, then keep on reading because your guests will love this colorful and low-carb menu!

Kale salad with chickpeas (4 servings)


200 g kale, fresh

50 g goji berries

200 g feta

200 g drained, cooked chickpeas

½ avocado

2 radishes

3 tbsp olive oil

3 tbsp lemon juice

50 ml orange juice

2 teaspoons paprika powder

½ teaspoon ground cumin

pinch of salt, pepper


  • Pluck kale into bite-sized pieces and clean well. Pat dry, put in a large bowl and add 2 tbsp olive oil and 2 tbsp lemon juice. Knead well and leave for at least 1 hour.
  • Preheat the oven to 175 degrees. Drain and pat dry the chickpeas. Mix with the olive oil, salt, paprika and cumin in a bowl. Bake in preheated oven for about 1 hour until crispy. Remove and allow to cool.
  • Puree avocado with 1 tbsp of lemon juice and orange juice to a smooth cream. Season with salt and pepper and add to the kale. Stir well.
  • Season the salad with salt and pepper, fold in the goji berries, the feta cheese and the chickpeas.
  • Wash radishes, cut in fine slices and garnish the salad.

Per serving:

508 kcal 19 g protein 30 g fat 33 g carbs

Beetroot carpacchio with goat’s cheese (4 servings)


4 beetroots, pre-cooked

100 g lamb’s lettuce

4 slices of goat’s cheese

2 tbsp honey

3 tbsp olive oil

1 lemon

30 g pistachios, chopped


  • Cut beetroots into thin slices.
  • Wash and dry lamb’s lettuce.
  • Preheat oven at 250 °C.
  • Place the red beets in a casserole dish and add goat’s cheese; drizzle with honey.
  • Sprinkle with pistachios and bake on the top rail for about 3 – 4 minutes.
  • Mix olive oil with lemon juice, season with salt and pepper.
  • Garnish baked beetroots with lamb’s lettuce and drizzle with dressing.

Per serving:

360 kcal 14 g protein 28 g fat 11 g carbs

Light raspberry tiramisu (4 servings)


200 g of raspberries

100 g sponge finger

150 ml almond milk (normal milk)

150 g of low-fat quark

100 g of sour cream

½ pudding powder (vanilla)

1 package vanilla sugar

50 ml orange juice (raspberry liqueur / egg liqueur)

backing cocoa powder


  • Prepare the pudding with the almond milk according to the package instructions; mix quark, sour cream and vanilla sugar.
  • Lay out half of the sponge fingers in a baking dish and drizzle with 25 ml of orange juice, etc.; distribute half of the quark mixture on top; soak the remaining sponge fingers in the remaining orange juice and place them on top of the quark; distribute the remaining quark mixture on top and distribute the raspberries on top; sprinkle it with cocoa powder if you like.

Per serving:

238 kcal 9 g protein 9 g fat 30 g carbs

With liqueur:

269 kcal 9 g protein 10 g fat 32 g carbs