Hasselback beetroot salad with macadamia cream

Hasselback beetroot salad with macadamia cream

4.9 14 valutazioni

Prep. 20min

Totale 1h

4 portions

Ingredienti

macadamia nuts
200 g
boiling water
water
630 g
raw baby beetroots with leaves attached for salad (2-3 bunches baby beetroots)
12
Vegetable stock paste (see Tips)
1 tsp
garlic clove
1
extra virgin olive oil
20 g
Dijon mustard
1 tsp
freshly squeezed lime juice
20 g
sea salt plus extra to season
1 - 2 pinches
oranges segmented
1 - 2
dukkah (see Tips)
1 - 2 tbsp
ground black pepper to season

Valori nutritivi per 1 portion

Calorie 554.6 kcal / 2320.5 kJ

Proteine 9.2 g

Grassi 45.1 g

Carboidrati 37.8 g

Fibre 12.9 g

Grassi saturi 7 g

Sodio 258.5 mg

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Presente anche in

Less waste, more food with Thermomix® 70 ricette
Australia e Nuova Zelanda

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