Hasselback beetroot salad with macadamia cream

Hasselback beetroot salad with macadamia cream

4.9 16 évaluations

Prép. 20min

Total 1h

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 258.5 mg

Protides 9.2 g

Calories 2320.5 kJ / 554.6 kcal

Lipides 45.1 g

Fibre 12.9 g

Graisses saturées 7 g

Glucides 37.8 g

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Également présenté dans

Less waste, more food with Thermomix® 70 Recettes
Australie et Nouvelle-Zélande

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