Hasselback beetroot salad with macadamia cream

Name: Hasselback beetroot salad with macadamia cream
Prep time: 20 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: 200 g macadamia nuts; boiling water; 630 g water; 12 raw baby beetroots; 1 tsp Vegetable stock paste; 1 garlic clove; 20 g extra virgin olive oil; 1 tsp Dijon mustard; 20 g freshly squeezed lime juice; 1 - 2 pinches sea salt; 1 - 2 oranges; 1 - 2 tbsp dukkah; ground black pepper

4.9 (13 évaluations )

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Niveau facile

Temps de préparation 20min

Temps total 1h

Nombre de portions 4 portions

Ingrédients

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

Infos nut.: par 1 portion
Calories: 2320.5 kJ / 554.6 kcal
Protides: 9.2 g
Glucides: 37.8 g
Lipides: 45.1 g
Graisses saturées: 7 g
Fibre: 12.9 g
Sodium: 258.5 mg