Hasselback beetroot salad with macadamia cream

Hasselback beetroot salad with macadamia cream

4.6 18 Bewertung

Zubereitung 20 Min

Gesamt 1 Std.

4 portions

Zutaten

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

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 258.5 mg

Protein 9.2 g

Kalorien 2320.5 kJ / 554.6 kcal

Fett 45.1 g

Ballaststoff 12.9 g

Gesättigte Fettsäuren 7 g

Kohlenhydrate 37.8 g

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