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Hasselback beetroot salad with macadamia cream

Hasselback beetroot salad with macadamia cream
4.6 18 valoración
Prep. 20min
Total 1h
4 portions
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Ingredientes

  • 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

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 258.5 mg
Proteína 9.2 g
Calorías 2320.5 kJ / 554.6 kcal
Grasa 45.1 g
Fibra 12.9 g
Grasas saturadas 7 g
Carbohidratos 37.8 g

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