Beetroot and carrot salad with vincotto dressing

Beetroot and carrot salad with vincotto dressing

4.7 99 évaluations

Prép. 10min

Total 10min

8 portions

Ingrédients

vincotto (vino cotto) plus extra to serve (see Tips)
20 g
balsamic vinegar
20 g
orange juice (see Tips)
50 g
extra virgin olive oil
30 g
beetroot peeled and cut into quarters (see Tips)
400 g
carrot peeled and cut into pieces (see Tips)
400 g
dried cranberries
50 g
pepitas toasted
20 g
hemp seeds (optional)
20 g
linseeds (flaxseeds)
2 tsp
salt
¼ tsp
ground black pepper
2 pinches
mixed baby salad leaves
60 g
Danish feta cut into pieces, to serve (see Tips)

Niveau

facile

Infos nut. par 1 portion

Sodium 198.5 mg

Protides 4.2 g

Calories 693.1 kJ / 165 kcal

Lipides 8.3 g

Fibre 4.7 g

Graisses saturées 1.9 g

Glucides 16.9 g

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Également présenté dans

Barbecue 102 Recettes
Australie et Nouvelle-Zélande

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