Beetroot and carrot salad with vincotto dressing

Beetroot and carrot salad with vincotto dressing

4.7 99 valutazioni

Prep. 10min

Totale 10min

8 portions

Ingredienti

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)

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 198.5 mg

Proteine 4.2 g

Calorie 693.1 kJ / 165 kcal

Grassi 8.3 g

Fibre 4.7 g

Grassi saturi 1.9 g

Carboidrati 16.9 g

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Presente anche in

Barbecue 102 ricette
Australia e Nuova Zelanda

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