Beetroot salad with cashew nuts

Step by step recipe:

  1. 10 min.Beetroot salad with cashew nuts : Photo of step #1
    Spread 100 g cashew nuts on a baking sheet and toast in the oven at 300°F (150°C) for 10 minutes.
  2. 3 min.Beetroot salad with cashew nuts : Photo of step #2
    After this time, take out of the oven and leave to cool, then chop coarsly.

    Set aside.
  3. 8 min.Beetroot salad with cashew nuts : Photo of step #3
    Peel and grate 350 g raw beetroot and put into a bowl.
  4. 3 min.Beetroot salad with cashew nuts : Photo of step #4
    Rinse and finely chop 1 spring onion (scallion), then add to the bowl.
  5. 7 min.Beetroot salad with cashew nuts : Photo of step #5
    Cut 200 g bread into small cubes and fry with 2 tablespoons olive oil in a frying pan.
  6. 1 min.Beetroot salad with cashew nuts : Photo of step #6
    Tip into the bowl, add the cashew nuts and 5 tablespoons French dressing (vinaigrette), then mix well.
  7. Beetroot salad with cashew nuts : Photo of step #7
    Your salad is ready and "in the pink".

Remarks:

If you are making this in a hurry, just add the cashew nuts raw to the salad, though it will lack the crunch of the toasted nuts.

Source:

Home made.

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