Beetroot salad with cashew nuts
Step by step recipe:
- 10 min.
Spread 100 g cashew nuts on a baking sheet and toast in the oven at 300°F (150°C) for 10 minutes. - 3 min.
- 8 min.
Peel and grate 350 g raw beetroot and put into a bowl. - 3 min.
Rinse and finely chop 1 spring onion (scallion), then add to the bowl. - 7 min.
- 1 min.
Tip into the bowl, add the cashew nuts and 5 tablespoons French dressing (vinaigrette), then mix well. 
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.Grade this recipe
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This recipe use (among others)
Raw beetroot: You can check-out other recipes which use it, like for example: Beetroot and fried chicken salad, Cubed salad, Creamy Winter Vegetable Soup, Vegetable tartare, Raw beetroot salad, ... [All]
Bread: You can get more informations, or check-out other recipes which use it, for example: Tartine du pêcheur , Pan con tomate, "Buttonhole" quail eggs, Croque-monsieur gourmand, Scrambled eggs with butter-fried bread and fresh spinach, ... [All]
Cashew nuts: You can check-out other recipes which use it, like for example: Thai-style Chicken with Cashew Nuts, Cauliflower curry, Crispy spinach rolls, ... [All]
French dressing (vinaigrette): You can get more informations, or check-out other recipes which use it, for example: Warm autumn salad, Warm lentil salad, Alsatian-style salad, Valay salad, Mixed salad, ... [All]