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: Raw beetroot salad, Creamy Winter Vegetable Soup, Sushi, Vegetable tartare, Raw beetroot mousse with walnuts, ... [All]
Bread: You can get more informations, or check-out other recipes which use it, for example: Welsh (French Welsh Rarebit), Italian toast, Baked leek and Camembert slices, Croque-monsieur complet, Winemaker's toast, ... [All]
Cashew nuts: You can check-out other recipes which use it, like for example: Crispy spinach rolls, Thai-style Chicken with Cashew Nuts, Cauliflower curry, ... [All]
French dressing (vinaigrette): You can get more informations, or check-out other recipes which use it, for example: Warm broccoli and Tuna Salad, Herb salad, Warm autumn salad, Lentil and cold-meat salad, Prawn salad with a crunch, ... [All]