Beetroot salad with cashew nuts

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 100 g cashew nuts
• 2 350 g raw beetroot
• 3 1 spring onion (scallion)
• 4 200 g bread
• 5 2 tablespoons olive oil
• 6 5 tablespoons French dressing (vinaigrette)
• Total weight: 880 grams

Times:

Preparation	Cooking	Start to finish
15 min.	17 min.	32 min.

Step by step recipe

• 1: Spread 100 g cashew nuts on a baking sheet and toast in the oven at 300°F (150°C) for 10 minutes.
• 2: After this time, take out of the oven and leave to cool, then chop coarsly.
  Set aside.
• 3: Peel and grate 350 g raw beetroot and put into a bowl.
• 4: Rinse and finely chop 1 spring onion (scallion), then add to the bowl.
• 5: Cut 200 g bread into small cubes and fry with 2 tablespoons olive oil in a frying pan.
• 6: Tip into the bowl, add the cashew nuts and 5 tablespoons French dressing (vinaigrette), then mix well.
• 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.

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