Beetroot salad with cashew nuts
35 min.
Easy
2.75 €
4 people
6 Ingredients- 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
Step by step recipe
Stage 1 - ⌛ 10 min.
Stage 2 - ⌛ 3 min.
Stage 3 - ⌛ 8 min.
Stage 4 - ⌛ 3 min.
Stage 5 - ⌛ 7 min.
Stage 6 - ⌛ 1 min.
Stage 7
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 360 RDI=140 % | 2,370 RDI=220 % | 180 RDI=30 % | 2,300 RDI=120 % | 9,630 RDI: 120 % |
| Per 100 g | 40 RDI=20 % | 270 RDI=30 % | 20 RDI=3 % | 260 RDI=10 % | 1,100 RDI: 10 % |
| Per person | 90 RDI=40 % | 590 RDI=60 % | 50 RDI=7 % | 580 RDI=30 % | 2,410 RDI: 30 % |
- For 4 people : 2.75 €
- Per person : 0.70 €
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Raw beetroot
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Bread
You can get more informations, or check-out other recipes which use it, for example: Tournedos Rossini, Mushrooms on toast, French style, Tartine du pêcheur , Kérinou slices, Croque-monsieur gourmand, ... See them all 76
Cashew nuts
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French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: Nanou's red cabbage salad, Carrot salad with almonds and Comté cheese, Alsatian-style salad, French bean salad with vinaigrette , Mixed tomato salad, ... See them all 71
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
Four quarters (adding fruit)
To improve a "four quarters" cake.
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you.Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)