Beetroot salad with cashew nuts


Beetroot salad with cashew nuts
This pink — almost hot pink — salad gets its colour from the raw beetroot, teamed here with toasted cashew nuts and fried croutons.
61 K 3/5 (4 reviews)
Grade this recipe:
Keywords:
Last modified on: July 29th 2018
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 10 min.
Beetroot salad with cashew nuts : Stage 1
Spread 100 g cashew nuts on a baking sheet and toast in the oven at 300°F (150°C) for 10 minutes.

Stage 2 - ⌛ 3 min.
Beetroot salad with cashew nuts : Stage 2
After this time, take out of the oven and leave to cool, then chop coarsly.

Set aside.

Stage 3 - ⌛ 8 min.
Beetroot salad with cashew nuts : Stage 3
Peel and grate 350 g raw beetroot and put into a bowl.

Stage 4 - ⌛ 3 min.
Beetroot salad with cashew nuts : Stage 4
Rinse and finely chop 1 spring onion (scallion), then add to the bowl.

Stage 5 - ⌛ 7 min.
Beetroot salad with cashew nuts : Stage 5
Cut 200 g bread into small cubes and fry with 2 tablespoons olive oil in a frying pan.

Stage 6 - ⌛ 1 min.
Beetroot salad with cashew nuts : Stage 6
Tip into the bowl, add the cashew nuts and 5 tablespoons french dressing (vinaigrette), then mix well.

Stage 7
Beetroot salad with cashew nuts : Stage 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.
Keeping: 1 or 2 hours in the fridge. Still good after, though it will start to go soft.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe360 RDI=140 %2,370 RDI=220 %180 RDI=30 %2,300 RDI=120 %9,630 RDI: 120 %
Per 100 g40 RDI=20 %270 RDI=30 %20 RDI=3 %260 RDI=10 %1,100 RDI: 10 %
Per person90 RDI=40 %590 RDI=60 %50 RDI=7 %580 RDI=30 %2,410 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Nuts, Gluten, Sulfites, mustard
How much will it cost?
  • For 4 people : 2.75 €
  • Per person : 0.70 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Stuffed tomatoes and courgettes
Stuffed tomatoes and courgettes
A classic recipe of French family cooking, but with a more sophisticated filling.
February 21th 2011354 K3.8 1 hour 50 min.
Individual charlottes with morello cherries
Individual charlottes with morello cherries
The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
February 21th 2011208 K 15 4 hours 50 min.
Blackcurrant, vanilla and lime verrine
Blackcurrant, vanilla and lime verrine
Vanilla-lime, confectioner's custard and blackcurrant coulis, topped with a layer of whipped cream (chantilly) and dusted with a little matcha green tea powder. Light and flavoursome.
September 12th 2010208 K4.9 1 hour 9 min.
Wiener Schnitzel
Wiener Schnitzel
A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs.
September 7th 2018157 K4.1 1 hour 20 min.
Dublin fruit scones
Dublin fruit scones
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have made here.
September 12th 2018157 K4.2 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page