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 €
Change currency:
Raw beetroot
Like these other recipes: Raw beetroot mousse with walnuts, Beetroot and fried chicken salad, Raw beetroot salad, Green and red salad with sardines and eggs mimosa, Red mixed pickle, ... See them all 14
Bread
You can get more informations, or check-out other recipes which use it, for example: Caesar salad, Kérinou slices, Panzanella, Bistro-style red endive salad, Fried cheese toasties with avocado, ... See them all 76
Cashew nuts
Like these other recipes: Crispy spinach rolls, Cashew-nut and Parmesan biscuits, Coriander and cashew nut pesto, Spicy hot toasted cashew nuts, Turnip leaf pesto, ... See them all 9
French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: Cherry tomato and green bean salad, Douarnenez salad, Dandelion salad, Warm haricot bean salad, Prawn salad with a crunch, ... See them all 71
Gingerbread
Maybe this recipe will bring back memories.
Walnut paste
Very similar to marzipan (almond paste) in method, walnut paste is very tasty.
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis).
Stuffed pumpkin gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of two sorts of fried meat (chicken and bacon), chestnuts and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, the pumpkins look really appetising. Just dig in with a spoon.Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)