Hasselback beetroot salad with macadamia cream

Name: Hasselback beetroot salad with macadamia cream
Prep time: 20 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: 200 g macadamia nuts; boiling water; 630 g water; 12 raw baby beetroots; 1 tsp Vegetable stock paste; 1 garlic clove; 20 g extra virgin olive oil; 1 tsp Dijon mustard; 20 g freshly squeezed lime juice; 1 - 2 pinches sea salt; 1 - 2 oranges; 1 - 2 tbsp dukkah; ground black pepper

4.9 ( 13 評分 )

免費註冊

難易度簡單

準備時間 20 分

總共時間 1小時

份量 4 portions

食材

200 g macadamia nuts
boiling water
630 g water
12 raw baby beetroots with leaves attached for salad (2-3 bunches baby beetroots)
1 tsp Vegetable stock paste (see Tips)
1 garlic clove
20 g extra virgin olive oil
1 tsp Dijon mustard
20 g freshly squeezed lime juice
1 - 2 pinches sea salt plus extra to season
1 - 2 oranges segmented
1 - 2 tbsp dukkah (see Tips)
ground black pepper to season

營養價值: 每 1 portion
卡路里: 554.6 kcal / 2320.5 kJ
蛋白質: 9.2 g
脂肪: 45.1 g
碳水化合物: 37.8 g
纖維: 12.9 g
飽和脂肪: 7 g
鈉: 258.5 mg