Beetroot and carrot salad with vincotto dressing

Name: Beetroot and carrot salad with vincotto dressing
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 8 portions
Ingredients: 20 g vincotto (vino cotto); 20 g balsamic vinegar; 50 g orange juice; 30 g extra virgin olive oil; 400 g beetroot; 400 g carrot; 50 g dried cranberries; 20 g pepitas; 20 g hemp seeds; 2 tsp linseeds (flaxseeds); ¼ tsp salt; 2 pinches ground black pepper; 60 g mixed baby salad leaves; Danish feta

4.7 (84 評分 )

免費註冊

難易度簡單

準備時間 10 分

總共時間 10 分

份量 8 portions

食材

20 g vincotto (vino cotto), plus extra to serve (see Tips)
20 g balsamic vinegar
50 g orange juice (see Tips)
30 g extra virgin olive oil
400 g beetroot, peeled and cut into quarters (see Tips)
400 g carrot, peeled and cut into pieces (see Tips)
50 g dried cranberries
20 g pepitas, toasted
20 g hemp seeds (optional)
2 tsp linseeds (flaxseeds)
¼ tsp salt
2 pinches ground black pepper
60 g mixed baby salad leaves
Danish feta, cut into pieces, to serve (see Tips)

營養價值: 每 1 portion
卡路里: 693.1 kJ / 165 kcal
蛋白質: 4.2 g
碳水化合物: 16.9 g
脂肪: 8.3 g
飽和脂肪: 1.9 g
纖維: 4.7 g
鈉: 198.5 mg

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Barbecue 102 食譜, 澳大利亞與紐西蘭

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Beetroot and carrot salad with vincotto dressing

難易度

準備時間

總共時間

份量

食材

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