Beetroot and orange salad
Cooked beetroot and orange with cashew nuts and a vinaigrette.
Active time17 min
Cooking2 min
Total17 min
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Ingredients
- 600 g cooked beetroot
- 1 orange
- 30 ml olive oil
- 40 g cashew nuts
- 20 ml cider vinegar
Preparation
Dice the beetroot. Peel the orange, removing all the pith, then separate the segments over a salad bowl to catch the juice.
600 g cooked beetroot1 orange- knife
- salad bowl
Toast the cashew nuts for 2 minutes in a dry frying pan, then roughly chop them.
40 g cashew nuts- frying pan
- knife
Mix the orange juice, vinegar and oil. Add the beetroot and orange segments, toss and scatter over the cashew nuts.
30 ml olive oil20 ml cider vinegar- salad bowl
Allergens
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration