Beetroot and carrot salad with vincotto dressing
TM6 TM5 TM31

Beetroot and carrot salad with vincotto dressing

4.8 (64 ratings)

Ingredients

  • 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)

Nutrition
per 1 portion
Calories
693.1 kJ / 165 kcal
Protein
4.2 g
Carbohydrates
16.9 g
Fat
8.3 g
Saturated fat
1.9 g
Fiber
4.7 g
Sodium
198.5 mg

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