Beetroot and carrot salad with vincotto dressing

Beetroot and carrot salad with vincotto dressing

4.7 100 ratings

Prep. 10min

Total 10min

8 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 198.5 mg

Protein 4.2 g

Calories 693.1 kJ / 165 kcal

Fat 8.3 g

Fiber 4.7 g

Saturated fat 1.9 g

Carbohydrates 16.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Barbecue 102 Recipes
Australia and New Zealand

You might also like...

Black tahini and beetroot hommus

1 h 10min

Asparagus tart with sour cream pastry

2 h

Crunchy broccoli salad with speck

10min

Turkey with cherry sauce and steamed veggies (Diabetes)

3 h 30min

Asparagus and saffron risotto

35min

Spinach & mushroom quiche (Noni Jenkins)

50min

Curried cauliflower salad

40min

Spinach and leek frittata

40min

Sweetcorn and black rice salad

1 h

Caramelised leek and feta tart

2 h 25min

Spiced roasted cauliflower salad with minted yoghurt

1 h

Chunky vegetable barley soup with seed pesto bread twist

1 h 40min